{"title":"不同干燥时间的抗氧化剂茶","authors":"Teguh Teguh, Bambang Kunarto, Aldila Sagitaning Putri","doi":"10.26623/jtphp.v18i2.5398","DOIUrl":null,"url":null,"abstract":"<p align=\"center\"><strong>ABSTRAK</strong></p><p>Lama waktu pengeringan merupakan kriteria penting karena mempengaruhi kualitas teh herbal daun parijoto yang akan dihasilkan. Tujuan penelitan ini adalah untuk mengetahui lama waktu pengeringan menggunakan <em>cabinet dryer</em> pada suhu 50<sup>o</sup>C terhadap kadar air, kadar abu, fenolik total, flavonoid total dan aktivitas antioksidan (RSA-DPPH) teh herbal daun parijoto. Penelitian ini menggunakan rancangan acak lengkap (RAL) satu factor yaitu lama waktu pengeringan (180; 210; 240; 270; 300 dan 330 menit) dengan ulangan perlakuan 3 kali. Hasil penelitian menunjukkan bahwa pengeringan menggunakan <em>cabinet dryer</em> suhu 50<sup>o</sup>C selama 240 menit merupakan perlakuan terbaik untuk menghasilkan teh herbal daun parijoto dengan kadar air 6,53 ±0,03%, kadar abu 4,73 ±0,17%, fenolik total 8,61 ±0,08 mg GAE/g, flavonoid total 0,40 ±0,01 mgQE/g dan aktivitas antioksidan (RSA-DPPH) sebesar 72,91 ±0,17% pada konsentrasi 0,1 g/mL.</p><p><strong> </strong></p><p>Kata kunci: Antioksidan; daun parijoto; pengeringan; teh herbal</p><p><strong> </strong></p><p align=\"center\"><strong><em>ABSTRACT</em></strong></p><p>The drying time is an important criterion because it affects the quality of the parijoto leaf herbal tea that will be produced. The purpose of this study was to determine the drying time using a cabinet dryer at a temperature of 50<sup>o</sup>C on the moisture content, ash content, total phenolic, total flavonoid and antioxidant activity (RSA-DPPH) of parijoto leaf herbal tea. This study used a completely randomized design (CRD) with one factor, namely the length of drying time (180; 210; 240; 270; 300 and 330 minutes) with 3 repetitions of treatment. The results showed that drying using a cabinet dryer at 50<sup>o</sup>C for 240 minutes was the best treatment to produce parijoto leaf herbal tea with water content 6.53 ±0.03%, ash content 4.73 ±0.17%, total phenolic 8.61 ±0.08 mg GAE/g, total flavonoid 0.40 ±0 .01 mg QE/g and the antioxidant activity (RSA-DPPH) was 72.91 ±0.17% at a concentration of 0.1 g/mL.</p><p><strong> </strong></p><p>Keywords: Antioxidant; parijoto leaves; drying; herbal tea</p><p><strong> </strong></p>","PeriodicalId":55775,"journal":{"name":"Jurnal Teknologi Pangan dan Hasil Pertanian","volume":"51 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2023-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"AKTIVITAS ANTIOKSIDAN TEH HERBAL DAUN PARIJOTO (Medinilla speciosa) PADA BERBAGAI LAMA PENGERINGAN\",\"authors\":\"Teguh Teguh, Bambang Kunarto, Aldila Sagitaning Putri\",\"doi\":\"10.26623/jtphp.v18i2.5398\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p align=\\\"center\\\"><strong>ABSTRAK</strong></p><p>Lama waktu pengeringan merupakan kriteria penting karena mempengaruhi kualitas teh herbal daun parijoto yang akan dihasilkan. Tujuan penelitan ini adalah untuk mengetahui lama waktu pengeringan menggunakan <em>cabinet dryer</em> pada suhu 50<sup>o</sup>C terhadap kadar air, kadar abu, fenolik total, flavonoid total dan aktivitas antioksidan (RSA-DPPH) teh herbal daun parijoto. Penelitian ini menggunakan rancangan acak lengkap (RAL) satu factor yaitu lama waktu pengeringan (180; 210; 240; 270; 300 dan 330 menit) dengan ulangan perlakuan 3 kali. Hasil penelitian menunjukkan bahwa pengeringan menggunakan <em>cabinet dryer</em> suhu 50<sup>o</sup>C selama 240 menit merupakan perlakuan terbaik untuk menghasilkan teh herbal daun parijoto dengan kadar air 6,53 ±0,03%, kadar abu 4,73 ±0,17%, fenolik total 8,61 ±0,08 mg GAE/g, flavonoid total 0,40 ±0,01 mgQE/g dan aktivitas antioksidan (RSA-DPPH) sebesar 72,91 ±0,17% pada konsentrasi 0,1 g/mL.