Pengaruh Perbandingan Sari Daun Sirsak (Annona muricata L) dengan Sari Jahe Merah (Zingiber Officinal Var Rubrum Rhizoma) dan Penambahan Gula terhadap Karakteristik Serbuk Minuman Herbal

Abstract

This research was conducted to determine the effect of comparing soursop leaf juice (Annona muricata L.) with red ginger juice (zingiber officinale var rubrum rhizoma) and the addition of sugar on the characteristics of herbal drink powder. This research was conducted using a factorial Completely Randomized Design (CRD) method with two factors, namely the ratio of soursop leaf juice to red ginger juice (S) : (90:10%, 70:30%, 50:50%, 30:70%, 10:90%) and added sugar (G) : (30%, 50%, 70%). The parameters analyzed were antioxidant activity, water content, ash content, color index, total sugar, color descriptive, aroma descriptive, taste hedonic and general acceptance hedonic. The results showed that the ratio of soursop leaf juice with red ginger juice gave a highly significant effect (P<0,01) in the parameters of antioxidant activity, water content, ash content, color index, total sugar, aroma descriptive, taste descriptive and hedonic general acceptance. The ratio of soursop leaf juice and red ginger juice had no significant effect (P>0,05) on the descriptive parameters of herbal drink powder color. The addition of sugar gave a highly significant effect (P<0,01) on the parameters of water content, ash content, color index, total sugar, color descriptive, taste descriptive and hedonic general acceptance. The addition of sugar also had no significant effect (P>0,05) on the antioxidant activity parameters and descriptive aroma of herbal drink powder.The herbal drink powder with the best characteristic was S5G1 namely the ratio of soursop leaf juice : red ginger juice 10:90 and the addition of 30% sugar.