PENGARUH PENAMBAHAN PERISA BUAH TERHADAP SIFAT KIMIA DAN ORGANOLEPTIK MINUMAN SARI MAWAR MEREK ELVIBERS

Rose flower juice (Rosa sp.) is a potential herbal drink containing bioactive compounds such as flavonoids, anthocyanins, and vitamin C with high antioxidant activity. Elvibers is one of the rose extract beverage products available on the market, but needs improvement in commercial value and consumer acceptance. Innovation through the addition of fruit flavors is an effort to create product variation. This study aimed to analyze the effect of fruit flavor addition on chemical and organoleptic properties of rose extract beverages. The research was conducted using a Completely Randomized Design (CRD) with one control (original Elvibers) and three fruit flavors (grape, starfruit, and soursop), each replicated five times. Parameters tested included pH, total titratable acidity (TTA), vitamin C content, antioxidant activity, total soluble solids (TSS), and organoleptic attributes (color, aroma, taste, and overall acceptance). Results showed that fruit flavor addition significantly affected pH, TTA, vitamin C, and antioxidant activity, but had no significant effect on TSS. The starfruit treatment showed the highest antioxidant activity (61,22%), while the original sample had the highest vitamin C content (10,56 mg/100 ml). The pH ranged from 3,00–3,14, TTA 0,13–0,15%, and TSS 6,78–6,86°Brix. Organoleptic results showed the highest scores for color (grape: 6,03=like), aroma (starfruit: 5,37=slightly like), taste (grape: 5,67=like), and overall (grape: 5,90=like). Starfruit was the best treatment in terms of chemical properties, while grape was the most preferred in organoleptic evaluation. The study concludes that fruit flavor addition affects the chemical and organoleptic characteristics of Elvibers rose beverage.