Pengaruh Penambahan Sari Daun Salam (Eugenia polyantha) dan Sari Daun Stevia (Stevia rebaudiana) terhadap Karakteristik Mutu dan Sensori Teh Herbal Kulit Buah Naga Merah

Abstract

Herbal tea drinks are drinks that contain bioactive components, minerals, vitamins and antioxidant activity which can function to ward off exposure to free radicals that enter the body. The aim of this research was to study the effect of adding bay leaf juice and stevia leaf juice to red dragon fruit peel herbal tea on antioxidant activity. This research used a factorial Completely Randomized Design (CRD) method with two factors, namely the addition of bay leaf extract (40%, 50%, 60% and 70%) and stevia leaf extract (2,5%, 5,0%, 7,5% and 10%). The results of this study showed that the addition of bay leaf juice had a highly significant effect (P<0,01) on total dissolved solids, vitamin C content, antioxidant activity, hedonic value of general acceptance but had no significant effect (P<0,05) on the hedonic value of aroma but had an significant effect (P>0,05) on color and hedonic value of taste. The addition of stevia leaf juice had a highly significant effect (P<0,01) on pH, total dissolved solids, vitamin C, antioxidant activity, total sugar, color hedonic value, taste hedonic value had a significant effect on the value of hedonic general acceptance but did not have a significant effect (P>0,05) on the hedonic value of aroma. The interaction of adding bay leaf extract and stevia leaf extract had a highly significant effect (P<0,01) on antioxidant activity and vitamin C levels but had no significant effect (P>0,05) on pH, total dissolved solids, total sugar, value color hedonic, aroma hedonic value, taste hedonic value, and general acceptance hedonic value. The addition of 70% bay leaf extract and 5,0% stevia leaf extract produced the best red dragon fruit skin herbal tea.