Characteristics and stability of benzoic acid-enriched aloe-buni drinks: Potential as functional drink

¹ Food Technology and Agricultural Products, Warmadewa University, Indonesia.
² Agrotechnology, Warmadewa University, Indonesia.
³ Lyceum of the Philippines University, Davao City, Philipine.

Abstract

Aloe-buni is a popular functional beverage due to its flavonoids and anthocyanins that function as antioxidants and antidiabetics. However, it has a short shelf life and is unstable because flavonoids easily form precipitates. To maintain quality and extend shelf life, the addition of food additives such as sorbic acid, benzoic acid, and sodium benzoate is required. The purpose of this study was to determine the type of preservative, concentration, and preservation temperature that can maintain the quality of Aloe-buni drinks. This study used a two-factor complete randomized design (CRD), namely the type of preservative (sorbic acid, benzoic acid, and sodium benzoate) and concentration (0.01%; 0.02%; 0.03%), Observation variables include vitamin C content, Antioxidant Activity, Viscosity, Degree of acidity (pH), total microbes and determination of shelf life by the Extended Storage Studies (ESS) method. The characteristics of this aloe-buni drink with benzoic acid added with a concentration of 0.02% are pH 3.35, viscosity 2.38 m.Pa.s, inhibiting antioxidant activity 7.40%, and vitamin C 10.57 μg/g, and total microbes <2.5 x 102 cfu/g. The quality of Aloe-buni drinks lasted until the 14th day at cold temperature storage. The addition of 0.02% benzoic acid to Aloe-buni drinks produced the best characteristics. The addition of benzoic acid can maintain the quality of the drink until the 14th day at cold temperature storage.