Pengembangan Minuman Serbuk Instan Kaya Antioksidan dari Kulit Manggis, Jahe Merah, dan Lemon

Abstract

Penelitian ini mengembangkan minuman serbuk instan kaya antioksidan dari kulit manggis, jahe merah, dan sari lemon menggunakan metode ko-kristalisasi, serta mengevaluasi karakteristik sensori, fisikokimia, dan aktivitas antioksidannya. Penelitian dilakukan dalam tiga tahap: penapisan lima formula awal (F1–F5) melalui uji hedonik, pemprofilan sensori objektif dengan Quantitative Descriptive Analysis (QDA) pada tiga formula terpilih F1 (50:50:13,5), F2 (60:40:13,5), F3 (70:30:13,5), serta karakterisasi fisikokimia dan kimia. Hasil uji hedonik menunjukkan F1, F2, dan F3 paling disukai konsumen, sementara analisis QDA menunjukkan peningkatan rasio kulit manggis meningkatkan intensitas aroma kulit manggis serta rasa sepat pada mouthfeel dan aftertaste, namun menurunkan kejernihan dan rasa manis. Seluruh formula memenuhi syarat SNI 01-4320-1996 dengan kadar air 1,70–2,73%, kadar abu 0,33–0,36%, kelarutan 97,45–98,00%, dan pH 3,64–3,76. Kandungan total fenolik meningkat signifikan seiring peningkatan kulit manggis, dari 18,25 mg GAE/g (F1) hingga 32,27 mg GAE/g (F3), dengan F3 menghasilkan aktivitas antioksidan terkuat (IC50 386,44 ppm). Metode ko-kristalisasi terbukti mampu menghasilkan minuman serbuk instan kaya antioksidan dengan karakteristik mutu yang baik.

The increasing prevalence of non-communicable diseases associated with oxidative stress has driven the development of functional beverages utilizing local natural resources. This study aimed to develop an instant powder beverage formulated from mangosteen peel, red ginger, and lemon juice extracts using a co-crystallization method, and to evaluate its sensory, physicochemical, and antioxidant properties. The research was conducted in three phases: screening five initial formulas (F1–F5) via hedonic testing, objective sensory profiling using Quantitative Descriptive Analysis (QDA) on three selected formulas F1 (50:50:13,5), F2 (60:40:13,5), F3 (70:30:13,5), and physical and chemical characterization. Hedonic results identified F1, F2, and F3 as the most accepted formulas. QDA revealed that increasing the mangosteen peel ratio intensified mangosteen peel aroma, astringent mouthfeel, and astringent aftertaste, while decreasing clarity and sweetness. All formulas met the Indonesian National Standard (SNI 01-4320-1996), presenting moisture content between 1.70–2.73% and ash content between 0.33–0.36%. Solubility ranged from 97.45–98.00% with pH values of 3.64–3.76. Total phenolic content increased significantly with higher mangosteen peel proportions, reaching 18.25 mg GAE/g (F1), 20.85 mg GAE/g (F2), and 32.27 mg GAE/g (F3). Formula F3 exhibited the strongest antioxidant activity (IC50 386.44 ppm). In conclusion, co-crystallization successfully yielded an instant functional powder beverage with high antioxidant potential and desirable physical quality.