Abstract
Turmeric, tamarind, and ginger are widely used as ingredients of Indonesian traditional beverage known as jamu. This latter is known for its beneficial properties for human health, such as high antioxidant capacity, which make it potential to be developed as functional beverage. This study aimed at optimizing functional beverage formula made from turmeric, tamarind and ginger with regard to antioxidant capacity and sensory qualities using D-optimal mixture design. It was revealed that the optimum formula was the mixture containing 5.0%(v/v) turmeric extract, 9.9%(v/v) tamarind extract, 15.1%(v/v) ginger extract, 40%(v/v) sugar solution, and 30%(v/v) water. Such a formula exhibited an antioxidant capacity of (0.184 ± 0.002) mgAEq/mL and an overall hedonic score of 4.27 (out of 7).
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