KAJIAN AKTIVITAS ANTIOKSIDAN DAN TINGKAT KESUKAAN TEH DAUN INSULIN (Smallanthus sonchifolius) PADA BERBAGAI SUHU PENGERINGAN: Study of Antioxidant Activity and Acceptance of Insulin Leaves Tea (Smallanthus Sonchifolius) on Various Drying Temperatur - St. Yatun Naimah; Nazaruddin -; Siska Cicilia (Pro Food, 2020)
ABSTRACT The purpose of this research was to determine the effect of drying temperature on antioxidant activity of insulin leaves. This study was designed using a Randomized Block Design (RAK) with 6 treatments, drying temperature, namely T1 (35oC), T2 (40oC), T3 (45oC), T4 (50oC), T5 (55oC), and T6 (60oC) and it was repeated 3 times. The parameter observed were chemical properties (moisture content, antioxidant activity), physical property (value of oHue) and organoleptic properties (color, taste and odor) of insulin leaves tea. Data from observations were analyzed using Anova at 5% significance level using Co-stat software. If there was significant differences, a further Polynomial Orthogonal (for chemical properties) and Honestly Significant Difference (HSD) (for value of oHue and organoleptic properties). The results showed increasing of drying temperature cause significant reduction in moisture content, antioxidant activity and organoleptic value of tea. The third treatment (45oC) was the best treatment with moisture content value of 17.14%, antioxidant activity 35%, and can be accepted by panelist. Keywords: antioxidant activity, drying temperature, insulin leaves ABSTRAK Tujuan penelitian ini adalah mengetahui efek suhu pengeringan terhadap aktivitas antioksidan dan sifat organoleptik teh daun insulin. Penelitian ini dilakukan dengan Rancangan Acak Kelompok (RAK) dan 6 perlakuan yaitu suhu pengeringan 35oC, 40oC, 45oC, 50oC, 55oC, dan 60oC dengan 3 kali ulangan. Parameter yang diamati meliputi sifat kimia (kadar air, aktivitas antioksidan), sifat fisik (warna), dan sifat organoleptik (aroma, warna, dan rasa). Hasil pengamatan dianalisis dengan Anova pada taraf 5% menggunakan Co-stat serta uji lanjut Polinomial Orthoginal (sifat kimia) dan Beda Nyata Jujur (BNJ) (sifat fisik dan organoleptik). Hasil penelitian menujukkan bahwa kenaikan suhu pengeringan pada pembuatan teh daun insulin menyebabkan penurunan pada kadar air, aktivitas antioksidan, dan nilai organoleptik teh tersebut. Suhu pengeringan 45oC merupakan perlakuan terbaik dengan nilai kadar air 17,41%; aktivitas antioksidan 35%; dan masih disukai panelis.