Organoleptic Test of Salam Leaves (Syzygium polyanthum) as an Herbal Drink with the Addition of Moringa Leaves (Moringa oleifera L.)

JURNAL BIOS LOGOS Pub Date : 2024-03-23 DOI:10.35799/jbl.v14i1.54689

Kirana Pebriana, M. Idris, Rahmadina

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Abstract

Tea is a fresh drink made from processed tea leaves. Bay leaves and Moringa leaves are used as the main ingredients in making this tea. Syzygium polyanthum and Moringa oleifera L. plants contain the same compounds, namely flavonoids and have anti-inflammatory properties. The purpose of this study was to measure antioxidant and flavonoid levels in the making of bay leaf tea with the addition of Moringa leaves, as well as conduct organoleptic tests in Kampung Dalam Village. This research method is experimental with quantitative data analysis, using four formulations in antioxidant and flavonoid tests, namely 80%: 20%, 70%: 30%, 60%: 40%, and 50%: 50%, as well as survey method with quantitative data analysis for organoleptic properties test. The results showed that the highest antioxidant and flavonoid levels were found in the 80:20% formulation, which were 13.22 ppm and 42.7500 mQE/g. The organoleptic assessment results showed that the 50%:50% formulation had the highest level of liking at 75% with a neutral description. In addition, the 70%:30% formulation has the highest aroma level of 77.5% with a scented description, the 50%:50% formulation has the highest taste level of 70% with a tasteless description, and the 50%:50% formulation has the highest color level of 67.5% with a yellowish green description. The conclusion is that the addition of moringa leaves as an herbal drink to bay leaves has a significant effect on liking, aroma, taste and color

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萨拉姆叶（Syzygium polyanthum）添加辣木叶（Moringa oleifera L.）作为草本饮料的感官测试

茶是一种用茶叶加工而成的新鲜饮料。贝叶和辣木叶是制作这种茶的主要成分。贝叶和辣木植物含有相同的化合物，即类黄酮，具有抗炎特性。本研究的目的是在甘榜达兰村测量添加了辣木叶的月桂叶茶的抗氧化剂和类黄酮含量，并进行感官测试。本研究采用实验和定量数据分析的方法，在抗氧化剂和类黄酮测试中使用了四种配方，即 80%、20%、70%: 20%、70%: 20%、70%: 20%、70%: 20%：20%, 70%:30%, 60%:40%和50%：此外，还采用了定量数据分析调查法进行感官特性测试。结果表明，80%：20%配方中的抗氧化剂和类黄酮含量最高，分别为13.22 ppm和42.7500 mQE/g。感官评估结果显示，50%:50% 的配方中，75% 的喜好度最高，描述为中性。此外，70%:30% 配方的香气水平最高，为 77.5%，描述为香味；50%:50% 配方的味道水平最高，为 70%，描述为无味；50%:50% 配方的颜色水平最高，为 67.5%，描述为黄绿色。结论是，在月桂叶中添加辣木叶作为草本饮料，对喜好、香气、味道和颜色都有显著影响。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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