Physicochemical Properties and Antioxidant Activity of Powdered Beverage Based on Andaliman (<i>Zanthoxylum acanthopodium</i>) and Kuweni (<i>Mangifera odorata</i>).

Abstract

Integrating andaliman (<i>Zanthoxylum acanthopodium</i>) and kuweni (<i>Mangifera odorata</i>) into a functional powdered beverage provides a novel method for maximizing the bioactive potential of these indigenous ingredients. This study aimed to evaluate the physicochemical properties, antioxidant activity, and safety of powdered beverages formulated using varying proportions of andaliman and kuweni: F1 (25% andaliman:75% kuweni), F2 (50% andaliman:50% kuweni), and F3 (75% andaliman:25% kuweni). The results showed that the solubility (95.04% in F1 to 97.74% in F3) and pH (3.74 in F1 to 4.21 in F3) increased with higher andaliman proportions. The total flavonoid content ranged from 21.18 mg/g (F1) to 25.06 mg/g (F3), whereas the antioxidant activity (expressed as IC₅₀) ranged from 114.14 ppm (F1) to 88.20 ppm (F3), demonstrating a strong antioxidant potential. All formulations met the Indonesian National Standard for traditional powdered beverages, ensuring microbial safety and the absence of heavy metals. Our findings highlight the potential of andaliman and kuweni as key ingredients in the innovation of functional beverages, contributing to health-promoting products and the valorization of North Sumatra's food heritage.