KARAKTERISTIK SIMPLISIA TEH HITAM DARI TANAMAN Camelia sinensis Var. assamica DARI PERKEBUNAN TEH BALI CAHAYA AMERTA, DESA ANGSERI, KECAMATAN BATURITI, KABUPATEN TABANAN, BALI

Abstract

Black tea is a type of tea in such a way the polyphenols undergo a high degree of oxidation. The characteristics of simplicia are strongly influenced by the environment. In order to use a simplicia as an active ingredient, characterization test are required for maintaining the quality and safety. This study aimed to find out the characteristic of black tea simplicia from tea leaves (Camellia sinensis var. assamica) which were taken from Bali Cahaya Amerta Tea Plantation, Angseri Village, Baturiti Sub-district, Tabanan Regency, Bali. The characterization of the simplicia was done based on standard parameters of tea plant in Farmakope Herbal Indonesia including macroscopic test, microscopic test, the loss on drying, the contents of water soluble compound, ethanol soluble compound, total ash, acid insoluble ash, total phenol and the identification of cathecin. The results showed that black tea simplicia elongated shaped with blackish brown, odorless, tasteless, and there were fragments identifier such as sclerenkim fibers, epidermis with stomata, macrosklerida, leaf mesophyll with vascular tissue, and rosette calcium oxalate crystals. The result of the compounds content that dissolve in water was 31.84% ± 0.6446%, compounds content that dissolve in ethanol was 16.64% ± 0.414%, the loss on drying was 5.19% ± 0.0902%, total ash content was 4.67% ± 0.0392%, ash content that was insoluble in acid was 0.19% ± 0.0025%, and the total fenol content was 0.9733% ± 0.0189%. From the results, the black tea simplicia fulfills the requirements of simplicia characteristic based on Farmakope Herbal Indonesia parameter.

Analysis of Total Flavonoid Content in the Extract of Bajakah Kalalawit Root (Uncaria gambir Roxb) Infunded Results

“…Macroscopic tests are carried out to see the shape and characteristics of the physical or organoleptic appearance of a preparation by direct observation using the five senses. Meanwhile, this microscopic test was carried out to see the identification fragments contained in plant samples using a microscope with a certain magnification 10 . The results of the macroscopic test in table 1 show that the root of the kalalawit bajakah in sample A is in the form of powder, light brown in color, has a distinctive odor and tastes slightly bitter and ends with a slightly sweet taste.…”

Variation of Fermentation Time of Crystal Guava Leaf Tea (Psidium guajava L.) on Antioxidant Activity and Sensory Profile with Rate-All-That-Apply Method

“…The taste and aftertaste of this chelate come from tannins and catechins. Paramita et al, (2019) study reported that catechin compounds and their derivatives in the leaves give a chelate taste. Another study by Sariyanto, (2019) also reported that tannins are polyphenolic compounds that carry a bitter and chelating taste.…”

KARAKTERISASI PROSES PEMBUATAN SIMPLISIA TERIPANG NANAS (Thelenota ananas) SEBAGAI BAHAN BAKU SEDIAAN OBAT PENYEMBUHAN LUKA

“…Penggunaan obat-obatan alami yang sudah tersebar luas, memiliki kerugian pada bahan alamnya yang telah diketahui secara empiris memiliki efek farmakologis yang bermanfaat, akan tetapi tidak terstandarisasi sehingga profil keamanan, khasiat dan kualitas sumber obat bervariasi dari produk ke produk serta sulit untuk mengontrol kualitasnya (Paramita et al, 2019). Langkah awal sebelum tahap standarisasi yaitu dilakukan karakterisasi simplisia guna memastikan kesamaan kualitas simplisia, supaya kualitas suatu produk obat bahan alam dapat terjamin (Syahidan and Wardhana, 2019).…”