Karakteristik Minuman Angkak dengan Penambahan Temu Mangga (Curcuma mangga) dan Temulawak (Curcuma xanthorrhiza) pada Berbagai Konsentrasi

Abstract

Red yeast rice (angkak) is a fermented rice product produced by Monascus purpureus that contains various bioactive compounds, including natural pigments, lovastatin, and antioxidants, making it a potential functional beverage ingredient. However, red yeast rice beverages generally have a bitter taste and a distinctive fermented aroma, which may reduce consumer acceptance. The addition of mango turmeric (Curcuma mangga) and Java turmeric (Curcuma xanthorrhiza) is expected to improve the sensory characteristics while enhancing the antioxidant activity of the beverage. This study aimed to evaluate the effect of different concentrations of mango turmeric and Java turmeric on the sensory characteristics, physicochemical properties, and antioxidant activity of red yeast rice beverages, as well as to determine the best formulation. The experiment employed a Completely Randomized Design (CRD) with one factor consisting of six treatments: A0 (control), A1 (0% mango turmeric:40% Java turmeric), A2 (10%:30%), A3 (20%:20%), A4 (30%:10%), and A5 (40%:0%), with four replications for each treatment. The observed parameters included hedonic evaluation (color, aroma, and taste), descriptive sensory analysis, color values (L, a, and b), specific gravity, antioxidant activity using the DPPH method, and determination of the best formulation using the De Garmo effectiveness index. Data were analyzed using Analysis of Variance (ANOVA), followed by Duncan's Multiple Range Test (DMRT) at a 5% significance level. The results showed that the addition of mango turmeric and Java turmeric had no significant effect (p>0.05) on aroma preference, color preference, or specific gravity, but significantly affected (p<0.05) taste preference and antioxidant activity. The antioxidant activity ranged from 26.95% to 34.80%, with the highest value obtained in treatment A2 (10% mango turmeric and 30% Java turmeric). Based on the De Garmo effectiveness index, treatment A1 (0% mango turmeric and 40% Java turmeric) was selected as the best formulation, with an effectiveness value of 0.747, as it provided the most balanced sensory, physicochemical, and antioxidant characteristics. Keywords: red yeast rice, functional beverage, C