scholarly journals Characteristics and sensory properties of lemongrass, roselle, and ginger formulation herbal tea

2022 ◽  
Vol 951 (1) ◽  
pp. 012096
Author(s):  
R Suseno ◽  
Surhaini ◽  
S L Rahmi ◽  
F Yanti
Keyword(s):  
Antioxidant Activity ◽  
Camellia Sinensis ◽  
General Term ◽  
Sensory Properties ◽  
Total Phenol ◽  
Test Results ◽  
Tea Leaves ◽  
Herbal Tea ◽  
Randomized Design ◽  
Completely Randomized Design

Abstract Herbal tea is a general term used for beverages that are not derived from Camellia sinensis tea leaves. Herbal teas are made from the flowers, seeds, and roots of various plants. Lemongrass, roselle, and ginger are plants that have the potential to be used as herbal tea ingredients. This study aims to obtain the best formulation of lemongrass, roselle, and ginger herbal teas. This research was conducted using a single Completely Randomized Design (CRD) with 4 concentrations of dried lemongrass, roselle, and ginger treatments. the lemongrass, roselle and ginger formulations used in this study were 1:1:1; 2:1:1; 1:2:1; and 1:1:2. The best formulation is the ratio of lemongrass, roselle, and ginger 1:2:1 with total phenol characteristics of 11.159 mg GAE/g; antioxidant activity 79.7%; acidity 3.24; and the description of the colour Dark Moderate Orange with organoleptic test results showed a rather like result on overall acceptance.

scholarly journals Pengaruh Penambahan Bubuk Jahe Emprit (Zingiber officinale var. Amarum) Terhadap Karakteristik Teh Celup Herbal Daun Ciplukan (Physalis angulata L.)

2021 ◽  
Vol 10 (1) ◽  
pp. 44
Author(s):  
I Gede Widiyana ◽  
Ni Made Yusa ◽  
I Made Sugitha
Keyword(s):  
Antioxidant Activity ◽  
Bitter Taste ◽  
Zingiber Officinale ◽  
Tea Leaves ◽  
Herbal Tea ◽  
Randomized Design ◽  
Ginger Powder ◽  
Physalis Angulata ◽  
Completely Randomized Design ◽  
The Right

This study aims to determine the effect of the addition of emprit ginger powder and the right addition to getting the best ciplukan leaf herbal characteristics. The design used in this study was a Completely Randomized Design with the treatment of the addition of emprit ginger powder consisting of 5 levels, namely 0%, 10%, 20%, 30%, and 40%. This study was repeated three times to obtain 15 experimental units. The data obtained were analyzed by analysis of variance and if the treatment had a significant effect it was followed by Duncan's Multiple Range (DMRT) test. The results showed that ciplukan leaf herbal tea with the addition of 20% emprit ginger powder was the best treatment with the criteria of water content value of 7.84%, total phenol 1.18 mgGAE/g, total flavonoid 0.56 mgQE/g, antioxidant activity 58.02%, IC50 812.96 ppm, yellowish-brown color, somewhat distinctive flavor of ciplukan tea leaves and somewhat dislike, rather bitter taste, and overall rather dislike reception.

scholarly journals IDENTIFIKASI SENYAWA FITOKIMIA DAN AKTIVITAS ANTIOKSIDAN EKSTRAK KASAR DAUN PEPE

2019 ◽  
Vol 8 (2) ◽  
pp. 111
Author(s):  
Dewa Gede Eka Prayoga ◽  
Komang Ayu Nocianitri ◽  
Ni Nyoman Puspawati
Keyword(s):  
Antioxidant Activity ◽  
Quantitative Data ◽  
Qualitative Data ◽  
Total Phenol ◽  
Total Flavonoids ◽  
Randomized Design ◽  
Solvent Type ◽  
Ic50 Values ◽  
Phytochemical Compounds ◽  
Completely Randomized Design

