Optimasi Formula Minuman Fungsional Berbasis Kunyit (Curcuma domestica Val.), Asam Jawa (Tamarindus indica Linn.), dan Jahe (Zingiber officinale var. Amarum) dengan Metode Desain Campuran (Mixture Design).

Abstract

Turmeric, tamarind, and ginger have been widely used as Indonesian traditional beverage called “jamu”. “Jamu” is known for its functional characteristics, such as high antioxidant capacity. This beneficial factor makes “jamu” potential to be developed as a functional beverage. This study showed the optimization of functional beverage formula based on turmeric, tamarind, and ginger. The objective of this study is to discover an optimum functional beverage formula with high antioxidant capacity and good sensory qualities (colour, aroma, taste, and overall). The method used in the optimization of the formula was mixture design method. Design Expert (DX) 7.0® software was used as a tool in the optimization. The result reveals the optimum formula is a mixture with 5.0%(v/v) turmeric extract, 9.9%(v/v) tamarind extract, 15.1%(v/v) ginger extract, 40%(v/v) sugar solution, and 30%(v/v) water. The formula had antioxidant capacity of 0.1741mgAEq/ml. The sensory scores obtained for the formula are 4.40 for colour, 4.20 for aroma, 4.10 for taste, and 4.27 for overall (scale 1-7). The colour of the formula is yellow with ˚Hue of 68.5922˚ (L=47.0433, a=13.4500, b=34.3067). The formula has pH value of 3.60 and total soluted solid value of 14.90˚Brix.