Indonesia traditional beverages such as minuman jahe, kunyit asam, beras kencur, and minuman temulawak are usually made with the addition of spices. They can be served in the form of liquid or powder. This research was aimed to study the effect of the beverage type, addition of spices, and the form of product on their antioxidant activity. The type of sugar used in this study was palm sugar juice. Total phenolic contents were measured to indicate the level of antioxidants. Measurement of antioxidant activity was conducted by analyzing malonaldehyde from linoleic acid and capturing capacity of DPPH radical. The results showed that Indonesian traditional beverage could inhibit the oxidation of linoleic acid and capture free radicals. Free radical capturing capacity of curcuma beverage greater than other beverages, but the malonaldehyde (MDA) inhibitor effect was not different. Total phenolic content of curcuma tended to be higher than the other traditional beverages. The addition of spices could raise the level of total phenolic content in beverages and increase free radical trapping capacity. Drying the beverages into powder could reduce the levels of total phenolic content and but did not reduce the antioxidant activity. ABSTRAKMinuman tradisional Indonesia seperti minuman jahe, kunyit asam, beras kencur, dan minuman temulawak biasanya dibuat dengan tambahan berbagai rempah. Minuman tersebut dapat disajikan dalam bentuk cair maupun serbuk. Penelitian ini bertujuan untuk mengetahui pengaruh jenis minuman, penambahan rempah tambahan, dan bentuk minuman terhadap aktivitas antioksidan minuman. Jenis gula yang ditambahkan adalah gula nira. Jenis antioksidan yang diuji adalah total fenolik. Pengukuran aktivitas antioksidan dilakukan dengan uji penghambatan malonaldehid dan kapasitas penangkapan radikal DPPH. Hasil penelitian menunjukkan bahwa minuman tradisional Indonesia dapat menghambat oksidasi asam linoleat dan menangkap radikal bebas. Kapasitas penangkapan radikal bebas oleh minuman temulawak lebih besar dibandingkan minuman yang lain tetapi kemampuan penghambatan malonaldehid (MDA) oleh minumaan tradisional tidak berbeda. Total fenolik minuman temulawak cenderung lebih besar dibandingkan minuman tradisional yang lain. Penambahan rempah-rempah dapat meningkatkan kadar total fenolik minuman dan meningkatkan kapasitas penangkapan radikal bebas. Pembuatan minuman serbuk pada penelitian ini dapat menurunkan kadar total fenolik tetapi tidak menurunkan aktivitas antioksidan.
Inspired by garlic: insights on the chemistry of sulfenic acids and the radical-trapping antioxidant activity of organosulfur compounds
