The processing methods and total phenol content of some of West Sumatra’s traditional beverages

Abstract

West Sumatra is recognized for having various traditional beverages that can boost physical stamina. Farmers drink them to increase their energy levels after working all day. The health advantages of these beverages are producing rich nutrients and improving secondary metabolites, such as phenol compounds that naturally exist in plants as the beverages’ raw material. This study aimed to investigate steps to prepare West Sumatra’s traditional beverages and their total phenol. The research began with observing beverage samples collected from various locations. The next step was testing the total phenol in the drinks. Five traditional beverage varieties were chosen from Payakumbuh City and Limapuluh Kota Regency by considering a number of factors: (1) how common these beverages were in the community, (2) how freely they were sold, (3) how quickly they were delivered, and (4) how widely they were distributed throughout West Sumatra. These beverages were young coconut drink, aia niro (sap drink), sugarcane juice, kahwa daun drink, and teh talua (egg tea). Kahwa daun is made from coffee plant leaves dried by heating, smoking, or roasting. Sugarcane juice is produced by crushing sugarcane stalks and filtering the liquid. Aia niro is obtained by extracting the male fruits of palm stems from flower bunches. Meanwhile, teh talua is produced with blended egg yolks, filtered hot tea water, sugar, and lime water. The results showed that total phenol content in young coconut, aia niro, sugarcane juice, kahwa daun, and teh talua beverages were 47.86, 84.94, 422.95, 508.52, and 1489.75 mg gallic acid equivalent/L, respectively.