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FaST : Jurnal Sains dan Teknologi
Published by Universitas Pelita Harapan
ISSN : -     EISSN : 25989596     DOI : -
Core Subject : Science, Social,
Computer Science & IT Environmental Science
Started in 2017, FaST publishes articles in the areas of science and technology, particularly in food technology, biology, electrical engineering, industrial engineering, mathematics and civil engineering. Articles are either reviews and/or research results.
Arjuna Subject : -
Articles 242 Documents
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KARAKTERISASI NUGGET PINDANG IKAN-AMPAS TAHU YANG DITAMBAH TEPUNG TULANG IKAN SEBAGAI SUMBER KALSIUM Hardoko Hardoko; Eddy Suprayitno; Titik Dwi Sulistiyati; Alfin Adam Arifin
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol 1, No 1 (2017): November
Publisher : Universitas Pelita Harapan

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ABSTRACT.  The bones of the boiled fish contain high calcium that can be used for osteoporosis therapy, but less utilized in food products. This study was aimed to study the characteristics of boiled fish nugget mixed with okara as filler and added fish bone flour as a source of calcium. The method used was experimental method which was divided into 2 stages, namely the addition of okara 20, 30, 40% and the addition of fish  bone flour of 60, 80, 100 mesh with concentration of 10, 20 ,30%. The results showed that the addition of okara could increase the water content of the nuggets, but has not yet affected the texture of the boiled fish nugget. In general, boiled fish nugget which had the highest panelists’ acceptance was the one that was added with 30% okara. The addition of fish bone flour tends to decrease water content and increases the texture of hardness boiled fish nugget -okara. The addition of fish bone flour to boiled fish nugget that had the highest panelists’ acceptance was fish bone flour of 10% with size of 100 mesh. The boiled fish nugget -okara contains 5.8 mg/g of calcium and 5.11% dietary fiber.Keyword : boiled fish nuggets, fish bone flour, okara
Analisis Resiko Gempa Bendungan Leuwikeris, Provinsi Jawa Barat [Seismic Hazard Analysis Leuwikeris Dam, West Java] Fioliza Ariyandi; Muhammad Riza Harahap
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol 2, No 1 (2018): May
Publisher : Universitas Pelita Harapan

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One of the dams in West Java is Leuwikeris Dam is being planned. It required an assessment in the form of seismic hazard analysis on Leuwikeris Dam. In this paper seismic hazard analysis was performed using probabilistic and deterministic methods. Where seismic events in the repeat periods of 145, 475 and 10000 years are considered in seismic hazard analysis by probabilistic methods. While the spectra target selection is based on CMS (Conditional Mean Spectrum). The results of this study show the design criteria for seismic risk Leuwikeris Dam on condition Operating Basis Earthquake (OBE) and Safety Evaluation Earthquake (SEE) in the form of acceleration time history. In short spectra t = 0.2 seconds value peak ground accelerations (PGA), respectively for 0,23g, 0,30g and 0,54g, while in the long spectra period t = 1.0 seconds value of peak ground accelerations (PGA) respectively of 0.16g, 0.19g and 0.26g, which will be used as input in conducting a dynamic analysis of Leuwikeris Dam.
