Karakteristik fisikokimia teh herbal daun jambu biji getas merah dengan penambahan minyak eukaliptus dan sari lemon= Physicochemical properties of getas merah guava leaf herbal tea with addition of eucalyptus oil and lemon

Amanda, Gilda Tasya (2021) Karakteristik fisikokimia teh herbal daun jambu biji getas merah dengan penambahan minyak eukaliptus dan sari lemon= Physicochemical properties of getas merah guava leaf herbal tea with addition of eucalyptus oil and lemon. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Teh herbal adalah teh yang bukan berasal dari Camellia sinensis. Daun jambu biji getas merah (Psidium guajava L.) mengandung komponen bioaktif sehingga dapat digunakan dalam pembuatan teh herbal. Penambahan lemon (Citrus limon) dan minyak eukaliptus diharapkan dapat meningkatkan sifat fisikokimia teh herbal daun jambu biji getas merah. Tujuan dari penelitian untuk menentukan suhu dan waktu penyeduhan terbaik dan mengetahui pengaruh penambahan sari lemon dan minyak eukaliptus terhadap karakteristik fisikokimia teh herbal daun jambu biji getas merah. Teh herbal dibuat dengan perlakuan suhu 70, 80, 90°C dan waktu penyeduhan 5, 10, 15 menit. Penyeduhan pada suhu 90°C dengan waktu 10 menit merupakan penyeduhan terbaik, dengan nilai aktivitas antioksidan (IC50) sebesar 4372,22±54,7 ppm, total fenolik sebesar 292,88±8,3448 mgGAE/L, total flavonoid sebesar 80,83±1,605 mgQE/L, dan total tanin terkondensasi sebesar 543,10±38,683 mgCE/L. Penambahan sari lemon dengan konsentrasi 1, 2, 3% dan minyak eukaliptus dengan konsentrasi 0,5, 0,10, 0,15% dilakukan pada teh herbal dengan suhu dan waktu penyeduhan terbaik. Jika dibandingkan dengan teh herbal tanpa penambahan lemon dan eukaliptus, penambahan konsentrasi sari lemon 3% dan minyak eukaliptus 0,15% menghasilkan aktivitas antioksidan lebih rendah, yaitu sebesar 11233,67±191,76 ppm, serta total tanin terkondensasi sebesar 454,43±20,45 mgCE/L, total flavonoid sebesar 72,42±3,25mgQE/L, total fenolik sebesar 297,43±6,11 mgGAE/L. Namun, penambahan sari lemon berupa lemon dan minyak eukaliptus meningkatkan tingkat kesukaan terhadap warna pada teh herbal daun jambu biji getas merah./Herbal teas are teas that are not derived from Camellia sinensis. Guava leaves (Psidium guajava L.) contain bioactive components that can be used in making herbal tea. The addition of lemon (Citrus limon) and eucalyptus oil is expected to improve physicochemical properties of guava leaf herbal tea. The aim of this study was to find the best brewing temperature and time and to determine the effect of acidity and eucalyptus oil addition on physicochemical characteristics of guava leaf herbal tea. The herbal teas were made with brewing temperature of 70, 80, 90 ° C and brewing time of 5, 10, 15 minutes. The best result was obtained from brewing at 90°C for 10 minutes with an antioxidant activity value (IC50) of 4372.22±54.7 ppm, total phenolic of 292.88±8.35 mgGAE / L, total flavonoids of 80,83±1.61 mgQE / L, and the total condensed tannin of 543.10±38.68 mgCE/L. The addition of acids with a concentration of 1, 2, 3% and essential oils with a concentration of 0.5, 0.10, 0.15% were carried out on herbal teas with the best brewing temperature and time. When compared to herbal teas without the addition of lemon and Eucalyptus, the addition of 3% concentration of lemon and 0.15% eucalyptus oil resulted in lower antioxidant activity, 11233.67±191.76 ppm, and total condensed tannins of 454.43±20,45 mgCE/L, total flavonoids of 72.42±3.25 mgQE/L, total phenolic 297.43±6.11 mgGAE / L. However, the addition of lemon acid and eucalyptus oil increased the preference in terms of color in guava leaf herbal tea.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Amanda, Gilda TasyaNIM01034170076gildatasya35@gmail.com
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorHalim, YuniwatyNIDN0303068501yuniwaty.halim@uph.edu
Uncontrolled Keywords: antioksidan; fisikokimia; polifenol; Psidium guajava L.; 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 6793 not found.
Date Deposited: 26 Feb 2021 02:28
Last Modified: 26 Feb 2021 02:28
URI: http://repository.uph.edu/id/eprint/23768

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