PHYTOCHEMICAL SCREENING AND ANTIOXIDANT ACTIVITY FROM STEEPING HERBAL TEA COMBINATION FIG LEAF (Ficus carica L.) AND SUNGKAI LEAF (Paronema canesescens Jack)

Abstract

Herbal tea is made from a mixture or single form of leaf, seeds, or roots of various types of plants that have properties in help treatment. The combination of Ficus carica (fig) leaf and Peronema canescens Jack (sungkai) leaf is one of the innovative ingredients that can be used in herbal teas. This study aims to determine the antioxidant and hedonic activity of herbal tea steeping a combination of fig leaf, sungkai leaf, and their combinations with various weight variations, namely (70:30), (50:50), (30:70). Antioxidant activity was tested using the DPPH (2,2-diphenyl-1-picrylhydrazyl) method, then analyzed using a UV-Visible Spectrophotometer. To find out the level of consumer preference for herbal tea brewing, a hedonic test was carried out. From the antioxidant activity test, the IC50 values of fig leaf, sungkai leaf, and the combination were 25.4885, 30.7039, 18.0717, 21.0907, and 25.0547 µg/mL respectively. Hedonic tests were performed on panelists and analyzed using the Friedman test results obtained p-value>0.05. It can be concluded that all formulas have very strong antioxidant activity, and there is no significant effect between the 5 formulas on the color, smell, and taste of the brew.