Development of Functional Drink Using Hibiscus rosa-sinensis Leaves

DOI

10.2991/aer.k.210825.003How to use a DOI?

Keywords

Antioxidant, Hibiscus rosa-sinensis, Functional drink

Abstract

This study aimed to develop a functional drink based on Hibiscus rosa-sinensis and evaluate the chemical, and sensory properties. The functional drink was made in a traditional method using hibiscus leaves juice and then diluted to several concentrations. The experiment was carried out using a completely randomized design with 5 levels of concentration of hibiscus leaves juice (5, 10, 15, 20, and 25% v / v). Results showed that there was no difference in preferences between concentrations and the 25% treatment concentration had the best value of various parameters. The DPPH radical scavenging activity in the 25% of hibiscus leaves juice was 34,90±1,85%; total phenolic content was 119,25± 1,91 mg-GAE/g and total tannin was 41,31±2,25 mg-TAE/g. This study concludes that 25% of hibiscus leaves juice can be used to formulate an acceptable functional drink from Hibiscus Rosa-Sinensis Leaves.

Copyright

© 2021, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - CONF
AU  - Rahayu Suseno
AU  - Surhaini
AU  - Addion Nizori
PY  - 2021
DA  - 2021/08/26
TI  - Development of Functional Drink Using Hibiscus rosa-sinensis Leaves
BT  - Proceedings of the 3rd Green Development International Conference (GDIC 2020)
PB  - Atlantis Press
SP  - 11
EP  - 14
SN  - 2352-5401
UR  - https://doi.org/10.2991/aer.k.210825.003
DO  - 10.2991/aer.k.210825.003
ID  - Suseno2021
ER  -