Effect of Aloe-gel and bignay fruit proportions to acidity, total dissolved solids, and color of Aloe-bignay beverage

The functional beverage made from natural ingredients is in great demand and a trend during the covid-19 pandemic because contributes to health. One of the potential products is the aloe-bignay beverage which is made from aloe-gel and bignay fruit. Aloegel contains 75 functional compounds, and bignay is known for its antioxidant, antibacterial, and antidiabetic properties. The aloe-bignay formula determines its characteristics and shelf life. This study aims to determine the effect of aloe-gel and bignay proportion on acidity, total dissolved solids, and the color of the aloe-bignay beverage. This study used a completely randomized design with three replications. The ratio between aloe-gel and bignay (3:1; 1:1, 1:3) on temperature (12±1) °C and storage time of 0, 3, 6, 9, 12, and 15 days, that used to observe the acidity, total dissolved solids, color, flavor, and taste. The results showed that the proportion of aloe-gel and bignay fruit affected the acidity, total dissolved solids, and color of the Aloe-bignay beverage. The best aloe-bignay beverage formula is a 1:1 ratio.