Physicochemical Properties and Sensory Characteristic of Isotonic Drink Incorporated with Roselle (Hibiscus sabdariffa) Extract

Abstract

Roselle (Hibiscus sabdariffa) extract is a rich nutrient containing vitamins and antioxidants, but it remains underutilized in the food and beverage industries. This study aimed to explore the potential of roselle extract as a main ingredient in isotonic drinks, a commercially viable product. Four roselle-isotonic drink formulations were prepared, varying in sugar and salt types and concentrations. Then, each of formulation was further processed into carbonated and non-carbonated samples. Physicochemical parameters (osmolarity, pH, titratable acidity, total soluble solid and colour) and sensory characteristics were analyzed. There was significant difference in the values for osmolarity, pH, titratable acidity and total soluble solid, while no significant difference was observed in colour. Results showed that simple sugars like glucose and fructose led to higher osmolarity values, while carbonation was associated with increased acidity and lower pH. Sensory evaluation revealed that carbonated roselle isotonic drinks were generally preferred, with formulation with sucrose receiving the highest overall rating. These findings show that roselle extract has potential as a main ingredient, serving as both a natural flavor and color agent in isotonic drinks.