Utilization of rose flower extract as antioxidant rich-drink

Abstract

Rose flower extract containing high levels of anthocyanin pigment has the potential to be further processed into healthy functional drinks. The addition of natural flavor to the production process is expected to improve the sensory and functional aspects of this rose extract-based drink. The research was aimed to study the effect of natural flavor addition at various concentration on pH, total dissolved solids, color intensity, sensory quality, total anthocyanin levels, and antioxidant activity of rose extract-based drink. Rose filtrate was obtained by maceration method using water solvent. The added natural flavors were mint leaves, ginger and lemon juice, with concentration levels of 1.5% (b/v), 3% and 4% (v/v). Antioxidant activity and anthocyanin levels were determined using the DPPH and pH difference methods, respectively. Sensory quality was determined using hedonic rating test with test parameters of taste and flavour. The results showed that different types and concentrations of natural flavors significantly affected the pH, redness and yellowish level of rose extract-based drink. The addition of natural flavors significantly enhanced its antioxidant activity. While the concentration of natural flavor only affected its total dissolved solids. The increase in total anthocyanin content of rose juice extract due to the addition of mint leaves is 46.48%, ginger is 34.50% and lemon is 16.70%. Based on the results, the best treatment was shown by rose extract-based drink with the addition of 3% of mint leaves given the antioxidant activity of 84.44%, brightness (L) of 35.30, redness (a +) of 8.00, yellowness (b +) of 4.60, pH value of 3.45, total dissolved solids of 21.17 ° Brix, total anthocyanin level of 12.14 mg/L, taste score of 3.20 (quite tasty) and flavor score of 3.27 (quite like).

The Antioxidants Improvement of Yogurt with Three Sources of Non-Alcohol Anthocyanin Extract and Metroxylon sagu as a Natural-Based Thickener

“…It caused higher stabilizer concentration to improve the binding capacity of the stabilizer to water. Compared to the combination of rose extract and mint leaves drink, with a TDS value of 21.17 °Brix, this research range value was lower [39].…”

Identification of Functional Groups and Types of Anthocyanin Pigments of Purple Sweet Potato cv. Antin 2 and cv. Antin 3

“…The adsorption characteristics produced in the peak spectrum show the functional groups in the purple sweet potato flour pigment. Meanwhile, to determine the type of anthocyanin compound from purple sweet potato extract in 96 % ethanol solvent, which has been concentrated with a rotary evaporate rancher, use LCMS/MS analysis based on the chromatogram and spectrum produced by the peak area at Retention Time (RT) and molecular weight [11,12].…”

Peningkatan Mutu Usaha Mikro Makanan Sehat : Inovasi Kemasan dan Branding Produk Unggulan (Desa Pandanrejo, Kecamatan Pagak, Kabupaten Malang)

“…Penggunaan bahan pewarna yang masih perlu ditingkatkan pengetahuan mitra UKM yaitu pada produk cenil dan dadar gulung, dimana masih menggunakan pewarna sintetis mencolok, yang belum jelas penggunaannya apa melebihi batasan, padahal di wilayah pedesaan ada beberpa tanaman yang bisa dijadikan alternatif sebagai pewarna alami (hijau, kuning, dan merah/ungu) seperti pandan, daun sawi, kunyit, wortel, bunga mawar/kana (Saati, 2017, Saati, 2020, bunga telang (Saati, 2019) Dalam rangka menyediakan bahan baku olahan produk makanan minuman tersebut maka, para petani dan keluarga di Desa Pandanrejo, terus memperbanyak penanaman pisang, singkong dan berupaya menanam rempah-rempah yang dibutuhkan Mitra Ibu-ibu wanita tani mereka sendiri. Kebijakan demikian akan berdampak harga bahan baku lebih murah (dari pemanfaatan kebun mereka, lokasi pembelian dekat tidak perlu biaya transportasi dan penyimpanan yang cukup mahal), sehingga dalam perhitungan biaya supaya lebih terjangkau konsumen yang membutuhkan atau membelinya.…”