Optimization of Total Carotenoids, Phenolic Content, and Sensory Acceptability of Java Tea-Based Functional Drink Enriched With Red Fruits’ Oil Emulsion

Abstract

Red fruits’ oil contains 12,000 ppm carotenoid compounds and among them β-karoten was found as the major carotenoid compound. However, the application of red fruits’ oil as the food ingredient is rarely investigated due to its low solubility in aqua-phase, phenolic aroma and bitter aftertaste. Therefore , emulsification of red fruits’ oil in water (oil in water, o/w emulsion) using CMC (carboxymethyl cellulose) as the emulsifier and stabilizer agent considered as alternative to overcome those limitations. In the present work, the optimum concentration of red fruits’ oil emulsion added into Java tea-based functional drink increased the total carotenoid content, gave red color and might enhanced its antioxidant activity. The optimum formula was performed by Response Surface Methodology approach utilizing Design Expert 10.0.7® (DX10) Trial software whereas the emulsion concentration of red fruits’ oil as the variable factor. Red fruits’ oil emulsion which has been prepared from 20% red fruits’ oil and 1.50% CMC as emulsifier and stabilizer was having total carotenoid content of 72.93±1.33 ppm. The optimum concentration of red fruits’ oil emulsion added to Java-tea based functional drink was 5.86%. The addition of red fruits’ oil emulsion increased the total carotenoid content from 0.37±0.13 ppm to5.28±0.05 ppm. The results showed that red fruits’ oil emulsion could be used as red colorant agent in the functional drink while increasing the total carotenoid content, however, reduced the flavor sensory acceptance in high amount

Preferensi Konsumen terhadap Minuman Fungsional Berbasis Ekstrak Kumis Kucing (Orthosiphon aristatus) sebagai Jamu

“…Keduanya perlu dilakukan sebelum suatu produk dikomersialisasi untuk menurunkan risiko kegagalan pemasaran (Ramadhan 2017). Evaluasi sensori terhadap minuman fungsional berbasis ekstrak kumis kucing telah dilakukan beberapa peneliti sebelumnya (Wijaya et al 2018;Michael et al 2019;Wijaya et al 2020), tetapi survei untuk mengetahui preferensi produk oleh konsumen terhadap minuman fungsional berbasis ekstrak kumis kucing sebagai jamu belum dilakukan. Menurut Kemendag (2009), Bogor termasuk wilayah yang potensial untuk pengembangan produk jamu karena konsumen di Bogor mempunyai kesan positif terhadap produk jamu.…”

A novel approach for sterilization and concentration of traditional functional drinks: Membrane‐based nonthermal processes

“…Ginger has a long history of use in traditional medicine for its purposed health benefits, such as reducing nausea, pain, and inflammation and improving digestive function (Kusumawati et al, 2021). One of functional drink based on Java tea based has been commercially produced with a patented formulation (A'yuni et al, 2022;Wijaya et al, 2018Wijaya et al, , 2020. This particular commercial functional drink consisted of Java tea, sappan wood, C. xanthorrhiza, ginger, and lime.…”