Functional Beverages Research Articles

꾸지뽕나무 열매 당침액 이용 콤부차의 이화학적 품질 특성 및 인체 폐암세포 항증식 활성

This study was conducted to develop kombucha with better functionality. The developed kombucha (CK) was prepared using the sugar extracts from fruits of Cudrania tricuspidata (Carrière) Bureau ex Lavallée instead of the sugar, which is used as a substrate for SCOBY in conventional kombucha (K). During fermentation, the soluble solids content significantly decreased in CK compared to K, and the pH change decreased rapidly in CK compared to K. On the 14th day of fermentation, the weight of the SCOBY in CK was higher than that in K. Immediately after preparation, K contained only sucrose, but CK contained sucrose, glucose, and fructose. SCOBY appears to use glucose and fructose preferentially during fermentation. K contained acetic acid and citric acid right after preparation. However, as fermentation progressed, the composition changed to acetic acid, citric acid, and lactic acid. At the same time, CK initially consisted of citric acid, lactic acid, and acetic acid. However, acetic acid and citric acid increased but lactic acid decreased significantly on the 14th day of fermentation. In the cytotoxicity studies, the CK showed a proliferation-promoting effect on normal lung cells (MRC-5) and strong cytotoxicity against human lung cancer cells (A549). These results suggest that the kombucha made from sugar extracts of C. tricuspidata fruits can be used as a more functional beverage than regular kombucha.

꾸지뽕나무 열매 당침액 이용 콤부차의 이화학적 품질 특성 및 인체 폐암세포 항증식 활성

This study was conducted to develop kombucha with better functionality. The developed kombucha (CK) was prepared using the sugar extracts from fruits of Cudrania tricuspidata (Carrière) Bureau ex Lavallée instead of the sugar, which is used as a substrate for SCOBY in conventional kombucha (K). During fermentation, the soluble solids content significantly decreased in CK compared to K, and the pH change decreased rapidly in CK compared to K. On the 14th day of fermentation, the weight of the SCOBY in CK was higher than that in K. Immediately after preparation, K contained only sucrose, but CK contained sucrose, glucose, and fructose. SCOBY appears to use glucose and fructose preferentially during fermentation. K contained acetic acid and citric acid right after preparation. However, as fermentation progressed, the composition changed to acetic acid, citric acid, and lactic acid. At the same time, CK initially consisted of citric acid, lactic acid, and acetic acid. However, acetic acid and citric acid increased but lactic acid decreased significantly on the 14th day of fermentation. In the cytotoxicity studies, the CK showed a proliferation-promoting effect on normal lung cells (MRC-5) and strong cytotoxicity against human lung cancer cells (A549). These results suggest that the kombucha made from sugar extracts of C. tricuspidata fruits can be used as a more functional beverage than regular kombucha.

Anti-Hypertensive and Anti-Hypercholesterolemic Effects of Protein Hydrolysates from (Phaseolus vulgaris) L. in Functional Beverage

The study aimed to formulate a functional beverage from common bean seeds, isolate the proteins and evaluate their anti-hypertensive and anti-cholesterolemic properties. White common beans (Phaseolus vulgaris L.) mature seeds were used to prepare the beverage. Proteins isolated from the beverage were subjected to digestion with pepsin and combined enzymes including trypsin, thermolysin, and chymotrypsin. The unhydrolyzed beverage and protein hydrolysates were subsequently tested for Angiotensin Converting Enzyme (ACE) inhibition and cholesterol micellar solubility inhibition. The results showed that both unhydrolyzed and hydrolyzed proteins exhibited blood pressure and cholesterol-lowering properties, with high ACE inhibition (77.60%) and cholesterol micellar solubility inhibition (27.38%). The formulated functional beverage from white common bean seeds has potential for preventing hypertension and hypercholesterolemia. This study offers a theoretical foundation for the formulation of functional beverages or bean-based food products by food companies.

