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May 11, 2025
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Jul 8, 2025
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Jul 20, 2025
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Abstract

Parijoto fruit contains bioactive components that are beneficial for health, but it has a short shelf life. This study developed a ready-to-drink parijoto fruit drink as an alternative to diversify processed parijoto and increase shelf life. Ready-to-drink beverages are drinks that are made with stabilizing ingredients to ensure product consistency. The study aimed to determine the effect of adding various types and concentrations of stabilizing ingredients on the antioxidant characteristics of ready-to-drink parijoto fruits. The types of stabilizers used were CMC, pectin, and CMC-pectin mixtures (3:1) with stabilizer concentrations of 0.25%, 0.5%, and 0.75%. The ready-to-drink antioxidant characteristics of parijoto fruit were evaluated by measuring of vitamin C levels, total phenols, and DPPH (2,2-diphenyl-1-picrylhydrazyl) activity. The results demonstrated that the vitamin C content across the different stabilizer types ranged from 47.40 to 50.84 mg/100g.  Variations in the stabilizers did not affect vitamin C levels. Stabilizer concentrations of 0.5% and 0.75% yielded significantly higher vitamin C levels (52.80 and 53.29 mg/100 g, respectively) compared to the 0.25% concentration (40.58 mg/100 mL). Total phenols range from 7.63 to 10.35 mg GAE/g. Using pectin as a stabilizer, the highest phenol levels (10.35 mg GAE/g) were obtained. The highest Radical Scavenging Activity (RSA) of DPPH (70.89%) was obtained using 0.5% pectin. The results show that formulated drinks are rich in antioxidant agents.

Keywords

Antioxidant; DPPH; Phenol, Parijoto, Vitamin C

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How to Cite
Handayani, I., Aisyah Tri Septiana, Hidrotunnisa, Muna Verentsya Salsabila1, Rahmania Geisha, Dhea Ratna El Pradipta, & Naydina Rahmawati. (2025). Hydrocolloid-Based Stabilization of Parijoto Ready-to-Drink Beverages and Its Effect on Antioxidant Properties. Food Science and Technology Journal (Foodscitech), 1–11. https://doi.org/10.25139/fst.vi.10231

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