Study of antioxidant activities, acceptability, and shelf life prediction of Ciplukan (Physalis angulata L.) juice drinks

Abstract

Antioxidants are free radical scavenger compounds that can reduce or prevent the adverse effects of reactive oxygen species and reactive nitrogen species (ROS/RNS). This study aims to study the antioxidant activity, acceptability, and shelf life of fruit extract drinks and ciplukan buds (Physalis angulata L.). The experimental design used factorial completely randomized design (FCRD), with two factors, namely the ratio of juice extracts and ciplukan buds (a) and stabilizer concentrations (b), three replications. The organoleptic analyzed by hedonic test, antioxidant activity by DPPH method, and total phenolic contents, total flavonoid contents and alkaloid using each of the Folin-Ciocalteau, aluminum chloride and gravimetric methods. The estimated shelf life is calculated using the Arrhenius method at 28°C for 28 days. The results showed that the ratio of fruit extracts and buds (a) affected the preference for taste, aroma, and color attributes. The interaction between juice extract ratio with a bud (a) and stabilizer concentration, (b) influences antioxidant activity, color attributes, and viscosity. The best ciplukan drink samples based on organoleptic calculations are juice with fruit extracts with buds 15:1 and stabilizer concentration of 0.1% (a3b1) and fruit extracts with buds 20:1 and stabilizer concentration of 0.1% (a4b1). The highest total phenolic and flavonoid contents obtained sample code a3b1, while the highest alkaloid content from code sample a4b1. Based on the estimated shelf life of total microbes, ciplukan bud extract has a shelf life of 9 months at 28°C.