Sensory and Nutritional Evaluation of Fermented and Unfermented Beetroot-ginger- garlic Beverages

The study was carried out to produce beetroot-ginger-garlic drink. The drink was produced with the mixture of beetroot, ginger and garlic at the ratio of 4:2:1 respectively. Two different drinks were produced, one was fermented for 24 hrs while the other unfermented, was soaked in water for 2hrs. The fermented and unfermented drinks were divided into two and poured into four separate 75 cl containers. Sugar (4 g) was added into one fermented and one of unfermented 75 cl containers while no sugar was added to the others. Bacteriological examination, proximate analysis, and micronutrient content were determined. Sensory evaluation was carried out using hedonic rating test. The results obtained were analyzed statistically using degree of freedom. Isolated organisms from the drinks was Lactobacillus sp. which was only isolated from fermented beet root ginger- garlic beverage. Proximate analysis showed very minimal variations in moisture, ash, fiber, protein, fat, and carbohydrate content between fermented and unfermented drinks. Micronutrient content showed significant differences in selenium, calcium, zinc, copper, iron, magnesium, sodium, lead, cadmium, and potassium. Sensory evaluation showed significant differences in taste, mouth feel, flavor, and overall acceptability. The sensory showed that fermented beetroot-ginger-garlic drink with sweetener have highest overall acceptability (5.67±0.58) followed by fermented beetroot-ginger-garlic beverage without sweetener (5.33±0.58) and unfermented beetroot-ginger-garlic beverage without sweetener (2.33±0.58) have the least overall acceptability. Fermented and unfermented beetroot-ginger- garlic drinks have potential nutritional benefits and acceptable sensory properties. This study provides insights into the production and evaluation of functional beverages from beetroot-ginger-garlic and the beverage is better fermented before drinking.

РАЗРАБОТКА ТЕХНОЛОГИИ ФУНКЦИОНАЛЬНЫХ МОЛОЧНЫХ ПРОДУКТОВ СО СПЕЦИЯМИ

The use of dairy products with herbs and spices is an innovative solution in the field of food technology, opening up new opportunities for the development of unique healthy food products, attracting the attention of consumers around the world. The purpose of research is to develop a technology for functional dairy drinks with antioxidant properties based on biologically active substances of plant raw materials, aimed at improving the health and longevity of people for the purpose of potential use in the food industry. The inclusion of turmeric and ginger in the composition of dairy drinks determines a wide range of unique properties, enhancing the biological value, functionality of dairy drinks and expanding the range of products for various groups of the population. The chemical composition of plant ingredients contains a number of active groups of flavonoids and polyphenols with strong antioxidant properties that affect the human body by neutralizing free radicals, enhancing the human immune system and ensuring longevity. The object of the study was milk drinks enriched with biologically active substances of raw materials of plant origin. To achieve the objectives, experimental studies were conducted to develop a recipe for fresh milk drinks with spices and herbs. Based on the results of the examination of experimental samples for physicochemical and organoleptic indicators, the best samples with high quality ratings were established. Recipes for 8 types of functional milk drinks with spices Zdorov'e were developed with a justification for the dose of plant ingredients, the stage of their introduction, technological modes of milk pasteurization and features of the preparation of spices for introduction into the milk base were worked out. The data on the shelf life of the new line of fresh milk drinks were obtained. The recommended shelf life is 14 days at a storage temperature of 2 ±1 °C. The new technology does not require specialized equipment, the duration of the technological process is similar to classical technologies.

Comparison of Fermentation Kinetics of Milk Kefir and White Rice Kefir at Low Temperatures: Exploring the Effects on Product Quality

Kefir fermentation has been extensively studied because of its potential to develop novel functional drinks and its various biological activity. This study investigates the comparative fermentation kinetics of milk kefir and white rice kefir at low temperatures, addressing a gap in current research. Utilizing a comprehensive research methodology, including sample preparation, fermentation processes, and various analyses, the study explores the distinct patterns observed in the fermentation kinetics, physicochemical properties, and microbiological characteristics of both kefir types. The results highlight significant differences influenced by low temperatures, emphasizing the need to consider specific attributes for each kefir type in low-temperature fermentation. The findings contribute novel insights into optimizing fermentation conditions and enhancing product quality. The results offer additional perspectives on the influence of fermentation temperature on microbial dynamics, physicochemical properties, and health-related aspects in various fermented products. This study advances our understanding of kefir fermentation, providing valuable implications for the production of high-quality and functional beverages.

