Formula Optimization of Traditional Functional Beverage Minasarua from Bima West Nusa Tenggara Indonesia

Abstract

          Minasarua is a traditional beverage from Bima, West Nusa Tenggara Indonesia which consists of spices, fermented black glutinous rice (FBGR), tai mina (dried blondo) and palm sugar. The product is consumed by local people with various formulas, especially in terms of types and quantities of spices and FBGR. This study aimed to optimize the formula of Minasarua which has optimum antioxidant activity. The method used was D-Optimal Mixture Design using Design Expert 13 software with independent variables, namely ginger, turmeric, Javanese chili pepper (JCP), pepper and FBGR. There were 21 formulas of Minasarua with different percentages of each component observed in this research. The antioxidant activity (DPPH method), total phenolic content (Folin Ciocalteu method), total flavonoid content (aluminum chloride colorimetric assay) and total anthocyanin (pH differential method) were tested using a spectrophotometer in response to all the formulas. The results of the optimization showed that Minasarua with 16.59 % ginger, 0.30 % turmeric, 4.50 % JCP, 3.83 % pepper and 74.78 % FBGR were able to respond to the antioxidant activity of 51.23 mg TE/100 g, with total phenolic, flavonoid and anthocyanin were 112.03 mg GAE/100 g, 278.31 mg QE/100 g and 1.14 mg/100 g, respectively, and the desirability of 0.98. There was no significant difference between the predicted and verification values of the 4 responses. Therefore, this formula is recommended as the best formula which has an optimum antioxidant activity to produce Minasarua as a functional beverage. HIGHLIGHTS Minasarua is a traditional functional beverage from Bima West Nusa Tenggara Indonesia The formula of Minasarua can be optimized using the D-Optimal Mixture Design method Optimizing the number of spices and fermented black glutinous (FBGR) can improve the functional properties of Minasarua in terms of antioxidant activity, total phenols content, total flavonoids, and total anthocyanin Statistically, each component interacts synergistically or antagonistically to provide functional properties The functional properties of the Minasarua reformulation product are affected by its constituent components GRAPHICAL ABSTRACT