Studi Komparatif Metode Pembuatan Teh Kombinasi Bunga Mawar dan Daun Kelor Terhadap Kadar Antioksidan dan Vitamin C Teh
DOI:
https://doi.org/10.31539/bioedusains.v8i1.14454Abstract
This research aims to determine the effect of two methods of making tea, a combination of rose flowers and Moringa leaves, on antioxidant and vitamin C levels in tea. Experimental method with a completely randomized design with 1 factor which includes the method of making tea with 3 repetitions. Data analysis of antioxidant levels and vitamin C used the Independent Sample T-test, while qualitative data, namely pH values and physical properties, were analyzed descriptively qualitatively. The results showed that the antioxidant content in treatment P1 was 44.89% while treatment P2 was 43.62%. The vitamin C content of treatment P1 was 34.62 mg/100g while treatment P2 was 33.24 mg/100g. In conclusion, antioxidant and vitamin C levels in treatment P1 were higher than treatment P2.
Keywords: Antioxidants, Roses, Moringa Leaves, Drying Methods, Vitamin C
References
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Qutrunnadakhairunnisa, F., Ambarwati, & Suci, P. K. W. S. (2024). Uji kuantitas kadar antioksidan dan kandungan vitamin C kombucha secang (Caesalpinia sappan L.) dengan pemanis stevia berdasarkan variasi lama fermentasi. Bioedusains: Jurnal Pendidikan Biologi dan Sains, 7(1), 80. https://doi.org/10.31539/bioedusains.v7i1.9201
Sartika, S., & Galaupa, R. (2023). Efektivitas pemberian teh mawar merah (Rosa damascena) terhadap keputihan patologis pada ibu yang menggunakan alat kontrasepsi IUD di Puskesmas Klari Kabupaten Karawang. Jurnal Ners, 7(1), 207–212. https://doi.org/10.31004/jn.v7i1.12771
Syska, K., Nurhayati, A. D., & Ropiudin. (2023). Characteristics and antioxidant activity of dried purwoceng (Pimpinella alpina Molk) as functional food to increase body immune. Journal Basic Science and Technology, 12(1), 1–11. https://doi.org/10.35335/jbst.v12i1.3646
Taufik, Y., Widiantara, T., & Garnida, Y. (2016). The effect of drying temperature on the antioxidant activity of black mulberry leaf tea (Morus nigra). Rasayan Journal of Chemistry, 9(4), 889–895. https://www.rasayanjournal.co.in/admin/php/upload/101_pdf.pdf
Wahyudi, H., Mustofa, A., & Widanti, Y. A. (2019). Aktivitas antioksidan teh daun kelor (Moringa oleifera)-rosela (Hibiscus sabdariffa L) dengan variasi lama pengeringan. Jurnal Teknologi dan Industri Pangan, 3(2), 6–12. https://doi.org/10.33061/jitipari.v3i2.2692
Zawislak, A., & Michalczyk, M. (2018). Changes in quality indicators of minimally processed wrinkled rose (Rosa rugosa Thunb.) petals during storage. Acta Scientiarum Polonorum, Hortorum Cultus, 17(5), 167–178. https://doi.org/10.24326/asphc.2018.5.15
Apriani, D. P., & Asngad, A. (2023). Quality of Moringa oleifera leaf and kiambang (Salvinia molesta) solid organic fertilizer with banana peel bioactivator. International Conference on Biology Education, Natural Science, and Technology, 1(1), 122. https://proceedings.ums.ac.id/index.php/incobest/article/download/3425/3230/3955
Ayuningtyas, S. A., Syska, K., & Ropiudin. (2024). Kajian suhu pengeringan teh daun beluntas (Pluchea indica L.) dan pengaruhnya terhadap kandungan antioksidan. Jurnal Teknologi Pertanian, 17(1), 48–51. https://doi.org/10.70124/at.v17i1.1300
Azis, R., & Akolo, R. I. (2019). Kandungan antioksidan dan kadar air pada teh mangga quini (Mangifera indica). Journal of Agritech Science, 3(1), 1–9. https://doi.org/10.30869/jasc.v3i1.327
Hasanuddin, A. R. P., Islawati, Y., & Artati. (2023). Analisis kadar antioksidan pada ekstrak daun binahong hijau Anredera cordifolia (Ten.) Steenis. Bioma: Jurnal Biologi Makassar, 8(2), 67–72. https://journal.unhas.ac.id/index.php/bioma
Hayati, A. W., Lestari, M. W., & Mardiah, S. S. (2019). Kandungan gizi dan manfaat teh herbal. Uwais Inspirasi Indonesia.