PEMBUATAN TELUR PINDANG DENGAN PENAMBAHAN DAUN JATI (Tectona grandis L. f.) DAN DAUN JAMBU BIJI (Psidium guajava L.) [PRODUCTION OF TELUR PINDANG WITH ADDITION OF TEAK (Tectona grandis L. f.) LEAVES AND GUAVA (Psidium guajava L.) LEAVES] Ratna Handayani; Marshall Nathan
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol 2, No 2 (2018): NOVEMBER
Publisher : Universitas Pelita Harapan

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Pemindangan of egg can be an attempt to increase the shelf life of boiled egg and diversity of food in Indonesia. Telur pindang are traditional processed food products with a combination of salting and boiling using protein tanning ingredients. Telur pindang was made with five levels of teak leaves and guava leaves (100:0, 75:25, 50:50, 25:75, and 0:100). Samplesare then analyzed for its physicochemical (tannin content, color, protein content, and fat content), total plate count during storage, and sensory analyses. The results show that the different of teak leaves and guava leaves ratio affected total microorganism in egg during 24 hours storage, and o lightness of telur pindang. The best formula based on total plate count and sensory analysis was telur pindang that had been boiled with 2% leaves which consisted of 50:50 teak leaves:guava leaves ratio and soaked for 12 hours. ABSTRAKPemindangan telur dapat menjadi upaya untuk meningkatkan daya simpan telur rebus dan keragaman makanan di Indonesia. Telur pindang merupakan produk pangan olahan tradisional dengan kombinasi penggaraman dan perebusan dengan menggunakan bahan penyamakan protein. Telur pindang dibuat dengan lima rasio penambahan daun jati dan daun jambu biji (100:0, 75:25, 50:50, 25:75, dan 0: 100). Sampel kemudian dianalisis fisikokimia yang meliputi kandungan tanin, warna, kadar protein, dan kadar lemak, jumlah lempeng total selama penyimpanan, dan uji organoleptik. Hasil penelitian menunjukkan bahwa perbedaan rasio daun jati dan daun jambu biji mempengaruhi total mikroorganisme dalam telur selama 24 jam penyimpanan, dan tingkat kecerahan telur pindang. Formulasi terbaik berdasarkan jumlah total lempeng dan uji organoleptik adalah telur pindang yang telah direbus dengan 2% daun yang terdiri dari 50: 50 daun jati: rasio daun jambu biji dan direndam pada air rebusan selama 12 jam.Kata kunci : daun jambu, daun jati,  tanin, telur pindang
KARAKTERISTIK TEPUNG KACANG MERAH HASIL AUTOCLAVING, COOLING, DAN AUTOCLAVING-COOLING [CHARACTERISTICS OF AUTOCLAVED, COOLED AND AUTOCLAVED-COOLED RED KIDNEY BEAN FLOUR] Nuri Arum Anugrahati; Angela Maria Widjanarko
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol 2, No 2 (2018): NOVEMBER
Publisher : Universitas Pelita Harapan

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The characteristics of autoclaved, cooled and autoclaved-cooled red kidney bean flour were studied. Autoclaving was done at 121°C for 15 min while cooling was done at 6°C for 24h. The parameters of red kidney been flour were resistant starch, starch, amylose content, proximate and X-ray diffraction pattern. Resistant starch content (6.23%) and amylose (8.38%) of autoclaved-cooled red kidney flour is higher than control and cooled red kidney bean flour. Autoclaved-cooled red kidney flour has 6.20% of water, 3.97% of ash, 20.79% of protein, 2.84% of fat, and 66.21% of carbohydrate. The X-ray diffraction pattern of autoclaved-cooled red kidney flour is B type with diffraction peaks at 17, 19 and 22 ° 2θ.ABSTRAK Karakteristik tepung kacang merah hasil autoclaving, cooling, dan autoclaving-cooling telah diteliti. Autoclaving dilakukan pada suhu 121°C selama 15 menit sedangkan cooling dilakukan pada suhu 6°C selama 24 jam. Parameter tepung kacang merah yang diuji meliputi kadar pati resisten, pati, amilosa, proksimat, dan pola difraksi X-ray. Autoclaving-cooling menghasilkan kadar pati resisten (6,23%) dan amilosa (8,38%) tepung kacang merah yang lebih tinggi dibandingkan tepung kacang merah kontrol dan hasil cooling. Tepung kacang merah hasil autoclaving-cooling memiliki kadar air 6,20%, abu 3,97%, protein 20,79%, lemak 2,84%, dan karbohidrat 66,21%. Pola difraksi sinar X tepung kacang merah hasil autoclaving-cooling adalah tipe B dengan puncak difraksi pada 17, 19, dan 22° 2θ. Kata kunci : Autoclaving-cooling, tepung kacang merah
