Abstract
The objective of the research is to analyze the content of the bioactive compounds of extracts made of snake fruit skin, Aloe vera, and Stevia as materials to make functional drinks. Salacca zalacca (Gaert.) Voss. cultivar has flavonoid, tannin, and a bit of alkaloid on its fruit peel. Aloe vera and Stevia also known to have antioxidant compounds. Aloe vera controls the metabolism of carbohydrates and maintaining homeostasis of glucose. The research methods are divided into steps: 1) the extraction of Snake fruit peel, Aloe vera, and Stevia; 2) the formulation of the functional drink; 3)the evaluation of antioxidant, total phenol, and tannin levels of the formulated extracts. The research used Randomized Group Design (RGD) of two factors, and each factor consists of 4 levels and 2 levels. Factor I=the ratio of snake fruit peel:Aloe vera extract (10:90 (v/v); 30:70 (v/v); 70:30 (v/v); 90:10 (v/v)) and factor II= addition of Stevia filtrate (2%; 4%) (v/v total). The best nutrient of the formulated functional drink is obtained by the composition of 90% snake fruit peel extract, 10% aloe vera, and 4% stevia. The snake fruit peel extract significantly affects the antioxidant activity and total phenol composition, aloe vera extract has an insignificant effect on active compounds, and stevia affects the tannin level of the functional drink.
Highlights
Snake fruit (Salacca zalacca (Gaert.) Voss.) is one of commodities which included in the priority list of Indonesia's original superior fruits
Snake Fruit Peel Extraction The extraction method is done with the Soxhlet method, which has steps as follows: a) The washing of snake fruit peels b) The drying with direct sunlight for approximately 5 hours c) Size compressing by a blender to get rough and not too smooth substances d) Dissolution active compounds with ethanol as solvent by using soxhlet e) Evaporation, as to evaporate the ethanol as solvent from the snake fruit peel extract in temperature not higher than 80oC
It can be seen that the best formula of the combination according to its antioxidant activity, total phenol, and tannin levels is the formula of 90% snake fruit peel extracts, 10% aloe vera, and 4% stevia
Summary
Snake fruit (Salacca zalacca (Gaert.) Voss.) is one of commodities which included in the priority list of Indonesia's original superior fruits. The snake fruit peel extract is formulated with stevia and aloe vera to get the most optimal composition of nutrients. The research used Randomized Group Design (RGD), which consists of two factors; each factor consists of 4 levels and 2 levels Those factors are as follows: Factor I=the ratio of snake fruit peel:Aloe vera extract (10:90 (v/v); 30:70 (v/v); 70:30 (v/v); 90:10 (v/v)) and factor II= addition of filtrate Stevia (2%; 4%) (v/v total). The obtained Aloe vera extract is evaluated by its total phenol, antioxidant activity, and pH levels. The snake fruit peel extracts and four chosen formulation of drinks from each treatment are used as samples of antioxidant activity test. B) pH solution test The extracts of snake fruit peel, aloe vera, and stevia are tested by using pH paper indicator to get their pH level. The change of color to black-green color indicates the presence of phenol and tannin compounds contained in the sample
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