PENGARUH LAMA BLANCHING DAN RUMUS PETIKAN DAUN TERHADAP KARAKTERISKTIK FISIK, KIMIA, SERTA SENSORIS TEH DAUN TIN (Ficus carica)

Abstract

The fig (ficus carica) leaves contain various active compounds such as flavonoids, phenols, tannins, and quercetin. The fig leaf is used as raw material for making tea. In the manufacture of green tea the blanching process is carried out to inactivate the enzyme polyphenol oxidase. The purpose of this study was to determine the effect of blanching and the age of leaves on the physical characteristics (color), chemical characteristics (moisture content, total phenol, tannin content, and antioxidant activity), and sensory characteristics (color, taste, aroma, and overall). Fig leaf tea was processed following the processing of green tea, namely withering, rolling, drying and sorting. The study used two factors, namely blanching duration (0.5,10,15 minutes) and the age of leaves (young leaf : pick leaf 2 and 3 and mature leaf : pick leaf 4 and 5). The results showed that blanching duration and the age of leaf significantly affected physical (color steeping) and chemical characteristics (water content, phenol, tannin, and antioxidant activity) of fig leaf tea. The longer blanching the lower L value and a value while the b value will be higher. The longer blanching, the lower the chemical characteristics (water content, phenol, tannin, and antioxidant activity) of fig leaf tea. The older the leaves (pick leaf 4 and 5) increased the L value, but decreased the a and b value. The older the leaves the moisture content, tannin content, and antioxidant activity of fig leaf tea decreased. The sensory characteristics, blanching duration did not significantly affect the liking of colors and aromas but significantly affected the liking level of taste and overall of the fig leaf tea. The age of leaves did not significantly affect the liking level of color, aroma, and overall, but significantly affected the liking level of the taste of the fig leaf tea.

Pemanfaatan Ekstrak Daun Pedada (Sonneratia caseolaris) dan Daun Katang-Katang (Ipomoea pes-caprae) sebagai Agen Antioksidan pada Formulasi Face Mist

“…Kedua ekstrak mengandung komponen bioaktif salah satunya adalah flavonoid. Flavonoid diduga sebagai senyawa yang memberi warna pada air seduhan atau rendaman tumbuhan (Mawardi et al, 2016), begitu pula dengan tanin (Amanto et al, 2020), sehingga warna pada ekstrak daun katang-katang menjadi hijau tua (kecokelatan) yang memengaruhi warna dari face mist (Andayani & Nugrahani, 2018).…”

“…Kedua ekstrak mengandung komponen bioaktif salah satunya adalah tanin. Amanto et al (2020) menjelaskan bahwa tanin merupakan senyawa turunan dari polifenol yang memengaruhi warna, aroma dan rasa.…”

Different Drying Duration of Corncobs Powders and Its Effects on Physical, Nutritional and Phytochemical

“…Then, the bioflavanol components will condense to form theaflavins and thearubigines which contain lower polyphenols [70]. Based on the result of another study, it known that tannin content will decrease after heating process in drying [71].…”

Chemical Properties of Red Rose (Rosa Indica L.) Herbal Tea with Variations of Temperature and Drying Time

“…Tea is one of the most popular beverages because of its refreshing taste. Based on [1], people often consume tea because of its distinctive aroma and taste. Tea is a beneficial beverage providing a fresh taste that can restore body health [2].…”

“…Herbal tea is a type of tea that is not made from the basic ingredients of Camellia Sinensis tea leaves. The term herbal tea is also used for beverages made from brewed fruit, spices, bark, flowers, leaves, and roots of plants [1]. Treatment using herbal plants is popular because it is affordable, easy to get, and safer because it is made from natural ingredients.…”