KADAR PROTEIN DAN TANIN NASI SORGUM (Sorghum bicolor (L.) Moench) DENGAN PENAMBAHAN KACANG TUNGGAK (Vigna unguiculata) [PROTEIN AND TANNIN CONTENTS OF SORGHUM (Sorghum bicolor (L.) Moench) RICE WITH ADDITION OF COWPEA (Vigna unguiculata)] Endah Wulandari; Husna Muthia; Elazmanawati Lembong; Fitry Filiant
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol 2, No 2 (2018): NOVEMBER
Publisher : Universitas Pelita Harapan

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Sorghum is the fifth most important cereal and is a staple food for people living in semiarid tropical regions such as Africa, Asia and Latin America. Sorghum contains nutrients that are equivalent to rice so it can be used as rice and become a staple food for Indonesian people, but sorghum has a low protein quality due to its low lysine content and contains antinutrients, tannins, so it is necessary to do several ways to improve the quality of sorghum protein. The addition of cowpea aims to increase the level of rice sorghum lysine, while germination is done to reduce the level of sorghum rice tannins. The purpose of this study was to determine the protein content and levels of sorghum rice tannin with the addition of cowpea. The results showed that the addition of cowpea caused increased levels of tannin and rice sorghum protein, while germination could reduce tannin levels and increase the protein content of sorghum rice. ABSTRAKSorgum adalah serealia terpenting kelima dan merupakan makanan pokok bagi masyarakat yang tinggal di daerah tropis semi kering seperti Afrika, Asia dan Amerika Latin. Sorgum mengandung nutrisi yang setara dengan beras sehingga dapat dimanfaatkan sebagai nasi dan menjadi makanan pokok masyarakat Indonesia, namun sorgum memiliki kualitasprotein yang rendah karena kandungan lisin yang rendah dan mengandung zat antinutrisi yaitu tanin, sehingga perlu dilakukan beberapa cara untuk meningkatkan kualitas protein sorgum. Penambahan kacang tunggak bertujuan untuk meningkatkan kadar lisin nasi sorgum,sedangkan perkecambahan dilakukan untuk mengurangi kadar tanin nasi sorgum. Tujuan penelitian ini adalah untuk mengetahui kadar protein dan kadar tanin nasi sorgum dengan penambahan kacang tunggak. Hasil penelitian menunjukkan bahwa penambahan kacang tunggak menyebabkan meningkatnya kadar tanin dan protein nasi sorgum, sedangkan perkecambahan dapat menurunkan kadar tanin dan meningkatkan kadar protein nasi sorgum.Kata kunci: Kacang tunggak, nasi sorgum, perkecambahan, protein, tanin
ANALISIS KADAR AIR, KADAR SERAT, DAN RENDEMEN TEPUNG SINGKONG DENGAN MENGGUNAKAN BERBAGAI METODE PENGERINGAN [ANALYSIS OF WATER CONTENT, FIBRE CONTENT, AND YIELD OF CASSAVA FLOUR WITH SEVERAL TYPES OF DRYING METHOD] Lucia C. Soedirga; Melanie Cornelia; Vania Vania
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol 2, No 2 (2018): NOVEMBER
Publisher : Universitas Pelita Harapan

