Combining Natural Ingredients to Optimise Antioxidant Content in Brewing Herbal Drinks

Abstract

Herbal drinks are one of the functional foods utilized and needed by the community to maintain health. Herbal drinks consisting of green tea, noni leaves, and butterfly pea flowers can be used to meet the community’s needs. The research was conducted by optimizing the combination of natural ingredients to obtain high antioxidant content in herbal drinks. Optimization using RSM Method on Minitab 17, with 2 factors of green tea concentration and maximum concentration of noni leaves 2.4 g, using Central Composite Design with a combination of 13 treatments, one replication. The main parameter tested was DPPH antioxidant activity as a response to the treatments tried. The results obtained were that there was an interaction between the components of green tea and noni leaves on the antioxidant activity of counteracting DPPH free radicals, with the equation: DPPH = 89.8 + 4.2 GT - 23 NL + 5.6 GT * GT + 14.2 NL * NL - 0.58 GT * NL. it can be concluded that there is an interaction between the two ingredients used in the antioxidant activity of the herbal drink.