Pengaruh Pemberian Variasi Gula Pasir Pada Minuman Daun Pegagan (Centella asiatica (L.) Urban) Terhadap Organoleptik dan Kadar β-Karoten

Abstract

Pegagan (Centella asiatica (L.) Urban) is a plant that can be used as a herbal drink. The purpose of this study was effect of giving variations of sugar in the drink Pegagan (Centella asiatica (L.) Urban) on organoleptic and >-carotene levels. This study used an experimental method using a completely randomized design (CRD) with two factors, factor 1, namely the weight of pegagan leaves (P1 = 50 grams and P2 = 70 grams) and factor 2, namely sugar (G1 = 50 grams, and G2 = 100 grams). The results showed hight >-carotene in the treatment of 50 grams of pegagan leaves and 50 grams of sugar (P2G2) which 540.60 Jg. The lowest >-carotene content of pegagan leaf drink in the treatment of pegagan leaves was 50 grams and sugar 50 grams (P1G1) which 216.97 Jg.