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Cassava is one of the carbohydrate sources, after rice and maize in Indonesia. However, the cassava has higher water content so that its quality will decrease during the storage period. One of the processing that can be done is throughout the flouring process of cassava. Wheat flour imports are increasing from year to year, so this cassava flour can be used as an indigenous food resource to replace the usage of wheat flour. Besides, the wheat flour itself also contains gluten therefore it cannot be consumed by people with gluten intolerance, moreover, processing cassava into flour can be an alternative for the usage of wheat flour. This study aims to determine the best drying method to produce cassava flour with the highest fibre content. The drying method used was cabinet dryer (60 ° for 4, 6, 8 hours), oven (60 ° for 8, 16, 24 hours), and microwave oven (170 watts for 16, 18, and 20 minutes). The results showed that drying process by using an oven at 60 °C for 24 hours was the best method to produce cassava flour which has the highest fibre content and rendered content, and lowest water content compared with another drying method. ABSTRAKSingkong merupakan komoditas bahan pangan sumber karbohidrat ketiga di Indonesia setelah beras dan jagung. Namun singkong memiliki kadar air yang tinggi sehingga kualitasnya akan mengalami penurunan selama masa penyimpanan. Salah satu proses pengolahan yang dapat dilakukan adalah mengolah singkong menjadi tepung. Tepung singkong ini dapat digunakan sebagai sumber daya pangan lokal untuk menggantikan tepung terigu yang terus mengalami peningkatan impor dari tahun ke tahun. Tepung terigu juga mengandung gluten sehingga tidak dapat dikonsumsi oleh orang dengan intoleransi gluten sehingga pengolahan singkong menjadi tepung dapat menjadi salah satu alternatif dari tepung terigu. Penelitian ini bertujuan untuk menentukan metode pengeringan terbaik dari singkong untuk menghasilkan tepung singkong dengan kadar serat yang tertinggi. Metode pengeringan yang digunakan adalah cabinet dryer (60° selama 4, 6, 8 jam), oven (60° selama 8 , 16, 24 jam) , dan microwave oven (170 watt selama 16, 18, dan 20 menit). Hasil penelitian menunjukkan bahwa pengeringan dengan menggunakan oven pada suhu 60° C selama 24 jam merupakan metode terbaik dalam menghasilkan tepung singkong yang memiliki kadar serat pangan dan rendemen tertinggi, serta kadar air terendah jika dibandingkan dengan metode pengeringan lainnya. Kata kunci : singkong, cabinet dryer, oven, microwave oven, kadar serat
PEMANFAATAN BUBUK AMAZAKE UMBI GEMBILI (Dioscorea esculenta Lour. Burkill) SEBAGAI SUBSTITUSI GULA DALAM PEMBUATAN ROTI [UTILIZATION OF LESSER YAM (Dioscorea esculenta Lour. Burkill) AMAZAKE POWDER AS SUGAR SUBSTITUTE IN BREAD MAKING] Christopher Imansantoso Rimba; Natania Natania
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol 2, No 2 (2018): NOVEMBER
Publisher : Universitas Pelita Harapan

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Lesser yam (Dioscorea esculenta Lour. Burkill), or called as Gembili in Indonesia, is one of the tubers from Dioscorea family. However, utilization of lesser yam is still low in Indonesia. One way to utilize lesser yam is by fermentation. Amazake is a sweet fermented beverage originating from Japan. It is made by utilizing koji mold (Aspergillus oryzae) into rice. Since amazake rich in sugar, it could be utilized as sugar substitute in bread making. Fermenting lesser yam with koji is possible in producing amazake made from lesser yam. Dried lesser yamamazake was size reduced to produce lesser-yam amazake powder as sugar substitute in bread making. Thus, the aim of this research was to analyze whether there are effects in substituting sugar with lesser yam-amazake powder towards physical, chemical and sensory characteristics of the bread loaves. Four designated fermentation times (24/48/72/96 hours) were used and analyzed. Based on total sugar content and reducing sugar content, there was significant difference shown at lesser yams that had been fermented for 72 hours while there was no difference in gas production capacity. Thus, 72 hours of