| dc.description.abstract | Carotenoid, flavonoid, polyphenol, and vitamin are classified as bioactive
agents that give beneficial impacts for health as antioxidant. These components
can be found in fruits such as gac fruit (Momordica cochinchinensis S.), pineapple
and tomato. The objectives of this research were to develop functional drink from
gac juice combined with pineapple and tomato juice, and to analyze the physical,
chemical properties, bioactive compound and sensory evaluation of the product.
Product formulation was done using Design-Expert® 7.00 software which
containing 47% of gac juice, 45% mix of tomato and pineapple juice, and 8% of
fructose, resulted in eight formulas. Research variables were the percent of tomato
juice (TJ) and pineapple juices (PJ), while the analyzed responses were total
polyphenol content (TPC), DPPH, FRAP, and total carotenoid. Different
proportion of tomato and pineapple juice in functional drink significantly affect
TPC, FRAP, DPPH, and total carotenoid (p<0.05). Formula with the highest
proportion of PJ showed the highest content of TPC (396.91 ± 10.12 μg GAE/ml),
FRAP (330.23 ± 16.21 μmol AAE/100 ml), and DPPH (277.70 ± 11.30 μM
Trolox) (p<0.05). Meanwhile, formula with the highest proportion of TJ gave the
highest content of total carotenoid (3748.65 ± 20.94 μg/100ml) (p<0.05).
Optimization using D-Optimal generated three formulas with highest desirability
values for sensory evaluation and proximate analysis. The optimum formula
consisting of 47% gac juice, 39.33% pineapple, 8% fructose syrup, and 5.67%
tomato was suitable for functional drink development. | id |
