The Effect of Comparison of Matoa Leaf Extracts and Betel Leaf Extracts and the addition of honey on the quality of herbal drinks

Oct 13, 2025 by magicalceylontours.com 138 views

The Effect of Comparison of Matoa Leaf Extracts and Betel Leaf Extracts and the addition of honey on the quality of herbal drinks

Introduction

Herbal drinks have been a popular choice for many people in Indonesia, not only as a refreshing beverage but also for their potential health benefits. The combination of matoa leaf extract and betel leaf, both known for their various health properties, makes this research highly relevant. Matoa leaf extract is known to have strong antioxidant properties, while betel leaf is famous for its antimicrobial and anti-inflammatory properties. The addition of honey in the composition of herbal drinks not only serves as a natural sweetener but also provides additional benefits such as increasing the body's resistance and accelerating the healing process.

Methodology

This study aims to determine the effect of the comparison of matoa leaf extract (Pomentia pinnata) with betel leaf extract (Piper betle L.) and the addition of honey to the quality of herbal drinks. The method used in this study is a Factorial Complete Random Design (CRD) with two factors. The first factor is the ratio of matoa leaf extract with betel leaf extract tested in three ratios: 7: 3, 5: 5, and 3: 7. The second factor is the addition of honey in concentrations of 5%, 10%, and 15%. The parameters observed in this study include total solid solutes, acidity (pH), flavonoid levels, antioxidant activity, and descriptive organoleptic tests of color and aroma, and hedonic organoleptic tests for taste and general acceptance.

Results

The results showed that the variation of matoa leaf extract ratios and betel leaves and the addition of honey made a very significant difference (p <0.01) in total flavonoids, antioxidant activity, and organoleptic parameters both descriptive and hedonic. Specifically, the addition of honey also has a significant effect (p <0.01) on total solid solutes, total flavonoids, antioxidant activity, degree of acidity (pH), and organoleptic parameters. The interaction effect between the ratio of matoa leaf extract and betel leaf with the addition of honey shows very significant results (p <0.01) to total flavonoids and antioxidant activity.

Discussion

The results of this study show that the combination of matoa leaf extract and betel leaf with the addition of honey can produce a high-quality herbal drink that not only meets the standards of taste and aroma but also has a positive impact on consumer health. The addition of honey not only serves as a natural sweetener but also provides additional benefits such as increasing the body's resistance and accelerating the healing process. The interaction effect between the ratio of matoa leaf extract and betel leaf with the addition of honey shows very significant results, indicating that the combination of these three ingredients is crucial in producing a high-quality herbal drink.

Conclusion

In conclusion, this study shows that the combination of matoa leaf extract and betel leaf with the addition of honey can produce a high-quality herbal drink that meets the standards of taste and aroma and has a positive impact on consumer health. The results of this study can be a reference for herbal drink producers in creating quality products and in accordance with the needs of current consumers. Furthermore, this research opens opportunities for further development in the herbal drink industry, such as exploring the potential to use other natural ingredients to create new variants that are richer in taste and health benefits.

Recommendations

Based on the results of this study, the following recommendations can be made:

The use of matoa leaf extract and betel leaf with the addition of honey can be a good combination for producing high-quality herbal drinks.
The ratio of matoa leaf extract to betel leaf and the concentration of honey can be adjusted to produce a desired level of flavonoids, antioxidant activity, and organoleptic parameters.
Further research can be conducted to explore the potential of using other natural ingredients to create new variants of herbal drinks that are richer in taste and health benefits.

Future Research Directions

This study opens opportunities for further research in the herbal drink industry. Some potential future research directions include:

Exploring the potential of using other natural ingredients to create new variants of herbal drinks that are richer in taste and health benefits.
Investigating the effects of different ratios of matoa leaf extract and betel leaf on the quality of herbal drinks.
Studying the effects of different concentrations of honey on the quality of herbal drinks.

Limitations of the Study

This study has some limitations that should be noted. The study only used a limited number of parameters to evaluate the quality of herbal drinks, and further research can be conducted to explore other parameters that may be relevant. Additionally, the study only used a limited number of ratios of matoa leaf extract and betel leaf, and further research can be conducted to explore other ratios that may be relevant.

Conclusion

Q: What is the purpose of this study?

A: The purpose of this study is to determine the effect of the comparison of matoa leaf extract (Pomentia pinnata) with betel leaf extract (Piper betle L.) and the addition of honey to the quality of herbal drinks.

Q: What are the parameters observed in this study?

A: The parameters observed in this study include total solid solutes, acidity (pH), flavonoid levels, antioxidant activity, and descriptive organoleptic tests of color and aroma, and hedonic organoleptic tests for taste and general acceptance.

Q: What are the results of this study?

A: The results of this study show that the variation of matoa leaf extract ratios and betel leaves and the addition of honey made a very significant difference (p <0.01) in total flavonoids, antioxidant activity, and organoleptic parameters both descriptive and hedonic. Specifically, the addition of honey also has a significant effect (p <0.01) on total solid solutes, total flavonoids, antioxidant activity, degree of acidity (pH), and organoleptic parameters.

Q: What is the best treatment found in this study?

A: The best treatment found in this study is the ratio of matoa leaf extract (7) to betel leaf extract (3) with the addition of 15% honey.

Q: What are the potential benefits of using matoa leaf extract and betel leaf with the addition of honey in herbal drinks?

A: The potential benefits of using matoa leaf extract and betel leaf with the addition of honey in herbal drinks include increasing the body's resistance, accelerating the healing process, and providing a natural sweetener.

Q: Can this study be applied to other types of herbal drinks?

A: Yes, this study can be applied to other types of herbal drinks, but further research is needed to explore the potential of using other natural ingredients to create new variants of herbal drinks that are richer in taste and health benefits.

Q: What are the limitations of this study?

A: The limitations of this study include the use of a limited number of parameters to evaluate the quality of herbal drinks and the use of a limited number of ratios of matoa leaf extract and betel leaf.

Q: What are the future research directions for this study?

A: The future research directions for this study include exploring the potential of using other natural ingredients to create new variants of herbal drinks that are richer in taste and health benefits, investigating the effects of different ratios of matoa leaf extract and betel leaf on the quality of herbal drinks, and studying the effects of different concentrations of honey on the quality of herbal drinks.

Q: What are the implications of this study for the herbal drink industry?

A: The implications of this study for the herbal drink industry include the potential to create new variants of herbal drinks that are richer in taste and health benefits, the need to explore the potential of using other natural ingredients, and the importance of considering the effects of different ratios of matoa leaf extract and betel leaf and different concentrations of honey on the quality of herbal drinks.

Q: What are the potential applications of this study?

A: The potential applications of this study include the development of new herbal drinks that are richer in taste and health benefits, the creation of new products that combine the benefits of matoa leaf extract and betel leaf with the addition of honey, and the exploration of the potential of using other natural ingredients to create new variants of herbal drinks.