Aktivitas antioksidan minuman serbuk buah buni (Antidesma bunius (L.) Spreng) pada tingkat kematangan yang berbeda

Abstract

Big nay fruit contains antosianin which has high prospects to be developed into functional food. The aim of this research is 10 develop functional food from big nay fruit info powdered beverage that consists of antioxidants, The formula of this beverage is determined based on maturity level, sweetness level which are 10%, 15%, and 20% and also additional citric acid in 0.1%, 0.2% and 0.3%. The best product is chosen using organoleptic test, followed by characteristic physicochemical test of the bignay powdered beverage. The chosen beverage formula of fully riped matured bignay (FRMB) is 20% sweetness and 0.3% citric acid, formula of medium rifled matured bignay (MRMB) is 20% sweetness and 0.2% citric acid, and formula of non-riped matured bignay (NRMB) is 20% sweetness and 0.1% citric acid The color of this beverage is red-purple (FRMB beverage). purple (MRMB beverage) , and blue (NRMB beverage). The total soluble solid for the three types of bignay powdered beverage ranges from 9.2-9.8 ° Brix. The Total acid titration of FRMB beverage is greater than MRMB and NRMB. The pH of the three types of beverages range from 2.66 - 2.93. The vitamin C content of NRMB beverage is greater that FRMB and MRMB. FRMB and FRMB beverage has a higher total anthocyanin and antioxidant activity than fruit and beverage of MRMB and NRMB.