Bioactive Peptides Derived from Whey Proteins for Health and Functional Beverages

Milk serves as a crucial source of natural bioactive compounds essential for human nutrition and health. The increased production of high-protein dairy products is a source of whey—a valuable secondary product that, along with other biologically valuable substances, contains significant amounts of whey proteins and is often irrationally used or not utilized at all. Acid whey, containing almost all whey proteins and approximately one-quarter of casein, presents a valuable raw material for generating peptides with potential health benefits. These peptides exhibit properties such as antioxidant, antimicrobial, anti-inflammatory, anticarcinogenic, antihypertensive, antithrombotic, opioid, mineral-binding, and growth-stimulating activities, contributing to improved human immunity and the treatment of chronic diseases. Bioactive peptides can be produced by enzymatic hydrolysis using a variety of proteolytic enzymes, plant extracts, and microbial fermentation. With the participation of plant enzymes, peptides that inhibit angiotensin-converting enzyme are most often obtained. The use of enzymatic hydrolysis and microbial fermentation by lactic acid bacteria (LAB) produces more diverse peptides from different whey proteins with α-lactalbumin and β-lactoglobulin as the main targets. The resulting peptides of varying lengths often have antimicrobial, antioxidant, antihypertensive, and antidiabetic characteristics. Peptides produced by LAB are promising for use in medicine and the food industry as antioxidants and biopreservatives. Other beneficial properties of LAB-produced, whey-derived peptides have not yet been fully explored and remain to be studied. The development of whey drinks rich in bioactive peptides and based on the LAB proteolytic activity is underway. The strain specificity of LAB proteases opens up broad prospects for combining microorganisms to obtain products with the widest range of beneficial properties.

Large-scale production of paraprobiotic soy milk in stirred tank bioreactor: A dual-step fermentation approach

This study investigates the feasibility of using soy milk as a substrate for cultivating Lactobacillus casei and its subsequent conversion into paraprobiotics. The research focuses on optimizing the fermentation process from shake flasks to bioreactor scale and assessing the antioxidant properties and proximate compositions of the resulting paraprobiotic soy milk beverage. The study highlights a dual-step large-scale fermentation process comprising an anaerobic fermentation step followed by a thermal inactivation step using the in situ temperature control system of the bioreactor. Results indicated that soy milk enriched with 10 g/L glucose and fermented at 37 °C for 24 h on flask scale provided optimal conditions for L. casei growth, achieving a bacterial count increase of 8.80 ± 0.11 log CFU/mL and a titratable acidity of 0.89 ± 0.03 %. These optimal conditions were employed for bioreactor scale fermentation, attaining a bacterial count of 10.02 ± 0.06 log CFU/mL and a titratable acidity of 1.07 ± 0.04 % at 24 h. The thermal inactivation step at 90 °C for 30 min successfully converted the probiotic soy milk into a paraprobiotic form, maintaining its antioxidant activity at 62.12 ± 2.58 % radical scavenging activity. The final paraprobiotic product met the Food and Drug Administration (FDA) specifications for titratable acidity, presenting a viable alternative for soy-based functional beverages.

Innovative Analogs of Unpasteurized Kombucha Beverages: Comparative Analysis of Mint/Nettle Kombuchas, Considering Their Health-Promoting Effect, Polyphenolic Compounds and Chemical Composition.

Increasing demand for functional beverages is attracting consumers' attention and driving research to expand our knowledge of fermentation using symbiotic culture of bacteria and yeast (SCOBY) and demonstrate the health effects of consuming kombucha. The objective of this study was to develop innovative recipes for unpasteurized mint/nettle kombucha analogs, and to compare the products obtained under varying conditions in terms of chemical composition, bioactive polyphenols and health-promoting activity. Four variants of kombucha beverages (K1-K4), differing in the addition of sucrose and fermentation temperature, were formulated. The fermentation process provided data indicating the increase of antidiabetic, anti-inflammatory and anticholinergic properties, while a decrease in antioxidant capacity was observed. The content of polyphenolics was the highest on the seventh day of fermentation. A higher fermentation temperature and a larger amount of sucrose accelerated the fermentation process, which may be crucial for shortening the production time of kombucha drinks.

