KAJIAN KARAKTERISTIK DAN POTENSI AKTIVITAS ANTIOKSIDAN TEH DAUN BELUNTAS (PLUCHEA INDICA L.) DENGAN PENYERTAAN JAHE SEBAGAI MINUMAN FUNGSIONAL

##plugins.themes.academic_pro.article.sidebar##

Published May 29, 2024
https://doi.org/10.70124/at.v17i1.1299
Download
PDF
Statistic

Downloads

Download data is not yet available.
Jurnal Agritechno Vol. 17, Nomor 1, April 2024

##plugins.themes.academic_pro.article.main##

Ahmad Luqman Hakim
a:1:{s:5:"en_US";s:14:"UNU Purwokerto";}
Kavadya Syska
University of Nahdlatul Ulama Al Ghazali Cilacap
Ropiudin Ropiudin
Jenderal Soedirman University
Asti Dewi Nurhayati
UNU Purwokerto
Andri Susanto
UNU Purwokerto
Risfa Aulia
Choerul Insani
Diyah Palupi Estiningrum
Kholifatun Istiqomah
Khasan Maskuri
Syella Aditya Ayuningtyas
Akmal Auladi Najib
Ilyas Subekti
Laelatul Qodriyah
Fatimah Wahdah
Yulia Eva Alfiana
Asvi Khirnika
Restu Aji Saripwijaya Pranoto

Abstract

This research aimed to 1) Determine the characteristics and antioxidant activity of Beluntas Tea with the addition of smashed ginger as a functional beverage; 2) Identify the best formulation for Beluntas tea with ginger as a functional beverage. This research utilized a Completely Randomized Design with two factors: Beluntas tea leaves and smashed ginger with three treatments. The treatments for Beluntas leaves consisted of 70%, 50%, and 30% (w/w). Meanwhile, the treatments for smashed ginger were 30%, 50%, and 70% (w/w). Data were analyzed using ANOVA, and if there were significantly different treatment effects, the Duncan 5% test was applied. Based on the analysis, the treatment with the highest pH value was B3J3 with a value of 7.17. The highest antioxidant value was found in treatment B2J3 with a value of 3.21%, with a Beluntas tea leaves to smashed ginger weight ratio of 1:1.4 g/g. The highest tannin content was observed in treatment B1J1 with a value of 21.85%. The highest yield was obtained from treatment B2J1 with a value of 0.96%. The best treatment based on organoleptic tests was treatment B2J2 with a value of 2.84, which was preferred over the other treatments.

##plugins.themes.academic_pro.article.details##

How to Cite
Hakim, A. L., Syska, K., Ropiudin, R., Nurhayati, A. D., Susanto, A., Aulia, R., Insani, C., Estiningrum, D. P., Istiqomah, K., Maskuri, K., Ayuningtyas, S. A., Najib, A. A., Subekti, I., Qodriyah, L., Wahdah, F., Alfiana, Y. E., Khirnika, A., & Pranoto, R. A. S. (2024). KAJIAN KARAKTERISTIK DAN POTENSI AKTIVITAS ANTIOKSIDAN TEH DAUN BELUNTAS (PLUCHEA INDICA L.) DENGAN PENYERTAAN JAHE SEBAGAI MINUMAN FUNGSIONAL. Jurnal Agritechno, 17(1), 69–82. https://doi.org/10.70124/at.v17i1.1299
Crossref
Scopus
Google Scholar
Europe PMC

