Karakteristik Mutu Minuman Herbal Daun Sambung Nyawa (Gynura procumbens L.) dengan Penambahan Filtrat Secang (Caesalpinia sappan L.) dan Gula Stevia

Abstract

VINIA PERBINA SEMBIRING Quality Characteristics of a Herbal Beverage from Gynura procumbens Leaves with the Addition of Caesalpinia sappan Filtrate and Stevia Sweetener (Supervised by ISMED SUHAIDI as Head of the Supervisory Committee and HOTNIDA SINAGA as Member of the Supervisory Committee). This study was aimed to evaluate the effects of Caesalpinia sappan filtrate and stevia sweetener on the quality characteristics of a herbal beverage prepared from Gynura procumbens leaves. A factorial Completely Randomized Design (CRD) was employed, consisting of two factors: the concentration of C. sappan filtrate (2.5%, 5%, 7.5%, and 10%) and the concentration of stevia sweetener (0,1%, 0,2%, 0,3%, and 0,4%). Parameters analyzed were total soluble solids, total sugar content, pH, antioxidant activity (IC₅₀), color index, and sensory attributes (color, aroma, taste, and overall acceptability). The results showed that the addition of C. sappan filtrate significantly influenced total soluble solids, pH, antioxidant activity (IC₅₀), color index, aroma, and overall acceptability, while its effect on total sugar content and taste was not significant. Similarly, stevia addition had significant effect on total soluble solids, total sugar content, color index, aroma, taste, and overall acceptability, but showed no significant effect on pH, antioxidant activity (IC₅₀), or color perception. The interaction between C. sappan filtrate and stevia concentration had a significant effect on color index and taste, but did not had significant effect on total soluble solids, total sugar content, pH, antioxidant activity (IC₅₀), color, aroma, and overall acceptability. The optimal formulation was identified in the T4P3 treatment, comprising 10% C. sappan filtrate and 0,3% stevia sweetener.