Karakteristik antioksidan dan organoleptik beberapa jenis teh dari daun labu air (Lagenaria siceraria) = Antioxidant and organoleptic characteristics of several types of tea beverages prepared from bottle gourd leaves (Lagenaria siceraria)

Gianova, Stevany Natanael (2021) Karakteristik antioksidan dan organoleptik beberapa jenis teh dari daun labu air (Lagenaria siceraria) = Antioxidant and organoleptic characteristics of several types of tea beverages prepared from bottle gourd leaves (Lagenaria siceraria). Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Daun labu air (Lagenaria siceraria) merupakan tanaman yang memiliki berbagai manfaat untuk kesehatan manusia termasuk mencegah dan mengobati berbagai macam penyakit seperti jantung koroner, stroke, dan kanker. Teh merupakan minuman penyegar yang dikenal memiliki berbagai komponen aktif yang dapat berperan sebagai antioksidan. Tujuan dari penelitian ini adalah menentukan karakteristik antioksidan dari jenis teh berbeda yang dibuat dari daun labu air dan menentukan pengaruh suhu dan waktu penyeduhan terhadap karakteristik antioksidan dan organoleptik seduhan teh daun labu air. Daun labu air diolah menjadi jenis teh yang berbeda, yaitu teh hitam, teh hijau, dan teh oolong. Masing-masing jenis teh diseduh dengan suhu dan waktu yang berbeda dan dilakukan analisis kandungan total fenolik, kandungan total flavonoid, kandungan total tanin, aktivitas antioksidan, warna, dan uji organoleptik (warna, aroma, rasa pahit, rasa sepat, penerimaan keseluruhan). Hasil penelitian menunjukkan bahwa cara pengolahan yang berbeda serta suhu dan waktu penyeduhan yang berbeda memengaruhi aktivitas antioksidan teh daun labu air. Penyeduhan dengan suhu 90°C selama 9 menit merupakan suhu dan waktu penyeduhan terbaik pada teh hitam daun labu air, teh hijau daun labu air, dan teh oolong daun labu air karena memiliki nilai kandungan total fenolik, kandungan total flavonoid, kandungan total tanin, dan aktivitas antioksidan tertinggi serta nilai lightness terendah. Berdasarkan penerimaan konsumen, suhu penyeduhan yang semakin tinggi dan waktu penyeduhan yang semakin lama meningkatkan nilai penerimaan keseluruhan. / Bottle gourd leaves (Lagenaria siceraria) is a plant that have beneficial effects in human health including preventing and treating various illness such as coronary heart disease, stroke, and cancer. Tea is refreshing beverage which is known for its active compounds which contribute to the antioxidant activity. The aim of this study was to determine the antioxidant characteristics of different types of tea beverages prepared from bottle gourd leaves and to determine the effect of temperature and time of steeping on antioxidant and organoleptic characteristics of steeped bottle gourd leaf tea beverages. Bottle gourd leaves were processed into different types of tea which are black tea, green tea, and oolong tea. Each types of tea were steeped with different temperature and time of steeping and analyzed for its total phenolic compound, total flavonoid compound, total tannin compound, antioxidant activity, color, and organoleptic (color, aroma, bitter taste, astringent, overall). The results showed that different processing methods and temperature and time of steeping affect the antioxidant activity of tea beverages prepared from bottle gourd leaves.

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