ABSTRAKPenelitian ini dilakukan untuk mengetahui potensi minuman daun beluntas teh hitam sebagai antioksidan pada berbagai proporsi. Penelitian ini menggunakan rancangan acak kelompok satu faktor, yaitu proporsi daun beluntas teh hitam meliputi 100:0; 75:25; 50:50; 25:75; dan 0:100% (b/b). Tiap faktor diulang sebanyak 5 kali. Parameter yang diamati pada penelitian ini meliputi kandungan metabolit sekunder, total fenolik (TPC), total flavonoid (TFC), kemampuan menangkal radikal bebas DPPH, dan kemampuan mereduksi ion besi. Data dianalisis secara statistik dengan Analysis of Variance (ANOVA) pada α = 5%, jika terdapat beda signifikan dilanjutkan dengan uji Duncan's Multiple Range Test (DMRT). Data dinyatakan dengan rata-rata ± standar deviasi. Hasil menunjukkan bahwa metabolit sekunder yang terkandung dalam minuman daun beluntas teh hitam pada berbagai proporsi adalah alkaloid, flavonoid, fenolik, saponin, tannin, dan kardiak glikosida. Peningkatan proporsi teh hitam menambah intensitas senyawa alkaloid, fenolik, flavonoid, saponin, dan kardiak glikosida yang terdeteksi, tetapi kandungan senyawa tannin berkurang. Kandungan metabolit sekunder ini berkorelasi dengan total fenolik (TPC) dan total flavonoid (TFC). Peningkatan proporsi teh hitam dalam minuman menurunkan kemampuan menangkal radikal bebas DPPH dan kemampuan mereduksi ion besi, kecuali pada proporsi teh hitam 100%. Kandungan senyawa tannin dalam minuman menentukan aktivitas antioksidan. Berdasarkan koefisien korelasi antara TPC atau TFC dan kemampuan menangkal radikal bebas DPPH atau kemampuan mereduksi ion besi, hasil menunjukkan bahwa kemampuan menangkal radikal bebas DPPH dominan dikontribusi oleh TPC dan kemampuan mereduksi ion besi ditentukan oleh TPC dan TFC. Kata kunci: Antioksidan; teh hitam beluntas; daun beluntas ABSTRACTThe research was conducted to explore the potency of pluchea leaves-black tea drink as antioxidant at various proportions. The research used a single factor randomized block design of pluchea leaves and black tea proportions, including 100:0; 75:25; 50:50; 25:75; and 0:100% (w/w). Each of it was repeated five times. The parameters observed in this study were secondary metabolites, total phenolic, total flavonoids, free radical DPPH scavenging activity, and iron reducing power. The data were statistically analyzed using Analysis of Variance (ANOVA) at α = 5%, if the analysis showed a significant effect then it was continued with Duncan's Multiple Range Test (DMRT). Data was stated as mean ± standard deviation. The results showed that the secondary metabolites containing in drink from pluchea leaves and black tea at various proportions were alkaloids, flavonoids, phenolics, saponins, tannins, and cardiac glycosides. The increasing of black tea proportion in samples added the intensity of alkaloids, phenolics, flavonoids, saponins, and cardiac glycosides compounds detected, but the tannins were decreased. These secondary metabolites were correlated with total phenolic content (TPC) and total flavonoid content (TFC). The increasing ...

Objective: The objective of this study was to compare the phytochemical composition and antioxidant activity of Passiflora foetida fruits and leaves extract. Methods: The parameters observed in this study were phytochemical compounds including alkaloid, flavonoid, phenolic, sterol, triterpenoid, saponin, tannin, and cardiac glycoside, total phenolic content Folin Ciocalteu method is based on reduction of Folin Ciocalteu reagent in alkaline medium; the metal complex produced measured at λmax: 760 nm; total flavonoids content with AlCl3 Colorimetric method based on complex formation of AlCl3 and flavonoid content in alkaline medium, the AlCl3-flavonoid complex produced measured at λmax: 510 nm; free radical DPPH scavenging activity; and ferric reducing power based on reduction of Fe3+ion into Fe2+ion that reacted with FeCl3 to form a ferric-ferrous complex that measured at λmax: 700 nm. Results: Passiflora leaves extract has phytochemical compound such as alkaloids, phenolics, flavonoids, saponins, and cardiac glycosides, total phenol was 22.92±0.18 mg GAE/g sample dry base, total flavonoid was 7.01±0.10 mg CE/g sample dry base, DPPH scavenging activity was 2.77±0.02 mg GAE/g sample dry base and ferric reducing power was 3.20±0.04 mg GAE/g sample dry base meanwhile Passiflora fruits extract had phytochemical compounds such as alkaloid, phenolic, flavonoids, cardiac glycosides, total phenol was 6.53±1.02 mg GAE/g sample dry base, total flavonoids were 1.56±0.27 mg CE/g sample dry base, DPPH free radical scavenging activity was 1.00±0.15 mg GAE/g sample dry base, and ferric reducing power was 1.12±0.17 mg GAE/g sample dry base. Conclusion: Passiflora leaves extract has higher total phenol, total flavonoid and antioxidant activity measured by DPPH scavenging activity and ferric reducing power value compared with Passiflora fruits extract.

Currently the consumer needs for anti-diabetic products are very large and require answer from healthy food provider answers. Products that are commonly known are tea and stevia. Tea and stevia have advantages as an antioxidant and anti-diabetic. The use of commercially available products is very depended on sensory characteristics which can be accepted by consumers. How much is consumed (food intake) depends on the sensory sensitivity of the consumer. Tea and stevia products are products that contain poly phenols which give a sense of briskness or bitterness. At the time of serving alone, stevia tea and steeping have a certain value, which will be different if brewed simultaneously. The study aims to determine the sensory acceptance threshold value, to steeping a mixture of black tea and dried stevia leaves. The study was conducted using the absolute threshold test, using a proportion of the concentration of stevia black tea between 20:1 to 4:1(w/w) and maximum weight of 2 grams. The mixture was brewed using 200 mL hot water with a temperature of 90 0 Celsius for 5 minutes. The steeped product was then tested by 80 untrained panels to find out the absolute threshold for sweet and bitter taste. From the research it was known that the absolute threshold value for sweetness of stevia-black tea was 0.39% (w/v) and bitterness of stevia -black tea was 0.42% (w/v).

Velva is a frozen food product similar to ice cream, but velva has lower fat content. Velva contains high crude fiber and vitamin contents that come from fruits and vegetables. Pineapples and carrots were chosen as the main ingredients to produce velva. Yellow color from pineapple was found to be less attractive, so that the addition of orange color from carrots 77 make it more attractive. A stabilizer is needed to produce velva with appropriate characteristics such as smooth texture and hard-melted. The stabilizers used in this study was kappa-carrageenan. The research aimed to examine the effect of the various kappa-carrageenan concentration on the physicochemical properties (first drip, flow rate, color, and pH) of the carrot-pineapple velva. Based on the results of the study, it was found that by using kappa-carrageenan with a concentration of 0.25%, 0.50%, 0.75% and 1% (w/w) produced the first drip at 132.67 - 420.83 seconds with flow rate 1.41-0.55 cm/seconds, color with parameters lightness 47.45-47.50, redness +9.97 - +10.52, yellowness +17.50 - +18.33, chroma 20.79-21.57, and °hue 58.39 – 60.73, and pH 4.53-4.59. An increase in the concentration of kappa-carrageenan produces a thicker velva, so it is necessary to examine its organoleptic properties further.