AKTIVITAS ANTIOKSIDAN MINUMAN FUNGSIONAL YANG BERBAHAN DASAR CAMPURAN DARI DAUN PECUT KUDA (STACHYTARP JAMAICENSIS (L) VAHL) DAN JAHE PUTIH (ZINGIBER OFFICINALE)
Abstract
This study aims to evaluate the antioxidant activity of a functional beverage made from a mixture of horseweed leaves and white ginger. With the increasing public awareness of health, natural functional drinks are becoming more popular. Horseweed leaves and white ginger are known to be rich in antioxidant compounds, which have the potential to combat free radicals that cause degenerative diseases. The herbal drink was prepared in three ratios: P1 (90% horseweed leaves : 10% ginger), P2 (70% horseweed leaves : 30% ginger), and P3 (50% horseweed leaves : 50% ginger). Antioxidant activity was measured using the DPPH method and UV-Vis spectrophotometer. The results showed that all samples had significant antioxidant activity, with free radical inhibition percentages ranging from 88.41% to 89.98%. Sample P2 exhibited the highest activity (89.98%), indicating a greater concentration of antioxidant compounds. These findings demonstrate the synergistic potential of the combination of horseweed leaves and white ginger in enhancing antioxidant activity
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DOI: https://doi.org/10.35327/gara.v18i4.1155
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