Stevia Leaf Research Articles

Incorporation of Coffee and Stevia Leaf Powder in Making Gambir Leaf Tea

Incorporation of Coffee and Stevia Leaf Powder in Making Gambir Leaf Tea

Batch Adsorption of Tannins from Stevia Leaf Extract using Activated Carbon: An Investigation into Adsorption Isotherms and Adsorption Energy

Stevia leaf extract (Stevia rebaudiana Bertoni) could have been utilized as an alternative natural sweetener because it possessed a sweetness level 300 times that of sucrose sugar. However, stevia leaf extract still contained a bitter taste attributed to the presence of tannins. The method that can be used to reduce tannin content is batch adsorption using activated carbon. This study aimed to investigate the batch adsorption process for the tannin content of stevia leaf extract using activated carbon with variable adsorption times ranging from 5 to 180 minutes, which included the appropriate adsorption isotherm model and adsorption energy. Stevia leaves were extracted through maceration with 70% ethanol. The results of the stevia leaf extract were adsorbed in batches using activated carbon treated with 1M NaOH. The analysis was carried out by testing the tannin content (mg/g TAE) using a UV-Vis spectrophotometer at a wavelength of 735 nm and calculating the adsorption isotherm and adsorption energy. The results showed that the tannin content before adsorption was 0.910 mg/g TAE, and the lowest tannin content was 0.040 mg/g TAE at 100 minutes. The tannin content decreased between 5–90 minutes, remained constant, reached equilibrium at 95–120 minutes, and increased again at 125–180 minutes. The suitable adsorption isotherm model was the Freundlich isotherm with a value of R2 = 0.9998; KF = 25.293 [(mg/g)(L/mg)1/nf], and adsorption energy = -8.03 kJ/mol. The adsorption that occurred was classified as physical adsorption.

Identification of a new species and three new records of Chaetomiaceae associated with commercial herbal teas in northern Thailand

This study aimed to identify fungi associated with commercial herbal teas from local markets in Chiang Rai and Chiang Mai, Thailand. A new species, Arcopilus albae was isolated from mulberry leaf tea and identified based on evidence from molecular phylogenetic analysis. Phylogenetic analysis of a combined ITS, LSU, TUB2, and RPB2 dataset indicated that the new species is a distinct taxon with high statistical support. Furthermore, two isolates of Canariomyces arenarium and three isolates of Chaetomium globosum are described as new host records from five different commercial herbal teas (black and red goji berries, chrysanthemum flower, mulberry leaf, and stevia leaf). One isolate of Ch. rectangulare is described as a new host record from black goji berry and a new geographical record from northern Thailand. This study provides additional collections of fungi associated with dried commercial herbal tea products from local markets in the North of Thailand.

Integration of Antioxidant Activity Assays Data of Stevia Leaf Extracts: A Systematic Review and Meta-Analysis.

Stevia rebaudiana Bertoni, a no-calorie natural sweetener, contains a plethora of polyphenols that exert antioxidant properties with potential medicinal significance. Due to the variety of functional groups, polyphenols exhibit varying solubility depending on the nature of the extraction solvents (water, organic, or their mixtures, defined further on as hydroalcoholic extracts). In the present study, we performed a systematic review, following PRISMA guidelines, and meta-analysis, synthesizing all available data from 45 articles encompassing 250 different studies. Our results showed that the total phenolic content (TPC) of hydroalcoholic and aqueous extracts presents higher values (64.77 and 63.73 mg GAE/g) compared to organic extracts (33.39). Total flavonoid content (TFC) was also higher in aqueous and hydroalcoholic extracts; meta-regression analysis revealed that outcomes in different measuring units (mg QE/g, mg CE/g, and mg RUE/g) do not present statistically significant differences and can be synthesized in meta-analysis. Using meta-regression analysis, we showed that outcomes from the chemical-based ABTS, FRAP, and ORAC antioxidant assays for the same extract type can be combined in meta-analysis because they do not differ statistically significantly. Meta-analysis of ABTS, FRAP, and ORAC assays outcomes revealed that the antioxidant activity profile of various extract types follows that of their phenolic and flavonoid content. Using regression meta-analysis, we also presented that outcomes from SOD, CAT, and POX enzymatic antioxidant assays are independent of the assay type (p-value = 0.905) and can be combined. Our study constitutes the first effort to quantitatively and statistically synthesize the research results of individual studies using all methods measuring the antioxidant activity of stevia leaf extracts. Our results, in light of evidence-based practice, uncover the need for a broadly accepted, unified, methodological strategy to perform antioxidant tests, and offer documentation that the use of ethanol:water 1:1 mixtures or pure water can more efficiently extract stevia antioxidant compounds.

