Effect gelatine of the characteristic functional drink from mangosteen peel extract (Garcinia Mangostana)

Abstract

Anthocyanine had been extracted from mangosteen peel extract and had been formulated to the functional drink of its extract. The formulation was done by adding mangosteen peel extract for about 10%, 20%, 30%, and 40%. The characterization included antioxidant activity, total microbial during storage, organoleptic test, and the stability test Anthocyanine as coloring agent. The formula had antioxidant activity 78% and log total microbe is 2.62 on the second days of storage. Anthocyanine was relative stable in storage temperature used in this research, 5 0C and 25 0C. In this study, the increase in pH will increase the absorbance of anthocyanine, while the presence of hydrogen peroxide leads to absorbance decreases.