Kajian Waktu dan Suhu Pelayuan Daun Alpukat dalam Upaya Pemanfaatanya sebagai Teh Herbal

*I Wayan Rai Widarta -  Program Studi Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Indonesia
Anak Agung Istri Sri Wiadnyani -  Program Studi Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Indonesia
I Dewa Gede Mayun Permana -  Program Studi Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Indonesia
Received: 1 Feb 2018; Published: 21 May 2018.
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Article Info
Section: Catatan Penelitian (Research Note)
Language: EN
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data JATP Rai Widarta
Subject antioksidan; daun alpukat; teh herbal; karakteristik sensoris
Type Research Instrument
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Abstract

Daun Alpukat mengandung komponen bioaktif yang tinggi sehingga dapat dimanfaatkan sebagai pangan fungsional seperti teh herbal. Tujuan dari penelitian ini adalah mendapatkan suhu dan waktu pelayuan daun alpukat yang tepat sehingga menghasilkan teh herbal dengan karakteristik sensoris terbaik serta komponen bioaktif dan aktivitas antioksidan yang tinggi. Pelayuan dilakukan dengan cara pengukusan pada suhu 80, 90, dan 100°C selama 1, 3 dan 5 menit. Karakteristik teh yang diamati meliputi kadar total tanin, kadar total fenol, total flavonoid dan aktivitas antioksidan serta evaluasi sensorisnya. Hasil penelitian menunjukkan bahwa suhu dan waktu pelayuan yang terbaik diperoleh pada suhu 90°C selama 5 menit dengan karakteristik teh herbal daun alpukat yang dihasilkan yaitu total fenolik 296,48 mg/g ekstrak, total flavonoid 644 mg/g ekstrak, total tanin 315,14 mg/g ekstrak, warna seduhan teh coklat kekuningan, rasa agak tidak pahit dan aroma agak khas daun alpukat serta dengan penerimaan keseluruhan agak suka. Sementara itu, nilai IC50 baik yang diukur dengan metode DPPH maupun reducing power masing-masing adalah 527,93 mg/L dan 78,95 mg/L. Kesimpulannya, suhu dan waktu pelayuan daun alpukat berpengaruh terhadap komponen bioaktif dan aktivitas antioksidan yang terkandung pada teh herbal yang dihasilkan.

Study of Withering Time and Temperature Avocado Leafin the Useas Herbs Tea

Avocado leaves contain high bioactive components that can be used as functional food such as herbal tea. The purpose of this research was to obtain the appropriate withering time and temperature to produce herbs tea with the best sensory characteristics, high bioactive compounds and antioxidant activity. The withering was carried out by steaming at 80, 90, and 100°C for 1, 3 and 5 minutes. The observation of herb tea characteristics were total tannin content, total phenolic content, total flavonoids, antioxidant activity, and sensory evaluation. The results showed that the best temperature and whithering time were obtained at 90°C for 5 minutes with the herb tea characteristic of total phenolic was 296.48 mg/g extract, total flavonoid was 644 mg/g extract, total tannin was 315.14 mg/g extract, yellowish brown tea color, slightly bitter taste and a rather typical scent of avocado leaf as well as with overall acceptance rather like. Whereas, IC50 value measured using DPPH and reducing power were 527.93 mg/L and 78.95 mg/L. As conclusion, temperature and whithering time effected to the bioactive component and antioxidant activity of herb tea.

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Keywords
antioksidan; daun alpukat; teh herbal; karakteristik sensoris

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