Formulasi dan evaluasi sensoris serta kandungan elektrolit minuman isotonik berbasis air kelapa nam hom dan nanas varietas queen

Author(s): Intan Nurlailly Makriffat, Windi Indah Fajar Ningsih, Fatmalina Febry, Dwi Inda Sari
DOI: 10.30867/gikes.v7i2.3233

Abstract

Background: Coconut water and pineapple are local food commodities from South Sumatra with the potential to be developed into isotonic beverages owing to their electrolyte and carbohydrate contents. However, studies on their optimal formulations remain limited. 

Objectives: This study aimed to develop an isotonic beverage based on Pandan Wangi coconut water (Nam Hom Coconut) and Prabumulih Queen variety pineapple (Ananas comosus L. Merr) that meets the BPOM 2018 standards.

Methods: This experimental study used a non-factorial Completely Randomized Design (CRD) with treatments F1 (25%:75%), F2 (50%:50%), and F3 (75%:25%). The research was conducted in November 2025 at Sriwijaya University and SIG Laboratory. Organoleptic evaluation was performed by 40 panelists, while sodium and potassium contents were analyzed using Inductively Coupled Plasma–Optical Emission Spectroscopy (ICP-OES). Organoleptic data were analyzed using Kruskal–Wallis and Mann–Whitney tests, whereas electrolyte data were descriptively analyzed. 

Results: All formulations complied with the BPOM (2018) isotonic drink standards, with potassium levels <200 mg/L and sodium levels >230 mg/L. The panelists liked the aroma (F1 and F2) and taste (F1) but expressed a dislike for the color of all the formulas. Statistical analysis showed no significant differences in color (p=0.525) and taste (p=0.127); however, a significant difference was observed in aroma (p=0.000). Based on the Exponential Comparison Method (ECM/MPE), F1 was determined to be the best formula.

Conclusion: F1 (25% coconut water:75% pineapple juice) demonstrated the best sensory quality while meeting BPOM electrolyte standards, indicating its potential as a locally sourced functional isotonic beverage.

Keywords

Ananas comosus L. Merr, coconut water, electrolyte content, isotonic drink, sensory evaluation

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DOI: http://dx.doi.org/10.30867/gikes.v7i2.3233

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