The effect of adding syzygium cumini on the quality of the piper retrofractum vahl product

Abstract

Abstract Piper retrofractum Vahl is one type of medicinal plant that the people of Indonesia often use. Piper retrofractum Vahl contains piperine alkaloids, cavicin, piperidine, saponins, polyphenols, essential oils, palmitic acid, and tetrahydropiperic acid. Syzygium cumini contains anthocyanins such as a source of antioxidants. Therefore, it is necessary to research the effect of the concentration of the addition of Syzygium cumini on the product quality of Piper retrofractum Vahl. The research method used in this study was a factorial, completely randomized design (CRD) with six treatments and three repetitions. Analysis of the tests used was brewing time, color test, sensory test, and polyphenol content test. The results of this study indicate that based on the test, the brewing time of the Piper retrofractum Vahl formulation with the addition of Syzygium cumini, according to the panelists’ preference, is 5 minutes. The results of the test of polyphenol levels in the Piper retrofractum Vahl formulation with the addition of Syzygium cumini, which contains a lot of polyphenols, namely in treatment 6:1 with a brewing time of 3 minutes, 5 minutes, and 10 minutes the polyphenol content is 4.88 mg/100g; 6.65 mg/100g; and 7.05 mg/100g.