Abstract

Gotu kola leaves have a bitter taste so sweeteners need to be added so that

the bitter taste in the gotu kola leaves can be completely covered in addition

to powdered honey as a substitute for aspartame. So therefore this research

was conducted to determine the effect of adding honey powder on the

quality of the gotu kola leaf effervescent drink physically, chemically and

sensoryly. There is only one variable, namely powdered honey with different

concentrations (10%, 15%, 20%, 25%, 30%). The variables measured in

this study were physical tests (dissolving time), chemical tests (moisture

content, ash content, pH value, antioxidant activity), sensory tests (color,

aroma, luster, taste). The data analysis technique used analysis of variance

(ANOVA) followed by Duncan's test with = 0.05 which shows a significant

difference. The results showed that the interaction between gotu kola leaf

effervescent drink and honey powder had a significant effect at = 0.05 on

the dissolving time of each concentration and hedonic aroma. While the

concentration of powdered honey had no significant effect at = 0.05 on

water content, ash content, pH, antioxidant activity, hedonic quality tests

(color, luster, taste) and hedonic quality. Powdered honey with a

concentration of 25% produces the best quality effervescent drink. This

treatment has a solubility value of 21.84s, water content is 6.415%. ash

content 0.2179%, antioxidant activity 0.7059, pH value 5.6%.

Keywords: powdered honey, effervescent, gotu kola leaf, antioxidant,

different concentration