UTILIZATION OF TRADITIONAL INDONESIAN RUJAK SEASONING EXTRACT AS A NATURAL FLAVOR AGENT IN MAKING THE SIGNATURE OF RUJIAK MOCKTAIL

Abstract

The non-alcoholic beverage industry is experiencing rapid growth in line with increasingconsumer preference for products that utilize natural ingredients and highlight the distinctive flavorsof the Indonesian archipelago. One innovation with potential for development is the use of traditionalIndonesian rujak spices as a source of natural flavors in modern beverage creations. This study aimsto examine the use of traditional Indonesian rujak spices as a natural flavoring agent in the creationof the signature rujak mocktail. This study used an experimental method by extracting the rujakspices, which are composed of several main ingredients, such as palm sugar, chili peppers, pandanleaves, lemongrass, salt, and lime leaves. The resulting extract is then used as a flavoring componentin the mocktail drink formulation. The research procedure included the preparation of spice extracts,the development of beverage formulations, and sensory testing, including taste, aroma, color, andconsumer acceptance. The research results demonstrate that rujak spice extracts can produce adistinctive flavor profile through a combination of sweet, sour, spicy, and savory notes, which are themain characteristics of rujak mocktail. In addition to providing a unique flavor, the use of rujak spiceextracts as a natural flavoring can also enhance the product's innovative value and strengthen theidentity of local wisdom in beverage development. Therefore, the use of traditional fruit rujak spiceextracts has the potential as an alternative natural flavoring ingredient in innovative mocktailbeverages that highlight the rich flavors of Indonesian cuisine.