fermentation in producing lesser yamamazake powder was used to be utilized in bread making since 1 gram of lesser yam-amazake powder was equivalent with 31 mg of sucrose. As for second research stage, physical and sensory aspects of bread made from sucrose and lesser yam-amazake powder was analyzed to understand the effect of sugar substitution. Lesser yam-amazake powder was found to slightly affect physical characteristics while did not give any differences in sensory evaluation. ABSTRAKUmbi gembili (Dioscorea esculenta Lour. Burkill) merupakan salah satu umbi dari genus Dioscorea. Namun, pemanfaatan umbi gembili ini masih tergolong rendah di Indonesia. Salah satu cara pemanfaatan umbi gembili adalah dengan fermentasi. Amazake merupakan minuman fermentasi yang berasal dari Jepang dengan bantuan kapang koji (Aspergillus oryzae). Amazake tinggi akan gula sehingga dapat digunakan sebagai substitusi gula dalam pembuatan roti. Umbi gembili dapat digunakan sebagai salah satu bahan dasar dalam pembuatan amazake. Amazake umbi gembili yang telah dikeringkan akan melalui proses pengecilan ukuran untuk menghasilkanbubuk amazake yang akan digunakan sebagai substitusi gula dalam pembuatan roti. Tujuan penelitian ini adalah untuk melihat apakah ada efek dalam substitusi gula dengan bubuk amazake umbi gembili terhadap karakteristik fisik, kimia, dan sensori roti yang dihasilkan. Empat waktu fermentasi (24/48/72/96 jam) digunakan dan dianalisis. Berdasarkan jumlah total gula dan gula pereduksi, terdapat perbedaan signifikan pada umbi gembili yang difermentasi selama 72 jam, namun tidak terdapat perbedaan signifikan pada uji kapasitas produksi gas.  Sehingga, waktu fermentasi terpilih adalah 72 jam, dimana 1 gram bubuk amazake umbi gembili setara dengan 31mg sukrosa. Pada tahap penelitian kedua, karakteristik fisik, kimia dan sensori dari roti yang dibuat menggunakan sukrosa dan bubuk amazake gembili dianalisis untuk mengetahui efek dari substitusi gula. Hasil analisis menunjukkan bahwa penggunaan bubuk amazake gembili sedikit mempengaruhi karakteristik fisik roti namun tidak memberikan perbedaan signifikan pada evaluasi sensori roti.  Kata kunci: amazake, Aspergillus oryzae, roti, substitusi gula, umbi gembili
KARAKTERISASI FISIKO KIMIA DAN INHIBISI α-GLUKOSIDASE BERAS ANALOG DARI BUAH Rhizophora mucronata [CHARACTERIZATION OF PHYSICO-CHEMICAL AND α-GLUKOSIDASE INHIBITION OF ANALOG RICE FROM Rhizophora mucronata FRUIT] Hardoko Hardoko; Devy Alfiana; Yunita Eka Puspitasari
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol 2, No 2 (2018): NOVEMBER
Publisher : Universitas Pelita Harapan

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ABSTRAKPenelitian ini untuk mengetahui karakteristik fisiko kimia dan inhibisi α-glukosidase  beras analog dari tepung buah R. mucronata, tepung singkong, dan tepung E. cottonii. Penelitian ini dilaksanakan pada bulan April - Oktober 2016. Metode eksperimen melalui perlakuan rasio tepung buah R. mucronata dengan Tepung singkong (60:40, 70:30, 80:20) dan penambahan tepung E. cottonii (0, 3, 5, 7%).  Pembuatan beras analog menggunakan extruder. Hasilnya menunjukkan bahwa perlakuan rasio tepung buah R. mucronata dengan tepung singkong dan penambahan tepung E. cottonii berpengaruh posistif nyata terhadap inhibisi α-glukosidase dan sifat fisiko kimia beras.  Semakin tinggi jumlah tepung  buah R. mucronata yang digunakan makin tinggi aktivitas inhibisi α-glukosidase dan menurunkan nilai IC50. Beras analog terbaik adalah yang terbuat dari tepung buah R. mucronata 60%, tepung singkong 40%, dan tepung rumput laut E. cottonii 5%. Beras ini mempunyai nilai IC50 33,42 ppm, kadar air 8,46%, kadar serat pangan 38,96%, berwarna merah (nilai oHue 44,86), cooking time 11,35 menit, volume pengembangan 135,09%, dan kadar pati 51,44%.
