Open AccessUtilization of rose flower extract as antioxidant rich-drink
Author(s) -
Elfi Anis Saati,
Alfian Huda Ramadhan,
Muhammad Lutfi,
Vritta Amroini Wahyudi,
Hanif Alamudin Manshur
Publication year - 2020
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/458/1/012035
Subject(s) - anthocyanin , chemistry , food science , flavor , antioxidant , dpph , flavour , taste , biochemistry
Rose flower extract containing high levels of anthocyanin pigment has the potential to be further processed into healthy functional drinks. The addition of natural flavor to the production process is expected to improve the sensory and functional aspects of this rose extract-based drink. The research was aimed to study the effect of natural flavor addition at various concentration on pH, total dissolved solids, color intensity, sensory quality, total anthocyanin levels, and antioxidant activity of rose extract-based drink. Rose filtrate was obtained by maceration method using water solvent. The added natural flavors were mint leaves, ginger and lemon juice, with concentration levels of 1.5% (b/v), 3% and 4% (v/v). Antioxidant activity and anthocyanin levels were determined using the DPPH and pH difference methods, respectively. Sensory quality was determined using hedonic rating test with test parameters of taste and flavour. The results showed that different types and concentrations of natural flavors significantly affected the pH, redness and yellowish level of rose extract-based drink. The addition of natural flavors significantly enhanced its antioxidant activity. While the concentration of natural flavor only affected its total dissolved solids. The increase in total anthocyanin content of rose juice extract due to the addition of mint leaves is 46.48%, ginger is 34.50% and lemon is 16.70%. Based on the results, the best treatment was shown by rose extract-based drink with the addition of 3% of mint leaves given the antioxidant activity of 84.44%, brightness (L) of 35.30, redness (a +) of 8.00, yellowness (b +) of 4.60, pH value of 3.45, total dissolved solids of 21.17 ° Brix, total anthocyanin level of 12.14 mg/L, taste score of 3.20 (quite tasty) and flavor score of 3.27 (quite like).