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Comparison of Caffeine Compound Levels in Brewed and Boiled Oolong Tea Leaves (Camellia sinensis (L.) Kuntze) Based on Different Processing Methods Styawan, Anita Agustina; Aristhasari Putri; Ocha Ardela Fitria Kresnaya
Ad-Dawaa: Journal of Pharmaceutical Sciences Vol. 8 No.1 (2025)
Publisher : Universitas Islam Negeri Alauddin Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24252/djps.v8i1.54457

Introduction: Tea contains many compounds that are beneficial for the body, namely caffeine. The process of brewing tea with a time and temperature that is not optimal can affect the caffeine content in it. And the brewing process by heating can widen the distance between the molecules in the tea. The higher the temperature and the longer the brewing time, the higher the caffeine content.. Aims: This study aims to analyze the caffeine content of brewed and boiled oolong tea, then compare the caffeine content of oolong tea with brewing (without heating) and boiled (with heating) processes. Methods: The research method used is experimental. This study used dried samples of oolong tea leaves (Camellia sinensis (L.) Kuntze). Quantitative analysis using UV-Vis Spectrophotometry. Result: Quantitatively, the caffeine content in brewed oolong tea was 3.522% w/w and the caffeine content in boiled oolong tea was 4.001% w/w. The conclusion of this study is that there is no significant difference in caffeine levels in brewed and boiled oolong tea with a significant value of P> 0.05.

Comparison of Chromatogram Profiles of Red Ginger (Zingiber officinale var. rubrum Theilade) Rhizome Essential Oil Based on Differences in Growing Places Styawan, Anita Agustina; Mustofa, Helmi; Kusumadewi, Awal Prichatin
Borneo Journal of Pharmacy Vol. 8 No. 3 (2025): Borneo Journal of Pharmacy
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33084/bjop.v8i3.9311

Red ginger (Zingiber officinale var. rubrum Theilade) is a valuable raw material for the pharmaceutical, cosmetic, and food industries, primarily due to its rich essential oil content. This study investigated how cultivation location influences the chromatographic profile of Z. officinale var. rubrum essential oil. Samples were sourced from two distinct regions in Java, Indonesia: Magelang and Pacitan Regencies. Essential oils were isolated using water distillation, and their chemical compositions were subsequently analyzed via gas chromatography-mass spectrometry (GC-MS). A notable difference in essential oil yield was observed, with Magelang producing 0.1% and Pacitan yielding 0.08%. GC-MS analysis of the Magelang sample identified 16 compounds, prominently featuring E-citral (20.30%), Z-citral (11.31%), geraniol (10.34%), and camphene (8.91%). Conversely, the Pacitan sample contained 15 compounds, with E-citral (24.06%), Z-citral (13.93%), camphene (14.86%), and 1,8-cineole (7.86%) as its major constituents. A Mann-Whitney U test confirmed a statistically significant difference (p-value = 0.025 < 0.05) in the essential oil profiles between the two locations. These variations are likely attributable to diverse environmental factors, including soil composition, altitude, ambient temperature, and rhizome maturity. This research underscores the critical role of cultivation location in shaping the chemical characteristics of Z. officinale var. rubrum essential oil, providing valuable insights for developing tailored essential oil-based products to meet specific industrial requirements.

Penetapan Kadar Kafein pada Teh Oolong (Camellia Sinensis) dengan Metode Titrasi Bebas Air Irawati, Dian; Styawan, Anita Agustina; Nurhaini, Rahmi
Prosiding University Research Colloquium Proceeding of The 7th University Research Colloquium 2018: Bidang MIPA dan Kesehatan
Publisher : Konsorsium Lembaga Penelitian dan Pengabdian kepada Masyarakat Perguruan Tinggi Muhammadiyah 'Aisyiyah (PTMA) Koordinator Wilayah Jawa Tengah - DIY