This research was conducted to identify the phytochemical compounds and antioxidant activity of pepe leaves (Gymnema reticulatum Br.) crude extract in various solvent types. The experimental design used in this research was a completely randomized design with solvent type treatments consisting of 5 types : aquadest, ethyl acetate 96%, acetone 70%, ethanol 70%, and methanol 95%. The treatment was repeated three times, so that 15 experimental units were obtained. Qualitative data obtained in this research were displayed with tables, while quantitative data were analyzed by variance and if the treatment had a significant effect, then followed by Duncan's test. The results showed that the treatment of solvent types affected phytochemical compounds that was extracted from pepe leaves and had a significant effect (P<0.01) on yield, total phenol, total flavonoids, and antioxidant activity. The best results showed that 70% acetone solvents were able to extract phytochemical compounds from alkaloids, saponins, phenols, flavonoids, and steroids in the form of sterols and had the highest antioxidant activity based on 62.06% free radical inhibition percentage with IC50 values of 200.775 mg/L, yield 32.35%, total phenol 36.14 mgGAE/g extract, and total flavonoids 50.37 mgQE/g extract.

scholarly journals PENGARUH JENIS PELARUT TERHADAP AKTIVITAS ANTIOKSIDAN EKSTRAK MENIRAN (Phyllanthus niruri L.)

2020 ◽  
Vol 9 (4) ◽  
pp. 458
Author(s):  
Rizky Amalia Rachmawati ◽  
Ni Wayan Wisaniyasa ◽  
I Ketut Suter
Keyword(s):  
Antioxidant Activity ◽  
Total Phenol ◽  
Total Phenol Content ◽  
Flavonoid Content ◽  
Phyllanthus Niruri ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Four Levels ◽  
Effect On Yield ◽  
The Right

This study was conducted to determine the effect of different solvents on the antioxidant activity of gale of the wind extract and to find out the right type of solvent used to extract gale of the wind with the highest antioxidant activity using maceration method. The experimental design used in this study was a completely randomized design (CRD) with a type of solvent as a treatment. The treatment consisting of four levels, namely methanol, ethanol, acetone, isopropanol. All treatments were repeated four times so that they were obtained 16 experimental units. The data obtained were analyzed by variance and if the treatment had significant effect followed by Duncan test. The results showed that the type of solvent treatment had a very significant effect on yield, total phenol, total flavonoids, total tannin, and antioxidant activity (IC50). The results showed that acetone solvent had the best treatment which produced a yield of 22.58%, total phenol content of 188.77 mg GAE/g, total flavonoid content of 247.60 mg QE/g, total tannin content of 297.51mg TAE/g, and antioxidant activity (IC50) of 15.19 ppm.

scholarly journals EFFECTS OF FERMENTATION DURATION ON PHYSICOCHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF THREE AGARWOODS (Aquilaria) LEAVES TEA

2021 ◽  
Vol 9 (2) ◽  
pp. 73-82
Author(s):  
Anisa Leksono ◽  
◽  
Erni Sofia Murtini ◽  
Keyword(s):  
Antioxidant Activity ◽  
Water Content ◽  
Plant Species ◽  
Black Tea ◽  
Total Phenol ◽  
Pharmacological Effects ◽  
Organoleptic Characteristics ◽  
Randomized Design ◽  
Two Factors ◽  
Completely Randomized Design

Aquilaria is one of the plant genus-producing agarwood. Aquilaria leaves have pharmacological effects which the potential to be processed into black tea. The aim of this study is to determine the effect of fermentation duration on physicochemical and organoleptic characteristics of Aquilaria leaves tea. This study employed a Completely Randomized Design with two factors; the plant species (A. crassna, A. malaccensis, and A. subintegra) and fermentation duration (0 minutes, 70 minutes, and 90 minutes). Parameters analyzed including water content, total phenol, and antioxidant activity. Organoleptic tests were performed on the color, taste, and aroma of the brewed tea. The results summarized that A. subintegra had the highest total phenol and antioxidant activity, but the taste of the tea was not favored. A. crassna fermented 70 minutes and A. malaccensis fermented 0 minutes were the most preferred, but both have lower total phenol and antioxidant activity than A. subintegra.

Skrining Fitokimia Enam Genotipe Teh

2014 ◽  
Vol 1 (2) ◽  
pp. 63
Author(s):  
Budi Martono ◽  
Rudi T. Setiyono
Keyword(s):  
Camellia Sinensis ◽  
Chemical Constituents ◽  
The Other ◽  
Preliminary Evaluation ◽  
Phytochemical Screening ◽  
Tea Leaves ◽  
Randomized Design ◽  
Medicinal Crops ◽  
Completely Randomized Design

