Aktivitas antioksidan seduhan teh hitam dengan penambahan sari lemon impor (Citrus limon) dan minyak esensial Eucalyptus globulus = Antioxidant activity of steeped black tea with addition of import lemon juice (Citrus limon) and Eucalyptus globulus essential oil

Kwantoso, Vincent Renardy (2021) Aktivitas antioksidan seduhan teh hitam dengan penambahan sari lemon impor (Citrus limon) dan minyak esensial Eucalyptus globulus = Antioxidant activity of steeped black tea with addition of import lemon juice (Citrus limon) and Eucalyptus globulus essential oil. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Teh hitam mengalami proses oksidasi enzimatik pada proses pengolahannya yang mengakibatkan penurunan antioksidan dan warna teh hitam menjadi gelap, penambahan sari lemon impor diharapkan dapat meningkatkan kecerahan dari seduhan teh dan minyak esensial Eucalyptus globulus dapat meningkatkan aktivitas antioksidan. Tujuan dari penelitian ini adalah penentuan karakteristik fisiko-kimia, dan organoleptik dari seduhan teh hitam dengan penambahan sari lemon impor dan minyak esensial Eucalyptus globulus. Metode penelitian ini merupakan penelitian eksperimental yang terbagi menjadi 2 tahap. Tahap pertama merupakan penyeduhan teh hitam dengan waktu 2, 4, 6, 8, dan 10 menit. Tahap kedua merupakan penyeduhan teh hitam dengan penambahan sari lemon impor dengan konsentrasi (0,00%, 1,00%, 2,00%, dan 3,00%) dan penambahan minyak esensial Eucalyptus globulus dengan konsentrasi (0,00%, 0,05%, 0,10%, dan 0,15%) ditambah kedalam seduhan teh hitam. Hasil dari penelitian tahap I adalah akvitas antioksidan terkuat didapati pada teh hitam yang diseduh selama 8 menit dengan nilai IC50 sebesar 1286,43 ± 71,69 ppm, pH sebesar 5,26 ± 0,01, oHue 89,19 ± 1,33 berwarna kuning kemerahan, dan lightness sebesar 48,96 ± 0,94. Hasil dari penelitian tahap II adalah penambahan sari lemon impor menurunkan aktivitas antioksidan dan penambahan minyak esensial Eucalyptus globulus meningkatkan aktivitas antioksidan, selain itu penambahan sari lemon impor dan minyak esensial Eucalyptus globulus dapat menurunkan pH, terjadi pergeseran pada panjang gelombang maksimum, meningkatkan lightness, dan Panelis agak tidak suka terhadap rasa sepat, netral terhadap rasa asam, agak suka terhadap rasa mint dan aroma Eucalyptus globulus dan suka terhadap warna terhadap seduhan teh hitam tanpa penambahan sari lemon impor dan minyak esensial Eucalyptus globulus. / Black tea goes through an enzymatic oxidation process during its processing prodecure which results in a decrease antioxidant due to oxidation and caused the darker color of black tea, adding import lemon juice expected increase of lightness and Eucalyptus globulus essential oils caused stronger antioxidant activity of black tea. The purpose of this study was to determine the physicochemical characteristics, and organoleptics of steeping black tea with the addition of import lemon juice and Eucalyptus globulus essential oil. The method of this reseach was experimental which divide into two steps. The first is black tea was steeped with steeping times of 2, 4, 6, 8, and 10 minutes. The second is An addition of imported lemon juice with concentrations (0,00%, 1,00%, 2,00%, and 3,00%) and addition of Eucalyptus globulus essential oil with concentrations (0,00%, 0,05%, 0,10%, and 0,15%) were added to the steeping black tea .The result analysis first method is antioxidant activity, pH, and color. The strongest antioxidant activity was found in black tea that was not brewed for 8 minutes with an IC50 value of 1286,43 ± 71,69 ppm, pH 5,26 ± 0,01, oHue 89,19 ± 1,33 reddish yellow, and lightness 48,96 ± 0,94. The result of this study is that the addition of imported lemon juice causes the antioxidant activity to weaken, and the addition of Eucalyptus globulus essential oil causes stronger antioxidant activity. Apart from that, the addition of imported lemon juice can lower pH and increase its lightness and affect the maximum wavelenght. Panelist slightly dislike on astringency, neutral on sour taste, slightly like on mint taste and Eucalyptus globulus aroma, and like on the color of steeped blacktea without addition of import lemon juice and with addition of Eucalyptus globulus essential oil 0,10%.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Kwantoso, Vincent RenardyNIM01034170064vincent.renardy1@gmail.com
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorHardoko, HardokoNIDN0308016301hardoko.fti@uph.edu
Thesis advisorHandayani, RatnaNIDN0311097601ratna.handayani@uph.edu
Uncontrolled Keywords: seduhan teh hitam ; sari lemon impor ; minyak esensial Eucalyptus globulus ; aktivitas antioksidan ; fisiko-kimia
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 6783 not found.
Date Deposited: 26 Feb 2021 07:58
Last Modified: 26 Feb 2021 07:58
URI: http://repository.uph.edu/id/eprint/24229

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