The Effect of Cassia Vera Additional in Physico Chemical Properties of Instant Powder Drink Meniran Extract With Stevia Sugar Sweetener (2025)

This research was aimed to know the characteristic of in addition meniran extract (Phyllanthus niruri) physico-chemical in instant drink powder and know the best quality of addition meniran. This research was used Completely Randomized Design (CRD) that consists of 5 treatments and 3 repetitions. The data were analyzed statistically by using ANOVA and followed by Duncan's New Multiple Range Test (DNMRT) on the level 5%. The treatment in research was adding meniran extract by 0,2 g; 0,4 g; 0,6 g; 0,8 g; and 1,0 g. The observations to the result of instant powder of drink which produced were physical analysis such as timing soluble, insoluble water content. The chemical analysis which were observed such as water content, ash content, total sugar, total polyphenol, total antioxidant activity, and lignan compound (filantin). The microbiological analysis was total plate number and organoleptic test (color, smell, flavor and appearance). The result of this research showed that the difference the concentration of the adition of meniran extract were significantly on the analysis of ash content, total polyphenol, total antioxidant activity, total plate number, organoleptic test and it was not significant to the timing soluble, insoluble water content, water content, and total sugar. Based on organoleptic test, the best product in instant powder of drink was in the treatment C (the addition of meniran extract by 0,6 g) with a rate of 4,30 of color, 4,30 of smell, 4,50 of flavor and 4,50 of appearance. The result of physico-chemical analysis instant powder of drink of treatment C (the addition of meniran extrac by 0,6 g) the value of the analysis of timing soluble by 65,60 second, insoluble water content by 1,31%, total sugar by 2 0 Brix, lignan content (filantin) + , and total plate numbers 1,1 x 10 3 cfu/ml.

Enhancement and Evaluation of Peppermint (Mentha Piperita L.) Beverage

Abstract: It is well known that, peppermint is one of the most widely consumed single ingredient herbal teas and other products used as an antiseptic, antibacterial activity, stimulant carminative agent or further used as a flavoring agent in cosmetic and pharmaceutical industries. Also, citrus fruits include lime are an important source of antioxidant compounds and minerals. This study was carried out to assessment the possibility of enhancement lime juice and soda water with peppermint extract as a new beverage with highly functional and organoleptically properties. The results showed that the total phenolic and total flavonoid contents of lime juice and peppermint were 193.02, 53.41 and 360.04, 421.96 mg/100g respectively. The results obtained by (HPLC) for all beverage treatments identified and quantified 13 phenolic and 8 flavonoid compounds. Caffeic, ellagic, aminobenzoic, vanillic and P-Hydrobenzoic are the most important and dominant phenolic acids. Moreover, naringin, quercitrin, rutin and hesperetin had the highest levels of flavonoid compound. Regarding sensory evaluation, the peppermint extract added to lime and soda water by (50:5:45) (v:v:v), was the most widely accepted, followed by (45:5:50) and (40:5:55) compared to the other blends and control. These enhancement beverages can be used in therapeutics due to the incorporated herbal extracts that have a widely accepted medicinal application in prevention and treatment of various disorders. Thus, such fortified beverage has potential application in enhancing health benefits and therapeutic applications

Formulation and quality evaluation of instant soft drink powder prepared from hog plum (Spondius mangifera) and mint (Mentha spicata

International Journal of Food Science and Nutrition, 2020

The study was designed with an intention to develop an instant drink powder from hog plum with mint and to evaluate its nutritional facts and organoleptic attributes compared to commercially available drink powder. The Instant drink powder was formulated using hog plum powder (10%, 15% and 20%) with crushed sugar and constant amount of mint, citric acid, ascorbic acid, salt and xanthan gum. The amount of ash, fiber and protein content were found to be increased, whereas carbohydrate content declined with the increasing proportion of hog plum. An upward trend was observed with the additional level of hog plum for all the estimated minerals (Ca, Na, K and Fe). In terms of heavy metals, Sn and Cd were absent, while Pd, as and Cu were found in a safe level. Microbial load analysis resulted in a safe level of Total Plate Count, where E. coli, Coliform, yeast and mold were not found. However, nine points hedonic rating test (ANOVA, DMRT; p≤0.05) revealed that instant drink powder with 15% hog plum achieved maximum level of appreciation as resemble as commercial drink powder.

Development of pasteurized coffee-flavored dairy beverage added with mint extract (Mentha x piperita)

Acta Scientiarum. Technology, 2020

The aim of this work was to evaluate different concentrations of ethanol on antioxidant (phenolic and flavonoid) compounds extraction of Mentha x Piperita aiming at applying the extract in whey-based dairy beverages. The extracts were obtained by cold maceration using water and ethanol as solvents. The extract using water and 70% ethanol had a 13.83 (w w-1) yield, 61.72 mg GAE g-1 phenolic compounds extract, 37.27 mg QE g-1 flavonoid content extract and 0.056 mg mL-1 antioxidant activities. The dairy beverage formulations followed a 22 factorial design in order to evaluate the effect of whey/milk and starch addition on the physical-chemical (pH, acidity, moisture, ash, fat, protein, viscosity, and color) and sensorial characteristics (acceptability) of the product. Analysis of variance (ANOVA) allowed for the development and validation of mathematical models for ash content, lipids, viscosity, and luminosity of the dairy beverage. The effects of whey/milk and starch variables on suc...