<p>Skrining fitokimia dimaksudkan untuk melakukan evaluasi pendahuluan tentang kandungan kimia pada teh (Camellia sinensis). Selain itu, teh mengandung katekin yang dapat digunakan sebagai petunjuk kualitas dari daun teh. Penelitian bertujuan mengetahui kandungan senyawa aktif dan kadar katekin pada teh. Penelitian dilaksanakan mulai bulan April sampai dengan Juni 2012 di laboratorium Pengujian Balai Penelitian Tanaman Rempah dan Obat, Bogor. Skrining fitokimia pucuk peko dengan dua daun (p+2) dilakukan berdasarkan prosedur dari Materia Medika Indonesia (MMI), sedangkan analisis katekin dengan menggunakan metode SNI gambir. Penelitian disusun berdasarkan rancangan acak lengkap (RAL), enam perlakuan dengan empat ulangan. Perlakuan yang digunakan adalah enam genotipe teh (Tbs 1, Tbs 2, Hibrid, Cin 143, Rb 3, dan Kiara 8). Hasil penelitian menunjukkan keenam genotipe yang diuji mengandung senyawa alkaloid, saponin, tanin, fenolik, flavanoid, steroid, dan glikosida. Genotipe Tbs 1, Hibrid, dan Kiara 8 positif mengandung senyawa triterpenoid, sedangkan Tbs 2, Rb 3, dan Cin 143 negatif. Genotipe Tbs 1 dan Tbs 2 memiliki kandungan katekin paling tinggi (kecuali bagian ruas+tangkai daun) dibandingkan dengan empat genotipe lainnya. Pucuk peko, daun pertama, dan daun kedua pada genotipe Tbs 1 memiliki kadar katekin masing-masing 17,92%, 11,73%, dan 14,67%, sedangkan pada genotipe Tbs 2 masing-masing 18,22%, 13,48%, dan 15,81%. Kadar katekin terendah dihasilkan oleh bagian ruas+tangkai daun pada genotipe Rb 3 (1,78%). Pucuk peko menghasilkan kandungan katekin bervariasi antara 8,36%-18,22%, lebih tinggi dibandingkan dengan daun pertama, daun kedua, dan bagian ruas + tangkai daun.</p><p>Kata kunci: Camellia sinensis, fitokimia, genotipe, katekin, pucuk peko</p><p>Phytochemical screening was intended for a preliminary evaluation of the chemical constituents of the tea (Camellia sinensis). In addition, tea also contains catechin that can be used as an indication of the quality of tea leaves. The objectives of this study were to determine the content of the active compounds and catechin in tea. The research was conducted from April to June 2012 in the Laboratory of the Research Institute for Spices and Medicinal Crops, Bogor. The phytochemical screening was performed based on the procedure of Materia Medika Indonesia (MMI), while the catechin analysis used the method of SNI gambir. The study was carried out in completely randomized design with six treatments and four replications. The treatments used are six tea genotypes namely Tbs 1, Tbs 2, Hibrid, Cin 143, Rb 3, and Kiara 8. The results showed that the six tea genotypes tested contained the compounds of alkaloid, saponin, tannin, phenolic, flavanoid, steroid, and glycoside. Positively triterpenoid compounds present in the genotype of Tbs1, Hybrids, and Kiara 8, and negative in Tbs 2, Rb 3, and Cin 143. The genotypes of Tbs 1 and Tbs 2 produced the highest catechin content compared to the other genotypes. Catechin content was lowest in the part of internodes+leaf stalk of Rb 3 (1.78%). Pecco shoots produce catechin content of about 8.36%-18.22%, higher than the first leaf, second leaf, and the parts of internodes+leaf stalk.</p>

scholarly journals PENGARUH KONSENTRASI ETANOL TERHADAP AKTIVITAS ANTIOKSIDAN EKSTRAK DAUN SIRIH MERAH (Piper crocatum Ruitz & Pav) MENGGUNAKAN METODE MICROWAVE ASSISTED EXTRACTION (MAE)

2019 ◽  
Vol 8 (3) ◽  
pp. 278
Author(s):  
I Gede Tirta Yasa ◽  
Nengah Kencana Putra ◽  
Anak Agung Istri Sri Wiadnyani
Keyword(s):  
Antioxidant Activity ◽  
Ethanol Concentration ◽  
Total Phenol ◽  
Total Flavonoids ◽  
Microwave Assisted Extraction ◽  
Microwave Assisted ◽  
Randomized Design ◽  
Assisted Extraction ◽  
Completely Randomized Design ◽  
Test Treatment

