Optimization of the functional beverage formula from nipah leaves (Nypa fruticans) using simplex lattice design method and in vitro immunostimulatory activity Optimasi formula minuman fungsional dari daun nipah (<i>Nypa fruticans</i>) menggunakan metode simplex lattice design dan aktivitas imunostimulatori in vitro
Abstract
Nypa fruticans is a source of bioactive compounds with potential for development as a functional beverage. This study aimed to optimize the formulation of a beverage based on nipah leaf extract and evaluate its sensory characteristics and biological activity. Optimization was performed using the simplex lattice design method with the assistance of a design expert, incorporating two factors (nipah leaf extract and water), resulting in eight formulations. The response parameters included hedonic testing (color, aroma, and taste), antioxidant activity (percent inhibition), and cell viability as an initial indicator of immunomodulatory activity (MTT-Assay). The results showed that the optimal formulation was obtained with a composition of 40% nipah leaf extract and 39.4% water, yielding a desirability value of 0.854. All verified response parameters fell within the 95% confidence interval, indicating the model’s suitability. The antioxidant activity reached 81.117%, and an increase in cell viability was observed with increasing extract concentration. The product has viscosity characteristics of 21.6 cP, a pH of 4.9, and total soluble solids of 22.15°Brix, and meets the microbiological standards of SNI 3719:2014. The results indicate the potential of this mushroom as a functional beverage with promising biological activity. However, the interpretation of immunostimulatory activity is currently limited to increased cell viability, necessitating further mechanism-based studies to comprehensively confirm immunomodulatory effects.
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