Karakteristik Fisik, Kimia, Antioksidan, dan Organoleptik Minuman Fungsional Ekstrak Daun Kencana Ungu (Ruellia Tuberosa L.) dan Ekstrak Bunga Rosella (Hibiscus Sabdariffa L.)

Abstract

Free radicals formed in the body due to daily activities can cause various diseases if the body lacks antioxidants. The need for antioxidant intake from food is to maintain the balance of antioxidants and free radicals in the body. Purple kencana leaf extract and red rosella flower extract have been shown to have good antioxidant activity due to the high content of bioactive compounds, so the combination of the two extracts in making functional drinks is expected to have high antioxidant activity in order to prevent various degenerative diseases and can improve the sensory of functional drinks. This study used a non-factorial Completely Randomised Design (CRD) method consisting of 5 levels of ratio of purple kencana leaf extract and red rosella flower extract, namely F1 (100%:0%), F2 (70%:30%), F3 (60%:40%), F4 (50%:50%), and F5 (0%:100%). The analyses conducted were physical, chemical analyses including antioxidant activity, and sensory analyses. The results showed that the ratio of purple badger leaf extract and red rosella flower extract had a highly significant different effect (P<0.01) on colour index, total flavonoids, total phenols, total anthocyanins, antioxidant activity, percent inhibition, total acids, total soluble solids, hedonic colour, aroma, taste, general acceptance, and organoleptic taste and gave a significant effect (P>0.05) on hedonic viscosity. Based on De Garmo's method, the functional drink with the best treatment was in the ratio of 50% purple kencana leaf extract and 50% red rosella flower extract.