Antioxidant analysis of instant herbal beverages ingredients

The development of herbal beverages as Indonesian heritage from traditional forms to become instant herbal beverages that are processed into the form of powder or drink is estimated to be able to improve the quality of the herbal beverages. These herbal beverages have several health benefits such as the presence of antioxidant compounds that can capture free radicals to keep up immunity. This herbal powder drink is made to make it easier to consume, more efficient in time and maintain the health benefits of these herbs. The objectives of this research are to produce herbs-based herbal beverages from the commodities of sambiloto, meniran, ginger, curcuma, lemongrass and palm sugar to find out the physical and chemical contents and antioxidant value of ingredients for instant herbal beverages. The research method is conducted by making two kinds of drink formulations consisting of 1) sambiloto, curcuma, lemongrass, ginger, palm sugar, 2) meniran, curcuma, lemongrass, ginger, palm sugar. This research tested with several observational parameters: organoleptic analysis physical test with pH measurement, chemical analysis to see water and ash content, antioxidant and 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) antioxidant activity analysis. The expected results are instant herbal beverages in the form of powder put into tea bags or instant herbal beverages ready for consumption with the observed parameter values expected to be able to adjust to the Indonesian National Standards (SNI) on the quality of traditional beverage powder and ready to drink consumption.