References

  1. Adhamatika, A., & Murtini, E. S. (2021). Pengaruh metode pengeringan dan persentase teh kering terhadap karakteristik seduhan teh daun bidara (Ziziphus mauritiana L.). Jurnal Pangan dan Agroindustri, 9(4), 196-207.
  2. Agustina, R., & Fadhil, R. (2021). Organoleptic test using the hedonic and descriptive methods to determine the quality of Pliek U. In IOP Conference Series: Earth and Environmental Science, 644(1), 012006. IOP Publishing.
  3. Aji, N., & Sutiswa, S. I. (2023). Formulation and characterization of instant powder combination of ginger, bangle, and lemon extract as an antioxidant. Jurnal Farmasi dan Ilmu Kefarmasian Indonesia,10(3), 331-346.
  4. Alfiana, Y.E., Syska, K., & Nurhayati, A. D. (2023). Pendugaan umur simpan jambu kristal (Psidium guajava L.) terolah minimal menggunakan Metode ASLT (Accelerated Shelf Life Test) model arrhenius. Jurnal Agritechno, 16(2), 132-140.
  5. Ariesta, I. P., Syska, K., & Nurhayati, A. D. (2023). Pendugaan umur simpan daun bawang (Allium fistulosum L.) terolah minimal menggunakan metode ASLT (Accelerated Shelf Life Test) model arrhenius. Jurnal Agritechno, 16(2), 141-147.
  6. Azizah, S. N. (2023). Uji Aktivitas Penurunan Kadar Glukosa Fraksi Metanol dan N-Heksan Daun Beluntas (Pluchea indica L.) dengan Metode Penghambatan Alfa-amilase (Doctoral dissertation, Universitas Islam Sultan Agung Semarang).
  7. Bactiar, A., Ali, A., & Rossi, E. (2017). Pembuatan Permen Jelly Ektrak Jahe Merah dengan Penambahan Karagenan (Doctoral dissertation, Riau University).
  8. Baldi, A., Abramovič, H., Poklar Ulrih, N., & Daglia, M. (2019). Tea catechins. Handbook of dietary phytochemicals, 1-46.
  9. Ballester, P., Cerdá, B., Arcusa, R., Marhuenda, J., Yamedjeu, K., & Zafrilla, P. (2022). Effect of ginger on inflammatory diseases. Molecules, 27(21), 7223.
  10. Chan, E. W. C., Ng, Y. K., Wong, S. K., & Chan, H. T. (2022). Pluchea indica: An updated review of its botany, uses, bioactive compounds and pharmacological properties. Pharmaceutical Sciences Asia, 49(1).
  11. Fadhilah, Z. H., Perdana, F., & Syamsudin, R. A. M. R. (2021). Telaah kandungan senyawa katekin dan Epigalokatekin Galat (EGCG) sebagai antioksidan pada berbagai jenis teh. Jurnal Pharmascience, 8(1), 31-44.
  12. Faiqoh, K. E. N., Muhammad, D. R. A., & Praseptiangga, D. (2021). Ginger-flavoured ready-to-drink cocoa beverage formulated with high and low-fat content powder: consumer preference, properties and stability. Food Res, 5(2), 7-17.
  13. Gbenga‐Fabusiwa, F. J., Oladele, E. P., Oboh, G., Adefegha, S. A., & Oshodi, A. A. (2018). Polyphenol contents and antioxidants activities of biscuits produced from ginger‐enriched pigeon pea–wheat composite flour blends. Journal of food biochemistry, 42(4), e12526.
  14. Ifeanyi, O. E. (2018). A review on free radicals and antioxidants. Int. J. Curr. Res. Med. Sci, 4(2), 123-133.
  15. Jha, A. K., & Sit, N. (2022). Extraction of bioactive compounds from plant materials using combination of various novel methods: A review. Trends in Food Science & Technology, 119, 579-591.
  16. Khalil, A.M.A, Saied, E., Mekky, A. E., Saleh, A. M., Al Zoubi, O. M., & Hashem, A. H. (2024). Green biosynthesis of bimetallic selenium–gold nanoparticles using Pluchea indica leaves and their biological applications. Frontiers in Bioengineering and Biotechnology, 11, 1294170.
  17. Khirnika, A., Syska, K., & Nurhayati, A. D. (2023). Pendugaan umur simpan terung gelatik (Solanum Melongena L.) terolah minimal menggunakan metode ASLT (Accelerated Shelf Life Test) model arrhenius. Jurnal Agritechno, 16(2), 124-131.
  18. Lidar, S., Purnama, I., & Indah Sari, V. (2022). Aplikasi kascing terhadap pertumbuhan dan produksi tanaman jahe merah (Zingiber officinale var. rubrum). Jurnal Agrotela, 1(1), 25-32.
