Making Beverages Cherry Brewed Leaves (Muntigia calabura. l) with Stevia (Stevia rebaudiana) as a Low-Calorie Natural Sweetener

Abstract

Drinks combination of cherry leaves and dried stevia leaves can be used as a health drink contains antioxidants and low-calorie sugar. This study aims to get types of proper drying in the manufacture of beverages so that the antioxidant content is not damaged and lost. The analysis was conducted on the analysis of sensory, physicochemical and microbiological testing. The design methods Completely Randomized Design (CRD) with 2 factorials. The first factor is the addition of stevia leaf dry consisting of 4 levels (0%, 25%, 50% and 75%), the second factor is the type of drying which consists of two type of (drying by oven blowers and drying by oven vacuum), while the vacuum drying the best in terms of sensory analysis (color, aroma, and taste) and antioxidant activity of 77.8%, brewed beverage formulations obtained by the treatment of dry cherry leaves 75% and 25% of dry stevia leaves with the results of sensory analysis (color, aroma and flavor) rather liking, the antioxidant activity of 78.5%, and total calories of 2.9 kcal.

African-Stevia Leaves Herbal Tea as a Low Calorie Antioxidant Source

“…This is because there is an ethanolic extract in African leaves that has a high enough concentration so that it can affect microbial susceptibility, where the higher the concentration the higher the chemical activity as an antibacterial that can kill harmful microbes [2]. With the presence of flavonoids in African leaves and Stevia leaves, the activity of disease-causing bacteria can be hampered because of its function as an antibacterial and anti-inflammatory [9].…”

“…This analysis was carried out on crude tea fiber samples containing the highest antioxidant levels of 5 grams and carried out in the FMIPA UB chemical laboratory in Malang. Analysis of Fe content is carried out because according to [16] African leaf plants contain chemical compounds namely iron at 7.5 mg/100 grams and according to [17]) stevia leaves also contains iron. So it is necessary to analyze the Fe content in a mixture of African leaf tea and Stevia leaves to determine whether Fe content is harmful for consumption or not.…”

“…Herbal teas mixed with African leaves and Stevia leaves are included in black tea which goes through the process of drying which can help treat a disease and work as a body refreshing drink [6,7]. To reduce the side effects of using sugar as a sweetener in brewing teabags, this teabag product uses stevia leaves as a natural sweetener [8] which contains lower calories than other sweeteners and is safe for consumption by diabetics [9]. The main components of sweet flavor are Stevioside and Rebaudioside compounds which have a steviol group acts as glucose carrier and has a total phenolic component of 25.18 mg/g leaves (in dry weight), flavonoids 21.73 mg/g (in dry weight), and total antioxidant capacity (TAC) ranged from 9.66 to 38.24 mg eq.…”

Formulation of functional gummy candies containing natural antioxidants and stevia

“…Serial decimal dilutions were prepared using the same diluent. Mold and yeast counts were determined by incubating on Yeast Glucose Chloramphenicol Agar (YGC) at 28 °C for 5 days [ 25 ].…”

Pengaruh Persentase Penambahan Bubuk Daun Stevia rebaudiana Bertoni dan Lama Penyeduhan terhadap Karakteristik Minuman Kunyit Asam

“…Beberapa penelitian penambahan bubuk daun stevia pada produk tertentu telah dilakukan sebelumnya. Penelitian Tahir et al (2020) dengan persentase penambahan bubuk daun stevia sebanyak 25% (b/b) pada daun kersen yang diseduh dengan air mendidih sebanyak 300 ml merupakan jumlah terbaik terhadap nilai organoleptik (rasa). Sedangkan penelitian Testiningsih (2015) mendapatkan bahwa persentase penambahan daun stevia untuk menghasilkan nilai organoleptik (rasa) terbaik pada teh daun alpukat adalah sebanyak 21% (b/b) yang diseduh dengan air mendidih sebanyak 300 ml.…”