Pembuatan Minuman Fungsional Berbasis Daun Jambu Biji (Psidium guajava L.) dengan Penambahan Kulit Lemon (Citrus limon)

Abstract

This research was conducted to determine the effect of different types of guava leaves, namely red guava leaves and white guava leaves as well as the addition of lemon peel on the quality of functional drinks based on guava leaves. This research was conducted at the Food Technology Study Program Laboratory, Faculty of Agriculture, University of North Sumatera, Medan. This research used a completely randomized design with 2 factors, namely differences in types of guava leaves (D): (red guava leaves and white guava leaves) and lemon peel (K): (15%; 20%; 25%; 30%). The parameters analyzed were color index (°Hue), total dissolved solids (°Brix), degree of acidity (pH), total acid (%), vitamin C content, flavonoid content and organoleptic tests. The results of the research showed that the different types of red guava leaves and white guava leaves had highly significant effect on the color index, pH, total acid, vitamin C levels, flavonoid levels, color hedonics, taste hedonics, aroma hedonics, and general acceptance hedonics. The addition of lemon peel had highly significant effect on pH, total dissolved solids, vitamin C levels, and flavonoid levels. The interaction of types of guava leaves and the addition of lemon peel on the quality of guava leaf functional drinks had highly significant effect on pH and flavonoid levels with the research results showed that the best quality was obtained in the D2K4 treatment.