Pengaruh penambahan sari Citrus aurantifolia dan Eucalyptus globulus terhadap karakteristik fisikokimia teh herbal daun salam = The effect of Citrus aurantifolia juice and Eucalyptus globulus addition on physicochemical characteristics of bay leaves herbal tea

Sutrisno, Sharon Angelina (2021) Pengaruh penambahan sari Citrus aurantifolia dan Eucalyptus globulus terhadap karakteristik fisikokimia teh herbal daun salam = The effect of Citrus aurantifolia juice and Eucalyptus globulus addition on physicochemical characteristics of bay leaves herbal tea. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Teh herbal adalah teh yang tidak terbuat dari daun teh (Camellia sinensis), salah satunya dapat dengan menggunakan daun salam (Syzygium polyanthum). Pada penelitian ini, teh herbal daun salam dibuat dengan menggunakan metode pembuatan teh hitam. Penelitian ini bertujuan untuk mengetahui pengaruh suhu dan lama perebusan, serta pengaruh penambahan minyak asiri Eucalyptus globulus dan sari jeruk nipis (Citrus aurantifolia) terhadap karakteristik fisikokimia teh herbal daun salam. Daun teh herbal salam direbus dengan variasi suhu 70°C, 80°C, dan 90°C, dan lama perebusan 10 menit, 20 menit, dan 30 menit. Perlakuan terpilih adalah perebusan pada 90°C selama 30 menit, dengan aktivitas antioksidan (IC50) sebesar (9038,31±266,05) ppm, total fenolik (564,06±11,33) mg GAE/L sampel, total flavonoid (140,11±14,10) mg QE/L sampel, dan kandungan tanin terkondensasi (1328,40±66,32) mg CE/L sampel. Teh herbal kemudian ditambahkan minyak asiri E. globulus dengan konsentrasi 0,05%, 0,10%, dan 0,15%, dan sari jeruk nipis dengan konsentrasi 1%, 2%, dan 3%. Jika dibandingkan dengan teh herbal tanpa penambahan minyak asiri E. globulus dan sari jeruk nipis, teh herbal daun salam dengan penambahan minyak asiri E. globulus 0,15% dan sari jeruk nipis 3% terpilih memiliki aktivitas antioksidan (IC50) yang lebih tinggi, yaitu sebesar (8020,62±485,79) ppm, dengan total fenolik (601,40±12,44) mg GAE/L sampel, total flavonoid (145,20±2,50) mg QE/L sampel, dan kandungan tanin terkondensasi (1029,97±55,56) mg CE/L sampel. Penambahan minyak asiri E. globulus dan sari jeruk nipis ini juga meningkatkan penerimaan keseluruhan panelis terhadap teh herbal daun salam. / Herbal tea is a tea made without tea leaves (Camellia sinensis), as in using bay (Syzygium polyanthum) leaves. Bay leaves herbal tea in this research was made using black tea processing method. This research was conducted to know the effects of boiling time and temperature, as well as the effects of Eucalyptus globulus essential oil and key lime (Citrus aurantifolia) juice addition on physicochemical characteristics of bay leaves herbal tea. Bay herbal tea leaves were boiled at 70°C, 80°C, and 90°C boiling temperature and 10 minutes, 20 minutes, and 30 minutes boiling time variations. The chosen treatment was 90°C, 30 minutes with antioxidant activity (IC50) of (9038.31±266.05) ppm, total phenolics of (564.06±11.33) mg GAE/L sample, total flavonoids of (140.11±14.10) mg QE/L sample, and condensed tannin content of (1328.40±66.32) mg CE/L sample. The herbal tea was then added with 0.05%, 0.10%, and 0.15% of E. globulus essential oil and 1%, 2%, 3% of key lime juice. In comparison with herbal tea without the addition of E. globulus essential oil and key lime juice, the chosen bay leaves herbal tea with 0.15% E. globulus essential oil and 3% key lime juice addition had better antioxidant activity (IC50) of (8020.62±485.79) ppm, total phenolics of (601.40±12.44) mg GAE/L sample, total flavonoids of (145.20±2.50) mg QE/L sample, and condensed tannin content of (1029.97±55.56) mg CE/L sample. The addition of E. globulus essential oil and key lime juice also increased panelists’ overall acceptability toward bay leaves herbal tea.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Sutrisno, Sharon AngelinaNIM01034170065sharonangelina29@gmail.com
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorHalim, YuniwatyNIDN0303068501yuniwaty.halim@uph.edu
Uncontrolled Keywords: daun salam; Eucalyptus globulus; perebusan; sari jeruk nipis; teh herbal
Subjects: T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions: University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Depositing User: Users 5051 not found.
Date Deposited: 15 Feb 2021 04:25
Last Modified: 15 Feb 2021 04:25
URI: http://repository.uph.edu/id/eprint/17983

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