Apple Cider Drink with Additional Sugarcane Juice (Saccaharum Officinarum) as Anti-Diabetes and Obesity

Department of Culinary Education, Faculty of Engineering, Universitas Negeri Malang, Malang, 65145, Indonesia

^* Corresponding author : rina.rifqie.ft@um.ac.id

Abstract

Instant or trendy beverages are increasing in popularity and distribution in Indonesia. However, they use white crystal sugar that loses its nutrition during crystallization, which is assumed to cause diabetes and obesity. On the other hand, various beverages cannot be avoided in the culinary world since consumers prefer them. Apple cider on the market is known as Malang’s traditional drink. Its primary materials are white crystal sugar, apple-flavored cider, and preservatives, which are unsafe to consume. Therefore, this research aimed to chemically analyze the apple cider drink made from local apple and sugarcane juice that replaced white crystal sugar with no preservatives or other chemicals. This laboratory study used the AlCl₃ to determine the flavonoid level, the Folin–Ciocâlteu method to determine total phenols, and the spectrophotometer for testing potassium, calcium, tannins, and saponins. The results showed an antioxidant activity of 263.34 μg/mL. The total flavonoid on the apple cider was 1.676 mg QE/g, and the total phenol was 4.5 mg GAE/g. During the phytochemical test, the apple cider had a potassium content of 73.6554 mg/L, and a calcium content of 7.5963 mg/L. Qualitatively, the results identified tannin content but not saponins. Thus, the apple cider with additional sugarcane juice met the healthy drink requirements.