Formulasi Minuman Berkarbonasi Fungsional Antidiabetes dari Bunga Telang (Clitoria ternatea) dengan Penambahan Pemanis Stevia

Abstract

The aim of this research is to explain the effect of factors such as weight of butterfly pea flower, sodium bicarbonate, and stevia sweetener concentration on carbonated beverage quality, determine the best formulation based on optimization results, and the antidiabetic activity of the selected formulation of functional carbonated beverage. This research used the Response Surface Methodology Box-Behnken Design (RSM-BBD) method with Design Expert Software. v.13 with 3 factors, such weight of butterfly pea flower (0.5-1.25 g), concentration of sodium bicarbonate (0.15-0.6%), and concentration of stevia sweetener (700-1200 ppm). The research parameters observed, such as yellow-blue color index, total dissolved solids, organoleptic sweetness, sourness, and carbonation properties, hedonic general acceptance, pH, dissolved CO2, total monomeric anthocyanins, and antioxidant activity. The results of this study showed that the weight of butterfly pea flowers had a significant effect (p<0.05) on the yellow-blue color index, total monomeric anthocyanins, and the antioxidant activity of functional carbonated drinks. The sodium bicarbonate concentration had a significant effect (p<0.05) on total dissolved solids, sweet organoleptic, acidic organoleptic, dissolved CO2 levels, pH, and antioxidant activity. The concentration of stevia sweetener had a significant effect (p<0.05) on organoleptic sweetness, dissolved CO2, and pH. The results of response optimization produced a new formula with a weight of 1.11 g of telang flower, 0.15% sodium bicarbonate, and 1200 ppm stevia sweetener with antidiabetic activity of 9.27% inhibition of the α-amylase enzyme.