Sensory evaluation, antioxidant activity, and vitamin C content of Chaya Leaf Velva combined with honey pineapple

¹ Postgraduate in Nutrition Science, Department of Community Nutrition, Faculty of Human Ecology, IPB University, Bogor, 16680, Indonesia
² Department of Community Nutrition, Faculty of Human Ecology, IPB University, Bogor, 16680, Indonesia
³ Nutrition Study Program, Faculty of Medicine, Universitas Lampung, Lampung, 35145, Indonesia
⁴ Department of Nutrition, Faculty of Public Health, Universitas Andalas, Padang, 25163, Indonesia

^* Corresponding author: marliyati@apps.ipb.ac.id

Abstract

Velva is a refreshing frozen drink with a combination of fruits and vegetables. It offers an excellent source of antioxidants. This study aims to develop a velva using Chaya leaf combined with honey pineapple and to evaluate its sensory characteristics, antioxidant activity, and vitamin C content. The study formulated three variations of Chaya leaf and honey pineapple velva using different ratio combinations: Formula 1 (100:0), Formula 2 (50:50), and Formula 3 (75:25). Sensory analysis was performed using a total of 30 respondents. The scale was 1 to 9, which ranges from disliked extremely to extremely like. Antioxidant activity was analyzed using the DPPH method. Meanwhile, vitamin C was analyzed following the titration method. The data were analyzed using one-way ANOVA and Duncan’s Multiple Range Test (DMRT) to determine significant differences among the treatments. The results showed that Formula 2, which contained 50% Chaya leaf and 50% honey pineapple, showed a significantly higher hedonic score (p < 0.05) and the highest preference score of 7.11. A significant enhancement in antioxidant activity (23.76% inhibition) and vitamin C content (1.099%) was observed with Formula 2 (p < 0.05). Additional studies are required to thoroughly examine the nutritional content and sensory assessment with Quantitative Descriptive Analysis.