AKTIVITAS ANTIOKSIDAN DAN MUTU TEH HERBAL DAUN MANGGA BERDASARKAN LETAK DAUN PADA RANTING
Abstract
This study aims to obtain antioxidant activity and the best quality of mango leaves herbal tea based on the location of the leaves on branches. The research has been experimentally using a completely randomized design (CRD) with 4 treatments and 4 replications, so that 16 experimental units obtained. The treatments used were P1: Leaf shoots, P2: Young mango leaves (numbers 1-3 after the shoot), P3: Old mango leaves (numbers 4-6 after shoots) and P4: Oldest mango leaves (numbers 7-9 after shoots). Observations made on mango leaf herbal tea were water content, ash content, total phenol, antioxidant activity and sensory assessment. The data obtained from the observation analyzed statistically using analysis of variance (ANOVA) with IBM SPSS software version 23. The results showed that the best treatment for mango leaf herbal tea based on the location of the leaves on the selected branches was the P1 (leaf shoot) treatment because it had very strong antioxidant activity. The antioxidant activity of P1 treatment with IC50 value was 25,91ppm, total phenol was 25.90%, water content was 9.95%, and ash content was 2.42%, with a descriptive green-yellow color, slightly mango leaf-scented and slightly bitter taste.
Keywords
Full Text:
PDF (Bahasa Indonesia)References
Adawiyah, R., dan M. I. Rizki. 2018. Aktivitas antioksidan ekstrak etanol akar kalakai (Stenochlaena palustris bedd) asal kalimantan tengah. Jurnal Pharmascience. 5(1): 71-77.
Adri, D. dan W. Hersoelistyorini. 2013. Aktivitas antioksidan dan sifat organoleptik teh daun sirsak (Annona muricataL.) berdasarkan lama pengeringan. Jurnal Pangan dan Gizi. 4(7): 1-12.
Akolo, I. R., dan R. Azis. 2018. Optimalisasi Mutu Produk Teh Daun Mangga dengan Metode Taguchi. Jurnal Riset dan Aplikasi Matematika (JRAM). 2(2): 65-75.
angraiyati. D. dan F. Hamzah. 2017. Lama pengeringan pada pembuatan teh herbal daun pandan wangi (Pandanus amarylifolius roxb.) terhadap aktivitas antioksidan. JOM Faperta UR Vol. 4(1): 1-12.
Fawole, O. A., and U. L. Opara. 2013. Changes in physical properties, chemical and elemental composition and antioxidant capacity of pomegranate (cv. Ruby) fruit at five maturity stages. Scientia Horticulturae. 150: 37–46.
Fellows, P. J. 2009. food processing technology: principles and practice: third edition. Food Processing Technology: Principles and Practice: Third Edition. 1–913.
Ichsan, M. C., dan I. Wijaya. 2014. Karakteristik morfologis dan beberapa keunggulan mangga arumanis (Mangifera indica L.). Agritrop Jurnal Ilmu-Ilmu Pertanian. 1(3): 66–72.
indriyani. L. K. D., L. P. Wrasiati, dan L. Suhendra. 2021. Kandungan senyawa bioaktif teh herbal daun kenikir (Cosmos caudatus kunth.) Pada perlakuan suhu pengeringan dan ukuran partikel. Jurnal Rekayasa dan Manajemen Agroindustri. 9(1): 109-118.
Mahdiyah, L. L. Z. T., A. Muhtadi, dan A. N. Hasanah. 2020. Teknik isolasi dan penentuan struktur mangiferin: senyawa aktif dari tanaman mangga (Mangifera indica L.). Majalah Farmasetika. 5(4): 167–179.
Nurdianti, L. dan I. Rahmiyani. 2016. Uji aktivitas antioksidan krim ekstrak daun mangga (Mangifera indica L) terhadap DPPH (1,1-diphenyl-2-picrylhydrazil). Jurnal Kesehatan Bakti Tunas Husada. 16(1): 50-56.
Nurjannah, A. 2021. Formulasi Daun Kelor( Moringa oliefera ) dan Daun Sirsak( Annona muricata )pada Pembuatan Teh Herbal. Universitas Muhammadiyah. Sumatera Utara.
Olabinri, B. M., J. A. Adebisi, O. F. Odesomi, P. F. Olabinri, dan G. E. Adeleke. 2009. Experimental classification of the antioxidant capacity of the leaf, stem and root barks of Magnifera indica and Azadirachta indica. African Journal of Biotechnology. 8(13): 2968–2972.
Padamani, E., J. Ngginak, dan A. T. Lema. 2020. Analisis kandungan polifenol pada ekstrak tunas bambu betung (Dendrocalamus asper). Jurnal Biologi dan Pembelajaran Biologi. 5(1): 52-65.
Rauf, A., U. Pato, dan D. F. Ayu. 2017. Aktivitas antioksidan dan penerimaan panelis teh bubuk daun alpukat (Persea americana Mill.) berdasarkan letak daun pada ranting. Jurnal Online Mahasiswa Faperta. 4(2): 1-12.
Rohiqi, H., N. L. A. Yusasrini, dan G. A. K. D. Puspawati. 2021. Pengaruh tingkat ketuaan daun terhadap karakteristik teh herbal matcha tenggulun (protium javanicum burm.f.). Jurnal Ilmu dan Teknologi Pangan (ITEPA). 10(3): 345–356.Shobakh, N. (n.d.). Daun_Mangga_A5_(Nasimatus).pdf.
Supriyanto, P. Darmadji, dan I. Susanti. 2014. Studi pembuatan teh daun tanaman kakao (Theobromacacao L.) sebagai minuman penyegar. J.Agritech. 34(4): 422-429.
Syafitri, N. E., M. Bintang, dan S. Falah. 2014. Kandungan Fitokimia, Total Fenol, dan Total Flavonoid Ekstrak Buah Harendong (Melastoma affine D. Don). Current Biochemistry. 1(3): 105–115.
Refbacks
- There are currently no refbacks.