Benefits of Stevia (Stevia rebaudiana B.) and Sirih (Piper betle L.) Leaves Combination Againts Dental Care

Oral health is the most important part, to improve its hygiene by maintaining teeth. Cavities are a common problem. Betel leaf as an antibacterial. Stevia leaves as bacteriostatic and bactericidal also eliminate the cause of tooth decay and gingivitis. The purpose of the study was to determine the antibacterial activity of toothpaste combined with betel leaf extract with stevia leaves against the growth of Streptococcus mutans bacteria. The study used an experimental method consisting of making betel leaf and stevia leaf extracts using the maceration method. Preparation of toothpaste with a combination of betel leaf extract with stevia leaves at a concentration of 15% with the ratio of betel leaves and stevia leaves, namely formula 1 (5%: 10%), formula 2 (7.5%: 7.5%), formula 3 (10%: 5%). Testing antibacterial activity by measuring the clear zone using the disc paper method with blood agar media. Data analysis using ANOVA and Paired T test. The results of the study obtained formula (5%: 10%) clear zone of 16.42 mm, formula (7.5%: 7.5%) of 17.24mm, formula (10%: 5%) of 17.94mm, positive control of 18.66mm, negative control of 2.75mm. Conclusion 10:5 combination toothpaste has antibacterial activity.

UJI EFEKTIVITAS ANTIOKSIDAN DARI KOMBINASI EKSTRAK DAUN STEVIA (Stevia rebaudiana (bertoni) bertoni) DAN DAUN TEH HIJAU (Camellia sinensis (L.) Kuntze) DENGAN MENGGUNAKAN METODE DPPH (1,1- Difenil-2-Pikrilhidrazil)

The stevia plant is known to have various benefits in the pharmaceutical field and is used as a health medicine because of its antioxidant, antifungal and non-carcinogenic effects. Green tea is a plant that contains various antioxidant compounds that are beneficial for health. The aim of this research is to determine whether the combination of stevia leaf extract and green tea leaves is effective as an antioxidant. Ethanol extract of stevia leaves and green tea leaves is made by maceration with 96% ethanol solvent, combination extract has blackish green. The ethanol extract of stevia leaves and green tea leaves was screened for phytochemical compounds. Antioxidant effectiveness was tested using the DPPH (1,1 Diphenyl-2-Picrylhydrazyl) method, with varying concentrations of 10 ppm, 20 ppm, 30 ppm, 40 ppm and 50 ppm. Then Antioxidant activity test by DPPH measured using a UV-Vis spectrophotometer. The results of screening for phytochemical compounds show that stevia leaf extract contains alkaloids, saponins, flavonoids and tannins. Meanwhile, the results of screening for phytochemical compounds in green tea leaf extract contain alkaloids, steroids, saponins, flavonoids and tannins. The research results showed that antioxidant levels in the combination of Stevia leaf extract and green tea leaves with concentrations of 10 ppm, 20 ppm, 30 ppm, 40 ppm, 50 ppm with a ratio of (1:1) had an IC50 analysis result of 10 ppm of 19.90 mg/L, 20 ppm is 12.90 mg/L, 30 ppm is 9.60 mg/L. 40 ppm is 6.80 mg/L. 50 ppm is 6.60 mg/L where a concentration of 50 ppm is classified as a very strong antioxidant. The antioxidant effect of the combination of stevia leaf extract and green tea leaves is still higher than vitamin C. The combination of stevia leaves xtract and green tea leaves has antioxidant effectiveness.

Effectivity of Irrigation Solution from Stevia rebaudiana Bertoni Leaf Extract on the Growth of Enterococcus faecalis Bacteries