</p><p><strong> </strong></p><p>Kata kunci: Antioksidan; daun parijoto; pengeringan; teh herbal</p><p><strong> </strong></p><p align=\\\"center\\\"><strong><em>ABSTRACT</em></strong></p><p>The drying time is an important criterion because it affects the quality of the parijoto leaf herbal tea that will be produced. The purpose of this study was to determine the drying time using a cabinet dryer at a temperature of 50<sup>o</sup>C on the moisture content, ash content, total phenolic, total flavonoid and antioxidant activity (RSA-DPPH) of parijoto leaf herbal tea. This study used a completely randomized design (CRD) with one factor, namely the length of drying time (180; 210; 240; 270; 300 and 330 minutes) with 3 repetitions of treatment. The results showed that drying using a cabinet dryer at 50<sup>o</sup>C for 240 minutes was the best treatment to produce parijoto leaf herbal tea with water content 6.53 ±0.03%, ash content 4.73 ±0.17%, total phenolic 8.61 ±0.08 mg GAE/g, total flavonoid 0.40 ±0 .01 mg QE/g and the antioxidant activity (RSA-DPPH) was 72.91 ±0.17% at a concentration of 0.1 g/mL.</p><p><strong> </strong></p><p>Keywords: Antioxidant; parijoto leaves; drying; herbal tea</p><p><strong> </strong></p>\",\"PeriodicalId\":55775,\"journal\":{\"name\":\"Jurnal Teknologi Pangan dan Hasil Pertanian\",\"volume\":\"51 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2023-10-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Jurnal Teknologi Pangan dan Hasil Pertanian\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.26623/jtphp.v18i2.5398\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Jurnal Teknologi Pangan dan Hasil Pertanian","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.26623/jtphp.v18i2.5398","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
AKTIVITAS ANTIOKSIDAN TEH HERBAL DAUN PARIJOTO (Medinilla speciosa) PADA BERBAGAI LAMA PENGERINGAN
ABSTRAK
Lama waktu pengeringan merupakan kriteria penting karena mempengaruhi kualitas teh herbal daun parijoto yang akan dihasilkan. Tujuan penelitan ini adalah untuk mengetahui lama waktu pengeringan menggunakan cabinet dryer pada suhu 50oC terhadap kadar air, kadar abu, fenolik total, flavonoid total dan aktivitas antioksidan (RSA-DPPH) teh herbal daun parijoto. Penelitian ini menggunakan rancangan acak lengkap (RAL) satu factor yaitu lama waktu pengeringan (180; 210; 240; 270; 300 dan 330 menit) dengan ulangan perlakuan 3 kali. Hasil penelitian menunjukkan bahwa pengeringan menggunakan cabinet dryer suhu 50oC selama 240 menit merupakan perlakuan terbaik untuk menghasilkan teh herbal daun parijoto dengan kadar air 6,53 ±0,03%, kadar abu 4,73 ±0,17%, fenolik total 8,61 ±0,08 mg GAE/g, flavonoid total 0,40 ±0,01 mgQE/g dan aktivitas antioksidan (RSA-DPPH) sebesar 72,91 ±0,17% pada konsentrasi 0,1 g/mL.
Kata kunci: Antioksidan; daun parijoto; pengeringan; teh herbal
ABSTRACT
The drying time is an important criterion because it affects the quality of the parijoto leaf herbal tea that will be produced. The purpose of this study was to determine the drying time using a cabinet dryer at a temperature of 50oC on the moisture content, ash content, total phenolic, total flavonoid and antioxidant activity (RSA-DPPH) of parijoto leaf herbal tea. This study used a completely randomized design (CRD) with one factor, namely the length of drying time (180; 210; 240; 270; 300 and 330 minutes) with 3 repetitions of treatment. The results showed that drying using a cabinet dryer at 50oC for 240 minutes was the best treatment to produce parijoto leaf herbal tea with water content 6.53 ±0.03%, ash content 4.73 ±0.17%, total phenolic 8.61 ±0.08 mg GAE/g, total flavonoid 0.40 ±0 .01 mg QE/g and the antioxidant activity (RSA-DPPH) was 72.91 ±0.17% at a concentration of 0.1 g/mL.
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