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Journal : Teknologi dan Industri Pertanian Indonesia

 1 
Efektivitas Suhu dan Waktu Pengeringan Terhadap Aktivitas Antioksidan dan Sensori Teh Herbal Daun Kirinyuh (Chromolaen odorata L.) Rahmi, Suci; Susanti, Desi
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 15, No 2 (2023): Vol. (15) No. 2, Oktober 2023
Publisher : Agriculture Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/jtipi.v15i2.29404

Abstract

Kirinyuh leaves (Chromolaen odorata L) contain several main compounds such as tannins, phenols, flavonoids, saponins and steroids. This plant is a wild plant and is easily found in the south west area of the Aceh region, however the kirinyuh leaf has not been used optimally as a functional food ingredient. Therefore, this study will utilize kirinyuh leaves as a dry product, one of which is processing into herbal teas. The drying process of kirinyuh leaves affects the content of chemical compounds contained in a plant, especially compounds that are efficacious as antioxidants. This study aims to obtain the effective temperature and time for drying herbal tea from kirinyuh leaves so as to produce the highest antioxidant activity and sensory quality. The research method used in this study is an experimental method using Completely Randomized Design (CRD) with 2 factors as treatment. Factor I is drying temperature (T) with 3 treatments (40 oC, 50 oC, 60 oC). while factor II is drying time (t) with 3 treatments (1 hour, 2 hours, 3 hours). The treatment was repeated 3 times to obtain 27 observational data. The data obtained were analyzed by means of variance, if there was a significant treatment effect (p 0.05), then continued with Duncan's test or BNT on the average treatment. The results showed that the drying temperature of 60oC has a very strong antioxidant value, the IC50 value is less than 50 ppm (48.08-49.21). The results of the water content test were obtained in the range of 4.90% - 6.33%. The results of the pH test are 5.3 5.5. The results of the sensory analysis showed that the panelists' overall preference (color, taste, aroma) ranged from 2.5 3 (liked enough).
Co-Authors Abdul Haris Lubis, Abdul Haris Abrar, Ahyarul Acai Sudirman Ainur Rahma, Ainur Ainurrahmah, Ainurrahmah Akbar, Y Rahmat al Sarireh, Amer Jamil Abduh Ali Wafi Amita, Dita Anggriawin, Mirza Anik Herminingsih Anis Sulalah, Asia Apriliani, Feni Iltari Ardafi, Yudhistino Armiati Asih, Fitri Nur Astuti, E. Widya Baihaqi, Ahmad Fauzan Barkah, Hendri Jihadul Basriani, Agustin Bryna Rizkinta Bryna Rizkinta Butarbutar, Marisi Daradjati, Keke Pahlevi Darwin Lie Debi Eka Putri Dharminta Soeryana Edy Yuwono Eliyanti, Yeni Enrico Alamo Fauzan Syahru Ramadhan Finolia, Lingga Fuspita, Hetty Girsang, Rosita Manawari Hadi, Henrizal HANIFAH, SYIFA Harahap, Arief Rifa'i Hasan Mitaru, Ismail Hidayatullah Ismail, Hidayatullah Husin, Hasanuddin Ilham Nur Utomo Ishafit Ishafit Ismaniar Ismaniar Jasmi Jayatmi, Irma Jihadul Barkah, Hendri Kevin Indajang Khairana Zata Nugroho Khairani, Ismi Khoiroh, Niatul Kiki Joesyiana Kuswoyo, Ayu Amelia Lili Dasa Putri Ma'aruf, Zuhdi Masykur, Masykur Muhammad Sahal Muhammad Zulham Muta'allim, Muta'allim Nanda Triandita, Nanda Nofripa Herlina Nora Listiana Novia Gesriantuti Novita Sari Pihir, Muhamad Pratama, Haikal Putri Octavia, Putri Rahma, Fari Rahmawati, Fany Rahmi, Suci Rimbawati, Dachlyyani Saduddin Saaduddin Safitri, Shella Sahkholid Nasution Saputri, Marlinda Saputri, Windi Dwi Sari, Agustina Simatupang, Sudung Siti Arafat Sri Hartati Sri Maryati Sri Mulyana Sri Wahyuni Syamsir Syamsir Syukur, Hayi Abdus Teuku Athaillah Titien Agustina Triloka, Joko Tuti Anggriani Utama Wenhendri, Wenhendri Yatimah, Yatimah Yeni, Yuli Arma Yensy, Nurul Astuty Yulia Sistina Yuzalmi, Nanik Zainal Arifin Zainul Arifin Zharifa, Zena Zuhdi Ma’aruf