Novita, Angela Eka and Dr. Siti Narsito Wulan, STP., MP. MSc. and Dr. Siska Septiana, SSi. (2024) Optimasi Formula Campuran Teh Hitam, Apel Anna, Cengkeh, dan Bunga Mawar Merah untuk Meningkatkan Aktivitas Antioksidan Seduhan Teh Herbal. Sarjana thesis, Universitas Brawijaya.
Abstract
Teh hitam merupakan salah satu pangan fungsional yang memiliki kandungan senyawa antioksidan baik untuk kesehatan tubuh. Di sisi lain, kandungan aktivitas antioksidan teh hitam masih lebih rendah dibandingkan dengan teh hijau. Dalam rangka meningkatkan kandungan antioksidan dalam seduhan teh hitam dilakukan pengembangan produk dengan melakukan penambahan komponen lain berupa buah apel, cengkeh, dan bunga mawar merah yang memiliki aktivitas antioksidan kuat serta diduga memiliki interaksi sinergis dengan senyawa antioksidan dalam teh hitam. Penelitian ini bertujuan untuk menentukan optimasi formula campuran teh hitam, apel Anna, cengkeh, dan bunga mawar merah untuk meningkatkan aktivitas antioksidan minuman teh. Metode yang digunakan dalam menentukan formulasi optimum adalah Design Expert 12 Mixture D-Optimal dengan respon, yakni aktivitas antioksidan (IC50) dan kadar air (%). Proporsi yang digunakan berdasarkan batas atas dan batas bawah, yakni teh hitam kering 61-69%, apel Anna 16-24%, cengkeh 1-9%, dan bunga mawar merah 6-14%. Kemudian, dilakukan uji aktivitas antioksidan (IC50) dan kadar air (%). Hasil tersebut diolah menggunakan Design Expert 12 dan model yang terpilih adalah quadratic berdasarkan nilai R-square yang didapatkan mendekati 1 dan nilai adjusted R-square yang tinggi serta selisihnya kecil atau < 0,2 antara nilai adjusted R-square dengan predicted R-square. Setelahnya, dilakukan analisis ANOVA, uji normalitas, penentuan kriteria dan faktor yang diinginkan dan didapatkan solusi serta prediksi formula optimum. Formula prediksi tersebut dilakukan verifikasi sebanyak 3 kali ulangan dan didapat formula optimum. Formula optimum yang didapat adalah teh hitam kering 68%, apel Anna kering 22,58%, cengkeh kering 2,42%, dan bunga mawar merah kering 7% menghasilkan nilai IC50 sebesar 80,65 ppm dan kadar air sebesar 8,72%. Setelah dilakukan verifikasi hasil yang didapat tidak berbeda secara signifikan antara prediksi dan verifikasi. Jika dibandingkan dengan seduhan teh hitam saja yang memiliki IC50 sebesar 93,03 ppm, seduhan teh herbal dengan formula optimum memiliki nilai IC50 yang lebih rendah dan termasuk dalam kategori kuat. Namun, pada kadar air lebih besar daripada teh hitam saja yang kadar airnya sebesar 5,81%. Hal tersebut dikarenakan adanya penggabungan kadar air dari tiap bahan teh herbal.
English Abstract
Black tea is a functional food that contains antioxidant compounds that are good for body health. On the other hand, the antioxidant activity content of black tea is still lower than green tea. In order to increase the antioxidant content in brewed black tea, product development was carried out by adding other components in the form of apples, cloves and red roses which have strong antioxidant activity and are thought to have a synergistic interaction with the antioxidant compounds in black tea. This research aims to determine the optimization of the formula for a mixture of black tea, Anna apples, cloves and red roses to increase the antioxidant activity of tea drinks. The method used to determine the optimum formulation is Design Expert 12 Mixture D-Optimal with responses, namely antioxidant activity (IC50) and water content (%). The proportions used are based on the upper and lower limits, namely dry black tea 61-69%, Anna apples 16-24%, cloves 1-9%, and red roses 6-14%. Then, antioxidant activity (IC50) and water content (%) were tested. These results were processed using Design Expert 12 and the selected model was quadratic based on the R-square value obtained which was close to 1 and the adjusted R-square value was high and the difference was small or <0.2 between the adjusted R-square value and the predicted R-square. After that, ANOVA analysis, normality test, determination of the desired criteria and factors were carried out and a solution and prediction of the optimum formula were obtained. The prediction formula was verified 3 times and the optimum formula was obtained. The optimum formula obtained was 68% dried black tea, 22.58% dried Anna apples, 2.42% dried cloves, and 7% dried red roses resulting in an IC50 value of 80.65 ppm and a water content of 8.72%. After verification, the results obtained were not significantly different between prediction and verification. When compared to brewing black tea alone which has an IC50 of 93.03 ppm, brewing herbal tea with an optimum formula has a lower IC50 value and is included in the strong category. However, the water content is greater than black tea alone, which has a water content of 5.81%. This is due to the combination of the water content of each herbal tea ingredient.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0524100245 |
| Uncontrolled Keywords: | Aktivitas Antioksidan, Teh Hitam, Apel Anna, Cengkeh, dan Bunga Mawar Merah-Antioxidant Activity, Black Tea, Anna Apple, Clove, and Red Rose Flower |
| Divisions: | Fakultas Teknologi Pertanian > Keteknikan Pertanian |
| Depositing User: | soegeng sugeng |
| Date Deposited: | 18 Nov 2024 07:33 |
| Last Modified: | 18 Nov 2024 07:33 |
| URI: | http://repository.ub.ac.id/id/eprint/228853 |
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