Pengaruh perbedaan proporsi tepung Daun Sirsak (Annona muricata L.) dan Teh Hitam Terhadap Aktivitas Antioksidan dalam minuman

Black tea is a product that is rich in antioxidant content. Soursop (Annona muricata L.) is initially planted for its fruit, but nowadays the soursop leaves are also taken because it has been discovered the good effect of soursop leaves for human health. The soursop leaves and black tea both contain phytochemical compounds which act as antioxidant that have the potential to fight free radicals and reducing the risk of degenerative diseases. The high amount of phytochemical compounds in both soursop leaves and black tea are predicted to be mutually stimulate antioxidant activity in beverage. The research is done to determine the effect of different proportions of soursop leaf and black tea on antioxidant activity in beverage. The experiment is using randomized block design (RBD) with one factor which is difference in proportions of soursop leaves and black tea with six levels i.e. 0:100, 10:90, 20:80, 30:70, 40:60, 50:50 and 100:0% (w/w) as control. The parameters observed are total phenol, total flavonoids, antioxidant activity with DPPH (2,2-diphenyl-1-picrylhydrazyl), iron ion reducing power, and supported by identification of phytochemical compounds. The results showed that the different proportions of soursop leaf and black tea significantly affected on physicochemical compounds, total phenol, total flavonoid, antioxidant activity with DPPH, and iron ion reducing power of beverage. Total phenol ranged from 0.83- 4.48mg CE/L sample, DPPH scavenging activity ranged from 0.63-2.47mg GAE/Lsample, and iron ion reducing power ranged from 19.47-54.25 mg GAE/L sample