Analysis of Antioxidant Compoundson Gedi’s (Abelmoschus manihot L)Leaf Beverages

Nurul Azizah Choiriyah (DosenProgram Studi Seni Kuliner, Akademi Kuliner dan Patiseri OTTIMMO Internasional, Jalan Bukit Telaga Golf TC 4/ 2-3 Citraland, Surabaya, Jawa Timur, Indonesia)
Ladyamayu Pinasti (Tenaga Kependidikan, Program Studi Ilmu Gizi, Universitas Darussalam Gontor, Ngawi, Indonesia)
Fathimah Fathimah (DosenProgram Studi Ilmu Gizi, Universitas Darussalam Gontor, Ngawi, Indonesia)
Inma Yunita Setyorini (Guru SMP Negeri 4 Surabaya, Surabaya, Indonesia)

Agroindustrial Technology Journal (ATJ)
Vol. 5 No. 1 (2021): Agroindustrial Technology Journal

Gedy plants are known as vegetable crops. People in the Bantul area, Yogyakarta use it as a healthy drink. Gedi leaves are rich in various antioxidant compounds, such as flavonoids, polyphenols and vitamin C. This study aimed to choose the processing of dage drinks (gedi leaves) with minimal antioxidant degradation. The analysis used in this study was antioxidant activity (DPPH method), analysis of total flavonoid content, analysis of vitamin C content. The statistical analysis used was the one-way ANOVA test with further tests namely Duncan's Multiple Range Test (DMRT). This study prove that method of processing affects on antioxidant activity and flavonoid content (p <0.05). Juice processing using juicerwas the best way for produce gedi’s leaf beverage