AKTIVITAS PENGHAMBATAN α-GLUCOSIDASE PADA MINUMAN JELI KULIT MELINJO KUNING [ACTIVITY OF α-GLUCOSIDASE INHIBITION ON JELLY DRINK OF YELLOW MELINJO PEELS (Gnetum gnemon L.)] Titri Siratantri Mastuti; Aurelia Clara Lausane; Tagor M. Siregar
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol 2, No 2 (2018): NOVEMBER
Publisher : Universitas Pelita Harapan

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Melinjo peel has a high content of polyphenol compounds, is expected to inhibit the activity of the enzyme α-glucosidase. The activity of α-glucosidase is related to the absorption of glucose and blood sugar. The content of polyphenols in the melinjo peel can be utilized more optimally by making the juice of melinjo fruit peel and processed as a jelly drink. Making jelly drinks requires hydrocolloids as a gelling material. The objective of the research are to determine the type of melinjo peel juice that has the best α-glucosidase inhibition activity and determine the ratio of melinjo peel juice  and the best percentage of hydrocoloid in the making of jelly drinks. The first stage of research is to determine the type of melinjo peel  red, yellow, and green that will be selected into the best melinjo skin juice that has inhibitory activity αglucosidase and also has the best antioxidant activity. The second stage of research is making the best jelly drinks with treatment ratio between water and melinjo peel juice and percentage of the amount of hydrocoloid used. IC 50 of α-glucosidase inhibition activity yellow melinjo peels juice is 22,393 ppm as the highest activity. Based on organoleptic, color, texture, pH, total soluble solid, and syneresis tests that were done to all samples of jelly drink, the selected jelly drink is the one with 50:50 ratio of yellow melinjo peels juice to water and concentration of hydrocoloid of 0.20%. The jelly drink has IC 50  α-glucosidase inhibition of 30,974 ppm, antioxidant activity of 12.4054 mg VCE/100mL, phenolic total of 0.4037 mg GAE/g, flavonoid total of 0.0173 mg QE/g. ABSTRAKKulit melinjo memiliki kandungan senyawa polifenol yang tinggi, diharapkan dapat menghambat aktivitas enzim α-glukosidase. Aktivitas α-glukosidase berhubungan dengan penyerapan glukosa dan kadar gula di dalam darah. Kandungan polifenol pada kulit melinjo dapat dimanfaatkan secara lebih optimal dengan cara mengambil sari kulit buah melinjo dan diolah sebagai minuman jeli. Pembuatan minuman jeli memerlukan hidrokoloid sebagai bahan pembentuk jel. Penelitian ini bertujuan untuk menentukan jenis sari kulit melinjo yang memiliki aktivitas penghambatan α-glukosidase terbaik serta menentukan rasio sari kulit melinjo dan persentase hidrokoloid terbaik dalam pembuatan minuman jeli. Tahap pertama penelitian adalah menentukan jenis kulit melinjo merah, kuning, dan hijau yang akan dipilih menjadi sari kulit melinjo yang memiliki aktivitas penghambatan α-glukosidase dan juga memiliki aktivitas antioksidan terbaik. Tahap kedua penelitian adalah pembuatan minuman jeli dengan perlakuan rasio antara sari kulit melinjo dan air serta konsentrasi  hirokoloid  yang dipakai. Aktivitas penghambatan α-glukosidase tertinggi diperoleh dari sari kulit melinjo kuning d engan nilai IC50 sebesar 22.393 ppm. Berdasarkan uji organoleptik, warna, tekstur, pH, total padatan terlarut, dan sineresis, minuman jeli terpilih dengan rasio sari kulit melinjo kuning:air 50:50 dan konsentrasi hidrokoloid  0,20%. Minuman jeli sari kulit melinjo kuning memiliki nilai IC50 penghambatan  α-glukosidase 30974 ppm, aktivitas antioksidan 12,4054 mg VCE/100mL, total fenolik  0,4037 mg GAE/g, total flavonoid 0,0173 mg QE/g.Kata kunci : aktivitas antioksidan, α-glukosidase, hidrokoloid, kulit melinjo, minuman jeli
