Effect of Java Turmeric Juice Addition on the Chemical and Sensory Characteristics of Pineapple Juice Drink
DOI:
https://doi.org/10.35334/5841jg08Abstract
Fruit juice drinks are widely consumed because of their nutritional value and practical use as refreshing beverages. Pineapple (Ananas comosus L.) is rich in vitamin C, while Java turmeric (Curcuma xanthorrhiza Roxb.) contains bioactive compounds such as curcumin that may support antioxidant activity. This study aimed to determine the effect of adding Java turmeric juice on the chemical and sensory characteristics of pineapple juice drink. The study was conducted at the Laboratory of STIP Mujahidin Tolitoli from September to November 2025 using a completely randomized design with six treatments and three replications, resulting in 18 experimental units. The treatments consisted of pineapple juice and Java turmeric juice ratios: P1 (100%:0%), P2 (98%:2%), P3 (96%:4%), P4 (94%:6%), P5 (92%:8%), and P6 (90%:10%). The observed parameters were pH, total soluble solids (Brix), vitamin C, and organoleptic characteristics, including color, aroma, and taste. Data were analyzed using analysis of variance followed by a 5% honestly significant difference test. The results showed that the addition of Java turmeric juice did not significantly affect pH, total soluble solids, or vitamin C, but significantly affect sensory characteristics. P1 produced the highest values for pH, total soluble solids, vitamin C, aroma, and taste, whereas P6 produced the strongest color score. Therefore, the additon of Java turmeric should be limited to maintain consumer acceptance of pineapple juice drinks.
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