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Teh telah dikonsumsi sebagai minuman selama hampir 2000 tahunyang lalu dimulai di Cina, minuman ini dibuat dengan menyeduh daundan kuncup muda pohon teh (Camellia sinensis) didalam air panas.Teh mengandung banyak senyawa yang berkhasiat untuk tubuh sepertikafein. Teh Oolong adalah teh hasil semioksidasi enzimatis atau tidakbersentuhan lama dengan udara saat diolah. Penelitian ini bertujuanuntuk menganalisis dan mengetahui kadar kafein pada teh oolong.Metode penelitian yang digunakan adalah observasional. Variabelyang digunakan adalah variabel tunggal yaitu kadar kafein dalam tehoolong (Camellia sinensis). Perlakuan untuk menetapkan kadar kafeinpada teh oolong dengan menggunakan metode titrasi bebas air.Sampel yang digunakan dalam penelitian ini adalah ekstrak kafeindari ekstraksi 100 gram simplisia kering teh oolong (Camelliasinensis) yang diambil dari cafe teh “Omah Lor” Kemuning, yangberada di Desa Kemuning, Kecamatan Ngargoyoso, KabupatenKaranganyar. Sampel diuji secara kualitatif menggunakan reaksimurexid. Kemudian dianalisis secara kuantitatif menggunakan metodeTitrasi Bebas Air. Hasil penelitian ini menunjukkan bahwa secarakualitatif sampel positif mengandung kafein yang ditandai denganperubahan warna menjadi merah. Secara kuantitatif, rata-rata kadarkafein pada teh oolong sebesar 1,864%. Kesimpulan dari penelitian iniadalah teh oolong secara kualitatif mengandung kafein, dan kadarkafein dalam teh oolong adalah 1,864%. Berdasarkan pemeriksaankuantitatif yang dilakukan diperoleh kadar kafein dalam teh oolongsebesar 1,864%. Dari hasil tersebut dapat diketahui bahwa kadarkafein dalam sampel rendah, yaitu sesuai literatur kadar kafein dalamteh sebesar 1,00 – 4,80%.

Perbandingan Kadar Kafein pada Teh Hitam (Camellia Sinensis) yang Diseduh dan Direbus dengan Metode Titrasi Bebas Air Styawan, Anita Agustina; Arrosyid, Muchson; Sutaryono, S
Prosiding University Research Colloquium Proceeding of The 10th University Research Colloquium 2019: Bidang MIPA dan Kesehatan
Publisher : Konsorsium Lembaga Penelitian dan Pengabdian kepada Masyarakat Perguruan Tinggi Muhammadiyah 'Aisyiyah (PTMA) Koordinator Wilayah Jawa Tengah - DIY

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Tanaman teh merupakan minuman paling banyak dikonsumsi masyarakat setelah air. Teh mengandung banyak senyawa yang berkhasiat untuk tubuh seperti kafein. Proses penyeduhan teh dengan waktu dan suhu yang tidak optimum dapat mempengaruhi kandungan kafein didalamnya. Semakin tinggi suhu dan lama waktu penyeduhan, kadar kafein dalam teh semakin meningkat. Dan proses penyeduhan dengan pemanasan dapat memperlebar jarak antar molekul dalam teh. Lebarnya jarak antar molekul dalam teh dapat mempermudah molekul air untuk menembus padatan teh sehingga kafein akan mudah terekstrak dalam pelarut air. Penelitian ini bertujuan untuk menganalisis kadar kafein pada teh hitam yang diseduh dan direbus, kemudian membandingkan kadar kafein pada teh hitam dengan proses penyeduhan diseduh (tanpa pemanasan) dan direbus (dengan pemanasan). Metode penelitian yang digunakan adalah eksperimental. Penelitian ini menggunakan sampel simplisia kering daun teh hitam (Camellia sinensis). Sampel diuji secara kualitatif menggunakan reaksi Murexid. Dianalisis kuantitatif menggunakan Titrasi Bebas Air. Hasil penelitian menunjukkan bahwa secara kualitatif sampel positif mengandung kafein yang ditandai dengan perubahan warna menjadi merah. Secara kuantitatif, kadar kafein pada teh hitam yang diseduh sebesar 10,718% b/v dan kadar kafein pada teh hitam yang direbus sebesar 10,986% b/v. Kesimpulan dari penelitian ini adalah terdapat perbedaan yang signifikan kadar kafein pada teh hitam yang diseduh dan direbus dengan nilai signifikasi 0,034<0,05.

