KARAKTERISTIK SIFAT FISIKOKIMIA DAN ORGANOLEPTIK EKSTRAKSI MASERASI DAN FERMENTASI AIR KELAPA, BENALU KETAPANG DAN DAUN SIRSAK

Coconut water is a nutrient-rich food material that is highly susceptible to spoilage; therefore, processing methods such as fermentation are required to improve its stability. Ketapang mistletoe (Dendrophthoe pentandra) and soursop leaves (Annona muricata L.) are medicinal plants rich in phenolic and flavonoid compounds. This study aimed to evaluate the physicochemical and organoleptic characteristics of spontaneously fermented coconut water supplemented with ketapang mistletoe and soursop leaves, as well as to assess its potential to improve the functional quality and sensory properties of the product. The results showed that the highest antioxidant activity was achieved on the ninth day of fermentation, ranging from 73.081 ± 0.017% to 80.267 ± 0.024%. The total phenolic content increased until the sixth day of fermentation, ranging from 104.313 ± 0.006 to 194.831 ± 0.013 mg GAE/g, while the highest total flavonoid content was observed on the sixth and ninth days, ranging from 69.97 ± 0.008 to 84.68 ± 0.003 mg QE/g, and subsequently decreased at the end of fermentation, indicating the biotransformation of bioactive compounds. The final pH values ranged from 3.50 ± 0.008 to 4.11 ± 0.008, whereas color intensity increased during fermentation due to the formation of pigments produced through microbial metabolism. The organoleptic evaluation showed that the treatment supplemented with soursop leaves obtained the highest acceptance scores for taste (4.00) and overall acceptability (3.60). Overall, spontaneous fermentation of coconut water with the addition of ketapang mistletoe and soursop leaves increases the bioactive properties of the product and has the potential to be developed as a natural functional beverage