Disinfection of Enterococcus faecalis bacteria in dental root canal treatment using NaOCL 0.5-2.5% is still a challenge. There is still very little data on the effectvity of Stevia rebaudiana Bertoni leaf extract irrigation solution against the growth of Enterococcus faecalis. This study evaluated the effectiveness of Stevia rebaudiana Bertoni leaf extract irrigation solution against Enterococcus faecalis ATCC 29212 through MIC (Minimal Inhibitory Concentration) and MBC (Minimal Bactericide Concentration) values. A number of 100 µl of E. faecalis suspension was inoculated into 96 microtitration wells, each containing 100 µl of 100%, 50%, 25%, 12.5%, 6.25%, 3.125%, 1.56% of Stevia leaf extract irrigation solutions, positive (NaOCL 2.5%) and negative (distilled water) control. Incubation was carried out for 24 hours at 37°C then optical density was measured with a microplate reader at 600 nm. Five µl of 10-9 dilution of each group was dripped and spread onto nutrients agar plate. The number of Enterococcus faecalis colonies was counting manually. There was no significant difference in average colony count of Enterococcus faecalis between the 100% and 50% Stevia leaf extract irrigation solution groups and the positive control (p>0.05). However, the 25%, 12.5%, 6.25%, 3.125%, and 1.56% Stevia leaf extract irrigation solution groups showed significant differences (p<0.05). Stevia leaf extract irrigation solution suppressed growth at MIC 6.25% by turbidimetry and MIC 1.56% by total plate count method using nutrient agar and than killed Enterococcus faecalis at MBC 50%. The bactericidal ability of 100% and 50% Stevia leaf extract irrigation solution is equal to NaOCL 2.5%.

The Effect of the Amount of Stevia Leaf Powder (Stevia rebaudiana) and Drying Time on the Quality of Snake Fruit Padang Sidempuan Dried Candied

The Effect of the Amount of Stevia Leaf Powder (Stevia rebaudiana) and Drying Time on the Quality of Snake Fruit Padang Sidempuan Dried Candied

EFFECT OF DIFFERENT SWEETENERS ON GLYCOGEN CONTENT OF BLOOD LEUKOCYTES AND DIFFERENTIAL LEUKOCYTE COUNTS IN C57BL/6 MICE

We studied the eff ect of stevia leaf extract, saccharinate and cyclamate in various dosages on the glycogen content of blood leukocytes in mice, as a necessary substrate for the realization of phagocytosis. An increase of glycogen content was found in all experimental groups which obtained sweeteners at a dosage of 10 mg/g of body weight. The eff ect of sweeteners on the diff erential leukocyte counts was found only for mice treated with stevia leaf extract at a dosage of 10 mg/g of body weight. They demonstrated increase of neutrophil-to-lymphocyte ratio. New data expand our understanding of the metabolism of sugar substitutes in the organism and their eff ect on physiological systems, in particular the hematopoietic and immune systems.

Effects of stevia (Stevia rebaudiana Bertoni) leaf extracts on the quality and shelf life of refrigerated catla (Gibelion catla) fillets

The effects of stevia leaf extracts (SLE) on the quality and shelf life of catla (Gibelion catla) fillets were assessed during refrigerated storage for 20 days. The fish fillets were treated with aqueous ethanolic (80%) extracts of stevia leaf at various concentrations (1% SLE, 2% SLE, and 3% SLE). The control (distilled water only) and SLE-treated fillets were preserved at 4±1 °C, and chemical (pH, peroxide value (PV), free fatty acid (FFA), thiobarbituric acid reactive substances (TBARS), and total volatile basic-nitrogen (TVB-N)), bacteriological and sensory evaluation was performed periodically for quality assessment. During refrigerated storage, 2% SLE-treated fillets exhibited significantly (p < 0.05) the lowest pH, PV, FFA, TBARS, and TVB-N values compared to other SLE-treated and control fillets. Aerobic plate counts (APC), psychrotrophic bacterial counts, Enterobacteriaceae, lactic acid bacteria, H2S-producing bacteria and Staphylococcus counts of 2% SLE-treated fillets were significantly lower than those of other SLE-treated fillets and control fillets. The maximum APC were 7.22, 7.29, 6.85, and 7.17 log CFU/g for control, 1% SLE, 2% SLE, and 3% SLE-treated fillets at the 12th, 16th, 20th, and 20th days of the storage period, respectively. However, sensory evaluation results revealed that 2% SLE- and 3% SLE-treated fillets had better sensory attributes up to 16th days followed by 1% SLE (12th days) and control (8th days) fillets. Pearson's correlation test and principal component analysis confirmed the relationship among chemical, bacteriological and sensory attributes of refrigerated catla fillets. Based on the chemical, bacteriological, and sensory evaluation results, 2% SLE could be used as a natural additive for catla fillets preservation during refrigerated storage.