A Qualitative Analysis of Tannin Type and Tannin Content in Meniran Tea (Phyllanthus Niruri Linn.) with Permanganometry Method

Proceedings of the 5th International Conference on Health Sciences (ICHS 2018), 2019

Meniran (Phyllanthus niruri Linn.) extract is known to be a source of antioxidants and non-toxic. The content of antioxidants in meniran is donated by tannin. The use of meniran (Phyllanthus niruri Linn.) extract as an herbal medicine has been widely used. Meniran (Phyllanthus niruri Linn.) can be brewed as tea and made into a drink, but the content of antioxidants in meniran tea is not widely known. The use of meniran (Phyllanthus niruri Linn.) tea can directly avoid the effects of residual solvents on extracting. The purpose of this study is to determine the type of tannin and tannin content in meniran (Phyllanthus niruri Linn.) tea with the permanganometry method. Meniran tea (Phyllanthus niruri Linn.) was made by washing and drying at room temperature. Meniran (Phyllanthus niruri Linn.) was collected from grass or roadside in the Tasikmalaya Regency. The research were conducted at the Basic Laboratory of the Faculty of Health Sciences, Siliwangi University. The results of the qualitative analysis showed that tannins contained in meniran tea are included in a group of hydrolyzed tannins with tannin content of catechol complex. The tannin content contained in 1 gram of meniran tea is 7.56 mg (7.56%).

Moringa Leaf Potential (Moringa Oleifera) for the Manufacture of Instant Drink Powder with Variations in Tween 80 Volume and Drying Temperature as an Antioxidant Drink

International Journal of ChemTech Research

This study is expected to provide opportunities for the food industry that is closely related to the development of new products and increase the selling value of the moringa leaves in the form of antioxidants instant drink. This is because a lot of active substances are contained in the moringa leaves (moringa oleifera) one of them is quercetin. Quercetinis an antioxidant compound that can neutralize free radicals and prevent damage caused by free radicals to normal cells, proteins, and fats. Antioxidants are also defined as compounds that protect cells from harmful effects of reactive oxygen free radicals. The purpose of this research is processing moringa leaf into an antioxidant instant drink of high nutritional value and demanded by consumers. The method used is the experimental method in the laboratory. Using variation variablesof addition of tween 80 0,5ml, 0,75 ml, 1 ml, 1,25 ml, 1,5 ml) and variation of drying temperature (40 o C, 45 o C, 50 o C, 55 o C, 60⁰C) using the method of foaming drying to determine the effect on the making of antioxidant instant drink from moringa leaves with optimal quality to produce instant drinks rich of natural antioxidants and durable.The results showed that the best drying temperature is60⁰Cand addition of tween 80 volume as much as 1.5 ml, with result of analysis that is 1,67%water content, 89,83%solubility. While when viewed from the total quercetin and total antioxidant activity, the best temperature is at 40 o Cand the addition of 80 ml tween volume of total quercetin 230.96 ppm and total antioxidant activity of 395,710 ppm.

Research of Physico-Chemical Properties of “Jamu” Powder from Moringa Leaf, Beluntas Leaf, and Noni Leaf Extracts

Jurnal Pangan dan Agroindustri

Jamu has been used by Indonesian people for generations. Noni, Moringa, and Beluntas leaves have the potential to be utilized as herbal medicine because they contain natural antioxidants such as alkaloids, anthraquinones, tannins, flavanoids. ascorbic acid, and phenolics. Maltodextrin and gum arabic are fillers commonly used in the manufacture of powdered beverages. Gum arabic has a great emulsifying property, but it is relatively expensive. Meanwhile, maltodextrin is a good encapsulant, but its properties as an emulsifier are not good. The purpose of this research was to determine the effect herbal leaf sources (moringa, noni, beluntas) as well as the proportion of maltodextrin and gum arabic on the physical and chemical properties of herbal powder drinks. This research used a 2 Factorial Completely Randomized Design (CRD) with 2 (two) replicates. The results obtained in herbal powder drinks have a moisture content of 3.05-4.05%, ash content of 0.35-1.24%, vitamin C content of 39.4...

Optimation and Sensory Profile of Functional Drink from Cinnamon and Cardamom

Journal of Applied Agricultural Science and Technology

Functional drinks can be made from local herbal ingredients that are often used for spices such as cinnamon (Cinnamomum burmanni) and cardamom (Amomum compactum). The purpose of this study is to determine the best formulation of cinnamon and cardamon as a herbal drink based on moisture content, ash content , and sensory evaluation. Raw materials were dried at 50 °C until reached a maximum moisture content 10% and were reduced in size. The formulations were made of comparison between cinnamon and cardamom which were A (100: 0)%; B (80:20)%; C (60:40)%; D (50:50)%; E (40:60)%; F (20:80)%; and G (0: 100)%. The moisture content of all formulas is between 7.12-7.33% (<10%) and the ash content of all formulas is between 4.83-5.06%. The results of sensory analysis showed that formula B had the best acceptance for color (3.03) and aroma (3.17). Thisproducthad moisture 7.23 % and ash content 4.83 %.

