FORMULASI MINUMAN HERBAL FUNGSIONAL DARI DAUN SIRSAK (Annona muricata L), DAUN MINT (Mentha piperita L) DAN DAUN STEVIA (Stevia rebaudiana)

Herbal beverages are made from plant parts such as leaves, flowers, seeds, roots,
rhizomes, stems, or other parts of plants. Soursop leaves contain high antioxidants. Soursop
leaves have a distinct aroma and flavor, so mint leaves and stevia leaves are added. The
purpose of this study is to determine the effect of ingredient formulation on the sensory
characteristics and antioxidant activity of the herbal beverage. This study uses a Completely
Randomized Design one factor. The parameters analyzed are water content, antioxidant
activity, total phenols, total flavonoids, color intensity, and sensory characteristics. Data
analysis uses ANOVA with a significance level (α) of 5%, followed by Duncan’s Multiple
Range Test. The highest moisture content is found in sample F7 at 6.68%. The highest
antioxidant activity is found in sample F1 at 55.84%, the highest total phenols in sample F1 at
3.83 mg GAE/g, the highest total flavonoids in sample F1 at 1.92 mg GAE/g, the highest L
value in sample F1 at 29.49, the highest a value in sample F3 at 5.50, and the highest b value
in sample F3 at 3.04. The highest sensory preference is found in sample F7 at 4.60, indicating
a strong preference. The addition of mint leaves and stevia leaves to the soursop leaf herbal
beverage significantly affects the sensory characteristics and antioxidant activity of the herbal
beverage.