PEMANFAATAN SARI APEL MANALAGI (Malus sylvestris) DAN DAUN PINUS MERKUSI SEBAGAI MINUMAN FERMENTASI FUNGSIONAL DENGAN VARIASI SUMBER GULA

Consumption of high-sugar soft drinks can increase the risk of diabetes, so healthier fermented beverage alternatives are needed. Based on this, this study aims to determine the effect of the concentration of Manalagi apple juice (Malus sylvestris) and variations in sugar sources on the chemical characteristics of functional carbonated drinks formulated with the addition of Merkusii pine leaves. The study used a Randomized Block Design (RBD) with two factors, namely the concentration of apple juice (6%, 8%, 10%) and sugar sources (granulated sugar, honey), each with 3 replications. The results showed that the concentration of apple juice significantly affected pH, total sugar content, dissolved CO₂, and total phenols, while vitamin C and total titratable acid were not significant. Variations in sugar sources did not have a significant effect, but the interaction of the two significantly affected pH, CO₂, and total phenols. The best treatment was obtained in P3Q2 (10% apple juice with honey) with vitamin C 5.283 mg/L, CO₂ 29.3 mg/L, total sugar 2.19%, pH 3.874, and phenol 2.26 mg GAE/g.