PEMANFAATAN DAUN MANGGA ARUM MANIS (Mangifera indica L.) SEBAGAI MINUMAN TEH CELUP [THE UTILIZATION OF ARUM MANIS MANGO LEAVES (Mangifera indica L.) AS TEA BAG DRINK] Melanie Cornelia; Joshua Agus Sutisna
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol 3, No 1 (2019): MAY
Publisher : Universitas Pelita Harapan

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Mango arum manis leaves (Mangifera indica L.) are leaves that contain antioxidants such as phenolics and flavonoids, and are beneficial for body health because they act as a deterrent to oxidative damage that can cause cancer. The purpose of this research was to utilize arum manis mango leaves as tea bag drinks with various drying methods (cabinet and sun). Next step is the process of making types of green tea and black tea. Selected dried tea was obtained from mango leaves with a cabinet drying method and the result was a type of green tea. From the data analysis conducted, this green tea has an IC value of 50 314.47 ± 11.58 ppm,  total phenolic of 1446.22 ± 58.12 mg GAE /L, total flavonoids of 1191.92 ± 17.00 mg QE /L , and total tannins 892.92 ± 23.92 mg TAE /L. The dried green tea samples obtained, weighed 1.5 g, 2.0 g, and 2.5 g were included in a tea bag and brewed with 1 minute, 3 minutes, and 5 minutes brewing by immersion and then the results of the tea bag drink. Those mango leaf tea bag drinks were analyzed for its antioxidant activity content and panelist acceptance. The weight of dried mango leaf tea (g) which was used to make tea bags and the duration of brewing had an effect on the antioxidant activity of mango leaf tea bags. The best choice weight and duration of brewing is mango leaf tea with 2.5 g of dried mango leaf weight with 5 minutes long brewing because it has antioxidant activity which is still good and favored by panelists. ABSTRAKDaun mangga arum manis (Mangifera indica L.) adalah daun yang memiliki kandungan antioksidan seperti fenolik dan flavonoid, dan bermanfaat untuk kesehatan tubuh karena berperan sebagai pencegah kerusakan oksidatif yang dapat menyebabkan kanker. Tujuan penelitian ini adalah memanfaatkan daun mangga arum manis sebagai minuman teh celup dengan variasi metode pengeringan (kabinet dan matahari). Selanjutnya dilakukan proses pembuatan jenis teh kering teh hijau dan teh kering teh hitam. Teh kering terpilih dari variasi metode pengeringan diperoleh dari daun mangga dengan metode pengeringan kabinet dan hasilnya jenis teh hijau. Dari data analisis yang dilakukan, teh hijau ini memiliki nilai IC­50 314,47 ± 11,58 ppm, total fenolik 1446,22 ± 58,12 mg GAE/L, total flavonoid 1191,92 ± 17,00 mg QE/L, dan total tanin 892,92 ± 23,92 mg TAE/L. Sampel teh hijau kering yang diperoleh, ditimbang 1,5 g, 2,0 g, dan 2,5 g dimasukan dalam kantong teh dan  diseduh dengan lama penyeduhan 1 menit, 3 menit, dan 5 menit dengan cara pencelupan dan selanjutnya hasil minuman teh celup daun mangga tersebut dianalisis kandungan aktivitas antioksidan nya dan penerimaan panelis. Berat teh kering daun mangga (g) yang dipakai untuk dibuat teh celup dan lamanya penyeduhan, berpengaruh terhadap aktivitas antioksidan dari teh celup daun mangga. Berat dan lama penyeduhan terbaik adalah teh celup daun mangga dengan berat daun mangga kering 2,5 g dengan lama 5 menit penyeduhan karena memiliki aktivitas antioksidan yang masih baik dan disukai panelis. 

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