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All Journal Indonesian Food Science and TechnologyJournal FaST : Jurnal Sains dan Teknologi Jurnal Ilmiah Mandala Education (JIME) Jurnal Farmasi dan Sains Indonesia (JFSI) Gemakes: Jurnal Pengabdian Kepada Masyarakat Media Farmasi Indonesia Jurnal Audit dan Perpajakan PharmaCine : Journal of Pharmacy, Medical and Health Science
Rosa, Dela
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KARAKTERISTIK FISIKOKIMIA KOMBUCHA DAUN PEGAGAN (Centella asiatica (L.) Urban) DENGAN PENAMBAHAN MADU [PHYSICOCHEMICAL CHARACTERISTICS OF KOMBUCHA FROM GOTU KOLA LEAVES (Centella asiatica (L.) Urban) WITH HONEY ADDITION] Handayani, Ratna; Tjoa, Stefany Indah Pricilia; Rosa, Dela
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol. 5 No. 1 (2021): NOVEMBER
Publisher : Universitas Pelita Harapan

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Gotu kola (Centella asiatia (L.) Urban) is a type of plant that grows in Indonesia and is generally used as a brewed drink and traditional medicine. Kombucha is a fermented beverage of tea and sugar as a fermentation substrate using a kombucha starter culture called Symbiotic Culture of Bacteria and Yeast. This research to determine the effect of honey addition and fermentation time for antioxidant activity of kombucha. Gotu kola with concentrations of 1%, 2% and 3% leafs with 12 days of fermentation. Kombucha with the best antioxidant activity added with honey and variations in fermentation time. Kombucha analyzed in the form of antioxidant activity, total phenolic, color, pH, total titrated acid, total dissolved solids, SCOBY thickness, total bacteria, total yeast, and hedonic. Gotu kola kombucha was added with 10%, 15%, and 20% honey with 4 days, 8 days, 12 days, and 16 days of fermentation. Gotu kola kombucha with the addition of 20% honey and 12 days of fermentation had the lowest IC50 amount of 4061,64±355,41 ppm, total phenolic amount of 995,8176±0,67 mg GAE/L, lightness amount of 42,34±0,07, oHue amount of 89,76±0,02, pH amount of 2,77±0,00, SCOBY thickness amount of 0,70±0,07 cm, total bacteria amount of 4,73±8,54 CFU/mL, total yeast amount of 6,72±7,33 CFU/mL, and overall acceptance 6,27±0,96. Gotu kola kombucha with the addition of 20% honey and 12 days of fermentation had the highest antioxidant activity indicated by the lowest IC value..Keywords: fermentation; gotu kola (Centella asiatica (L.) Urban); honey; IC50; kombuchaABSTRAKPegagan (Centella asiatia (L.) Urban) adalah salah satu jenis tanaman yang tumbuh di Indonesia dan pada umumnya dimanfaatkan sebagai minuman yang diseduh dan obat-obatan tradisional. Kombucha merupakan minuman yang diperoleh dari hasil fermentasi teh dan gula sebagai substrat fermentasi dengan menggunakan starter kultur kombucha yang disebut Symbiotic Culture of Bacteria and Yeast. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan madu dan lama fermentasi terhadap aktivitas antioksidan kombucha. Kombucha akan dilakukan analisis berupa aktivitas antioksidan, total fenolik, warna, pH, ketebalan pelikel, total bakteri, total khamir, dan penerimaan secara keseluruhan. Kombucha daun pegagan ditambahkan madu 10%, 15%, dan 20% dengan lama fermentasi selama 4 hari, 8 hari, 12 hari, dan 16 hari. Kombucha pegagan dengan penambahan madu 20% dan lama fermentasi 12 hari memiliki nilai IC50 terendah yaitu sebesar 4061,64±355,41 ppm, total fenolik 995,8176±0,67 mg GAE/L, lightness 42,34±0,07, oHue 89,76±0,02, pH 2,765±0,00, ketebalan pelikel 0,70±0,07 cm, total bakteri 4,73±8,54 CFU/mL, total khamir 6,72±7,33 CFU/mL, dan dan penerimaan keseluruhan 6,27±0,96. Kombucha pegagan dengan perlakuan penambahan madu 20% dan lama fermentasi 12 hari memiliki aktivitas antioksidan tertinggi ditunjukkan dengan nilai IC50 yang terendah.          Kata kunci: IC50; kombucha; lama fermentasi; madu; pegagan (Centella asiatica (L.) Urban)
KARAKTERISTIK FISIKOKIMIA TEH HITAM HERBAL DAUN JAMBU BIJI YANG DITAMBAHKAN DENGAN SARI JERUK NIPIS DAN Eucalyptus globulus [PHYSICOCHEMICAL CHARACTERISTICS OF GUAVA LEAF HERBAL TEA WITH ADDED LIME JUICE AND Eucalyptus globulus] Halim, Yuniwaty; Evelyn, Fellia; Rosa, Dela
