KADAR ZAT GIZI, FENOLIK, FLAVONOID, DAN DAYA ANTIOKSIDAN SEDUHAN TEH REMPAH DENGAN PENAMBAHAN MADU (Apis) SEBAGAI MINUMAN FUNGSIONAL

Spices in the form of ginger, turmeric, lemongrass, cinnamon and black cumin are types of spices that contain chemical compounds that play a major role as antioxidants that are useful as anticancer, anti-inflammatory and act as immunomodulators. Honey (Apis) contains vitamins, acids, minerals and enzymes that are useful for the human body, efficacious as antibodies and inhibitors of cancer cell growth (tumor). This study aims to determine the levels of vitamin C, glucose, phenolics, flavonoids, and antioxidant power in spiced tea drinks with the addition of honey (Apis). This type of research is quantitative research with an observative descriptive research design based on laboratory tests. Analysis of vitamin C levels was carried out by titration method, glucose analysis by antrhone method, phenolic analysis by flollin method, flavonoid analysis by colorimeter method and antioxidant analysis by DPPH method. In vitamin C analysis using descriptive statistical tests, in glucose, phenolic, flavonoid and antioxidant power using the Independent Sample T-Test. The results of the study obtained in samples of spiced tea drinks before and after the addition of honey showed that there was a significant difference in nutrient content (p < 0.05) with the highest vitamin C levels in P2 samples with a total of (3,080 mg / 100g). The highest glucose in the P1 sample was (8.752%). The highest flavonoids were found in P2 samples (0.631 gQE/100g). The highest phenolic was found in P2 samples (1.358 gGAE/100g). and the highest antioxidant levels were found in P2 samples (80,885 ppm) in the strong category. The results of statistical analysis of nutrient levels in spice tea drinks showed (p < 0.05) which indicates that there are differences in nutritional levels in each sample.