The previously formulated functional beverage had limited on the sensory acceptance. Therefore, a research in attemping the improvement of its flavor quality has been conducted. The objective of this study was to improve the sensory acceptance of the java-tea based functional beverage by combining the addition of different citrus extracts and flavor enhancers. Response variable was determined as flavor preference (using the hedonic scaling method), antioxidant activity (DPPH method), and the antidiabetic activity (percentage of α-amylase relative inhibition) of the beverage. Furthermore, the impact of sweeteners and preservative utilization has been observed. Six chosen beverage formulas had been choosen based on the preferences score between “slightly like” and “like very much” (6.78-7.42 out of 9.00 in hedonic score). The antioxidant activity of the formulas ranged from 414 to 727 ppm AEAC (Ascorbic acid Equivalent Antioxidant Capacity). Percentage of the beverage’s α-amylase relative inhibition (1x concentration formula) ranged from 19 to 56%, but this results still biased. The pH value of the six beverage formulas ranged from 3.33-3.57. The replacement of sugar with sweetener on the same formula could reduce the level of the beverage’s preference significantly at α= 0.05. Although the formula which used sweeteners had lower preference score than the formula which used sugar, its sensory preference is still between slightly like to like moderately (6.78-6.86 out of 9.00 of hedonic score). The usage of sodium benzoate preservative in the beverage gave no significant effect in its preference at α= 0.05. The best formula resulted of exponential comparison method was the beverage that used sugar with no preservatives, and the addition of x extract A g, y extract B g, and C gram flavor enhancer (P:P) in 100 ml of beverage. The hedonic score was 7.42 and its antioxidant activity was 605 ppm AEAC.
Keywords: citrus extract, flavor enhancer, functional drink, flavor acceptance