Open AccessOptimization of functional beverage formula made from turmeric, tamarind, and ginger by D-optimal mixture design
Author(s) -
Reggie Surya,
Andreas Romulo,
Eliana Susilo
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/794/1/012138
Subject(s) - antioxidant capacity , mathematics , food science , traditional medicine , sugar , antioxidant , chemistry , medicine , biochemistry
Turmeric, tamarind, and ginger are widely used as ingredients of Indonesian traditional beverage known as jamu . This latter is known for its beneficial properties for human health, such as high antioxidant capacity, which make it potential to be developed as functional beverage. This study aimed at optimizing functional beverage formula made from turmeric, tamarind and ginger with regard to antioxidant capacity and sensory qualities using D-optimal mixture design. It was revealed that the optimum formula was the mixture containing 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. Such a formula exhibited an antioxidant capacity of (0.184 ± 0.002) mgAEq/mL and an overall hedonic score of 4.27 (out of 7).