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All Journal Alchemy : Journal of Chemistry Journal of Natural Sciences and Mathematics Research Jurnal Kimia Riset Alotrop Jurnal Pendidikan dan Ilmu Kimia Jurnal Penelitian Pendidikan IPA (JPPIPA) Al-Kimia ALKIMIA : Jurnal Ilmu Kimia dan Terapan Emanasi Jurnal Ilmu Keislaman dan Sosial
Suryani, Novia
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Religion Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Education Energy Environmental Science Materials Science & Nanotechnology Physics Social Sciences

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Journal : Jurnal Penelitian Pendidikan IPA (JPPIPA)

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Evaluation of General Bioactive Phytochemicals, Antioxidant Activity, and Organoleptic Properties of Ficus racemosa L. as Herbal Tea Suryani, Novia; Dewi, Yuli Kusuma; Hidayanti, Baiq Rauhil
Jurnal Penelitian Pendidikan IPA Vol 11 No 4 (2025): April
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v11i4.11024

Abstract

Ficus rasemosa L. (FR), commonly known as a fig tree in Asia, is traditionally consumed in Lombok and recognized for its medicinal due to its phenolic compounds, as general bioactive compounds FR contain, have benefits such as being antidiabetic properties. Despite its ethnobotanical significance, limited studies have explored the development of FR fruits as a functional herbal tea, particularly concerning processing variables such as drying temperatures. This study evaluated the effects of three drying temperatures—50 oC (T1), 60 oC (T2), and 70 oC (T3)—on the total flavonoid content (TFC), total phenolic content (TPC), antioxidant activity (DPPH free radical scavenging assay), and organoleptic properties of FR herbal tea. The TFC, TPC, and DPPH assay were quantified using UV-VIS spectrophotometry. The highest TFC (1.96 g QE/g) and TPC (0.36 g GAE/g) were observed at 50 oC, while the strongest antioxidant activity with the lowest IC50 of 192.27 ppm occurred at 60 oC. Sensory evaluation showed the teas dried at 60 and 70oC were more acceptable, particularly in terms of color and overall preference. These results suggest that drying at 60 oC offers an optimal balance between phytochemical, antioxidant activity, and sensory quality, highlighting the potential of RF fruit as functional herbal tea.
Co-Authors Baiq Ayu Aprilia Mustariani Damalianti, Yulia Ernita, Nevi Febriani, Dina Gustiana, Serli Hidayanti, Baiq Rauhil Munawar, Faradillah Siti Hajaroh, Siti Yuli Kusuma Dewi