PENGARUH PEMBERIAN EKSTRAK DAUN STEVIA DALAM MENJAGA KESTABILAN KADAR GULA DARAH PENDERITA DIABETES

Background. Diabetes Mellitus is an example of a type of disease that is not contagious and attracts a lot of attention. DM sufferers are required to control blood sugar levels by maintaining dietary rules so that blood sugar levels remain controlled. Blood sugar levels will increase drastically after eating foods that contain carbohydrates or sugar in them.Stevia is a natural sweetener substitute for sugar that comes from the stevia plant. Stevia leaves are hypoglycemic which functions to lower blood glucose levels for people with diabetes mellitus.&#x0D; Purpose. This study aims to determine the effect of stevia sugar on the stability of blood sugar in diabetes sufferers.&#x0D; Methods. The method used is a systematic literature review. Data collection is carried out by recording all articles that have similar research in the research report. The articles used in this search are national and international journals taken from Google Scholar, Crossref, Semantic Scholar and Scopus databases in 2019-2023 using the Publish or Perish application.&#x0D; Result. Based on the results of the literature review, it was found that stevia has an effect on reducing blood glucose levels in DM sufferers. Consumption of stevia leaf extract plays an important role in reducing levels of glucose, cholesterol, total fat and other blood characteristics.&#x0D; Conclusion. Based on the results of research that has been carried out, it can be concluded that stevia leaf water extract can maintain and even reduce blood glucose levels in diabetes patients because serum insulin and adiponectin levels increase dramatically.

Effect of Stevia Leaf Extract Substitution on Functional Pudding Characteristics

Extracted stevia leaves can be natural sweetener in pudding. This research aimed to obtain formulation of functional pudding with stevia leaf extract as a substitute for granulated sugar. This research used a simple randomized block design consisting of three replications. The treatments added were the proportion of sugar and stevia leaf extract, which consisted of six treatments, namely 170 g and 0 g, 136 g and 0.17 g, 102 g and 0.34 g, 68 g and 0.51 g, 34 g and 0.68 g, 0 g and 0.85 g. Variables of the tests carried out are rate fiber food, syneresis test, texture test, color test, pH test, and organoleptic test. The best treatment was pudding sugar 0 g and extract stevia leaves 0.85 g with average rate fiber 0.21 %, syneresis test 2.7167 mg min-1, gel strength 50.1 N, intensity color: brightness (L) 31.26, redness (a) 0.33, yellowish (b) 1.13, organoleptic: color 3.50 (fair), aroma 2.5 (no smell), taste 3.47 (enough delicious), texture 3.47 (enough soft), pH 7.41. Differences in the proportion of stevia leaf extract did not have a significant effect on the redness level and organoleptic variables of the pudding aroma but has a real effect on other variables, i.e rate fiber, syneresis, gel strength, brightness level, yellowish level, pH, color, taste, and texture.

The Effect of Adding Stevia Leaf Powder and Probiotics on Performance, Carcass Characteristics, Intestinal Microbial Population and some Blood Parameters in Japanese quail

The Effect of Adding Stevia Leaf Powder and Probiotics on Performance, Carcass Characteristics, Intestinal Microbial Population and some Blood Parameters in Japanese quail

Comparison of ANN and ANFIS modeling for predicting drying kinetics of Stevia rebaudiana leaves in a hot-air dryer and characterization of dried powder

ABSTRACT In this investigation, the drying of Stevia rebaudiana leaves was carried out in a lab scale convective hot-air dryer at a varying temperature of 30–80°C to analyze the drying behavior, fit mathematical, Artificial Neural Networks (ANNs), and Adaptive Neuro-Fuzzy System (ANFIS) models to predict the drying kinetics of leaves. Further, dried leaf powders were analyzed for color properties, ascorbic acid and total phenol contents, antioxidant activity, water activity (aw), water solubility index (WSI), hygroscopicity (HG), density (bulk, tapped, and particle), bulk porosity, and flowability indices (Hausner ratio (HR), Carr index (CI), and angle of repose (α)). The results showed that ANFIS model with R2 of 0.9998, offers a more accurate forecast of the drying kinetics of leaves dried in a convective hot-air dryer in comparison to mathematical and ANN modeling. The convective drying significantly (p < .05) effected the L*, a*, b*, hue angle and chroma values of dried leaves. Increase in the drying temperature from 30 to 80°C resulted in a decrement of 50.90% in aw, 10.10% in tapped density, while enhancement of 23.26% in WSI, 32.93% in HG, 54% in particle density, and 10.59% in bulk porosity of dried leaf powder. Notably, ascorbic acid and antioxidant activity decreased with rising temperatures, while total phenols enhanced up to 50°C. The bulk density of dried samples remained largely unchanged with increasing temperature, while the flowability of the Stevia powder improved. Thus, these findings provide valuable insights for producers regarding the drying characteristics and properties of Stevia leaf powder.

