Abstract

Soursop leaf tea is a beverage product that has a high antioxidant consistency, so that many benefits are obtained when
taking it. It can be a healthy alternative beverage by knowing the best processing method and the content of soursop leaves.
Soursop leaf contains vitamin E of 12.05 g / 100gr, it also has other steroid / terpenoids, flavonoids, coumarin, alkaloids and
tannins. Flafonoid has functions as antioxidant for cancer, anti-microbial, anti-virus regulator of photosynthesis and plant
growth regulator. The highest nutrient the soursop leaf is vitamin E so it is beneficial for health. The purpose of this study is to
determine the best processing method and know the content of soursop leaf tea processing and this study aims to determine
the different variation in processing soursop leaf tea reviewed from the physical characteristic, the organoleptic characteristic
and vitamin E of the product.
This type of research was Random Simple (US) using two treatments, each treatment was done with twice repetition and
three times of the experiment so it had 18x experimental unit. The data of the physical characteristic were analyzed
descriptively and the organoleptic characteristic data were analyzed with the Kruskal-Wallis test while the data of vitamin E
level were analyzed descriptively. The results of the physical characteristics showed that tea has dark brown color, distinctive
aroma of soursop leaves and a very bitter taste. The organoleptic characteristic resulted the most preferred color was from
brewed soursop leaf tea, the best taste was from boiled soursop leaf tea and the most preferred aroma was from boiling
process. The highest level of vitamin E was tea powder that had not been processed into drinks. The conclusion from this
study is the best variation of soursop leaf tea processing on the physical properties (color, aroma, flavor) organoleptic
properties (color, aroma, flavor) and vitamin E is the boiling process.

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