Antioxidant Activities of Herbal Drinks of Bidara (Zizyphus Mauritiana LAMK) Leaves with Variation of Boiling Time Using DPPH Method (1,1-diphenyl-2-picryhydrazyl)
Herbal drinks are drinks that come from natural ingredients and give many benefits to improve body health, herbal drinks made from parts of plants or whole plants as well as spices. Bidara leaves are one of the plants of herbal drinks because they contain polyphenol compounds, flavonoids, and tannins which are efficacious as antioxidants. This study aims to determine the effect of boiling time on antioxidant activity using the DPPH method to capture free radicals and organoleptic properties and acceptability in bidara leaves herbal drinks. The type of study was Experiments with Completely Randomized Research Design (CRD). The results showed that the highest values were obtained for 5 minutes of boiling time with an average IC50 value of 133.85 ± 3.081 in the medium and lowest category for 30 minutes of boiling time with values IC50 200.63 ± 10,047 including the weak category. The results of statistical analysis have the effect of boiling time on antioxidant activity p<0.05 this means that the longer boiling, the antioxidant activity will decrease/weaken. Organoleptic test of bidara herbal drink with a boiling time of 5, 10, 20 and 30 minutes from the assessment of aroma, color, and taste included in the category of life.