FORMULASI DAN UJI SIFAT FISIS SIRUP EKSTRAK ETANOL DAUN SUKUN (Artocarpus altilis) (Parkinson ex F.A.Zorn) Fosberg Hidayati, Nurul; Styawan, Anita Agustina; Khotimah, Anggit Khusnul
Prosiding University Research Colloquium Proceeding of The 12th University Research Colloquium 2020: Bidang MIPA dan Kesehatan
Publisher : Konsorsium Lembaga Penelitian dan Pengabdian kepada Masyarakat Perguruan Tinggi Muhammadiyah 'Aisyiyah (PTMA) Koordinator Wilayah Jawa Tengah - DIY

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Daun sukun (Artocarpus altilis) (Parkinson ex F.A.Zorn) Fosberg merupakan salah satu tumbuhan obat tradisional yang banyak dimanfaatkan sebagai alternatif pengobatan untuk berbagai penyakit. Kandungan senyawa flavonoid di dalamnya dapat menurunkan kadar gula darah. Pembuatan sirup ekstrak etanol daun sukun (Artocarpus altilis) (Parkinson ex F.A.Zorn) Fosberg dapat mempermudah penggunaan dan penutupan rasa pahit pada ekstrak daun sukun (Artocarpus altilis) (Parkinson ex F.A.Zorn) Fosberg. Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi ekstrak etanol daun sukun (Artocarpus altilis) (Parkinson ex F.A.Zorn) Fosberg terhadap sifat fisis sirup dan untuk mengetahui konsentrasi ekstrak etanol daun sukun (Artocarpus altilis) (Parkinson ex F.A.Zorn) Fosberg yang menghasilkan sifat fisis sirup yang paling baik. Simplisia diekstraksi menggunakan metode maserasi bertingkat dengan etanol 70%. Ekstrak kental daun sukun (Artocarpus altilis) (Parkinson ex F.A.Zorn) Fosberg dibuat sirup dalam 3 formula dengan variasi konsentrasi ekstrak, formula 1 (7,5%), formula 2 (15%), dan formula 3 (30%). Sirup diuji sifat fisis dan data dianalisis dengan One Way ANOVA dan dilanjutkan uji LSD (Least Significance Difference). Hasil penelitian menunjukkan peningkatan konsentrasi ekstrak daun sukun (Artocarpus altilis) (Parkinson ex F.A.Zorn) Fosberg mempengaruhi sifat fisis sirup, yaitu rasa sirup semakin pahit, baunya semakin khas, warnanya semakin pekat, serta peningkatan nilai pH, viskositas, dan waktu tuang. Sirup konsentrasi 15% menghasilkan sifat fisis yang paling baik, yaitu rasa manis, bau khas ekstrak daun sukun (Artocarpus altilis) (Parkinson ex F.A.Zorn) Fosberg, warna coklat, tingkat kejernihan sangat jernih, homogen, nilai pH 4 ± 0, viskositas 2,07 ± 0,06 dPas, serta nilai waktu tuang 2,99 ± 0,04 detik.

Test for Determination of Tannin Characteristics of Oolong Tea Leaf Extract (Camellia sinensis (L.) Kuntze) from Kemuning Tea Plant Karanganyar Styawan, Anita Agustina; Khairiyah, Fatikhatun Nissa’
Journal of Food and Pharmaceutical Sciences Vol 13, No 4 (2025): J.Food.Pharm.Sci
Publisher : Integrated Research and Testing Laboratory (LPPT) Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfps.19303

The oolong tea plant protects the body's cells from the damaging effects of free radicals by acting as an antioxidant. The content of oolong tea leaves contains tannin compounds which have a good effect on the body and the more tannin content in the tea, the greater it is its antioxidant activity. The purpose of this study is to use UV-visible spectrophotometry to ascertain the tannin content of the oolong tea leaf extract from the Kemuning tea plantation. The observational research method is being used. A sample of dried oolong tea leaves is used in this investigation. 1% FeCl3 was used to assess the sample qualitatively, and UV-Vis spectrophotometry was used to analyze the sample quantitatively. The solvent used was ethanol 96%%. The study's conclusions show that the sample contains tannins, which are qualitatively distinguished by a shift in color to a greenish-black tint. The oolong tea leaf extract has a quantifiable tannin concentration of 12.26% mg TE/g. Indicates that tannins can give a bitter and astringent taste, and can give a pleasant flavor to tea.