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol. 5 No. 1 (2021): NOVEMBER
Publisher : Universitas Pelita Harapan

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Guava leaves can be utilized as herbal tea because it contains bioactive compounds. In this research, guava leaf herbal tea was prepared according to black tea making process. Guava leaf herbal tea tends to have an astringent taste, therefore lime juice and Eucalyptus globulus were added to improve the sensory characteristics. The purpose of this study was to determine the best brewing temperature and time, and the effect of lime juice concentration and E. globulus essential oil on physicochemical and sensory properties of guava leaf herbal tea. In the first stage research, guava leaf herbal tea was brewed at different temperature (70, 80, 90oC) and time (5, 10, 15 minutes). The selected brewing temperature and time was 90oC for 10 minutes, with antioxidant activity (IC50) of 4372.22±54.71 ppm, total phenolic of 292.88±8.35 mg GAE/L, total flavonoids of 80.83±1.61 mg QE/L, and condensed tannin of 543.10 ±38.68 mg CE/L. In the second research stage, guava leaf herbal tea was prepared with the addition of lime (1, 2, 3%) and E. globulus (0,05, 0,10, 0,15%). When compared to herbal teas without the addition of lime and E. globulus, guava leaf herbal tea with addition of 3% lime and 0,15% E. globulus has lower antioxidant activity (IC50) of 10199.18±289.35 ppm, total phenolic of 303.12±19.70 mg GAE/L, total flavonoids of 78.20±3.52 mg QE/L, and condensed tannins of 362.40±12.40 mg CE/L. However, addition of lime and E. globulus to the guava leaf herbal tea increased the panelists' preference in terms of color and astringency.BAHASA INDONESIA ABSTRAK:Daun jambu biji dapat dimanfaatkan menjadi teh herbal dikarenakan memiliki kandungan senyawa bioaktif. Pembuatan teh herbal daun jambu biji pada penelitian ini menggunakan proses pembuatan teh hitam. Teh herbal daun jambu biji cenderung memiliki rasa sepat sehingga ditambahkan sari jeruk nipis dan Eucalyptus globulus untuk meningkatkan karakteristik sensorinya. Tujuan dari penelitian ini adalah menentukan perlakuan suhu dan waktu penyeduhan terpilih, serta pengaruh penambahan konsentrasi sari jeruk nipis dan minyak esensial E. globulus terhadap karakteristik fisikokimia serta sensori teh herbal daun jambu biji. Penelitian tahap I dilakukan pembuatan daun teh jambu biji kering dan penyeduhan teh herbal daun jambu biji pada suhu (70, 80, 90oC) dan waktu penyeduhan (5, 10, 15 menit). Suhu dan waktu penyeduhan terpilih adalah suhu 90oC selama 10 menit, yang memiliki aktivitas antioksidan (IC50) sebesar 4372,22±54,71 ppm, total fenolik 292,88±8,35 mg GAE/L, total flavonoid 80,83±1,61 mg QE/L, dan kandungan tanin terkondensasi 543,10±38,68 mg CE/L. Pada penelitian tahap II, dilakukan pembuatan teh herbal daun jambu biji dengan penambahan konsentrasi jeruk nipis (1, 2, 3%) dan E. globulus (0,05, 0,10, 0,15%). Jika dibandingkan dengan teh herbal tanpa penambahan E. globulus dan jeruk nipis, teh herbal daun jambu biji dengan penambahan jeruk nipis 3% dan E. globulus 0,15% memiliki aktivitas antioksidan (IC50) yang lebih rendah, yaitu sebesar 10199,18±289,35 ppm, total fenolik 303,12±19,70 mg GAE/L, total flavonoid 78,20±3,52 mg QE/L, dan kandungan tanin terkondensasi 362,40±12,40 mg CE/L. Namun, penambahan jeruk nipis dan E. globulus pada teh herbal daun jambu biji meningkatkan tingkat kesukaan panelis terhadap warna dan rasa sepat.  
Co-Authors Arafi, Andika Razzak Asgara, Eqy Yudha Ayuningtyas, Nurista Dida Deis, Friska Elleanore, Angeline Ernestine Arianditha Pranasti, Ernestine Arianditha Evelyn, Fellia Halim, Yuniwaty Hardoko Hardoko Hartanti, Yesiska Kristina Haryanto, Felicia Karyn Jesica, Imelda Angie Kam, Natania Maharani, Yunita Intan Mailinda, Putri Maman Suryaman Pramitaningastuti, Anastasia Setyopuspito Ratna Handayani Ratnasari, Irani Rianto, Muhammad Richo Romaito, Rachel Beatrix Setiadi, Jacinta Fanya Surya, Anne Tjoa, Stefany Indah Pricilia