Utilizing Nutmeg Fermentation in Making Nutmeg Lychee Sparkel Mocktail

Abstract

This research aims to develop a fermented mocktail beverage based on nutmeg fruit (Myristica fragrans) as an innovative non-alcoholic beverage product with distinctive flavors and potential health benefits. Nutmeg fruit was chosen because it contains bioactive compounds and strong aroma, with potential for fermentation to enhance flavor characteristics and functional value. The research method uses a laboratory experimental approach including nutmeg fruit fermentation using starter culture (Lactobacillus spp.). Mocktail mixture formulation with additional ingredients such as lime, honey, and mint leaves, and organoleptic testing with 8 panelists. This beverage was positively received by panelists in terms of taste, aroma, and appearance. Fermented nutmeg mocktail has potential to be developed as a refreshing and innovative functional beverage, especially for consumers who avoid alcohol but desire complex sensations in beverages.