Kadar Total Fenol Dan Antioksidan Teh Daun Sawo Manila (Manilkara Zapota l.) Dengan Variasi Suhu Pengeringan

Septiani Martha, Anjeli Septa Untari, Rini Isromarina

Abstract


Daun sawo manila (Manilkara zapota L) terbukti secara ilmiah berkhasiat bagi kesehatan, sehingga dapat dikembangkan kedalam produk teh hijau. Kualitas dan karakteristik mutu teh hijau dapat dipengaruhi oleh proses pengolahannya yakni suhu, lama dan metode pengeringan. Pengaruh suhu pengeringan terhadap kadar total fenol dan aktivitas antioksidan teh hijau daun sawo manila (Manilkara zapota L) dengan variasi suhu pengeringan 500C, 600C,dan 700C. Pengukuran kadar total fenol dengan metode Follin-ciocalteu dan aktivitas antioksidan dengan metode DPPH yang dianalisa menggunakan spektrofotometer UV-Vis. Hasil penelitian terhadap seduhan teh hijau daun sawo manila dengan suhu pengeringan 500C, 600C dan 700C diperoleh kadar total fenol sebesar 111,25 mgGAE/g, 88,5 mgGAE/g, 70,25 mgGAE/g dan aktivitas antioksidan yang dinyatakan dalam persen inhibisi sebesar 85,02%, 82,82%, 79,46%. Suhu pengeringan berpengaruh terhadap kadar total fenol dan aktivitas antioksidan yang ditunjukan semakin tinggi suhu pengeringan menyebabkan terjadi penurunan kadar total fenol dan aktivitas antioksidan seduhan teh hijau daun sawo manila. 

 


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DOI: https://doi.org/10.56064/jps.v25i3.852

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