Author: Anak Agung Sagung Manik Chindrawati, Luh Suriati, Gede Pasek Mangku, Luh Kade Datrini2
formulation of aloe vera gel (Aloe-gel) and buni fruit extract (EB) into a functional drink, optimize its function as a drink rich in fiber, antioxidants, and flavonoids which are good for health, Aloe-buni drink were obtained from the treatment of Aloe-gel 50%: EB 50% at a storage temperature of 6±1″C, where vitamin C content was 171, 62mg/100gr, pH was 3.29, total dissolved solids was 19, 18″Brix, viscosity of 7.75 m.Pa.s, and antioxidant activity of 28.14%, Functional food products, advantage of functional food is that in addition to its high nutritional content, it is also beneficial for health, Functional drinks are made from natural ingredients that are easy to find in everyday life such as leaves, roots, stems, flowers and other plant parts, process of processing herbal plants into functional drinks requires knowledge of the active ingredients contained in the ingredients and proper formulation techniques because beverage formulation is the most important part so that the taste of the drink, maintain bioactive compounds, namely the effectiveness of extracting phytochemical components from beverage ingredients, beverage processing processes such as heating and pasteurization processes and storage conditions, development of innovative products from natural ingredients of aloe vera combined with buni fruit is an alternative to meet people’s needs for functional drinks, Aloe vera is a functional plant because all parts of the plant can be used for food, body care and. to treat various diseases, manufacture of aloe vera-based drinks, use aloe vera leaf gel, Aloe-gel naturally contains antibacterial compounds, namely saponins, tannins, amino acids , phenols, sterols and acemannan, combination formulation of aloe vera gel with buni fruit, Vitamin C plays a role in growth and affects the intracellular transport mechanism of microorganisms, Aloe-Buni drink with the proportion of Aloe-gel 50%: EB 50% contains the highest total dissolved solids with an average of 19.19″Brix, Analysis, Vitamin C Level, pH, Total Dissolved Solids (TSS), Viscosity, Antioxidant Activity, Organoleptic, Flavor, Thickness, Proportion aloe-gel in the drink affects the viscosity. The decrease in the viscosity of aloe vera gel is due to the hydrolysis of polysaccharides by enzymes which still have high activity and microbial activity, Aroma, buni fruit contains several organic acid compounds that affect pH, buni fruit contains several types of organic acids such as gallic acid, ferulic acid, caffeic acid, ellagic acid and ferulic acid, compounds detected in ripe buni fruit include epicatechin, rutin, resveratrol, quercetin, naringenin, kaempferol, luteolin, gallic acid, ferulic acid, and caffeic acid, although the presence of these bioactive compounds depends on the variety of buni fruit, Aloe vera gel and buni fruit contain many phytochemical compounds such as phenols, flavonoid tannins and anthocyanins, general acceptance hedonic value, general acceptance hedonic value
