Functional Potency and Sensory Acceptability of Lemon–Honey Beverage Formulations

The combination of lemon and honey represents an acculturation of global and local ingredients with deep roots in the Nusantara jamu tradition. Lemon ( Citrus × limon (L.) Osbeck) is well recognized as a rich source of vitamin C, flavonoids, and phenolic compounds, while honey contributes phenolic acids and flavonoids that function as natural antioxidants, providing antimicrobial, anti-inflammatory, and immunomodulatory benefits. This study aimed to analyze the flavonoid, phenolic, and vitamin C contents of lemon–honey beverages and to evaluate their sensory characteristics using the Quantitative Descriptive Analysis (QDA) method. Beverage formulations were prepared following standardized procedures to preserve product safety, sensory quality, and bioactive integrity. Bioactive compounds were quantified through spectrophotometric assays, while QDA provided systematic sensory profiling. Statistical analysis was performed using one-way ANOVA with Duncan’s multiple range test at a significance level of p  < 0.05. The results showed significant variation among formulations. Lemon with Acacia honey (F2) exhibited the highest total flavonoid content (25.12 ± 2.17 QE), phenolic content (432.63 ± 0.87 GAE), and vitamin C concentration (11.66 ± 0.41 mg/mL). QDA revealed that whereas F1 combined moderate sweetness and acidity with a smooth mouthfeel, making it the most preferred formulation. In conclusion, the incorporation of honey type strongly influenced both bioactive composition and sensory profiles. F2 demonstrated superior functional potency, while F1 achieved the best sensory balance, highlighting the need to harmonize functional and sensory qualities in developing functional beverages.