Test for Determination of Tannin Characteristics of Oolong Tea Leaf Extract (Camellia sinensis (L.) Kuntze) from Kemuning Tea Plant Karanganyar Styawan, Anita Agustina; Khairiyah, Fatikhatun Nissa’
Journal of Food and Pharmaceutical Sciences Vol 13, No 4 (2025): J.Food.Pharm.Sci
Publisher : Integrated Research and Testing Laboratory (LPPT) Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfps.19303

The oolong tea plant protects the body's cells from the damaging effects of free radicals by acting as an antioxidant. The content of oolong tea leaves contains tannin compounds which have a good effect on the body and the more tannin content in the tea, the greater it is its antioxidant activity. The purpose of this study is to use UV-visible spectrophotometry to ascertain the tannin content of the oolong tea leaf extract from the Kemuning tea plantation. The observational research method is being used. A sample of dried oolong tea leaves is used in this investigation. 1% FeCl3 was used to assess the sample qualitatively, and UV-Vis spectrophotometry was used to analyze the sample quantitatively. The solvent used was ethanol 96%%. The study's conclusions show that the sample contains tannins, which are qualitatively distinguished by a shift in color to a greenish-black tint. The oolong tea leaf extract has a quantifiable tannin concentration of 12.26% mg TE/g. Indicates that tannins can give a bitter and astringent taste, and can give a pleasant flavor to tea.

The Effect of Differences in Growing Altitude on the Total Flavonoid Content Single Clove Garlic (Allium sativum Linn) Styawan, Anita Agustina; Putra, Rayhantana Rizky
Journal of Food and Pharmaceutical Sciences Vol 14, No 2 (2026): J.Food.Pharm.Sci
Publisher : Integrated Research and Testing Laboratory (LPPT) Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfps.25924

Single garlic belongs to the Amaryllidaceae family and contains flavonoid compounds with antioxidant activity. However, the use of herbal ingredients often shows inconsistent effects because differences in growing locations, such as soil and climate conditions, can influence the amount of flavonoids produced. The purpose of this study was to determine the difference in total flavonoid content of single garlic (Allium sativum Linn) based on the influence of growing locations in Boyolali Regency and Karanganyar Regency. This study used 2 kg of single garlic (Allium sativum Linn) samples, which were then extracted using the maceration method with 96% ethanol solvent. The total flavonoid content was determined using the UV-Vis spectrophotometry method. The results showed that the quantitative test using UV-Vis spectrophotometry obtained a maximum wavelength of 426 nm with a curve equation of y=0.0151x – 0.0033. The average total flavonoid content from Boyolali Regency was 0.5867 mgQE/g and from Karanganyar Regency was 0.5867 mgQE/g and 0.1495 mgQE/g. Based on statistical test data, it was found that the significance value was 0.002, where the result had a P<0.05 value, which means that there was a significant difference in total flavonoid content based on the growing location.

The Effect of Differences in Growing Altitude on the Total Flavonoid Content Single Clove Garlic (Allium sativum Linn) Styawan, Anita Agustina; Putra, Rayhantana Rizky
Journal of Food and Pharmaceutical Sciences Vol 14, No 2 (2026): J.Food.Pharm.Sci
Publisher : Integrated Research and Testing Laboratory (LPPT) Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfps.25924

Single garlic belongs to the Amaryllidaceae family and contains flavonoid compounds with antioxidant activity. However, the use of herbal ingredients often shows inconsistent effects because differences in growing locations, such as soil and climate conditions, can influence the amount of flavonoids produced. The purpose of this study was to determine the difference in total flavonoid content of single garlic (Allium sativum Linn) based on the influence of growing locations in Boyolali Regency and Karanganyar Regency. This study used 2 kg of single garlic (Allium sativum Linn) samples, which were then extracted using the maceration method with 96% ethanol solvent. The total flavonoid content was determined using the UV-Vis spectrophotometry method. The results showed that the quantitative test using UV-Vis spectrophotometry obtained a maximum wavelength of 426 nm with a curve equation of y=0.0151x – 0.0033. The average total flavonoid content from Boyolali Regency was 0.5867 mgQE/g and from Karanganyar Regency was 0.5867 mgQE/g and 0.1495 mgQE/g. Based on statistical test data, it was found that the significance value was 0.002, where the result had a P<0.05 value, which means that there was a significant difference in total flavonoid content based on the growing location.

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