Stabilitas Aktivitas Antioksidan Minuman Ekstrak Daun Salam (Syzygium polyanthum) pada Berbagai Metode Pengeringan dan Lama Penyimpanan

Abstract

Salam plant (Eugenia polyantha) is a native plant of Indonesia which is known as a multipurpose plant. The most used part of the plant is the leaves. Bay leaves have potential nutrients that can be utilized into various processed food products, including bay leaf extract drinks. Bay leaf extract has been empirically proven to have quite good antioxidant activity, so that in the manufacture of bay leaf extract drinks it is expected to increase its antioxidant activity and provide nutritional intake and prevent various degenerative diseases caused by free radicals. This study used a factorial Completely Randomized Design (CRD) method with two factors, a drying method (sun drying, wind drying, oven drying at 50°C) and storage time (0, 3, 6, and 9 days). Parameters analyzed were antioxidant activity (IC50), total flavonoid, pH, total dissolved solids, and organoleptic (color, aroma, taste, and general acceptance). The results showed that drying methods had highly significant effects (P<0.01) on antioxidant activity (IC50) and total flavonoids.