Kajian karakteristik kimia berbagai jenis teh herbal = Study of chemical characteristics of various types of herbal tea

Darmawan, Caroline Andreana Wijaya (2022) Kajian karakteristik kimia berbagai jenis teh herbal = Study of chemical characteristics of various types of herbal tea. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Teh herbal merupakan minuman fungsional berupa teh yang berasal dari berbagai tanaman selain dari tanaman Camellia sinensis dalam bentuk tunggal atau campuran. Teh herbal berasal dari berbagai bagian tanaman seperti daun, akar, biji, dan buah. Teh herbal mengandung berbagai senyawa bioaktif seperti fenolik dan flavonoid yang bermanfaat bagi tubuh sebagai antioksidan. Teh herbal dapat diolah seperti pengolahan teh dari daun Camellia sinensis, tetapi setiap teh herbal diolah dengan metode pengolahan, suhu dan waktu pengolahan, dan tingkat ketuaan daun yang berbeda – beda. Kajian pustaka ini bertujuan untuk mengetahui perbandingan karakteristik kimia dari berbagai teh herbal dengan perbedaan metode pengolahan, suhu dan waktu pengolahan, serta tingkat ketuaan daun. Parameter kimia yang dianalisis adalah aktivitas antioksidan, total fenolik, dan total flavonoid. Berdasarkan tingkat fermentasinya, teh herbal dapat diolah dengan metode pengolahan teh hijau, teh oolong, dan teh hitam. Teh hijau diolah tanpa proses fermentasi, sementara proses fermentasi teh oolong lebih singkat dari teh hitam. Aktivitas antioksidan, total fenolik, dan total flavonoid teh herbal yang diolah dengan metode teh hijau lebih tinggi daripada teh herbal yang diolah dengan metode teh oolong dan teh hitam. Suhu dan waktu pengolahan teh meliputi suhu dan waktu pelayuan, suhu dan waktu pengeringan, serta suhu dan waktu penyeduhan. Proses pelayuan, pengeringan, dan penyeduhan dengan suhu yang semakin tinggi dan waktu yang semakin lama menghasilkan teh herbal dengan aktivitas antioksidan, total fenolik, dan total flavonoid yang semakin tinggi. Aktivitas antioksidan, total fenolik, dan total flavonoid teh herbal dari daun muda lebih tinggi daripada teh herbal dari daun dewasa dan daun tua. / Herbal tea is a functional beverage in the form of tea derived from various plants other than the Camellia sinensis plant in a single or mixed form. Herbal tea are derived from various parts of the plant such as leaf, root, seed, and fruit. Herbal tea contains various bioactive compounds such as phenolic and flavonoid compounds which are beneficial for body as an antioxidant. Herbal tea can be processed similar to Camellia sinensis leaves. However, each herbal tea is processed with different processing method, processing temperature and time, and leaf maturity stages. The purpose of this literature review was to determine the chemical characteristics of various herbal tea with different methods, processing temperature and time, and leaf maturity stages. The chemical analyzed parameter were antioxidant activity, total phenolic, total flavonoid. Tea processing methods are divided into three based on the level of fermentation, there are green tea, oolong tea, and black tea processing method. Green tea is processed without the fermentation process, while the fermentation process of oolong tea is shorter than black tea. Herbal tea made from green tea processing method has higher antioxidant activity, total phenolic, and total flavonoid than herbal tea made from oolong and black tea processing method. Temperature and processing time of tea include withering temperature and time, drying temperature and time, also brewing temperature time. The higher temperature and longer time of withering, drying, and brewing obtained higher antioxidant activity, total phenolic, and total flavonoid in herbal tea. Herbal tea made from young leaf has higher antioxidant activity, total phenolic, total flavonoid than herbal tea made from mature and aged leaf.

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