PENGARUH FISIKO-KIMIA DARI DAUN DAN BATANG CIPLUKAN (Physalis Angulata L.) DENGAN PENAMBAHAN DAUN STEVIA (Stevia Rebaudiana) SEBAGAI MINUMAN FUNGSIONAL

Herbal drinks are functional drinks made from dried extracts of spices or plants. Functional drinks are processed by various ingredients, in this study using ciplukan (Physalis Angulata L.) and stevia leaves (Stevia Rebaudiana) which contain antioxidant compounds, phenols and flavonoids. The purpose of this study was to determine the effect of stevia leaf concentration with ciplukan on moisture content, total soluble solids, antioxidant activity, total phenols, total flavonoids, color intensity and organoleptic and the highest formulation. This study used a Randomized Group Design (RAK) with 3 replications consisting of two factors, namely the concentration of dried ciplukan and stevia leaf extracts. The results showed that the addition of stevia leaf extract to ciplukan extract had a significant effect on water content, total soluble solids, antioxidant activity, total phenols, total flavonoids, brightness (L⁺), redness (a⁺), yellowness (b⁺) and organoleptic. The highest treatment was obtained with a moisture content of 2.62%, total soluble solids 3.00%, antioxidant activity 76.44%, total phenols 8.93%, total flavonoids 9.86%, brightness (L⁺) 26.26%, redness (a⁺) 2.20%, yellowness (b⁺) 1,56%, organoleptic parameters of taste 6.08%, aroma 6.16% and color 5.96%.