The result of salak bongkok extract had content of 6,604 mg/100gram VitaminC, guava leaves extract had content 9,10% tannin. The results of the preliminary study on a selected sample salak bongkok extract is the ratio of water to materials 1:2 and guava leave extract the ratio of water to extract 1:3. Interaction between guava leaves extract with salak bongkok extract and honey concentration (AB) significant effect on % brix total solids, vitamin C content, and organoleptic on the attributes flavor and taste but did not significantly affect of tannin content and color. Factor honey concentration (B) significant effect on % brix total solids, vitamin C content, and organoleptic on the attributes flavor and taste but did not significantly affect of tannin content and color. Analysis for final product’s characterization organoleptic responses, % brix total solid soluble, vitamin C content, tannin content and antioxidant tothe selected sample.įactor guava leaves extract with salak bongkok extract (A) significantly affected the levels of vitamin C content, % brix total solids, tannin content, as well as organoleptic on the attributes flavor, color, and taste. The treatment design in this study was to covered 2 factors, namely : factor (A)guava leaves extract with salak bongkok extract comparison (1:1, 1:2, 1:3) and factor (B) honey concentration (5%, 10%, 15%). The experimental with factorial pattern of 3x3 in randomized block design (RAK) and 3 times replicated was used in this study.

The purpose of this research was to determine the effect of guava leaves extract with salak bongkok extract and honey concentration on the characterization of functional beverage.

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