<![CDATA[Breadfruit leaves have unique pharmacological activity and chemical content in the form of phenolic compounds, saponins, tannins, flavonoids, polyphenols, hydrocyanic acid, acetylcholine, and riboflavin. This compound includes secondary metabolites that are beneficial for human health. The breadfruit plant, especially its leaves, is believed to be efficacious in treating various diseases such as kidney, heart, high blood pressure, liver, enlarged spleen, diabetes, alleviating asthma, and so on. Breadfruit leaves have a highwater content so they cannot last long, so it is necessary to process the breadfruit leaves into tea so that they have a longer shelf life. The aim of this research was to determine the effect of adding honey powder to breadfruit leaf tea and the best treatment of breadfruit leaf tea on organoleptic tests (taste, color and aroma) and chemical tests (water content and ash content). The research treatment was the addition of honey powder with concentrations (0%, 15%, 30%, 45%). Data analysis used a completely randomized design (CRD) method with four treatment levels and 3 replications, then analyzed using SPSS and the Least Significant Difference Test (BNT). Based on research, the addition of honey powder in making breadfruit leaf tea (Artocarpus altilis) has a significant effect on water content and ash content, while organoleptic tests on color, aroma and taste. The best results produced by breadfruit leaf tea with the addition of honey powder were in the S4 treatment (45%). Daun sukun memiliki aktivitas farmakologi dan kandungan kimianya yang unik berupa senyawa fenolik, saponin, tanin, flavanoid, polifenol, asam hidrosianat, asetilkolin, dan riboflavin. Senyawa ini termasuk metabolit sekunder yang bermanfaat untuk kesehatan manusia. Tanaman sukun, terutama daunnya dipercaya berkhasiat mengobati berbagai penyakit seperti ginjal, jantung, tekanan darah tinggi, liver, pembesaran limpa, kencing manis, meringankan asma, dan sebagainya. Daun sukun memiliki kadar air yang tinggi sehingga tidak dapat bertahan lama olehnya itu perlu pengolahan daun sukun dibuat menjadi teh agar memiliki daya simpan lebih lama. Tujuan penelitian ini untuk mengetahui pengaruh penambahan bubuk madu terhadap teh daun sukun dan perlakuan terbaik teh daun sukun terhadap uji organoleptik (rasa, warna, dan aroma) dan uji kimia (kadar air dan kadar abu). Perlakuan penelitian yaitu penambahan bubuk madu dengan konsentrasi (0%, 15%, 30%, dan 45%). Analisis data menggunakan metode rancangan acak lengkap (RAL) dengan empat taraf perlakuan dan tiga kali ulangan, kemudian dianalisis menggunakan SPSS dan Uji Beda Nyata Terkecil (BNT). Berdasarkan penelitian penambahan bubuk madu dalam pembuatan teh daun sukun (Artocarpus altilis) berpengaruh nyata terhadap kadar air dan kadar abu, sedangkan uji organoleptik pada warna, aroma, dan cita rasa. Hasil terbaik yang dihasilkan teh daun sukun dengan penambahan bubuk madu yaitu pada perlakuan S4 (45%.)]]>
