Pengaruh Konsentrasi HFS (High Fructose Syrup) dan Sari Buah Nanas terhadap Minuman Fungsional Pegagan (Centella Asiatica) pada Daya Ingat Mencit

Abstract

This research aims to determine the effect of adding HFS (High Fructose Syrup) and pineapple juice to Centella Asiatica functional drinks on the memory of mice. In this research, the factorial Complete Randomized Design (CRD) method was used by comparing HFS (High Fructose Syrup) (P = 10%: 15%: 20%) and concentrations of Gotu kola leaf extract and pineapple juice (S = 100: 0; 90: 10; 80:20; 70:30). The results of this research presented that the addition of HFS (High Fructose Syrup) to beverages had no significant effect on total soluble solids (oBrix), hedonic taste, and general acceptance. Centella Asiatica leaf extract and pineapple extract have a comparison to drinks and have a very significant difference with the parameters of total soluble solid (oBrix), pH, the total amount of acid, color value ( oHue), antioxidant action, hedonic color, aroma, taste, and acceptance. general. The interaction between the addition of HFS (High Fructose Syrup) and the ratio of pineapple juice to Gotu kola functional drinks had a very significant effect on the total soluble solid (oBrix) parameter. The conclusion of the best treatment was taken from the highest antioxidant activity of the drink, namely the addition of 20% HFS and the percentage of Gotu kola leaf extract and pineapple juice 100:0, the results of the memory test using the Labyrinth Arm Maze (RAM) dose of the drink given with normal control, control negative (10% w/v sugar solution), group I (100 mg/kg BW.), group II (200 mg/kg BW.), and Group III (400 mg/kg BW.), where the results of research on giving functional drink doses to group I, group II and group III had a significant impact with the memory scores obtained (P < 0.05) significantly different, and had an effect on the memory of mice.