Vitamin C as a Functional Property And Characteristics of Traditional Spice-based Beverage During Fermentation

Abstract

Modern lifestyle accelerates the emergence of degenerative diseases at a young age including children and adolescents, which are usually associated with old age. As a result of exposure to environmental pollution and chemicals, oxidative stress occurs in the body which damages cells, triggers inflammation and causes degenerative diseases. Vitamin C is an antioxidant that slow down the degenerative process occurs so that its role in prevention becomes increasingly relevant. Increasing daily vitamin C intake through fermented spice-based drinks is important to consider because it is natural, has a distinctive taste and aroma and has the potential to be developed as a contemporary drink. The purpose of this study was to determine the effect of fermentation time on vitamin C, chemical and organoleptic properties of spiced-based fermented beverage using jahe emprit and cinnamon. A Completely Randomized Design was used with fermentation time treatments consisting of 3 days, 6 days, 9 days and 12 days. The results showed that the fermentation time increased pH and total acid significantly; significantly decreased vitamin C, total sugar, taste and color. Fermentation for 3 days produced the highest vitamin C levels of 45.48%; The preference score for taste was 5.50 (like-really like) and aroma was 6.09 (like-really like) with a pH of 3.73 in accordance with the requirements of SNI for fermented drinks.

Keywords: jahe emprit, cinnamon, vitamin c, functional drink, fermentation time