The aim of this study was to elucidate the physicochemical properties and sensory acceptability of pineapple drinks with different concentrations (0%-6%) of dried sour plum. The physicochemical properties (pH, total soluble solids [TSS], turbidity, color, minerals, vitamin C) were determined, and sensory evaluations were conducted. The results showed that the addition of dried sour plum contributed to a significant increase in turbidity (0.47-0.59), TSS (9.47-13.94 degrees Brix), and minerals (potassium, calcium) (p < .05). However, pineapple drinks with dried sour plum incorporation showed decreased pH (3.93-3.02) values, with no significant difference in vitamin C. Furthermore, pineapple drinks with 4% dried sour plum scored the highest in sensory acceptability. Therefore, it can be concluded that dried sour plum is a potential natural food additive to improve the physicochemical properties and sensory properties, in addition to introducing a new taste and flavor to pineapple drink. Practical applications The introduction of pineapple drink with the incorporation of dried sour plum would contribute to the beverage industry as a new drink with a new taste using natural food additives. Dried sour plum as a potential natural food additive also would be able to improve the physicochemical and sensory properties of the pineapple drink. These findings reveal the potential of new markets for pineapple products. The addition of dried sour plum in the pineapple drinks can give a new flavor which can increase the commercialization of the pineapple drinks. The use of dried sour plum in pineapple drinks can act as a natural food additive and provide several benefits to the human body besides it has good flavor. Moreover, the most common composition of dried sour plum are minerals, vitamins, organic acids, antioxidants, and phenolic compounds which can value-add the pineapple juice.
