Development of functional beverage made from kesum leaves (Polygonum minus H.) and mint leaves (mentha arvensis l.) extract with stevia (Stevia rebaudiana B.)

Halim, Priska Oktavia (2018) Development of functional beverage made from kesum leaves (Polygonum minus H.) and mint leaves (mentha arvensis l.) extract with stevia (Stevia rebaudiana B.). Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Kesum leaves (Polygonum minus H.) and Mint leaves (Mentha arvensis L.) are known for having beneficial effects towards human health due to high antioxidant activity. Stevia (Stevia rebaudiana B.) is a sweetener with zero calorie. The aim of this study was to develop functional beverage from kesum and mint leaves aqueous extract with stevia that was preferable and expected to help in fulfilling the antioxidant needs for the body. Kesum leaves aqueous extract was combined with mint leaves aqueous extract with different ratios (10:90, 20:80, 30:70) and different concentrations of stevia (200, 400, 600 ppm). The beverages were analyzed for its physicochemical characteristics (color, viscosity, pH, total soluble solids). Sensory analysis (color, aroma, taste, aftertaste, viscosity, overall acceptance) was also conducted to select the most preferred formula by 70 panelists. The selected formula is beverage with ratio of kesum leaves aqueous extract-mint leaves aqueous extract of 20:80 and stevia concentration at 600 ppm. The IC50 value, total phenolic content, and total flavonoid content of the beverage are 12.350.244 ppm in dry matter, 1.970.067 mg GAE/ml beverage, and 0.740.033 mg QE/ml beverage, respectively. Nutritional compositions of the beverage are 0.05% fat, 0.08% protein, 0.12% ash, 0.28% carbohydrate, and 99.47% moisture content.

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