  19. Lyon, D. H., Francombe, M. A., & Hasdell, T. A. (2012). Guidelines for Sensory Analysis in Food Product Development and Quality Control. Springer Science & Business Media.
  20. Münchow, M., Alstrup, J., Steen, I., & Giacalone, D. (2020). Roasting conditions and coffee flavor: A multi-study empirical investigation. Beverages, 6(2), 29.
  21. Pan, S.Y., Nie, Q., Tai, H.C., Song, X.L., Tong, Y.F., Zhang, L.J.F., Wu, X.W., Lin, Z.H., Zhang, Y.Y., Ye, D.Y., & Zhang, Y. (2022). Tea and tea drinking: China’s outstanding contributions to the mankind. Chinese Medicine, 17(1), 27.
  22. Ropiudin, R., Syska, K., Budiman, A., Wijaya, K., Kuncoro, P.H., Sudarmaji, A., Sulistyo, S.B., Budiyah, F., Kurniawan, A. and Nurhayati, A.D. (2023). Sosialisasi pemanfaatan energi terbarukan pada pengolahan minuman fungsional kulit buah pala untuk pengembangan wilayah perdesaan. Nanggroe: Jurnal Pengabdian Cendikia, 2(4), 247-255.
  23. Saidi, I. A., Azara, R., & Yanti, E. (2022). Nutrisi dan Komponen Bioaktif pada Sayuran Daun. Umsida Press, 1-140.
  24. Spence, C. (2015). On the psychological impact of food colour. Flavour, 4, 1-16.
  25. Sukesi, R., Syska, K., & Nurhayati, A. D. (2023). Pendugaan umur simpan buah melon (Cucumis melo L.) terolah minimal menggunakan metode ASLT (Accelerated Shelf Life Test) model arrhenius. Jurnal Agritechno, 158-166.
  26. Sumarni, W., Sudarmin, S., Sumarti, S. S., & Kadarwati, S. (2022). Indigenous knowledge of Indonesian traditional medicines in science teaching and learning using a science–technology–engineering–mathematics (STEM) approach. Cultural Studies of Science Education, 1-44.
  27. Surya, R., Romulo, A., Nurkolis, F., & Kumalawati, D. A. (2023). Compositions and Health Benefits of Different Types of Jamu, Traditional Medicinal Drinks Popular in Indonesia. In Natural Products in Beverages: Botany, Phytochemistry, Pharmacology and Processing (pp. 1-33). Cham: Springer International Publishing.
  28. Syska, K. & Ropiudin. (2022). Peningkatan daya saing melalui penerapan pengering hemat energi pada umkm gula kelapa kristal sari manggar, banyumas jawa tengah. Aptekmas Jurnal Pengabdian pada Masyarakat, 5(4), 164-172.
  29. Syska, K., & Ropiudin. (2023). Karakteristik pengeringan dan mutu hedonik gula kelapa kristal menggunakan pengering tipe rak berputar berenergi limbah termal dan biomassa. Jurnal Agritechno, 16(1), 19-28.
  30. Syska, K., Nurhayati, A.D., & Ropiudin (2023). Characteristics and antioxidant activity of dried purwoceng (Pimpinella alpina Molk) as functional food to increase body immune. Journal Basic Science and Technology, 12(1), 1-11.
  31. Syska, K., Ropiudin, R., Budiman, A., Budiyah, F., Nurhayati, A.D., Kurniawan, A., Lestari, H.A., Safitri, A. and Setyasih, R.D. (2023). Pelatihan pengolahan limbah kulit buah pala menjadi produk minuman fungsional di desa cisalak kabupaten cilacap. Nanggroe: Jurnal Pengabdian Cendikia, 2(4), 236-246.
  32. Widyaningsih, T. D., Wijayanti, N., & Nugrahini, N. I. P. (2017). Pangan Fungsional: Aspek Kesehatan, Evaluasi, dan Regulasi. Universitas Brawijaya Press.
  33. Widyawati, P.S., Tarsisius, D.W.B., Yesiana, D.W.W., & Mari, O.H. (2018). Aktivitas antioksidan minuman daun beluntas teh hitam (Pluchea indica less Camelia sinensis). J. Agritech, 38(2), 200-207.
  34. Yuslianti, E. R. (2018). Pengantar Radikal Bebas dan Antioksidan. Deepublish.
  35. Zahroh, I., Syska, K., & Nurhayati, A. D. (2023). Pendugaan umur simpan tomat (Solanum lycopersicum L.) terolah minimal menggunakan metode ASLT (Accelerated Shelf Life Test) model arrhenius. Jurnal Agritechno, 148-157.

Most read articles by the same author(s)