Pemanfaatan daun matoa (Pometia pinnata) menjadi minuman "teh" dengan penambahan madu = Utilization of leaf matoa (Pometia pinnata) to be “tea” drink with addition of honey

Iskandar, Gregorius (2020) Pemanfaatan daun matoa (Pometia pinnata) menjadi minuman "teh" dengan penambahan madu = Utilization of leaf matoa (Pometia pinnata) to be “tea” drink with addition of honey. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Daun matoa (Pometia pinnata) merupakan daun yang memiliki aktivitas antioksidan seperti fenolik dan flavonoid, serta memiliki manfaat bagi tubuh manusia karena dapat menghambat reaksi oksidasi dalam tubuh. Madu selain sebagai bahan pemanis, juga diketahui memiliki kandungan antioksidan. Tujuan penelitian ini adalah memanfaatkan daun matoa menjadi minuman teh dengan penambahan madu. Pembuatan teh daun matoa dilakukan dengan variasi metode pengeringan yaitu cabinet dryer, oven, dan sinar matahari. Selanjutnya dilakukan pembuatan minuman teh daun matoa dan ditambahkan madu. Teh daun matoa terpilih adalah teh yang dibuat dari metode pengeringan dengan cabinet dryer. Berdasarkan data analisis yang dilakukan, teh daun matoa memiliki nilai IC50 sebesar 169,658 ppm, total fenolik 20,311 mg GAE/ g, total flavonoid 6,723 mg QE/ g. Sampel teh daun matoa terpilih selanjutnya dijadikan minuman teh, kosentrasi teh daun matoa sebesar 2%, 4%, dan 6%, lalu konsentrasi madu sebesar 5%, 10%, dan 15%. Dari hasil analisis minuman teh dengan penambahan madu, diperoleh konsentrasi teh daun matoa 4% dan konsentrasi madu 15%. Hasil analisis minuman teh daun matoa 4% dan madu 15%, memiliki nilai IC50 20680,165 ppm, total fenolik 0,624 mg GAE/ mL, dan total flavonoid 0,299 mg QE/ mL. / Matoa leaf (Pometia pinnata) is a leaf that has antioxidant activity as phenolic and flavonoids, and has benefits for the human body because it can inhibit oxidation reactions in the body. Honey besides being a sweetener, is also known to have antioxidant activity. The purpose of this study was to utilize matoa leaves into tea drinks with the addition of honey. The production of matoa leaf tea is carried out by a variety of drying methods, namely cabinet dryer, oven, and sunlight. Furthermore, making matoa leaf tea drinks and added honey. Selected matoa leaf tea is tea made from the method of drying with a cabinet dryer. Based on data analysis conducted, matoa leaf tea has an IC50 value of 169,658 ppm, total phenolic 20,311 mg GAE / g, total flavonoids 6,723 mg QE / g. The selected sample of matoa leaf tea is then made into a tea drink, the concentration of matoa leaf tea is 2%, 4%, and 6%, then the honey concentration is 5%, 10%, and 15%. From the analysis of tea drinks with the addition of honey, obtained concentration of matoa leaf tea 4% and honey concentration 15%. The analysis results of matoa leaf tea drink 4% and honey 15%, have IC50 value 20680,165 ppm, total phenolic 0,624 mg GAE / mL, and total flavonoids 0,299 mg QE / mL.

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