Pemanfaatan Daun Tin (Ficus carica Linn.) Dalam Pembuatan Minuman Teh Dengan Penambahan Madu = Utilization of tin (Ficus carica Linn.) leaves in the making of tea drinks with addition of honey

Hermanto, Nicole Caitlin (2020) Pemanfaatan Daun Tin (Ficus carica Linn.) Dalam Pembuatan Minuman Teh Dengan Penambahan Madu = Utilization of tin (Ficus carica Linn.) leaves in the making of tea drinks with addition of honey. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Tin merupakan tanaman yang tumbuh pada daerah sub tropis di Indonesia. Bagian yang dapat dimanfaatkan dari tanaman tin adalah buah, batang dan terutama daun nya. Daun tin mengandung senyawa antioksidan yang termasuk ke dalam kategori kuat. Teh merupakan salah satu minuman yang paling banyak dikonsumsi di dunia kedua setelah air. Teh mengandung berbagai senyawa flavonoid yang bermanfaat sebagai antioksidan, anti mikroba, anti kanker, dan anti diabetes. Madu merupakan cairan yang dihasilkan oleh lebah madu dan memiliki rasa yang manis. Madu mengandung beberapa senyawa yang berperan sebagai antioksidan. Tujuan penelitian ini adalah pemanfaatan daun tanaman tin dalam pembuatan minuman teh dengan penambahan madu. Penelitian ini terbagi menjadi dua tahap. Penelitian tahap pertama dilakukan untuk menentukan metode pengeringan daun tin dengan aktivitas antioksidan terbaik yang akan digunakan pada minuman teh. Pada penelitian tahap pertama dilakukan proses pengeringan dari daun tin dengan metode cabinet dryer, oven, dan matahari. Daun tin yang sudah kering dilakukan uji kadar air, rendemen, aktivitas antioksidan, total fenolik, dan total flavonoid. Daun tin kering terpilih yaitu daun tin dengan metode cabinet dryer dan aktivitas antioksidan tertinggi sebesar 147,4725 ppm. Penelitian tahap kedua dilakukan pembuatan minuman teh dengan menggunakan konsentrasi daun tin (1%, 3%, 6%) dan konsentrasi madu (5%, 10%, 15%). Seluruh formulasi minuman teh daun tin dilakukan uji aktivitas antioksidan, total fenolik, total flavonoid, dan analisis pH. Minuman teh daun tin terpilih berdasarkan hasil uji aktivitas antioksidan, total fenolik, dan total flavonoid. Konsentrasi teh dan konsentrasi madu berpengaruh signifikan terhadap aktivitas antioksidan, total fenolik, flavonoid, dan pH. Minuman teh daun tin terpilih yaitu minuman dengan formulasi konsentrasi teh 6% dan madu 15% dengan aktivitas antioksidan (IC50) sebesar 20060,02 ppm, total fenolik sebesar 3,41 mg GAE/ml, total flavonoid 1,50 mg QE/ml, dan pH 4,50. / Tin is a plant that grows in sub-tropical regions in Indonesia. The fruit, stems, and especially leaves of tin plants are often be used. Tin leaves contain antioxidant compounds that are included in the strong category. Tea is one of the second most consumed drinks in the world after water. Tea contains various flavonoid compounds that are useful as antioxidants, anti-microbes, anti-cancer, and anti-diabetes. Honey is a liquid produced by honey bees and has a sweet taste. Honey contains several compounds that act as antioxidants. The purpose of this study is the utilization of tin leaves in the manufacture of tea drinks with the addition of honey. This research is divided into two stages. The first step of the research was conducted to determine the method of drying tin leaves with the best antioxidant activity to be used in tea drinks. In the first stage of the research, the drying process from tin leaves was carried out by the cabinet dryer, oven, and sun methods. Dried foliage leaves were tested for water content, yield, antioxidant activity, total phenolic, and total flavonoids. Selected dried tin leaves are tin leaves with the cabinet dryer method and the highest antioxidant activity is 147.4025 ppm. The second phase of the study was the manufacture of tea drinks using tin leaf concentrations (1%, 3%, 6%) and honey concentrations (5%, 10%, 15%). All formulations of tin tea drink were tested for antioxidant activity, total phenolic, total flavonoid, and pH analysis. The tin tea drink was selected based on the results of the antioxidant activity test, total phenolic, and total flavonoids. Tea concentration and honey concentration significantly influence antioxidant activity, total phenolic, flavonoid, and pH. Selected tin tea drinks are drinks with 6% tea concentration formulation and 15% honey concentration with antioxidant activity (IC50) of 20060.02 ppm, total phenolic of 3.41 mg GAE / ml, total flavonoids 1.50 mg QE / ml, and a pH of 4.50.

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