Karakteristik Fisiko-Kimia Seduhan Teh Hitam dengan Penambahan Perasan Kalamansi (Citrus microcarpa) dan Minyak Esensial Eucalyptus globulus = Physico-Chemical Characteristics of Steeped Black Tea with Addition of Calamansi Juice (Citrus microcarpa) and Eucalyptus globulus Essential Oil

Valencia, Valencia (2021) Karakteristik Fisiko-Kimia Seduhan Teh Hitam dengan Penambahan Perasan Kalamansi (Citrus microcarpa) dan Minyak Esensial Eucalyptus globulus = Physico-Chemical Characteristics of Steeped Black Tea with Addition of Calamansi Juice (Citrus microcarpa) and Eucalyptus globulus Essential Oil. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Teh hitam dalam pengolahannya melalui proses oksidasi yang menyebabkan aktivitas antioksidan yang lemah sehingga penambahan perasan jeruk kalamansi yang memiliki asam sitrat dan asam askorbat serta penambahan minyak esensial Eucalyptus globulus yang memiliki 1,8 sineol diharapkan dapat meningkatkan aktivitas antioksidan seduhan teh hitam. Tujuan penelitian ini adalah menentukan karakteristik fisiko-kimia dan organoleptik pada seduhan teh hitam yang ditambahkan perasan jeruk kalamansi dan minyak esensial Eucalyptus globulus. Metode pada penelitian ini terbagi menjadi 2 tahap meliputi tahap I dengan 1 perlakuan, yaitu waktu penyeduhan teh selama 2, 4, 6, 8, dan 10 menit dan tahap II dengan 2 perlakuan, yaitu konsentrasi perasan jeruk kalamansi (0,00%, 1,00%, 2,00%, dan 3,00%) dan minyak esensial Eucalyptus globulus (0,00%, 0,05%, 0,10%, dan 0,15%), kemudian dianalisis. Hasil dari penelitian tahap I menunjukkan bahwa penyeduhan teh hitam selama 8 menit menghasilkan aktivitas antioksidan yang terbaik dengan nilai IC50 sebesar 1267,34±67,19 ppm. Hasil dari penelitian tahap II menunjukkan bahwa seduhan teh tanpa penambahan perasan jeruk kalamansi dan 0,15% minyak esensial Eucalyptus globulus menghasilkan aktivitas antioksidan yang terbaik dengan nilai IC50 sebesar 791,48±37,12 ppm. Penambahan perasan jeruk kalamansi cenderung menurunkan aktivitas antioksidan, total fenolik, total flavonoid, dan total tanin terkondensasi, sedangkan penambahan minyak esensial Eucalyptus globulus dapat meningkatkan aktivitas antioksidan, total fenolik, total flavonoid, dan total tanin terkondensasiseduhan teh hitam. Penambahan perasan jeruk kalamansi dan minyak esensial Eucalyptus globulus juga dapat meningkatkan kecerahan warna, menurunkan pH, dan menyebabkan pergeseran panjang gelombang maksimum pada seduhan teh hitam. Pada organoleptik, panelis suka terhadap warna dan aroma Eucalyptus, netral terhadap rasa asam dan rasa mint, namun agak tidak suka terhadap rasa sepat seduhan teh hitam dengan penambahan 3,00% perasan jeruk kalamansi dan 0,15% minyak esensial Eucalyptus globulus. / The processing of black tea is through an oxidation which causes black tea has a weak antioxidant activity so the addition of calamansi juice that contains citric acid and ascorbic acid and Eucalyptus globulus essential oil that contains 1,8 cineole be expected to increase the antioxidant activity of steeped black tea. The purpose of this research to determine the physyco-chemical characteristics and organoleptics of steeped black tea with addition of calamansi juice and Eucalyptus globulus essential oil. The method of this research was divide into 2 steps, first step’s treatment was steeping time for 2, 4, 6, 8, and 10 minutes and second step’s treatment was concentration of calamansi juice (0,00%, 1,00%, 2,00%, and 3,00%) and Eucalyptus globulus essential oil (0,00%, 0,05%, 0,10%, dan 0,15%), then analyzed. The result of this research showed that steeping black tea for 8 minutes produced the best antioxidant activity with an IC50 value of 1267,34±67,19 ppm. Steeped black tea with no addition of calamansi juice and 0,15% Eucalyptus globulus essential oil produced the best antioxidant activity with an IC50 value of 791,48±37,12 ppm. The addition of calamansi juice was tend to decrease the antioxidant activity, total phenolic, total flavonoids, and total condensed tannins while the addition pf Eucalyptus globulus essential oil would increase the antioxidant activity, total phenolic, total flavonoids, and total condensed tannins. The addition of calamansi juice and Eucalyptus globulus essential oil would also increase the color’s brightness, decrease the pH, and caused a shift on maximum wavelength of steeped black tea. On organoleptics, the panelistlike the color and aroma of Eucalyptus, felt neutral on sourtaste and mintytaste, however the panelist slightly dislike on astringent taste of steeped black tea with addition of 3% calamansi juice and 0,15% Eucalyptus globulus essential oil.

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