Improvement of aroma of Noni juice using activated carbon adsorption

Activated carbon was the best adsorbent in the adsorption system. This is caused by activated carbon having a large surface area and high adsorption force so that it's utilization can be optimal. One of the uses of activated carbon in the beverage industry is as a medium to adsorb the unpleasant aroma in noni juice. Noni juice is a functional beverage product made from noni fruit. This study aims to determine the effect of the increasing concentration of activated carbon which is optimal in removing the unpleasant aroma in noni juice. This study was designed using a Randomized Block Design (RBD) with one factor, namely activated carbon concentration, with 5 level treatments namely 6%, 12%, 18%, 24%, and 30% b/v. Each treatment was repeated 3 times so that a combination of 15 treatments was obtained. The tested parameters were total phenolic and antioxidant activity, then the best treatment was selected for organoleptic testing using 8 trained respondents. The results showed optimal conditions obtained from the concentration of activated carbon as much as 18% with a total phenolic content of 2.440, the antioxidant activity of 352.6674 and organoleptic scores of 3.5. As much as 18% of activated carbon was added and it showed a quite low amount in the reduction of total phenolic and antioxidant activity in noni juice. Aside from that, the preference level for the product was known to be quite high compared to the product with the addition of activated carbon by 24%.