Comparison of Steviol Glycosides or Stevia Leaves Addition to the Hypercholesterolemic Diet on Selected Biochemical Parameters of Experimental Rats

Stevia rebaudiana, as a plant with favorable technological features, and, above all, with potential health-promoting properties, seems to be an ideal sugar substitute. The aim of this study was to compare the effect of adding pure steviol glycosides or Stevia leaves to a hypercholesterolemic diet on selected growth and biochemical parameters of experimental (non-diabetes) rats. The research material consisted of dried leaves of Stevia (Stevia rebaudiana Bertoni, Polish, Brazilian and Paraguayan origin) and steviol glycosides (GS). In the animal experiment, young male Wistar rats were used. The animals were divided into six experimental groups, six rats per group, and placed in individual metabolic cages, provided with drinking bowls and feeders. The animals from particular groups received a semi-synthetic AIN-93G diet for growing rats or its modification (group I—AIN-93G diet; group II—hypercholesterolemic diet; group III—hypercholesterolemic diet with 0.28 g of GS/kg of diet; group IV; V; VI—hypercholesterolemic diet with dried Stevia leaves addition from Polish (PL), Brazilian (BR) and Paraguayan (PR) cultivation) in amounts providing GS as in group III, i.e., 10, 17 and 18%, respectively. The addition of GS to the hypercholesterolemic diet resulted only in a tendency to lower the weight of the kidneys, heart and liver compared to animals fed with the hypercholesterolemic diet. The lowest glucose concentration was found in animals receiving the 17%BR diet. In general, all lipid profile parameters were similar or increased in rats fed the hypercholesterolemic diet with the addition of steviol glycosides and Stevia leaves, respectively. The highest antioxidant activity was recorded in the blood serum of rats fed the hypercholesterolemic diet with 10%PL dried Stevia leaves addition.

Effects of extraction techniques on antioxidant and antibacterial activity of stevia (Stevia rebaudiana Bertoni) leaf extracts

The effects of extraction techniques on the antioxidant and antibacterial activity of stevia (Stevia rebaudiana Bertoni) leaf extracts were assessed. The stevia leaf extracts contained appreciable amounts of total phenolic contents (7.8–21.63 mg GAE/g of dry extract), and total flavonoid contents (31.37–70.41 mg QE/g of dry extract). The EC50 values of DPPH and ABTS radical scavenging activity were 0.41–1.10 and 0.82–2.96 mg/ml, respectively. The ECA0.50 values of cupric reducing antioxidant capacity ranged from 0.01 to 0.21 mg/ml. Extracts obtained by shaker showed comparatively higher phytochemical contents and antioxidant activity than the extracts obtained by soxhlet extraction technique, regardless of the solvent used. An aqueous ethanolic (80 %) extract obtained by shaker exhibited a higher zone of inhibition against Staphylococcus aureus, Escherichia coli, Enterococcus faecalis, and Pseudomonas aeruginosa than other solvent extracts. The phytochemical contents of stevia leaf extracts were correlated with antioxidant activity. Phytochemical constituent profile of 80 % aqueous ethanolic extracts obtained by shaker was assessed by HPLC-ESI-Q-TOF-MS, and several phenolic acids, flavonoids, and steviol glycosides were identified. The results of this study demonstrated that 80 % aqueous ethanolic extracts of stevia leaf obtained by shaker showed significantly the highest antioxidant and antibacterial activity, which could be applied in food preservation and pharmaceutical use.

