Study on the Profile of Noni (Morinda sp.) Leaves as an Ingredient in Herbal Drinks

¹ Food Technology Program Study, Widya Mandala Catholic University Surabaya, Jl. Dinoyo 42-44 Surabaya, Indonesia
² Academy of Pharmacy and Food Analysis of Putra Indonesia Malang, Jl. Barito 5 Malang, Indonesia

^* Corresponding author: tdwiwibawabudianta@ukwms.ac.id

Abstract

Two typical noni trees grow in locations close to each other in Keputih Permai, Surabaya City, and have certain characteristics that can be investigated further. From phytochemical testing of the leaves of both types of plants, the results showed that both gave positive values to be declared as plants containing antioxidant compounds. The antioxidant compound content of noni leaves was then compared with dry green tea from the local market. The design was completely randomized design, with 3 levels of treatment factors based on the type of ingredients used, namely green tea, narrow-leaf noni (Morinda officinalis), and wide-leaf noni (Morinda elliptica). From the experimental results, it is known that the total phenol, total flavonoids, the ability to counteract DPPH, and the ability to reduce iron ions of green tea are higher than Morinda sp. Whereas when compared between each type of Morinda, it is known that M. officinalis is superior to M. elliptica with total phenol 73.37± 1.87 mgGAE/Kg extract, total flavonoids 0.92± 0.1 mgEQ/L extract, DPPH free radical scavenging ability 228.58± 2.19 mgGAE/L extract, and iron ion reducing ability 815.17± 16.85 mgGAE/L extract. Noni leaves can be used as a promising herbal drink ingredient.