Aktivitas Antioksidan Dan Sifat Sensoris Teh Celup Campuran Bunga Kecombrang, Daun Mint Dan Daun Stevia.

Abstract

Tea is a functional drink that widely used and developed for health purposes. The alternative ingredients for tea making are from plants such as flowers, leaves, skin, fruit, and roots. Teabags,which made from kecombrang flower, mint leaves, and stevia leaves, potentially used as functional drinks,considering the total phenol content and antioxidant activity in each ingredients. The aims of this research is to obtain tea products which contain high total phenol and antioxidant activity with optimum acceptability from kecombrang flower and mint leaves formulations. This study uses a randomized 1:1 ratio design of kecombrang flower : mint leaves, with 5 formulation:(0.4: 1.6), (0.7: 1.3), (1: 1), (1.3: 0.7) and (1.6: 0.4), to obtain the datas of Total Phenol Levels, Antioxidant Activities and Sensory characteristic of the tea. The results shows that there is significant effect on total phenol content and antioxidant activity. It results that F1 formulation has the highest amount of total phenol which is 13.907 mg as.galat / 100 mL as well as the highest antioxidant activity which is 68.84% RSA. Sensory testing produces teas with a similar color, while the taste and scent are significantly different

The effect of the comparison of fig leaves with stevia leaves and drying time on the quality of fig leaf teabags

“…Based on the results of the raw material analysis, the total phenol in fig leaves is 27.7995 g GAE/g, total phenol in stevia leaves is 24.6614 g GAE/g. The total phenol in dried fig leaves was 5.46 g GAE/g [6] and according to the total phenol content in dried stevia leaves it was 4.50 g GAE/g [13].…”

“…Based on the results of the raw material analysis, the total phenol in fig leaves is 27.7995 g GAE/g, total phenol in stevia leaves is 24.6614 g GAE/g. Total phenol in dried fig leaves was 5.46 g GAE/g [6] and total phenol in dried stevia leaves was 4.50 g GAE/g [13]. Giving too high and too long heat during the drying process will result in a decrease in the total phenol content, because phenolic compounds are easily oxidized due to excessive heat [14].…”

Characteristics and sensory properties of lemongrass, roselle, and ginger formulation herbal tea

“…Antioxidant activity in tea is influenced by phenolic compounds contained in tea-making ingredients [16]. The phenolic compounds in each ingredient such as roselle petals include flavonoids, polyphenyls, citric acid, saponins, tannins and anthocyanins.…”

Pengaruh Hormon Human Chorionic Gonadotropin dan Usia Ibu Hamil terhadap Emesis Gravidarum pada Kehamilan Trimester Pertama

“…Daun mint mengandung minyak atsiri yaitu menthol yang memiliki efek anastesi ringan untuk meringankan kram perut. Daun mint juga memiliki efek karminatif dan antispasmodik yang bekerja di usus halus pada saluran gastrointestinal sehingga mampu mengatasi mual muntah dan memperlancar sistem pencernaan (Arumsari et al, 2019). Pemberian aromaterapi jahe dapat mengurangi mual dan muntah karena jahe dapat menghalangi serotinin, senyawa kimia yang menyebabkan perut berkontraksi, sehingga muncul rasa mual (Astrilita, F., Hartoyo, M., & Wulandari, 2016).…”