This study was conducted to determine the effect of ethanol concentration on antioxidant activity and to obtain the highest antioxidant activity in red betel leaves extract using the MAE method. The experimental design used in this study was a completely randomized design (CRD) with an ethanol concentration treatment consisting of five levels, namely 50%, 60%, 70%, 80%, and 90%. All treatments were repeated three times to obtain 15 experimental units. The data obtained were analyzed by variance and if the treatment had significant effect followed by Duncan test. Treatment of ethanol concentration had a very significant effect (P <0.01) on yield, total phenol, total flavonoids, and antioxidant activity. The results showed that 90% ethanol concentration was the best treatment which produced a yield of 25.17%, total phenol 106.00 mg GAE / g extract, total flavonoids 46.98 mg QE / g and antioxidant activity based on IC50 at 81.61 ppm. Keywords : red betel leaves, ethanol, MAE, antioxidant activity.

scholarly journals Pengaruh Suhu dan Waktu Pengeringan terhadap Karakteristik Kimia serta Sensori Teh Daun Bambu Tabah (Gigantochloa nigrociliata BUSE-KURZ.)

2019 ◽  
Vol 8 (2) ◽  
pp. 249
Author(s):  
I Kadek Wirawan ◽  
Pande Ketut Diah Kencana ◽  
I Made Supartha Utama
Keyword(s):  
Water Content ◽  
Total Phenol ◽  
Effect Of Temperature ◽  
Tea Leaves ◽  
Total Acid ◽  
Drying Time ◽  
Drying Temperature ◽  
Randomized Design ◽  
Two Factors ◽  
Completely Randomized Design

Penelitian ini bertujuan untuk mengetahui pengaruh suhu dan waktu pengeringan terhadap karakteristik kimia dan sensorik teh daun bambu Tabah. Penelitian ini dirancang menggunakan Rancangan Acak Lengkap (RAL) dengan dua faktor, yaitu faktor suhu pengeringan (50o C dan 60o C) dan faktor waktu pengeringan (1 jam, 2 jam, dan 3 jam). Perlakuan diulang tiga kali untuk mendapatkan 18 unit percobaan. Parameter yang diamati adalah kadar air, pH, total asam, total fenol, dan organoleptik. Hasil penelitian menunjukkan bahwa interaksi suhu dan lama pengeringan daun teh bambu Tabah memiliki pengaruh berbeda nyata terhadap kadar air, pH, total asam, total fenol, warna, penerimaan keseluruhan, tetapi tidak memiliki pengaruh yang berbeda nyata terhadap aroma dan rasa, dengan perlakuan terbaik ini, kadar air, pH, asam total, fenol total, warna, aroma, rasa dan penerimaan keseluruhan ditemukan kadar air 6,881%, pH 6,6, total asam 0, 73%, total fenol 84,01mg / 100g, warna 4,33, aroma 4,40, rasa 3,93, dan penerimaan keseluruhan 4,07.   This study aimd to determine the effect of temperature and drying time on the chemical and sensory characteristics of Tabah bamboo leaf tea. This study was designed using a Completely Randomized Design (CRD) with two factors, namely the drying temperature factor (50oC and 60oC) and the drying time factor (1 hour, 2 hours, and 3 hours). The treatment was repeated three times to obtain 18 experimental units. The parameters observed were water content, pH, total acid, total phenol, color, aroma, taste, and overall acceptance tested organoleptically. The results showed that the interaction of temperature and duration of drying of Tabah bamboo tea leaves had significantly different effects on water content, pH, total acid, total phenol, color, overall reception, but did not have a significantly different effect on aroma and taste. with this combained best treatment, the water content, pH, total acid, total phenol, color, aroma, taste and overall acceptance were found water content 6,881 %, pH 6,6, total acid 0, 73%, total phenol 84,01mg / 100g,color 4,33, aroma 4.40, taste 3,93, and overall acceptance 4,07.

scholarly journals Addition of Red Ginger Powder (Zingiber officinale Rosc.) in Making Herbal Tea of Avocado Leaf (Persea americana Mill.)

