UJI MUTU MINUMAN BERANTIOKSIDAN TINGGI BERBASIS BUNGA MAWAR (Rosa Spp.) DENGAN TIGA VARIAN SUMBER VITAMIN C

his study aimed to develop a rose-based functional beverage with the addition of lemon, apple, and red ginger as sources of bioactive compounds, and to evaluate its physicochemical properties, antioxidant activity, and sensory acceptance. The study employed a completely randomized design with several formulation treatments. Parameters analyzed included pH, color (L, a, b), total soluble solids, vitamin C content, anthocyanin content, antioxidant activity using the DPPH method, and sensory evaluation. Data were analyzed using ANOVA followed by Duncan’s test at a 5% significance level. The results showed that formulation variations significantly affected all parameters (p<0.05). The pH values ranged from 2.83 to 3.26, total soluble solids from 8.0 to 10.5 °Brix, and color brightness (L*) from 32.4 to 41.8. Vitamin C content ranged from 18.6 to 32.4 mg/100 mL, with the highest value observed in the lemon treatment. Anthocyanin content and antioxidant activity ranged from 6.8 to 14.2 mg/L and 45.3 to 72.6%, respectively, with the highest values found in the red ginger formulation. Sensory evaluation indicated that the red ginger beverage had the highest preference. Overall, rose beverage supplemented with red ginger shows potential as a functional beverage rich in bioactive compounds.