KOMBUCHA FORMULA FROM ORANGE MISTLET LEAVES (DENDROPHTHOE GLABRESCENS (BLAKELY) BARLOW) COMBINATION WITH CINNAMON CONTAINS ANTIOXIDANTS

Abstract

This invention concerns KOMBUCHA FORMULA FROM ORANGE MISTLET LEAVES (DENDROPHTHOE GLABRESCENS (BLAKELY) BARLOW) COMBINATION WITH CINNAMON CONTAINING ANTIOXIDANTS, more specifically, this invention relates to kombucha drinks made from orange mistletoe leaves combined with cinnamon to mask the bitter taste and increase the antioxidant content which can be used, one of which is to lower blood sugar levels. The invention of KOMBUCHA FORMULA FROM ORANGE MISTLET LEAVES (DENDROPHTHOE GLABRESCENS (BLAKELY) BARLOW) COMBINATION WITH CINNAMON CONTAINING ANTIOXIDANTS, made from 30 grams of orange mistletoe leaves, 1.5 grams of cinnamon, 1 liter of water, 80 grams of sugar, 50 grams of scooby starter. This invention is made by washing citrus mistletoe, boiling it in 1 liter of water, and heating it at 80°C for 15 minutes. Then, 1.5 grams of cinnamon is added to provide a fragrant aroma. Cinnamon also contains antioxidants.After that, turn off the stove and let it cool briefly, add the granulated sugar, and stir until evenly mixed. This invention has very strong antioxidant activity, ranging from 5.0 to 8.0 ppm, a pH of 3.86, and an average total flavonoid content of 18.69 mg QE / g.