Optimisation of Functional Beverage Containing Moringa oleifera, Tualang Honey and Kefir Milk to Increase Antioxidant Properties Using Response Surface Method

Abstract

Moringa oleifera, Tualang honey, and kefir milk are well-known functional food ingredients with strong antioxidant properties. However, the synergistic effects of the blends remain unknown. This study aims to identify the best ratio for mixing M. oleifera, Tualang honey, and kefir milk (MTK) as a functional beverage to improve their antioxidant properties using the response surface method (RSM). This study utilizes Ferric reducing antioxidant power (FRAP) and 2,2-diphenyl-1picrylhydrazyl (DPPH) assays to examine the antioxidant activity of the MTK formulation.