Kajian aktivitas antioksidan dan antidiabetes teh herbal = Study of Antioxidant and Antidiabetic Activity on Herbal Tea

Jonathan, Alvin (2022) Kajian aktivitas antioksidan dan antidiabetes teh herbal = Study of Antioxidant and Antidiabetic Activity on Herbal Tea. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Teh merupakan salah satu jenis minuman penyegar yang terbuat dari tumbuhan Camellia sinensis. Teh fungsional sendiri dapat diartikan sebagai teh yang berpotensi memberi manfaat kesehatan melampaui nilai gizi dasarnya karena teh fungsional pada umumnya mengandung herbal dan ekstrak tumbuhan obat yang bermanfaat bagi tubuh. Kandungan senyawa yang terkandung pada tehmemberikan kesan warna, rasa dan aroma yang disukai oleh konsumennya. Polifenol pada teh seringkali dianggap memengaruhi kesehatan. Polifenol berfungsi sebagai antioksidan in vitro dengan mengikat nitrogen dan oksigen reaktif yang dihasilkan karena berbagai stres oksidatif. Jenis bahan baku, metode pengolahan serta suhu dan waktu penyeduhan merupakan faktor yang memengaruhi aktivitas antioksidan dan antidiabetes pada teh. Tujuan dari kajian pustaka ini adalah untuk mengetahui pengaruh jenis bahan (daun jambu biji, daun sirsak dan kayu secang), metode pengolahan (teh hijau dan teh hitam) dan suhu serta lama penyeduhan (70-85 oC, 0-5 menit, 70-85 oC, 5-10 menit, 70-85 oC, 10-15 menit, 85-100 oC, 0-5 menit, 85-100 oC, 5-10 menit, 85-100 oC, 10-15 menit) terhadap aktivitas antioksidan dan antidiabetes pada teh. Berdasarkan kajian yang dilakukan, teh yang terbuat dari bahan baku daun jambu biji dengan menggunakan metode pengolahan teh hijau dan diseduh pada suhu 70-85 oC, 10-15 menit atau 85-100 oC, 0-5 menit menunjukan hasil kemampuan menangkap radikal bebas sebesar 71,946 dan 70,76%./Tea is a type of refreshing drink made from the Camellia sinensis plant. Functional tea itself can be defined as tea that able to provide health benefits because functional teas generally contain herbs and medicinal plant extracts that are beneficial to the body. The compounds that contained in tea gives the impression of color, taste and aroma that is liked by consumers. The polyphenols in tea are often thought to affect health. Polyphenols served as antioxidants in vitro by binding to nitrogen and reactive oxygen produced by various oxidative stresses. The type of raw material, the type of processing method as well as the temperature and time of brewing are factors that affect the antioxidant and antidiabetic activity in tea. The purpose of this literature review was to determine the effect of the type of material (guava leaves, soursop leaves and secang wood), processing methods (green tea and black tea), the temperature and brewing time (70-85 oC, 0-5 minutes, 70-85 oC, 5-10 minutes, 70-85 oC, 10-15 minutes, 85-100 oC, 0-5 minutes, 85-100 oC, 5-10 minutes, 85-100 oC, 10-15 minutes) on activity and antidiabetic in tea. Based on these literature review, tea that was made from guava leaves using green tea processing methods and brewed at 70-85 oC for 10-15 minutes or at 85-100 oC for 0-5 minutes shows the highest results of radical scavenging activity 71,946% and 70,76%.

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