| dc.description.abstract | The aim of this research is to optimize the extraction process of the ingredients pegagan functional beverage.The plant extract of Centella asiatica (pegagan), Orthosiphon aristatus (kumis kucing), Zingiber oficinale (ginger) and Cinnamomum sp. (cinnamon)are dried using spray dryer. Response surface methodology (RSM) is used for the experimental design and optimization with Design Expert 7 software.The optimization results of the four samples are as follow: pegagan is using A oC temperature of extraction in B hours extraction process inside the waterbathshaker, C% amounts of maltodextrin and DoC inlet temperature on spray dryer; cinnamon needs E minutes extraction time on boiling water (approx. 95oC), F% amounts of maltodextrin and GoC inlet temperature on spray dryer; kumis kucing and ginger are best mixed with the lowest amounts of maltodextrin, which is H% and the inlet temperature for spray dryer is IoC. The response results show the antioxidant activity for pegagan is 36867 ppm AEAC, the phenolic compound is 10028 ppm GAE; kumis kucing has antioxidant activity 81450 ppm AEAC andphenolic compounds 22272 ppm GAE; cinnamon hasantioxidant activity 65200 ppm AEAC and the phenolic compound is 22941 ppm GAE; and ginger has 42572 ppm AEAC antioxidant activity and phenolic compounds 9808 ppm GAE. The xanthine oxidase enzyme inhibition for optimized samples are: pegagan 30%, kumis kucing 60%, cinnamon 45%, and ginger 26%. | en |
