AKTIVITAS ANTIOKSIDAN FORMULASI MINUMAN HERBAL FERMENTASI DARI JAHE MERAH, KUNYIT PUTIH , DAUN SALAM, KAYU MANIS, DAN PINANG MUDA DENGAN KONSEP ECO ENZYME

Red ginger, white turmeric, cinnamon, bay leaves, and young betel nut are natural ingredients known to contain active compounds with potential antioxidants. The combination of these five ingredients can be developed into herbal drinks that have functional benefits for the body. This study was conducted to determine the antioxidant activity and chemical characteristics of the herbal beverage formulation. Tests include total phenol analysis, total flavonoids, pH, total dissolved solids, organoleptic tests, and antioxidant activity tests. The study was compiled using a complete randomized design (CRD) with 6 formulations and three retries. The data obtained were analyzed using ANOVA to see the effect of treatment on observed outcomes. Before fermentation, the best results were shown by F6 (salute leaf) in antioxidant activity of 74.40%, F1 (mixture of ingredients) and F2 (cinnamon) in flavonoids ±0.229 mg QE/mL, F3 (white turmeric) in phenols 0.0272 mg GAE/mL, and F2 (cinnamon) in total dissolved solids, 7.It has the highest pH at F1 (mix of ingredients) and F5 (young pinang) at 6.00. After fermentation, the best treatment is in F4 (red ginger) for antioxidant activity of 59.67%, F2 (sweetwood) for flavonoids 0.14364 mg QE/mL and the lowest pH in F1(c) and F3 (white turmeric) for phenol 0.0166 mg GAE/mL, and the lowest pH in F1(C) for saline (C6) and 2.00 mg.