Rachmawati, Afifah and Dr. Siti Narsito Wulan, STP., MP. MSc. (2024) Optimasi Formula Teh Herbal dari Teh Hitam (Camellia sinensis), Lemon (Citrus limon), Serai (Cymbopogon sitratus), dan Kelopak Bunga Mawar (Rosa damascena Mill.) untuk Meningkatkan Aktivitas Antioksidan. Sarjana thesis, Universitas Brawijaya.
Abstract
Produksi teh di Indonesia mencapai 137,8 ribu ton dimana produksi teh hitam sebanyak 78%, teh hijau 20%, teh oolong dan teh putih sebanyak 2%. Produksi teh hitam yang tinggi menyebabkan semakin tinggi juga tingkat konsumsinya. Konsumsi teh hitam yang lebih tinggi dan nilai aktivitas antioksidannya yang lebih rendah dibandingkan jenis teh lainnya menjadi alasan untuk melakukan pengembangan minuman teh hitam dengan penambahan komponen lain seperti lemon, serai, dan bunga mawar untuk meningkatkan aktivitas antioksidan. Teh hitam mengandung senyawa flavonoid berupa katekin yang memiliki fungsi sebagai antioksidan. Lemon tinggi akan kandungan vitamin C yang dapat berperan sebagai antioksidan. Serai kaya akan kandungan sitral yang memiliki aktivitas biologis. Selain itu, serai juga mengandung flavonoid, polifenol, saponin, alkaloid, dan minyak atsiri yang berpotensi sebagai penangkal radikal bebas. Sedangkan bunga mawar tinggi kandungan senyawa aktif biologis seperti antosianin, flavonol, flavan-3-ols, prosianidin dan proantosianidin, asam fenolik, dan minyak atsiri sehingga bermanfaat sebagai antioksidan alami. Tujuan dari penelitian ini yaitu mendapatkan formulasi optimal minuman teh herbal dari bahan tersebut untuk meningkatkan aktivitas antioksidan seduhan teh herbal menggunakan Mixture Design D-Optimal. Optimasi formula teh herbal menggunakan faktor empat bahan baku utama, yaitu proporsi teh hitam, lemon, serai, dan bunga mawar dilakukan menggunakan Mixture Design D-Optimal. Terdapat dua respon yang digunakan untuk pengujian, yaitu aktivitas antioksidan IC50 dan kadar air. Metode pengujian yang digunakan yaitu metode DPPH (IC50) untuk aktivitas antioksidan dan metode gravimetri untuk kadar air. Terdapat 20 runs formulasi berdasarkan Mixture Design D-Optimal dan akan dilakukan optimasi untuk mendapatkan formula teh herbal optimal. Setelah didapatkan hasil optimasi, dilakukan verifikasi untuk membuktikan solusi formula optimal. Hasil optimasi formula teh herbal yang disarankan oleh program Design Expert yaitu proporsi teh hitam 70%; lemon 11,41%; serai 12,38%; dan bunga mawar 6,21%. Formula tersebut diprediksikan menghasilkan aktivitas antioksidan IC50 sebesar 93,34 ppm dan kadar air sebesar 8,08%. Hasil verifikasi formula dengan percobaan menghasilkan IC50 sebesar 92,54 ppm (p=0,235) dan kadar air 8,06% (p=0,735). Kemudian, seduhan teh herbal optimal akan dibandingkan dengan seduhan teh hitam. Hasil uji menunjukkan bahwa seduhan teh herbal dan teh hitam mempunyai aktivitas antioksidan yang tidak berbeda nyata dimana seduhan teh hitam memiliki aktivitas antioksidan IC50 sebesar 93,03 ppm. Sedangkan kadar air teh herbal optimum berbeda signifikan dengan teh hitam yang memiliki kadar air sebesar 5,81%.
English Abstract
Tea production in Indonesia reached 137.8 thousand tons of which 78% was black tea, 20% green tea, oolong tea and 2% white tea. The high production of black tea leads to higher levels of consumption. The higher consumption of black tea and its lower antioxidant activity value compared to other types of tea are the basis for developing herbal tea consisted of black tea with the addition of other components such as lemon, lemongrass, and rose flowers to increase antioxidant activity. Black tea contains flavonoid compounds in the form of catechins that have a function as antioxidants. Lemon containt high levels of vitamin C which can act as an antioxidant. Lemongrass is rich in citral with a specific biological activity. In addition, lemongrass also contains flavonoids, polyphenols, saponins, alkaloids, and essential oils that have the potential to fight free radicals. Meanwhile, rose petals are high in biologically active compounds such as anthocyanins, flavonols, flavan-3-ols, procyanidins and proanthocyanidins, phenolic acids, and essential oils that are useful as natural antioxidants. The purpose of this study was to obtain an optimum formulation of herbal tea drinks from the above mentioned ingredients to increase the antioxidant activity of brewed herbal tea using D-Optimal Mixture Design. Herbal tea formula were consisted of four ingredients namely black tea, lemon, lemongrass, and rose flowers. The optimization of various proportion of those four ingredients was carried out using D-Optimal Mixture Design. There were two responses tested in the optimization, namely IC50 antioxidant activity and moisture content. The DPPH method was used to analyse the IC50 for antioxidant activity and the gravimetric method was used to analyse moisture content. Twenty (20) formulations were generated from the D-Optimal Mixture Design software and were optimized to obtain the optimum herbal tea formula. The optimum hebal tea formula was verified with actual experiment to predict the accuracy of the model. The optimization results of the herbal tea formula suggested by the Design Expert program were the proportion of 70% black tea; 11.41% lemon; 12.38% lemongrass; and 6.21% rose flowers. The formula was predicted to produce IC50 antioxidant activity of 93.34 ppm and moisture content of 8.08%. The actual experiment to verify the optimum formula produced IC50 of 92.54 ppm (p=0.235) and moisture content of 8.06% (p=0.735). Then, the optimal herbal tea brew were compared with black tea brew. The results showed that herbal tea and black tea brew produced similar antioxidant activity, as black tea brew had IC50 93.03 ppm. Whereas, black tea had moisture content of 5.81% which was significantly different from herbal tea (8.06%).
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 052410 |
| Uncontrolled Keywords: | Aktivitas Antioksidan, Bunga Mawar, Lemon, Serai, Teh Herbal, Teh Hitam-Antioxidant Activity, Black Tea, Herbal Tea, Lemon, Lemongrass, Rose Flower |
| Divisions: | Fakultas Teknologi Pertanian > Keteknikan Pertanian |
| Depositing User: | soegeng Moelyono |
| Date Deposited: | 02 Aug 2024 03:08 |
| Last Modified: | 02 Aug 2024 03:08 |
| URI: | http://repository.ub.ac.id/id/eprint/223391 |
![[thumbnail of DALAM MASA EMBARGO]](http://repository.ub.ac.id/style/images/fileicons/text.png) |
Text (DALAM MASA EMBARGO)
Afifah Rachmawati.pdf Restricted to Registered users only Download (3MB) |
Actions (login required)
 |
View Item |