Physicochemical and organoleptic properties of moringa instant (Moringa oleifera Lam) drink enriched with ginger, turmeric, galangal, and lemongrass.

Abstract

This research aimed to evaluate the impact of various herbal additions on the quality and sensory attributes of moringa (Moringa oleifera Lam)-based instant beverages. The study was conducted in several laboratories at Tadulako University and the Goods Quality Testing and Certification Unit in Palu. Physicochemical properties (water content, vitamin C, antioxidants, solution pH, and dissolution time) were evaluated using a completely randomized design. At the same time, sensory attributes such as color, aroma, and taste were examined using a randomized block design. The experiment tested six different herbal additions: P0 (no herbs), P1 (red ginger), P2 (lemongrass), P3 (galangal), P4 (white turmeric), and P5 (yellow turmeric), with each treatment repeated three times. Results showed that yellow turmeric yielded the best physicochemical outcomes, with a dissolution time of 83 seconds, a water content of 5.27%, a pH of 6.36, a vitamin C content of 12.44%, and an antioxidant activity of 49.25%. In contrast, red ginger emerged as the most preferred by panelists, scoring highest in terms of color, aroma, and taste, with values of 3.50, 3.97, and 3.60, respectively. The findings indicate that herbal additives can enhance the functional properties and sensory appeal of moringa instant drinks. Yellow turmeric effectively optimized physicochemical traits, making the beverage more suitable for health-conscious consumers. Meanwhile, red ginger improved sensory appeal, increasing the likelihood of consumer acceptance. Future research should optimize the concentrations of yellow turmeric and red ginger to balance their effects on physicochemical and sensory qualities, investigate advanced drying techniques to meet Indonesian National Standard 4320:1996 water content standards, and explore the bioavailability and health impacts of these products.