Scoring and hedonic tests on herbal drinks with a combination of horse whip leaves (Stachytarpheta jamaicensis (L) vahl) and fresh white ginger (Zingiber officinale)

Functional drinks have a meaning when the drink is consumed it will positive effect on health of body because contains nutritional and non-nutritional elements.In line with condition world that has just been attacked by covid 19 virus, many people are currently turning to consuming concocted herbal help increase immunity. One type plant often used ginger rhizome horse whip leaves. The purpose this research formulate leaves fresh white rhizomes as support functional food diversification. In making using one-factor Completely Randomised Design (CRD) method, namely mixture whose treatment consists P1 = Horse Whip Leaves 90%: Fresh White Ginger 10%, P2 Leaf 70%: 30%, P3 50%: 50%, P4 30%: 70% P5 10%: 90%. Data were analysed analysis variance (ANOVA) at 5% level in Microsoft Excel IBM SPSS Statistics 25.0 applications if significantly different data obtained, further tests be carried out Honest Real Differences (5%). It was found combination produced did not significant organoleptic characteristics aroma taste scoring but had colour parameters. For quality parameters drinks, known test highest value (yellow), (ginger-scented) (slightly warm ginger). best obtained hedonic colour, (Horse 90%) criteria liking.