Effect of Adding Matricaria recutita L., Cymbopogon citratus, or Mentha piperita L. Extracts to Fermented Orange Beverage: Sensory Evaluation, Physicochemical Characterization, and Prediction of Toxic Risks and Biological Activity In Silico

Foods

Fermentation is an important tool in producing functional beverages through agro-industrial wastes, and medicinal and aromatic plants due to the specific content of bioactive molecules. Therefore, this study evaluated the contribution of Matricaria recutita (chamomile), Cymbopogon citratus (lemongrass), or Mentha piperita (peppermint) extracts to the phytochemical profile and potential biological effects of a functional fermented orange beverage in vitro and in silico. The concentrations of aromatic herbal extracts that yielded the best sensory performance for fermented beverages were selected for analyses that involved characterizing the fermented beverages. The beverages that received the extracts (2%) had the highest phenolic and flavonoid content and antioxidant potential compared to the control. Hesperidin (124–130 mg L−1), narirutin (66–70 mg L−1), chlorogenic (11–16 mg L−1), caffeic (5.3–5.5 mg L−1), and ferulic (1–1.7 mg L−1) acids were found in the different formulations. T...

Physicochemical Properties of Red Beetroot and Quince Fruit Extracts Instant Beverage Powder: Effect of Drying Method and Maltodextrin Concentration

Journal of Food Quality, 2022

In this study, production of instant beverage powder by the foam-mat drying method (foam-mat freeze-and hot-air drying) from red beetroot, quince fruit, and cinnamon extracts without and with maltodextrin (MD) (0%, 10%, 20%, and 30%) were investigated. e results showed that an increase in the MD level has led to a decrease in the moisture content of powders. Drying method and MD concentration had a significant effect on rehydration time, color, and total phenolic content (p ≤ 0.05). Foammat hot-air-dried powder containing 20% MD had a good flowability. According to the statistical analysis, MD content had a more significant effect on the antioxidant activity of powders than the drying method (p ≤ 0.05). e total phenolic content of foam-mat hot-air-dried powders was higher than that of foam-mat freeze-dried powders. Based on the results, the produced powder containing 20% MD via foam-mat hot-air drying (60°C) was the optimum sample.

TABLET FORMULATION FROM MENIRAN (PHYLLANTHUS NIRURI L.) EXTRACT WITH DIRECT COMPRESSION METHOD

International Journal of Applied Pharmaceutics, 2018

The aim of the present study was to obtain an optimized formula of meniran (Phyllanthus niruri L.) extract tablets that fulfilled the requirements as a good pharmaceutical preparation based on Indonesian Pharmacopoeia IV and USP XVII. Methods: P. niruri plant was collected and determined at the Laboratory of Plant Taxonomy, Universitas Padjadjaran. First performed phytochemical screening to determine the content of secondary metabolites. Then designed five kinds of tablet formulas of P. niruri extract using a direct compressed method with a variation of concentration of filler. Each formula contains a similar concentration of P. niruri extract as the active ingredient, avicel PH 102 and amprotab with varying concentrations as filler, talcum, and magnesium stearate as a lubricant and Aerosil®200 vv as an adsorbent. Tablet print mass and quality of the resulting tablets were then evaluated. Also, check whether the resulting tablets still contain P. niruri extract as the active substance or not. Results: The results of phytochemical screening of simplicia and viscous plant extract showed the presence of alkaloids, polyphenols, tannins, and flavonoids as secondary metabolites. The five formulas made contain avicel PH 102 and amprotab as binders and crushers and the expected results such as shape and durability as desired. The results of examination of shrinkage rate of mass drying of tablet prints from the above five formulas indicated an increase of value from formula A (5.4609 %) to formula E (5.8600%). This was because avicel PH 102 and amprotab had a considerable moisture content, so with the combination of both fillers could increase the water content from mass print tablets. Real density, compact density, and true density decreased from formula A to formula E. The amount of these densities were influenced by the shape and size of the particles. Flowability increased from formula A (23.7124°) to formula E (26.4210°) whereas compressibility increased from formula A (21.7222%) to formula E (29,4121%). Flowability and compressibility increase might be due to the uniformity of the particle size between the amprotabs and the other additives which could cause electrical charges to the print mass affecting the speed and flow of the print mass. All quality testing results including Weight (mg), Thickness (mm), Diameter (mm), Hardness (N), Friability (%) and Disintegration time (min.) had met the requirements. Thin Layer Chromatography showed that the resulting tablets still contain P. niruri extract as the active substance. Conclusion:. Overall results showed that the formulation fulfilled the requirements as a good pharmaceutical preparation based on Indonesian Pharmacopoeia IV and USP XVII.