Main Composition and Visual Appearance of Milk Kefir Beverages Obtained from Four Consecutive 24- and 48-h Batch Subcultures

Nowadays, there has been a significant rise in the consumption of kefir, a functional beverage touted for its perceived health benefits. To offer a high-quality beverage to consumers, it is imperative to scrutinize and fine-tune the fermentation process. This study seeks to investigate the impact of fermentation time and the number of subcultures on the physicochemical, microbiological, and volatile composition, as well as the visual appearance, of kefir beverages obtained from four consecutive 24- or 48-h batch subcultures. All fermented beverages exhibited low lactose, ethanol and acids levels, with counts of viable probiotic lactic acid bacteria and yeast exceeding 106 colony forming units/mL. The four kefir beverages from the 48-h batch subcultures notably showed the lowest total concentrations of volatile compounds, likely due to overfermentation and over-acidification of the beverages. This caused the separation of the whey and curd, along with the formation of large gas bubbles, negatively affecting the visual appearance of the products. These findings emphasize the importance of fine-tuning the fermentation process to ensure the production of high-quality kefir beverages that align with consumer preferences. The four beverages from the 24-h batch subcultures exhibited high microbiological and physicochemical stability during storage at 4 °C for 28 days.

Optimisation of corn silk tea production, and its antioxidant profile

Following COVID-19 pandemic, functional foods and beverages continue to develop, especially those with high antioxidant activity. The functional beverage from corn silk can be processed into brewed tea. The critical points in the making process of corn silk tea are the drying equipment, drying temperature, and drying time. With efficient method, corn silk tea can produce high antioxidant activity. The present work optimised the temperature and drying method based on antioxidant activity. The results of the present work are expected to be used in micro/small/medium enterprises (MSMEs) to produce corn silk herbal tea. The present work used Randomised Block Design (RBD) with two factors; drying temperatures (45, 55, and 65°C) and drying equipment (cabinet and oven) for 5 h. The analysis carried out was antioxidant activity and profiling using LC-HRMS (liquid chromatography high-resolution mass spectrometry) that ran in a positive (+) mode. The processing of corn silk tea using cabinet drying at 65°C for 5 h produced antioxidant activity of 82.00 ± 0.75%. This was higher than commercial black tea (81.71 ± 0.15%) and commercial green tea (78.37 ± 0.43%). The analysis using LC-HRMS showed that the corn silk tea contained betaine (N,N,N-trimethylglycine) (RT 0.928), 6-methylquinoline (RT 4.741), hesperidin (3’,5,7-trihydroxy-4’-methoxyflavanone) (RT 302.07817), luvangetin (10-methoxy-2,2-dimethylpyrano[3,2-g]chromen-8-one) (RT 258.08837), embelin (2,5-dihydroxy-3-undecyl-1,4-benzoquinone) (RT 13.074), and eucalyptol (1,8-cineole) (RT 13.325).

Characteristics of antioxidant activity of functional drinks from kebo rubber leaf extract and lemongrass extract

Abstract The rubber plant (Ficus Elastica L.) is an ornamental plant that is rarely used for consumption. This research aims to determine the characteristics of the antioxidant activity of functional drinks from rubber leaf extract and lemongrass extract. The research method used the Randomized Complete Block with two factors i.e., the ratio of rubber leaf extract and lemongrass extract (70%:30% w/w; 50%:50% w/w; 30%:70% w/w), and the ratio of stevia solution and sugar solution (0:100%; 50%:50%; 100%:0), that had 2 repetitions and resulted in 18 samples of experimental. Then the results were tested its antioxidant activities using the DPPH method and tannin analysis. The best result for antioxidant activity was obtained by the H1T3 sample with an IC50 value is 12.41 ppm, flavonoid content is 10.99% and tannin content is 2.86%. From the parameter results, the functional drinks of rubber leaf extract and lemongrass extract have the potential to contain a very strong antioxidant activity.

The physical characteristics of jelly drink bay leaf water extract with guava juice combination

Abstract Developing a jelly drink with bay leaf water extract with guava juice combined with konjac glucomannan can improve the physical characteristics of the jelly drink. This study compared the physical properties of the guava juice and bay leaf water extract jelly drink in terms of color, total soluble solids, and viscosity. One-way ANOVA analysis was used to design the study as a completely randomized design (CRD), and the Duncan Multiple Range Test (DMRT) was then conducted. The treatment comprises of two repetitions divided into three groups, each with a ratio of 25:75 (P1), 50:50 (P2), and 75:25 (P3) for the combination of guava juice and bay leaf water extract. The results showed that the physical characteristics (color (a*, b*, C*, and h*), viscosity, and total soluble solids) were significantly different (p<0.05). Based on the results of this study, the proportion of bay leaf water extract and guava juice significantly influenced the physical characteristics of the jelly drink. Therefore, the jelly drink bay leaf water extract guava juice combination has a good potential for incorporation into functional drinks.

