Pemanfaatan Kulit Lidah Buaya (Aloe vera Linn.) dan Bunga Rosela (Hibiscus Sabdariffa Linn.) dalam Pembuatan Minuman Herbal

Aloe vera is one of  main commodity in West Kalimantan. Part of plant which used in food, pharmacy and cosmetic industries is its gell, as  mean while the skin is waste.  One of the effort to use the waste of the aloe vera is by drying its skin and make it as one of drink like herbal tea. However, the result of the drink has a bitter taste, unpleasant odor and pale color, so it should be added with  dried rosella flower. The addition of dried roselle flowers produce herbal drink that has an attractive red color, fresh taste, contains vitamin C and has antioxidant activity. The purpose of this research was to determine the right proportion of dried skin aloe vera and dried roselle flowers in order to obtain the herbal beverage powder with the good characteristics and panelist prefered. The research method using a randomized block design with 5 treatments and 5 replications. Powder herbal drink is made from dried skin aloe vera and dried roselle flowers with  the proportion of 80%: 20%, 75%: 25%, 70%: 30%, 65%: 35% and 60%: 40%. Based on organoleptic tests, treatment with a proportion of dried skin aloe vera 65% and dried roselle flowers 35%  produce the most popular herbal drink panelists with pH 4.51, citric acid 0.0817%, the range of colors based on values 0 Hue is red purple, the ratio of vitamin C based on titration iodimetric 0.015%, tannin ratio of drinks 5.10%  and the antioxidant activity based on IC 50 (inhibition concentration 50%) is 407.58 ppm.