Imran, A. (2023). Literature review: Potensi tanaman mawar merah (Rosa damascena) beserta kandungan senyawa di dalamnya. Biocaster: Jurnal Kajian Biologi, 3(3), 119–129. https://doi.org/10.36312/biocaster.v3i3.193
Iskandar, D. (2017). Perbandingan metode spektrofotometri UV-Vis dan iodimetri dalam penentuan asam askorbat sebagai bahan ajar kimia analitik mahasiswa jurusan teknologi pertanian berbasis open-ended experiment dan problem solving. Jurnal Teknologi Technoscientia, 10(1), 66–70. https://doi.org/10.34151/technoscientia.v10i1.84
Lagawa, I. N. C., Kencana, P. K. D., & Aviantara, I. G. N. A. (2019). Pengaruh waktu pelayuan dan suhu pengeringan terhadap karakteristik teh daun bambu tabah (Gigantochloa nigrociliata Buse-Kurz). Jurnal BETA (Biosistem dan Teknik Pertanian), 8(2), 224. https://doi.org/10.24843/jbeta.2020.v08.i02.p05
Maesaroh, K., Kurnia, D., & Al Anshori, J. (2018). Perbandingan metode uji aktivitas antioksidan DPPH, FRAP dan FIC terhadap asam askorbat, asam galat dan kuersetin. Chimica et Natura Acta, 6(2), 93. https://doi.org/10.24198/cna.v6.n2.19049
Martiana, I. S., Ambarwati, & Rachmah, S. A. (2024). Antioxidant content and vitamin C in mango leaf kombucha with stevia sweetener and different fermentation durations. MAHESA: Malahayati Health Student Journal, 4(3), 1095. https://doi.org/10.33024/mahesa.v4i3.14024
Nurlelah, Nopitasari, A. M., & Utami, R. T. (2024). Pemanfaatan daun kelor menjadi teh banyak khasiat. Jurnal Pengabdian Magister Pendidikan IPA, 7(2), 700–704. https://doi.org/10.29303/jpmpi.v7i2.8108
Paramita, N. L. P. V., Andari, N. P. T. W., & Andani, N. M. D. (2020). Penetapan kadar fenol total dan katekin daun teh hitam dan ekstrak aseton teh hitam dari tanaman Camellia sinensis var. Assamica. Jurnal Kimia (Journal of Chemistry), 14(1), 43–50. https://doi.org/10.24843/JCHEM.2020.v14.i01.p08
Patimang, A., Mustika, A., & Suhartini, W. (2024). Metode pengeringan terhadap karakteristik teh daging buah pala halus dan lempega. Jurnal Informasi, Sains dan Teknologi, 7(1), 204–206. https://doi.org/10.55606/isaintek.v7i1.109
Purba, E. C. (2020). Kelor (Moringa oleifera Lam.): Pemanfaatan dan bioaktivitas. Jurnal Pro-Life, 7(1), 1–12. https://doi.org/10.33541/pro-life.v7i1.1540
Qutrunnadakhairunnisa, F., Ambarwati, & Suci, P. K. W. S. (2024). Uji kuantitas kadar antioksidan dan kandungan vitamin C kombucha secang (Caesalpinia sappan L.) dengan pemanis stevia berdasarkan variasi lama fermentasi. Bioedusains: Jurnal Pendidikan Biologi dan Sains, 7(1), 80. https://doi.org/10.31539/bioedusains.v7i1.9201
Sartika, S., & Galaupa, R. (2023). Efektivitas pemberian teh mawar merah (Rosa damascena) terhadap keputihan patologis pada ibu yang menggunakan alat kontrasepsi IUD di Puskesmas Klari Kabupaten Karawang. Jurnal Ners, 7(1), 207–212. https://doi.org/10.31004/jn.v7i1.12771
Syska, K., Nurhayati, A. D., & Ropiudin. (2023). Characteristics and antioxidant activity of dried purwoceng (Pimpinella alpina Molk) as functional food to increase body immune. Journal Basic Science and Technology, 12(1), 1–11. https://doi.org/10.35335/jbst.v12i1.3646
Taufik, Y., Widiantara, T., & Garnida, Y. (2016). The effect of drying temperature on the antioxidant activity of black mulberry leaf tea (Morus nigra). Rasayan Journal of Chemistry, 9(4), 889–895. https://www.rasayanjournal.co.in/admin/php/upload/101_pdf.pdf
Wahyudi, H., Mustofa, A., & Widanti, Y. A. (2019). Aktivitas antioksidan teh daun kelor (Moringa oleifera)-rosela (Hibiscus sabdariffa L) dengan variasi lama pengeringan. Jurnal Teknologi dan Industri Pangan, 3(2), 6–12. https://doi.org/10.33061/jitipari.v3i2.2692
Zawislak, A., & Michalczyk, M. (2018). Changes in quality indicators of minimally processed wrinkled rose (Rosa rugosa Thunb.) petals during storage. Acta Scientiarum Polonorum, Hortorum Cultus, 17(5), 167–178. https://doi.org/10.24326/asphc.2018.5.15
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2025-02-28
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