Development of Functional Drink Using Hibiscus rosa-sinensis Leaves

Abstract

This study aimed to develop a functional drink based on Hibiscus rosa-sinensis and evaluate the chemical, and sensory properties. The functional drink was made in a traditional method using hibiscus leaves juice and then diluted to several concentrations. The experiment was carried out using a completely randomized design with 5 levels of concentration of hibiscus leaves juice (5, 10, 15, 20, and 25% v / v). Results showed that there was no difference in preferences between concentrations and the 25% treatment concentration had the best value of various parameters. The DPPH radical scavenging activity in the 25% of hibiscus leaves juice was 34,90±1,85%; total phenolic content was 119,25± 1,91 mg-GAE/g and total tannin was 41,31±2,25 mg-TAE/g. This study concludes that 25% of hibiscus leaves juice can be used to formulate an acceptable functional drink from Hibiscus Rosa-Sinensis Leaves.