Hairunnisa Hairunnisa, Ika Ristia Rahman, Weni Puspita, Rizky Meyra Aulia

PENGARUH METODE PEMBUATAN TERHADAP KADAR VITAMIN C DAN KEMAMPUAN ANTIOKSIDAN MINUMAN FUNGSIONAL SARI BUAH

Introduction

Pengaruh metode pembuatan terhadap kadar vitamin c dan kemampuan antioksidan minuman fungsional sari buah . Pelajari pengaruh metode pembuatan (blender, parut, slow juicer) terhadap kadar vitamin C & aktivitas antioksidan minuman fungsional sari buah. Temukan metode terbaik untuk nutrisi.

Abstract

Functional beverages contain bioactive compounds such as vitamin C and antioxidants that provide health benefits. The levels of these compounds are influenced by the processing method. This study aimed to determine the vitamin C content and antioxidant activity of functional beverages prepared using three extraction methods: slow juicer, blender, and grating. The beverage consisted of pineapple, lime, ginger, turmeric, and tomato. Vitamin C content was determined using UV-Vis spectrophotometry at a maximum wavelength of 264.50 nm, while antioxidant activity was evaluated using the DPPH method and expressed as percentage inhibition. The results showed that the blender method produced the highest vitamin C content (208.4 mg/500 mL), followed by the grating method (62.1 mg/500 mL) and slow juicer (3.6 mg/500 mL). The highest antioxidant activity was obtained using the grating method (86.20%), followed by slow juicer (83.44%) and blender (78.96%). Statistical analysis indicated significant differences among processing methods. The blender method was more effective in extracting vitamin C, whereas the grating method better preserved antioxidant activity.

Review

This study, titled "PENGARUH METODE PEMBUATAN TERHADAP KADAR VITAMIN C DAN KEMAMPUAN ANTIOKSIDAN MINUMAN FUNGSIONAL SARI BUAH," offers a timely and relevant investigation into the impact of preparation methods on the nutritional and functional quality of a multi-ingredient functional beverage. By comparing slow juicing, blending, and grating, the authors effectively demonstrate that the choice of processing technique significantly influences the final vitamin C content and antioxidant activity. The clear objective and straightforward methodology make the study's findings readily interpretable, providing valuable insights for both producers and consumers of health-promoting beverages. The abstract highlights key differential effects: the blender method proved most effective for extracting vitamin C, yielding a remarkably high concentration (208.4 mg/500 mL), while the grating method optimally preserved overall antioxidant activity (86.20% inhibition). Conversely, the slow juicer resulted in a surprisingly low vitamin C content (3.6 mg/500 mL), a finding that warrants deeper mechanistic explanation within the full paper to understand potential degradation pathways or inefficiencies compared to other methods. The use of standard analytical techniques (UV-Vis for vitamin C and DPPH for antioxidant activity) provides a reliable basis for these quantitative comparisons, and the reported statistical significance reinforces the robustness of the observed differences among the processing methods. The implications of this research are significant, guiding optimized preparation strategies for functional beverages. Understanding that different methods can selectively enhance specific bioactive compounds is crucial for product development and consumer education. While the abstract provides a strong summary, a full manuscript would benefit from exploring the underlying physical and chemical mechanisms responsible for these observed differences, such as heat generation, oxygen incorporation, or cellular disruption efficacy during each process. Further research could also investigate the long-term stability of these compounds under various storage conditions and conduct sensory evaluations to ensure consumer acceptance of the most nutritionally beneficial preparation methods. Overall, this study makes a valuable contribution to the field of food science by quantifying the tangible impact of processing choices on beverage functionality.

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