DEVELOPMENT OF LOW CALORIE POWDER DRINK CONTAINING HARENDONG FRUIT EXTRACT (CLIDEMIA HIRTA} (L.) D.DON) WITH ANTIOXIDANT ACTIVITY

• Main Author: Utami Suyanto, Silviana
• Format: Theses
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/78848
• Institution: Institut Teknologi Bandung

Harendong (Clidemia hirta (L) D.Don) is a wild shrub plant producing berry-type fruit and traditionally consumed. Berry type fruits commonly contain good nutritions including antioxidant and hence it was assumed that harendong fruit also contains good nutritions. Until now, harendong is categorized as fast growth weed and not yet commercially explored. To increase added value of this plant fruit, transformation to be an inovative product is necessary. The aim of this research was to obtain an inovative processed food product candidate which is also safe, beneficial, attractive, and easily consumed. The proposed food product should be both a low-calorie product and have sufficient antioxidant activity. Harendong fruit was collected from Cikole-Lemhang, and then morphologically determined, homogenized, and its juice and pulp were separated. In the next step, they were extracted using ethanol and the extract was subsequently concentrated, phytochemically screened, and characterized. After evaporation of solvents, the residues were mixed with water and maltodextrin, and powderized with spray dryer to result in extract powder. The powders were then formulated to be effervescent powder drink containing acid-base granules, stevia granules sweetener, carmine food colorant, and strawberry flavour powder. The formulas were varied in their acid-base combination with the excess of citric acid at the level of 0.9 % (Formula 1), 1.35 % (Formula 2), and 1.8 % (Formula 3) and then evaluated. Juice and pulp extracts contained flavonoid, tannin, and phenolic compound groups. Concentrated pulp and juice extracts contained 5.80 and 8.80 % water extractable matter, 7.17 and 14.01 % ethanol extractable matter; 0.32 and 0.38 % total ash content, 8.39 and 12.17 % total carbohydrate content, 118.15 and 120.89 ppm vitamin C, respectively. In addition both . concentrates showed following characteristics: loss on drying of 90.92 and 85.11 %, density of 0.81 and 0.87 g/mL, antioxidant activity of 9.36 and 3.48 % with IC50 values of 246.03 and 785.27 ppm, respectively. The three formulas showed flowability of 6.56 - 7.11 g/second; bulk density of 0.62 - 0.657 g/mL, tapped density of 0.673 - 0.728 g/mL, moisture content of 1.671.89%, pH of 6.79-6.97, effervescent time of 48 - 66 seconds, and contained total carbohydrate of 31.77 %. Significant difference was observed in effervescent time, while no significant differences were observed in the case of other parameters among the three formulas. Based on overall results, it was concluded that effervescent drink powders were successfully made and formulated with formula 1 as the best formula.