Sensory Evaluation of Low Calorie Eggless Functional Cake

The purpose of this work is to prepare and evaluate a formulated functional eggless cake using key ingredients to incorporate nutritional value. The functional ingredients that were added to develop the batter were selected as prebiotic, probiotic, and stevia leaf powder. The aim of the study was to substitute the sugar content with a natural sweetener and to reduce the browning effect upon baking, followed by achieving a properly baked finished product with desirable sensory qualities. The shelf life study of the finished products was evaluated with respect to quality parameters, such as taste, color, flavor, texture, and visual microbial growth in different packaging materials. Various trials were made with less oil content, varying prebiotic and probiotic concentrations, and using percentage variations of stevia. The reduced oil percentage was done with the objective of developing a low-calorie cake that would provide health benefits for baked products. The food safety aspects in relation to chemical safety were also considered when using low oil percentage. All proximate analysis and antioxidant analysis were performed for functional baked products. The low-calorie developed product was evaluated with respect to some instrumental as well as sensory characteristics along with microbial analysis. Statistical analysis with respect to sensory qualities among different age groups was also evaluated using the Tuckey test (honestly significant difference test), which works in conjunction with ANOVA. A normality test was also performed to understand the p-value correlating the hypothesis to confirm.

The Potential of Stevia Leaf Flour (Stevia rebaudiana) as a Natural Sweetener in Mayonnaise

The Potential of Stevia Leaf Flour (Stevia rebaudiana) as a Natural Sweetener in Mayonnaise

Antioxidant Activity of Leaf Extracts from Stevia rebaudiana Bertoni Exerts Attenuating Effect on Diseased Experimental Rats: A Systematic Review and Meta-Analysis.

Stevia (Stevia rebaudiana Bertoni) is an aromatic plant known for its high sweetening power ascribed to its glycosides. Stevia also contains several bioactive compounds showing antioxidant, antiproliferative, antimicrobial, and anti-inflammatory activities. Since inflammation and oxidative stress play critical roles in the pathogenesis of many diseases, stevia emerges as a promising natural product that could support human health. In this study we set out to investigate the way stevia affects oxidative stress markers (e.g., SOD, CAT, GPx, GSH, MDA) in diseased rats administered stevia leaf extracts or glycosides. To this end, we performed an inclusive literature search, following PRISMA guidelines, and recruited multivariate meta-analysis and meta-regression to synthesize all available data on experimental animal models encountering (a) healthy, (b) diseased, and (c) stevia-treated diseased rats. From the 184 articles initially retrieved, 24 satisfied the eligibility criteria, containing 104 studies. Our results demonstrate that regardless of the assay employed, stevia leaf extracts restored all oxidative stress markers to a higher extent compared to pure glycosides. Meta-regression analysis revealed that results from SOD, CAT, GSH, and TAC assays are not statistically significantly different (p = 0.184) and can be combined in meta-analysis. Organic extracts from stevia leaves showed more robust antioxidant properties compared to aqueous or hydroalcoholic ones. The restoration of oxidative markers ranged from 65% to 85% and was exhibited in all tested tissues. Rats with diabetes mellitus were found to have the highest restorative response to stevia leaf extract administration. Our results suggest that stevia leaf extract can act protectively against various diseases through its antioxidant properties. However, which of each of the multitude of stevia compounds contribute to this effect, and to what extent, awaits further investigation.

Measurement of Antioxidant Activity Combination of Robusta Coffee (Coffea canephora), Matoa Leaves (Pometia pinnata) and Stevia Leaves (Stevia rebaudiana) with Various Solvent Extractions

Antioxidants are chemical compounds that can donate one or more electrons to free radicals, so that these free radicals can be be suppressed. The human body does not have excess antioxidant reserves, so if there is excessive exposure to radicals, the body needs antioxidants. There is concern about the possibility of unknown side effects from synthetic antioxidants, causing natural antioxidants to become a much-needed alternative. The development of coffee drinks, growing rapidly and increasingly diverse. Some of them like the taste of pure coffee without any additives and many of them choose to add herbal plants, which have antioxidant properties to enhance their coffee drinks and also add natural sweeteners instead of sugar. This study aims to study the antioxidant activity of a combination of robusta coffee extract (Coffea canephora), matoa leaf (Pometia pinnata) and stevia leaf (Stevia rebaudiana), with various solvents, using the DPPH (1,1-Diphenyl-2-pikrihidrazil) method. The results showed that the ethanol extract of robusta coffee had antioxidant activity with an IC50 value of 18.96 ppm, the ethanol extract of matoa leaf had an IC50 value of 5.46 ppm, and the stevia leaf extract of ethyl acetate had an IC50 value of 17.54 ppm. The value of antioxidant activity in the combination of the three in comparison (4:4:2), has an IC50 value of 9.94 ppm. Robusta coffee, matoa leaves and stevia leaves are beverage that have very strong antioxidant activity. The results of the ANOVA test on the extraction various solvents and samples showed a value (p &lt;0.01) indicating that there was a significant difference.