Pengaruh Pemberian Variasi Gula Pasir Pada Minuman Daun Pegagan (Centella asiatica (L.) Urban) Terhadap Organoleptik dan Kadar β-Karoten

Abstract

Pegagan (Centella asiatica (L.) Urban) is a plant that contains compounds that can protect the body from free radicals. Pegagan leaves contain β-carotene. The purpose of this study was to determine the effect of giving variations of sugar in the drink Pegagan (Centella asiatica (L.) Urban) on organoleptic and β-carotene levels

This study used an experimental method using a completely randomized design (CRD) with two factors, factor 1, namely the weight of pegagan leaves (P₁ = 50 grams and P₂ = 70 grams) and factor 2, namely sugar (G₁ = 50 grams, and G₂ = 100 grams). ) with 4 treatments and 2 repetitions. The results showed that the weight of pegagan leaves and sugar had an effect on the β-carotene content of pegagan leaf drink. The highest β-carotene content of pegagan leaf drink was treated with 70 grams of pegagan leaves and 100 grams of sugar (P₂G₂) which was 540.60 μg. The lowest β-carotene content of pegagan leaf drink in the treatment of pegagan leaves was 50 grams and sugar 50 grams (P₁G₁) was 216.97 μg. The organoleptic results of pegagan leaf drink were green, had a less distinctive aroma and pegagan leaf drink which was most preferred by panelists in the treatment of P₁G₁ (50 grams of pegagan leaves and 50 grams of sugar), P₁G₂ (50 grams of pegagan leaves and 100 grams of sugar) and P₂G₂ (leaves pegagan 70 grams and 100 grams of sugar).

Keywords: pegagan, β-carotene, organoleptic