Formulation of Functional Beverage with Antioxidant Properties Using Nypa Leaves (Nypa fruticans)

¹ Department of Fishery Products Technology, Faculty of Fisheries and Marine Sciences, IPB University, 16680 Bogor, Indonesia
² Faculty of Fisheries and Marine Sciences, Teuku Umar University, 23615 Meureubo, West Aceh, Indonesia
³ Surfactant and Bioenergy Research Center (SBRC), IPB University, 16143 Bogor, Indonesia
⁴ Division of Marine Biotechnology, Centre for Coastal and Marine Resources Studies (PKSPL), International Research Institute for Maritime, Ocean and Fisheries (i-MAR), IPB University, 16680 Bogor, Indonesia

^* Corresponding author: fujisintiaarmi26@gmail.com

Abstract

Nipah leaf contains antioxidants and has significant potential for development into functional beverages. Creating such beverages from Nipah leaf is a promising way to produce products that benefit human health. Nipah leaf juice is rich in antioxidants, which can enhance the human body’s resistance to diseases. This study aimed to formulate a Nipah leaf functional beverage with a high antioxidant value that is also preferred by consumers and to characterize the best formulation. Three formulations were created: F1 (40% Nipah, 0.1% carrageenan, 41.9% water), F2 (50% Nipah, 0.15% carrageenan, 31.85% water), and F3 (60% Nipah, 0.2% carrageenan, 21.8% water). The beverages were evaluated through hedonic tests, viscosity tests, and physical characteristics, including tests for soluble solids, acidity, and antioxidant activity. The hedonic scores for F1 were 3 for color, 4 for aroma, and 3 for taste. F2 scored 3 for color, 4 for aroma, and 3 for taste, while F3 scored 4 for color, 2 for aroma, and 2 for taste. The viscosity values were 26.7 for F1, 52.7 for F2, and 62.0 for F3. The best formulation was F1, which had a pH of 5.3, soluble solids of 4.3 ºBrix, and an antioxidant activity IC50 of 26.89 g/ml.