Analisis Mutu Hedonik, Komponen Antioksidan, dan Aktivitas Antioksidan Prototipe Sport drink Air Kelapa dan Sari Kurma dengan Penambahan Ekstrak Daun Tempuyung
(1) Universitas Negeri Surabaya, Surabaya, Indonesia
(2) Universitas Negeri Surabaya, Surabaya, Indonesia
(*) Corresponding Author
Abstract
Increased production of Reactive Oxygen Species (ROS) during high-intensity physical activity can induce oxidative stress in athletes, highlighting the need for beverages that not only support hydration but also provide antioxidant compounds. One potential approach is the development of a coconut water and date juice-based sports drink with the addition of tempuyung (Sonchus arvensis L.) leaf extract, a natural source of antioxidants. This study aimed to evaluate the effect of tempuyung leaf extract on hedonic quality, determine the best formulation, and analyze the flavonoid content, vitamin C content, and antioxidant activity of the sports drink prototype. A quantitative experimental study was conducted using a Completely Randomized Design (CRD) with three formulations: F1 (7.5%), F2 (11.25%), and F3 (15%), prepared with a coconut water to date juice ratio of 70:30. Hedonic quality attributes, including color, aroma, taste, and aftertaste, were evaluated by 30 semi-trained panelists. Hedonic quality data were analyzed using the Kruskal–Wallis test, and the best formulation was determined using the De Garmo method. The results showed that the addition of tempuyung leaf extract significantly affected the hedonic quality of color (p<0.05), but had no significant effect on aroma, taste, or aftertaste (p>0.05). The best formulation was F1, with a flavonoid content of 38.60 mg QE/g, vitamin C content of 21.60 mg/100 g, and antioxidant activity of 54.40%. It was concluded that F1 has the potential to be developed as a coconut water and date juice-based sports drink containing natural antioxidants.
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