Pangestoe, Muhammad Rivaldi and Prof. Dr. Ir. Tri Dewanti Widyaningsih,, M.Kes and Mochamad Nurcholis,, STP., MP., Ph.D (2022) Optimasi Formula Teh Herbal Berbasis Daun Salam (Syzygium Polyanthum) Dengan Kombinasi Serai Wangi (Cymbopogon Nardus (L.) Rendl.) dan Daun Teh Hijau (Camellia Sinensis). Sarjana thesis, Universitas Brawijaya.
Abstract
Dewasa ini penyakit degeneratif menjadi salah satu momok bagi masyarakat seperti hipertensi dan diabetes yang juga menjadi penyakit komorbid utama dengan kematian tertinggi akibat COVID-19 di Indonesia. Antioksidan merupakan salah satu senyawa yang dapat menanggulangi penyakit degeneratif. Kombinasi daun salam, serai wangi dan daun teh hijau diharapkan menjadi potensi produk teh yang memiliki aktivitas antioksidan yang tinggi dan diterima oleh konsumen secara organoleptik. Penelitian dilakukan dengan menggunakan Respon Surface Methodology (RSM) metode Box-Behken Design (BBD) pada program Design Expert 12 dengan variabel independen daun salam, serai wangi dan daun teh hijau, serta variabel respon yaitu aktivitas antioksidan (IC50) dan dilakukan analisa sensori menggunakan uji kesukaan. Penelitian pendahuluan dilakukan untuk menentukan titik minimum dan titik maksimum. Hasil penelitian pendahuluan menghasilkan rancangan sebanyak 17 run dan range titik minimum dan titik maksimum sebagai berikut, daun salam menggunakan range 50-70%, serai wangi menggunakan range 15-45% dan daun teh hijau menggunakan range 5-15%. Data uji kesukaan dianalisis dengan Analysis of Variance (ANOVA) yang dilanjut dengan uji Tukey, serta Kruskall-Wallis yang dilanjut dengan uji Mann-Whitney pada selang kepercayaan 95%. Hasil optimasi teh herbal berbasis daun salam dengan kombinasi serai wangi dan daun teh hijau yang disarankan oleh program Design Expert 12 adalah formula teh herbal dengan proporsi daun salam sebesar 69,82%, serai wangi sebesar 44,93% dan daun teh hijau sebesar 14,54% dengan nilai respon antioksidan (IC50) sebesar 90,02 ppm pada desirability 1,000. Hasil verifikasi menggunakan paired T-test menunjukkan hasil yang tidak berbeda nyata dengan prediksi. Hasil uji kesukaan menunjukkan bahwa formula teh herbal kondisi optimum memberikan pengaruh yang signifikan terhadap tingkat kesukaan konsumen pada atribut warna, rasa dan aroma. Formula terbaik hasil uji kesukaan yaitu dengan proporsi daun salam sebesar 60%, serai wangi sebesar 45% dan daun teh hijau sebesar 15% karena memberikan pengaruh yang signifikan terhadap tingkat kesukaan dan memiliki rerata tingkat kesukaan tertinggi pada semua atribut.
English Abstract
Today, degenerative diseases become one of the scourges for people such as hypertension and diabetes which is also the main comorbid disease with the highest death from COVID-19 in Indonesia. Antioxidants are one of the compounds that can overcome degenerative diseases. The combination of bay leaf, citronella and green tea leaves is expected to be a potential tea product that has high antioxidant activity and is accepted by consumers organoleptically. The research was conducted using the Response Surface Methodology (RSM) with Box-Behken Design (BBD) method in the Design Expert 12 program with independent variables of bay leaves, citronella and green tea leaves, as well as response variables is antioxidant activity (IC50) and sensory analysis was conducted using the hedonic test. Preliminary research is conducted to determine the minimum point and the maximum point. The results of preliminary research resulted in a design of 17 runs and the minimum point range and maximum point as follows, bay leaves use a range of 50-70%, citronella use a range of 15-45% and green tea leaves use a range of 5-15%. The hedonic test data were analyzed by the Analysis of Variance (ANOVA) which continued with the Tukey test, and kruskall-wallis which continued with the Mann-Whitney test at a confidence interval of 95%. The results of the optimization of bay leaf-based herbal tea with a combination of citronella and green tea leaves suggested by the Design Expert 12 program is a formula with bay leaf proportion of 69.82%, citronella by 44.93% and green tea leaves by 14.54% with an antioxidant response value (IC50) of 90.02 ppm at a desirability of 1,000. Verification results using paired T-tests showed that were no different from predictions. The results of the hedonic test showed that the herbal tea formula in optimum conditions has a significant influence on the level of consumer liking on the attributes of color, taste and aroma. The best formula of hedonic test results is a proportion of bay leaves by 60%, citronella by 45% and green tea leaves by 15% because it has a significant influence on the level of liking and has the highest average level of liking in all attributes.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0522100034 |
| Uncontrolled Keywords: | Optimasi, RSM, teh herbal, daun salam, antioksidan (IC50), kesukaan,Optimization, RSM, herbal tea, bay leaf, antioxidant (IC50), hedonic |
| Subjects: | 600 Technology (Applied sciences) > 630 Agriculture and related technologies |
| Divisions: | Fakultas Teknologi Pertanian > Keteknikan Pertanian |
| Depositing User: | soegeng sugeng |
| Date Deposited: | 13 May 2022 03:39 |
| Last Modified: | 13 May 2022 03:39 |
| URI: | http://repository.ub.ac.id/id/eprint/190428 |
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Text (DALAM MASA EMBARGO)
Muhammad Rivaldi Pangestoe.pdf Restricted to Registered users only until 31 December 2024. Download (5MB) |
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