PENGARUH PENAMBAHAN SIMPLISIA DAUN STEVIA (Stevia rebaudiana) TERHADAP KARAKTERISTIK KIMIA DAN ORGANOLEPTIK JAMU INSTAN

The Effect of The Addition of Stevia Leaf Simplicia (Stevia Rebaudiana) On The Chemical and Organoleptic Characteristics of Instant Jamu

  • Siti Ariska Nur Cahyani, Rosiana Ulfa, Bagus Setyawan
Keywords: Chemical test, instant herbal medicine, organoleptic test, stevia leaf

Abstract

Instant herbal medicine is a food product in the form of a powder that is liked by almost all
people from children to adults, in addition to the convenience of serving instant drinks, it is expected
to provide benefits for body health. Stevia leaf is known as a low-calorie sweetener plant, the sweet
taste is obtained from stevioside which is a glycoside composed of glucose, sucrose, and steviol. This
study aims to determine the effect of the addition of stevia leaves on the chemical and organoleptic
characteristics of instant herbal medicine. The experimental design used a completely randomized
design (CRD) with 5 treatments consisting of P0 (control), P1 (5g stevia leaf), P2 (10g stevia leaf),
P3 (15g stevia leaf), P4 (20g stevia leaf) and repeated in 4 times. The data obtained were analyzed
using ANOVA and further tested with 5% DMRT. The results showed that the addition of stevia leaves
had a very significant effect on the moisture content, and had a significant effect on the color, scent,
taste, and viscosity of instant herbal medicine. Based on the results of ANOVA analysis, the moisture
content was P1 with the addition of 5 grams of stevia leaves, and the results of the organoleptic test
for color, scent, and taste that were preferred were P1 with the addition of 5 grams of stevia leaves,
and for viscosity, the most preferred were P3 and P4 with the addition of stevia leaves. 15 grams and
20 grams.

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Published
2022-11-23