| dc.description.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. | en_US |
