Abstract:
Noni is a tropical plant that has been used as food and herbal medicine.
Noni began to be widely known since the people of Polynesia migrated to
Southeast Asia 2000 years ago. Noni has many benefits and as a versatile plant
many types of products that can be developed both from the roots, stems and fruit
and processed products from noni fruit that are commonly found today are fruit
juices and capsules. Noni is expected to be used as a raw material in making
herbal powder drinks, because it has good nutritional content. This research uses a
completely randomized design (CDR) method with two factorial. Factor I is the
ratio of noni to lemon peel (E) consisting of 4 levels, namely EI = 150 : 135, E2 =
155 : 130, E3 = 160 : 125, E4 = 165 : 120. Factor II is the drying time which
consists of 4 levels, namely PI = 3 hours, P2 = 4 hours, P3 = 5 hours, P4 = 6
hours. The parameters observed were water content, ash content, yield,
antioxidant activity, organoleptic test of color and aroma. Comparison of noni
with lemon peel gives a very significant effect on water content, ash content,
antioxidant activity, yield and organoleptic color and aroma. The effect of drying
time has a very significant effect on water content, ash content, antioxidant
activity, while the yield and organoleptic test of aroma color have a different
effect which is not siginficant.
