Pengaruh Daun Muda dan Daun Tua Terhadap Aktivitas Antioksidan dan Kualitas Mutu Teh Herbal Daun Soyogik (Saurauia bracteosa DC.)

ABSTRACT This study was aimed to determine the effect of young and old leaves on the quality of soyogik leaf (Saurauia bracteosa DC.) herbal tea. Soyogik leaf herbal tea was made by drying it in an oven at 50˚C for 150 minutes, then testing for phytochemical screening, free radical scavenging activity, and quality standard. Phytochemical screening showed that young and old soyogik leaves contained triterpenoids, flavonoids, saponins and tannins. The antioxidant test results showed that free radical scavenging activity of young soyogik leaves (70.637%) were higher than that of old soyogik leaves (70.204%). Soyogik leaf herbal tea from young leaves had the best quality with the criteria of water content 7.664%; ash content 6.344%; acid insoluble ash content 0.077%; crude fiber 15.36%; metal contamination Pb (0.22 mg/kg), Cd (<0.00009 mg/kg), As (0.15 mg/kg); color with value L = 63.5, a* = 44.8, and b* = 71.2; and the aroma/smell and taste somewhat liked by the panelists. The overall results obtained show that soyogik leaves have potential as herbal teas and the degree of aging can affect the quality of soyogik leaf herbal teas. Keywords: herbal tea, soyogik, Saurauia bracteosa DC., antioxidants, quality   ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh daun muda dan daun tua terhadap kualitas mutu teh herbal daun soyogik (Saurauia bracteosa DC.). Pembuatan teh herbal daun soyogik dilakukan dengan pengeringan oven pada suhu 50˚C selama 150 menit, kemudian dilakukan skrining fitokimia, pengujian aktifitas penangkal radikal bebas, dan uji standar mutu. Skrining fitokimia menunjukkan bahwa daun soyogik muda dan tua mengandung triterpenoid, flavonoid, saponin dan tanin. Hasil pengujian antioksidan menunjukkan bahwa aktivitas penangkal radikal bebas daun soyogik muda (70,637%) lebih tinggi dibandingkan dengan daun soyogik tua (70,204%). Teh herbal daun soyogik dari daun muda mempunyai kualitas paling baik dengan kriteria kadar air 7,664%; kadar abu 6,344%; kadar abu tak larut asam 0,077%; serat kasar 15,36%; cemaran logam Pb (0,22 mg/kg), Cd (<0,00009 mg/kg), As (0,15 mg/kg); warna dengan nilai L = 63,5 a* = 44,8, dan b* = 71,2; dan aroma/bau serta rasa yang agak disukai oleh panelis. Keseluruhan hasil yang diperoleh menunjukkan bahwa daun soyogik dapat berpotensi sebagai teh herbal dan tingkat ketuaan daun dapat mempengaruhi kualitas teh herbal daun soyogik. Kata kunci: teh herbal, soyogik, Saurauia bracteosa DC., antioksidan, kualitas mutu