Pengaruh Pemangkasan Pucuk dan Eco Enzyme terhadap Profil Rasa dan Kualitas Nutrisi pada Daun Stevia (Stevia rebaudiana)

Abstract

Stevia is a medicinal plant that contains stevioside, rebaudioside A and steviol with a sweetness level that is 300 times sweeter than sucrose. High temperatures can stimulate earlier flowering and will reduce the nutritional content. Pruning is expected to increase the growth of lateral shoots, so that new branches will be formed which will increase plant productivity. Apart from that, the enzymes contained in eco enzyme can act as a biocatalyst to speed up metabolic processes and increase the content of secondary metabolites, namely steviol glycosides. The aim of this research is to understand the adaptation of stevia planted in the lowlands that is treated with shoot pruning and eco enzyme. The research was carried out on USU agricultural land from July to September 2024. The results showed that pruning and applying eco enzyme had a significant effect on plant growth. Pruning affects morphology, physiology, biochemistry and anatomy, such as increasing trichomes, shoot width and chlorophyll levels. Eco enzymes have an impact on leaf thickness, leaf area, and leaf color. The interaction between the two affects morphology, biochemistry, anatomy and organoleptic properties, such as sweetness level. color, aroma and aftertaste.