Cultivating Health: Traditional Alcoholic Drink 'Tuak' as a Potential Functional Drink for Regulating Blood Glucose Levels while Keeping Cultural Significance Intact

This research examines the potential for developing traditional alcoholic drinks using Raru (Cotylelobium melanoxylon Pierre) as an additional ingredient in the fermentation of tuak. Tuak, as a traditional alcoholic drink that is popular in many regions in Indonesia, plays an important cultural role in traditional celebrations. The advantages of palm wine as a traditional alcoholic drink include its natural sweet taste, good nutritional content, low alcohol content and affordable price. By analyzing the potential of Raru as an additional ingredient in making palm wine, this research seeks to develop traditional alcoholic drinks that not only maintain cultural and traditional aspects, but also provide additional health benefits, especially in lowering blood sugar levels, by launching a new product called ' 'RaruReserve: Healthy Tuak”

Definition of halal analysis of formulation of kombucha drink from simplicia of malay apple fruit (Syzygium malaccense)

The wealth of biodiversity and the abundance of native Indonesian germplasm resources have not been optimally utilized domestically. Malay apple, which belongs to the myrtaceae family, has various health benefits. However, its utilization is still limited, thus requiring ideas to increase public interest in this fruit. Therefore, innovation is carried out by transforming malay apple into kombucha fermentation beverages as a step to optimize its utilization. The research aimed to measure the total alcohol content, total acid, and total sugar in the formulation of kombucha beverages derived from malay apple fruit juice, with the goal of developing it into a functional beverage. The research process involved testing alcohol content using gas chromatography, measuring total acid by alkalimetric titration method, and measuring total sugar content by anthrone method. The research results showed that the malay apple kombucha sample the level of alcohol content was 0.0213%, the total acid was 1.38% (<2 g/L), and the total sugar was 0.807 µg. The kombucha malay apple which category halal kombucha.

MINUMAN FUNGSIONAL KAYA ANTIOKSIDAN EKSTRAK DAUN Anredera cordifolia (Ten) Steenis DAN Zingiber officinale Rosc. Var. Rubrum

In the modern era, there are changes in people's lifestyles and worsening environmental conditions which cause people to be exposed to free radicals. Free radicals can be prevented with antioxidant compounds. Binahong leaves and red ginger contain antioxidant compounds in the form of flavonoids, saponins, tannins, alkaloids, polyphenols. The product innovations that can be made wasfunctional drinks. This research aims to determine the quality, flavonoid content and antioxidant activity of functional powder drinks from binahong leaves and red ginger. This research used a quantitative descriptive research methods. Analysis of flavonoid levels and antioxidant activity in powder drinks using UV-Vis spectrophotometry. The organoleptic powder drink in F1 was brownish yellow, in F2 and F3 were yellow. F1, F2 and F3 had a sweet taste and aroma typical of red ginger with a water content of 1.375±0.051%; 1.791±0.073%; and 2.364±0.032%. The pH value in F1, F2, and F3 were 6.071±0.001; 6.274 ± 0.002; and 6.309 ± 0.001. Powdered drinks positively contained flavonoids were respectively of 4.527±0.104%; 4.678±0.050%; and 4.831±0.146%. The IC50 values for F1, F2, and F3 were respectively 97.54±1.73 ppm (strong); 72.69±0.81 ppm (strong); and 46.78±2.20 ppm (very strong). Powder drinks comply with quality requirements according to SNI 01- 4320-1996.

The effect of giving sweet potato leaf-based functional drink to increase HB levels

BeckgroundMenstruating young women experience twice as much iron loss as young men. One alternative effort that can be made is to provide functional drinks that are useful for overcoming anemia. Functional beverages must provide nutritional intake and sensory satisfaction, such as good taste and good texture, using sweet potato leaves (Ipomoea Batatas L). Sweet potato leaves are chosen as raw material because, besides being abundantly available and accessible to cultivate, they are also very cheap, so that they can reduce production costs. Pancalang Health Center is one of the Health Centers in the Kuningan Regency Area with reasonably high sweet potato cultivation. AimsThis study aims to determine the level of compliance with functional drink consumption, determine hemoglobin levels before and after functional drink intervention, describe anemia status before and after functional drink intervention, describe the effects of functional drink consumption, and nutritional status picture before and after consuming functional drink products. Research methodeThe study was conducted by quasi-experiment in one group (nonrandomized pre-test and post-test without control group design). Purposive sampling was carried out by Purposive Sampling on adolescents at the Pancalang Health Center, Kuningan Regency. Data collection was done by checking HB levels before the intervention and after the intervention. The intervention is carried out for 52 days. Resultsand Conclussion: The majority of respondents were compliant in consuming functional drinks, and only 7.5 % were non-compliant. The median before the intervention is 11 and after the intervention is 12 and a p value of <0,001 is obtained, meaning that statistically there is a significant difference between HB before the intervention and after the intervention. ContributionThere was a significant difference between Hb levels before the intervention and after the intervention, obtaining a p-value of <0.001.

