PHYSICAL AND CHEMICAL CONTENTS ANALYSIS OF PHYLLANTHUS URINARIA POWDER AS HERBAL BEVERAGES

Abstract

The development of Indonesian heritage herbal beverages from traditional forms to powder herbal beverages which are processed into powder or beverage form is expected to be able to improve the quality of these herbal beverages. This herbal drink has several health benefits such as the presence of antioxidant compounds that can scavenge free radicals to maintain immunity. The powdered herbal drink is made to make it easier to consume, efficiently, and maintain health. This study aims to produce herbal beverages from herbal medicine from commodities of meniran, ginger, java ginger, lemongrass, and palm sugar to determine the physical, chemical, and antioxidant activity of powder herbal beverages. The research method used foam mat drying with herbal formulas in the form of meniran, ginger, java cucumber, lemongrass, and palm sugar. This study was observed with several parameters, namely physical analysis with pH measurement, chemical analysis of moisture content and ash content, and analysis of DPPH antioxidant activity. The form of the product is a powdered powder herbal drink based on SNI standards the quality of traditional powdered beverages. The results obtained in comparing four samples of herbal drink powder from the parameters of the optimum moisture content, ash content, pH and antioxidant activity were, respectively, 2.72%; 3,63%; 6.31; 5.33 μg/ml.