Physical and Chemical Contents Analysis of Instant Herbal Beverages to Improve Body Immunity Ika Atsari Dewi (a*), Panji Deoranto (a), Ardaneswari Dyah Pitaloka Citraresmi (a)
(a) Universitas Brawijaya
Jalan Veteran Malang 65145, Indonesia
*ikaatsaridewi[at]ub.ac.id
Abstract
The development of herbal beverages as Indonesian heritage from traditional forms to become instant herbal beverages that have been processed into the form of powder or drink is estimated to be able to improve the quality of the herbal beverages. This herbal beverages have several health benefits such as the presence of antioxidant compounds that can capture free radicals to maintain immunity. The form that is easy to consume is believed to be more efficient in time and still maintain the quality of the medicinal plants. The objectives of this research are to produce empon-empon-based herbal beverages from the commodities of white ginger, curcuma, cinnamon, finger roots and sweetener addition, and to find out the physical and chemical contents of the herbal beverages produced. The research method was conducted by making two kinds of drink formulations consisting of: 1) finger roots, curcuma, cinnamon, palm sugar/honey, 2) ginger, curcuma, cinnamon, palm sugar/honey. This research was tested with several observational parameters: organoleptic test, physical test with pH measurement, chemical test to see water and ash content, antioxidant test and DPPH antioxidant activity test. The expected results are instant herbal beverages in the form of powder put into tea bags or instant herbal beverages ready for consumption with the observed parameter values expected to be able to adjust to the SNI standards on the quality of traditional beverage powder and ready to drink consumption.
Keywords: antioxidant, instant herbal beverages, medical plants
