Pengaruh Perbandingan Ekstrak Daun Matoa (Pomentia pinnata) dengan Ekstrak Daun Sirih (Piper betle L.) dan Penambahan Madu terhadap Mutu Minuman Herbal

Abstract

This research was conducted to determine the effect of the ratio of matoa leaf extract (Pomentia pinnata) with betel leaf extract (Piper betle L.) and the addition of honey on the quality of herbal drinks. This study used a factorial completely randomized design (CRD) with two factors, namely the ratio of matoa leaf extract (Pomentia pinnata) to betel leaf extract (Piper betle L.) (7:3, 5:5, 3:7) and the addition of honey (5%, 10%, 15%). Parameters observed were total dissolved solids, degree of acidity (pH), levels of flavonoids, antioxidant activity, organoleptic descriptively on color and aroma, and hedonic organoleptic on taste and general acceptance. The results of this study showed that the ratio of matoa leaf extract (Pomentia pinnata) with betel leaf extract (Piper betle L.) (7:3, 5:5, 3:7) and the addition of honey (5%, 10 %, 15%) showed highly significant differences (P<0.01) on total flavonoids, antioxidant activity, descriptive organoleptic on color and aroma, and hedonic organoleptic on taste. Meanwhile the addition of honey gave highly significant differences (P<0.01) in total dissolved solids, total flavonioids, antioxidant activity, degree of acidity (pH), descriptively organoleptic in color and hedonic organoleptic in taste. The interaction effect of the ratio of matoa leaf extract (Pomentia pinnata) with betel leaf extract (Piper betle L.) and the addition of honey showed a highly significant effect (P<0.01) on total flavonoids and antioxidant activity. The results showed that the P1M3 treatment with a ratio of matoa leaf extract (Pomentia pinnata) to betel leaf extract (Piper betle L.) 7:3 and the addition of 15% honey was the best treatment.