Utilization of Rose Flower Extract as An Antioxidant-Rich Drink Elfi Anis Saati (a), Alfian Huda Ramadhan (a), Muh. Lutfi A. (b), Vritta Amroini Wahyudi (a), Hanif Alamudin Manshur (a*)
a) Study Program of Food Science and Technology, Faculty of Agriculture and Animal Husbandry, University of Muhammadiyah Malang, Raya Tlogomas Street No.246, Malang, Indonesia *Corresponding Author at: hanifalamudin[at]umm.ac.id
b) Program of Agricultural Industrial Technology, Faculty of Agriculture, University of Tribhuwana Tunggadewi , Telaga Warna Street, Malang 65144, Indonesia
Abstract
Rose flower extract contains high levels of anthocyanin pigment, vitamin C and antioxidants so that it has the potential to be further processed into a healthy functional drinks. The addition of natural flavoring to the production process is expected to improve the taste and functional aspects of this rose extract-based drink. The research was aimed to study the effect of natural flavoring addition at various concentration on pH, total dissolved solids, color intensity, organoleptic 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 flavorings 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. Organoleptic quality was determined using hedonic rating test with test parameters of taste and flavour. The results showed that the interaction between different types and concentrations of natural flavorings significantly affected the pH of rose extract-based drink. The addition of natural flavorings significantly enhanced its antioxidant activity. The different types of natural flavoring and its concentration significantly affected the redness and yellowish level of rose extract-based drink. While the concentration of natural flavoring only affected its total dissolved solids and its taste. 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).
Keywords: Anthocyanin; Antioxidant; Drink; Natural Flavoring; Rose Extract;
Topic: International Conference on Sustainable Agriculture
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