2018 ◽  
Vol 4 (2) ◽  
Author(s):  
Dewi Fortuna Ayu ◽  
Azmi Wirzan ◽  
Faizah Hamzah
Keyword(s):  
Antioxidant Activity ◽  
Water Content ◽  
Zingiber Officinale ◽  
Ash Content ◽  
Persea Americana ◽  
Herbal Tea ◽  
Randomized Design ◽  
Ginger Powder ◽  
Completely Randomized Design ◽  
Red Ginger

The purpose of this research was to obtain the best addition of red ginger powder in making herbal tea of avocado leaf. This research used a Completely Randomized Design with five treatments and three replications. The treatments used were BJ1 (without addition of red ginger powder), BJ2 (addition of red ginger powder 2%), BJ3 (addition of red ginger powder 4%), BJ4 (addition of red ginger powder 6%), and BJ5 (addition of red ginger powder 8%). The result showed that addition of red ginger powder significantly effected water content, ash content, antioxidant activity (IC50), polyphenol content,  and sensory assesment descriptively and hedonically and also overall assesment. The treatment chosen from the result was BJ5 (addition of red ginger powder 8%).  This treatment had water content 4.43%, ash content 5.57%, and antioxidant activity (IC50) 44.63 µg/mL. The best treatment on descriptive test of herbal tea had tawny colour, no rotten flavour, and rather bitter and spicy.  The result of hedonic test showed that colour, flavour, and taste of herbal tea were preferred by panelists and also assessment overall preferred by panelists.

scholarly journals Pengaruh Waktu Maserasi Terhadap Aktivitas Antioksidan Ekstrak Daun Mundu (Garcinia dulcis (Roxb.) Kurz)

2021 ◽  
Vol 10 (1) ◽  
pp. 14
Author(s):  
Setyo Widodo ◽  
Ni Made Yusa ◽  
Putu Timur Ina
Keyword(s):  
Antioxidant Activity ◽  
Leaf Extract ◽  
Extraction Yield ◽  
Total Phenol ◽  
Total Flavonoids ◽  
Randomized Design ◽  
Completely Randomized Design

The research aimed to find effect of maceration time on antioxidant activity of mundu leaf extract and to know the best maceration time with highest antioxidant activity of mundu leaf extract. This study used a completely randomized design with treatment of maceration time 6 level: 12 hours, 24 hours, 36 hours, 48 ??hours, 60 hours, and 72 hours. The experiment was repeated in three replication, so that 18 experimental units were obtained. The variabels observed ware extraction yield, total tannin, total flavonoids, total phenol, and antioxidant activity. The data obtained were analyzed by ANOVA and if the treatment had significant effect followed by Duncan test. The result showed were maceration time has significant effect on extraction yield, total tannin, total flavonoids, total phenol, and antioxidant activity of mundu leaf extract. The best treathment was 24 hours with extraction yield was 24.67 %, total tannin was 133.04 mg.TAE/g, total flavonoids was 364.36 mg.QE/g, total phenol was 143.82 mg.GAE/g, and antioxidant activity was 86.89 % with  IC50 was 47.45 mg/L.

scholarly journals KARAKTERISTIK KIMIAWI DAN AKTIVITAS ANTIOKSIDAN DAUN KERSEN (Muntingia calabura) PADA KETINGGIAN WILAYAH YANG BERBEDA

2021 ◽  
Vol 15 (01) ◽  
pp. 34
Author(s):  
Ade Galuh Rakhmadevi ◽  
Maria 'Azizah ◽  
Anna Mardiana Handayani
Keyword(s):  
Antioxidant Activity ◽  
Food Processing ◽  
Antioxidant Activities ◽  
Chemical Characteristics ◽  
Activity Levels ◽  
Herbal Tea ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
The Difference ◽  
Muntingia Calabura

Kersen trees (Muntingia calabura L.) are included in the Elaeocarpaceae family and are mostly used as a protective tree. The kersen leaves were an environmental waste (trash) and still lacks implementation in food processing. This study was aimed to determine the chemical characteristics and antioxidant activity of kersen leaves at different altitudes and their potential as an herbal tea. The difference in the height of the place to grow will be used as a factor to be studied so that this study uses a completely randomized design with a one factor pattern (height the place of growings). Kersen leaves were taken from three districts, namely Jember (83 amsl/above mean sea level), Situbondo (5 amsl), and Bondowoso (255 amsl). The results showed that the chemical characteristics of kersen leaves consisting of moisture content, ash content, fat content, and carbohydrate content were not significantly different between regions, while protein content and antioxidant activity levels were significantly different between regions. Keywords: antioxidant activities, kersen leaves

Sign in / Sign up

Export Citation Format

Share Document