Garuda - Garba Rujukan Digital

Paini Sri Widyawati

Teknologi Pangan, Universitas Katolik Widya Mandala Surabaya, Surabaya

Author-ID : 8547343

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology

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Pengaruh formulasi minuman herbal daun beluntas dan kelopak bunga rosella terhadap kualitas, aktivitas antioksidan, dan sifat sensori Paini Sri Widyawati; Tarsisius Dwi Wibawa Budianta; Thomas Indarto Putut Suseno; Jennifer Yauwnita; Rahagel Otto Hadina
AGROINTEK Vol 19, No 2 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i2.23494

Pluchea indica Less has been processed to be an herbal drink because it contains many bioactive compounds that have the potential as an antioxidant source. Pluchea herbal drink has low antioxidant activity, sensory acceptance, and unattractive color, so other herbal sources are required to improve antioxidant activity, color, and panelist preference for the drink. One of them is rosella flower petals. This research was conducted to study the effect of the formulation of pluchea leaves-rosella flower petals herbal drink on the quality, antioxidant activity, and sensory properties of herbal drinks. The proportion increasing of rosella flower petals had a significant effect on increasing water content, activity water (Aw), and redness (a*) as well as the decreasing of lightness (L*), yellowness (b*), chroma (C) and hue (oh) of herbal drink powder. The increase of total acid, turbidity, and redness (a*) also was as well as the decrease of pH, lightness (L*), yellowness (b*), chroma (C), and hue (oh) of steeping water of herbal drink. However, the bioactive contents, including total phenolic content (TPC), total flavonoid content (TFC), and total tannin content (TTC), and the antioxidant activities, including DPPH free radical scavenging activity (DPPH) and ferric reducing antioxidant power (FRAP), was decreased significantly. Meanwhile, panelists' hedonic acceptance decreased the taste and increased the color and aroma of the steeping water of the herbal drink. Proportion 40:60 (%w/w) was the best treatment with a total score of 0.83, which improved physicochemical and sensory quality, with pH 3.19±0.12, total acid 2.06±0.08%, turbidity 643.00±9.35 NTU, lightness 3.05±0.17, redness 2.63±0.19, yellowness 1.65±0.06, chroma 3.10±0.18, hue 34.43±0.26, TPC 0.062±0.004 (mg GAE/g sample dry base), TFC 0.027±0.004 (mg CE/g sample dry base), TTC 0.066±0.004 (mg TAE/g sample dry base), DPPH 0.025± 0.006 (mg GAE/g sample dry base), FRAP 0.016±0.003 (mg GAE/g sample dry base), preference for color 5.69±1.05, taste 4.48±1.06, and aroma 5.74±1.02.

Pengujian produk minuman herbal berbasis teh (Camellia sinensis L. Kuntze.), bunga telang (Clitoria ternatea L.) dan daun mengkudu (Morinda citrifolia L.): toksisitas , sifat antidiabetik dan penerimaan konsumen Tarsisius Dwi Wibawa Budianta; Paini Sri Widyawati; Sentot Joko Raharjo
AGROINTEK Vol 20, No 1 (2026)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v20i1.27475

The production of herbal drinks by combining three ingredients, namely tea leaves, butterfly pea flowers, and noni leaves, is intended to obtain herbal drinks that have health benefits and can be accepted by consumers. The reason for using the three ingredients is because tea leaves have high antioxidant, noni leaves have antioxidant and antimicrobial properties, and butterfly pea flowers have high antioxidant, and also become an attractive natural coloring for drinks. The experiment was carried out by mixing the three ingredients with varying weight ratios, as many as 9 treatments with a weight of 2.25 g each and put into a tea bag, which was then steeped using hot water with a volume of 200 ml at 90 ± 1 oC, for 3 minutes. Identification was carried out by toxicity tests on shrimp larvae, alpha-glucosidase enzyme inhibition tests, consumer acceptance levels through aroma-taste and colour preference tests, and searching for antioxidant compound profiles using GC-MS and FTIR. The experiment was carried out by combining the three ingredients with varying weight ratios, as many as 9 treatment with a weight 0f 2.25 g each and put into a tea bag, which was then steeped using hot water with a volume of 200 ml at 90 ±1oC, for 3 minutes. From the experiment, it was obtained that herbal drinks were proven to have bioactive compounds with LC50 values between 98.94-351.59, capable of inhibiting the performance of alpha glucosidase enzymes with an inhibition level of between 13.60 -63.97%; the level of panelist acceptance using a preference test with a rating scale of 1 to nine obtained a value of 3.34 (slightly dislike) -6.2 (slightly like) for aroma-taste, while for the color preference test obtained a value of 3.9 (slightly dislike) -6.22 (slightly like). From the GC-MS test, the compounds esani and 1,3,7-Trimethyl-3,7-Dihydro-1H-purine-2,6-dione were identified, and from the FTIR test, the compounds chlorophyll, pheophytin, aromatic compounds, polyphenols, catechins, and other compounds were identified.

Pengaruh formulasi minuman herbal daun beluntas dan kelopak bunga rosella terhadap kualitas, aktivitas antioksidan, dan sifat sensori Paini Sri Widyawati; Tarsisius Dwi Wibawa Budianta; Thomas Indarto Putut Suseno; Jennifer Yauwnita; Rahagel Otto Hadina
AGROINTEK Vol 19, No 2 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i2.23494

Pluchea indica Less has been processed to be an herbal drink because it contains many bioactive compounds that have the potential as an antioxidant source. Pluchea herbal drink has low antioxidant activity, sensory acceptance, and unattractive color, so other herbal sources are required to improve antioxidant activity, color, and panelist preference for the drink. One of them is rosella flower petals. This research was conducted to study the effect of the formulation of pluchea leaves-rosella flower petals herbal drink on the quality, antioxidant activity, and sensory properties of herbal drinks. The proportion increasing of rosella flower petals had a significant effect on increasing water content, activity water (Aw), and redness (a*) as well as the decreasing of lightness (L*), yellowness (b*), chroma (C) and hue (oh) of herbal drink powder. The increase of total acid, turbidity, and redness (a*) also was as well as the decrease of pH, lightness (L*), yellowness (b*), chroma (C), and hue (oh) of steeping water of herbal drink. However, the bioactive contents, including total phenolic content (TPC), total flavonoid content (TFC), and total tannin content (TTC), and the antioxidant activities, including DPPH free radical scavenging activity (DPPH) and ferric reducing antioxidant power (FRAP), was decreased significantly. Meanwhile, panelists' hedonic acceptance decreased the taste and increased the color and aroma of the steeping water of the herbal drink. Proportion 40:60 (%w/w) was the best treatment with a total score of 0.83, which improved physicochemical and sensory quality, with pH 3.19±0.12, total acid 2.06±0.08%, turbidity 643.00±9.35 NTU, lightness 3.05±0.17, redness 2.63±0.19, yellowness 1.65±0.06, chroma 3.10±0.18, hue 34.43±0.26, TPC 0.062±0.004 (mg GAE/g sample dry base), TFC 0.027±0.004 (mg CE/g sample dry base), TTC 0.066±0.004 (mg TAE/g sample dry base), DPPH 0.025± 0.006 (mg GAE/g sample dry base), FRAP 0.016±0.003 (mg GAE/g sample dry base), preference for color 5.69±1.05, taste 4.48±1.06, and aroma 5.74±1.02.

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