Antioxidant activity and sensory properties in packaged beverages with melinjo peel, mint leaves, and stevia leaves formulations

Abstract

Melinjo is a well-known plant in Indonesia, almost all of the melinjo plant can be used. The famous product from melinjo fruit is emping. The processing of melinjo chips will produce waste in the form of melinjo peel. The peel of melinjo melinjo contains polyphenol compounds that can inhibit the performance of xanthine oxidase which causes gout. Besides that, it also has antioxidant activity. The purpose of this study was to determine the antioxidant activity and sensory properties of the melinjo peel, mint and stevia leaf packaging beverage formulations. The method used in this study was a completely randomized design with 6 treatments. Analysis of antioxidant activity using the 1,1-diphenyl-2-pycrilhidrazil (DPPH) method and sensory testing was carried out by 20 trained panelists. The best treatment for drinks in the package, namely the formulation of 1 gram melinjo peel; 1 gram of mint leaves; 1 gram of stevia leaves with an antioxidant activity value of 41.25% and has a slightly brown color, a slightly sweet taste, the aroma is quite fragrant with melinjo Peel, and the appearance is quite thick.