Jurnal pangan nasional "terakreditasi" Kemeristekdikti dari Indonesian Food Technologists® - IFT

DOI: https://doi.org/10.17728/jatp.2269

Komparasi Aktivitas Antioksidatif Ekstrak Teh Putih (Camellia sinensis Linn.) Dibandingkan Ekstrak Biji Anggur dan BHA pada Berbagai Konsentrasi

*Rohadi Rohadi  -  Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Semarang, Semarang, Indonesia
Sri Budi Wahjuningsih  -  Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Semarang, Semarang, Indonesia

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Abstract

Teh putih merupakan produk olahan teh (Camellia sinensis Linn.) yang spesifik antara lain bahan baku berasal dari pucuk daun teh yang masih menggulung (kuncup), diolah tanpa melalui proses fermentasi dan berwarna putih keperakan. Tujuan penelitian adalah mengukur sifat antioksidatif ekstrak teh putih pada berbagai konsentrasi (25-150 ppm) dengan pembanding ekstrak biji anggur (EBA) dan antioksidan sintetik butylated hydroxyanisole (BHA). Teh putih diekstraksi dengan metode maserasi (bahan: aquades = 1:10; selama 10 menit pada suhu 60±2oC). Seduhan teh disaring dengan kertas saring Whatman 4, filtrat yang diperoleh dikering bekukan sebagai ekstrak teh putih (ETP) yang kemudian disimpan pada suhu <-20oC untuk dilakukan analisis selanjutnya. Hasil penelitian menunjukan yield ekstraksi teh putih 14,42±1,66% (b/b), total fenolik dan flavonoid ETP adalah masing-masing sebesar 18,56±0,25 g-GAE/100 g dan 4,28±0,1 g-QE/100 g, sedangkan untuk nilai uji radical scavenging activity-DPPH (RSA-DPPH) ETP adalah 14,15±0,10%. Terdapat signifikansi kapasitas penangkapan radikal bebas DPPH antar ekstrak (25-150 ppm) dengan urutan ETP < BHA < EBA (p<0,05). Nilai uji FRAP untuk ETP adalah. 0,169±0,001 (OD). Terdapat signifikansi kapasitas mereduksi ion Feri (FRAP) antar ekstrak (25-150 ppm) dengan urutan ETP<BHA< EBA (p<0,05). Dari penelitian ini dapat disimpulkan bahwa total fenolik dan flavonoid ETP dapat ditentukan dengan baik dan jika dibandingkan dengan BHA dan EBA maka ETP dengan pelarut air ini menunjukkan hasil yang lebih kecil dari BHA dan EBA.

Comparison Antioxidant Activity of White Tea (Camellia sinensis Linn.) Extract and Grape Seed Extract plus BHA in Various Concentrations

Abstract

White tea is a product processed specifically from tea leaves (Camellia sinensis Linn.). It is made with the top bud of tea plant. After picking, the leaves are minimally oxidized (unfermented process) and the leaves are easily recognizable as they possess a silver needle. The research was conducted to determine the antioxidant activity of white tea extract (WTE) in various concentration [25-150 ppm]. Comparison with grape seed extract (GSE) and BHA were also conducted. Tea infusion was prepared by placing 50 g of white tea in 500 ml of distillated water (1:10/60±2oC) and steeping for 10 minutes. The sample (tea infusion) was filtered through Whatman filter paper No.4 and the extract were freeze-dried, then the extract stored at -20oC until further analysis. The result showed yield of white tea extraction was 14.42±1.66% (w/w), the total phenolic and the total flavonoid content of WTE was 18.56±0.25 (g-GAE/100 g) and 4.28±0.1 (g-QE/100 g), respectively. Antioxidant activities of WTE (150 ppm) against the DPPH radical were 14.15±0.10%. There were differences significantly possess radical scavenging activity-DPPH among extract in all concentrations (25-150 ppm) with the order WTE < BHA < GSE (p<0.05). Antioxidant activities of WTE (150 ppm) against the ion Ferric were 0.169±0.001 (OD). There were differences significantly possess their reduction activity against the ion Ferric among extract in all concentration (25-150 ppm), with the order WTE < BHA < GSE (p<0.05). As conclusion antioxidant activity of aqueous WTE was successfully detected but wasn’t as strong as GSE and BHA.

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Keywords: Ekstrak teh putih; antioksidan; ekstrak biji anggur; BHA
Funding: Lembaga Penelitian dan Pengabdian Masyarakat USM

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Section: Catatan Penelitian (Research Note)
Language : ID
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