ABSTRACT

Background: African leaves contain antioxidant compounds which are empirically often consumed by drinking boiled water which has a bitter taste. Cinnamon is expected to increase antioxidant activity and sensory quality in African leaf boiled water. This study aims to determine the sensory quality and antioxidant activity of African leaf boiled water enriched with cinnamon.

Methods: This study used a laboratory experiment with the randomized group design methods. Consisting of four treatments including F1 with 100% African leaves, F2, F3 and F4 with the addition of cinnamon by 10%, 20%, and 40%. Antioxidant activity test using the DPPH method to see the IC₅₀ value. Data analysis using One Way Anova and Friedman test followed by DMRT test. Determination of the best formula is determined using the effectiveness index method.

Results: The results showed that the four samples had a very weak antioxidant activity content and were very far away when compared to vitamin C as a comparison. The noticeable influence on the color and taste aspects of the quality test, and some influence on the aroma and viscosity aspects of the favorite test (p < 0,05).

Conclusion: F4 has the best antioxidant activity with an IC₅₀ value of 300,9 ppm. F3 with a ratio of 80:20 African leaves and cinnamon is the best formula with the highest score on the quality and preference test.

Keywords: Vernonia amygdalina Del., Cinnamon, Antioxidant Activity, DPPH, Decoction Water, IC₅₀.