Enrichment of functional drinks using grape pomace extracts, analysis of physicochemical indicators

A large amount of residues called secondary raw materials are formed during grape processing, the majority of which are pomace-containing seeds. Pomace is obtained by crushing grapes with subsequent juice separation and appears as a mass consisting of skin, seeds, as well as stalk and comb residues. When compared to the control, the amount of skin in the fermented pomace increased 15 %, while the amount of seeds decreased by about 50 %. The objects of research is juice, wine materials, functional drinks, technological methods and means. The problem is that the samples of juice and dark wine prepared by the "White method" are not provided with a sufficient amount of extract substances, especially compounds that provide functionality. The results of the experiment show that adding 25–30 % wine-alcohol extract of marc to the wine material obtained by the “white method” from the Bayanshira grape variety, and adding 25–30 % alcohol-juice extract to the juice obtained from its own stream, give a positive result. Compared to the control, in the prepared functional wine samples the content of phenolic compounds increased by 100 mg/dm3, and there was also an increase in the amount of vitamins B2, C, PP, B6 and resveratrol. Rational technological parameters for the extraction of biologically active substances from grapes and their structural components have been established. It has been established that mixing fermented pomace with a 30 % wine-alcohol (juice-alcohol or aqueous-alcohol solution) extractant in a 1:3 hydromodule gives the best result. It is of practical importance to enrich low-extracted juices and wines with extracts obtained from the solid parts of the cluster to produce functional drinks

Ethnobotany of Zmeyovski pelin: A Traditional Artemisia-Flavored Wine from Bulgaria

Flavoring wine with Artemisia species, together with other aromatic herbs and/or fruits, is a practice that has evolved in different parts of Bulgaria. The aromatized wine-based beverage, called pelin, is named after the Bulgarian common name for the genus Artemisia. In this paper, we present Zmeyovski pelin, the history of which dates back to the early 20th century. We employed semi-structured interviews with 15 pelin producers from the Zmeyovo village with an age span from 44 to 83 years. The relative frequency of citation for each stated taxon was recorded. We explored the changes in the plant knowledge of the pelin makers and discussed the drivers for it. From a modern perspective, pelin can be considered a functional beverage since the aromatic plants and fruits adds a variety of biologically active substances to it, thus enhancing its health benefits. We regard the consumers’ inquiry about the benefits of the added plants as a driver for mitigating the plant awareness disparity among the local community.

Physicochemical Characteristics of Bitter Leaf (Vernonia amygdalina Del.) Kombucha with Palm Sugar Addition

Functional drinks are processed drinks that contain food components that are beneficial for body health and have good sensory evaluation. Functional drinks can be used to prevent degenerative diseases such as diabetes mellitus. Kombucha is a functional drink fermented from tea and sugar using a kombucha starter or Symbiotic Culture of Bacteria and Yeast (SCOBY). Kombucha has functions as an antioxidant, antidiabetic, anticancer and antimicrobial. A variety of leaves that include phenols and bitter leaves with components that are beneficial to the body can be used to make kombucha. Palm sugar can be used as alternative sugar for kombucha fermentation because palm sugar has a low glycemic index of 35. This study aims to determine the effect of using palm sugar concentration on total dissolved solids, viscosity, pH value, total flavonoids, total phenols, and reducing sugar content. The research results show that the use of palm sugar can increase total dissolved solids, viscosity, pH value, total flavonoids, total phenols and reducing sugars. The best treatment is the use of 25% palm sugar with a total soluble solids value of 18.38˚Brix, viscosity of 1.37 cP, pH value of 3.43, total flavonoids of 0.275 mg QE/g sample, total phenols of 0.99 mg GAE/ml, and reducing sugar of 9.24%.