Inovasi Pembuatan Teh Herbal dari Jantung Pisang dengan Tambahan Daun Stevia Sebagai Pemanis Alami

Siska Esperanza Sinulingga, Loraetta Brety Sebayang, Samuel Sihotang

Abstract


(Article History: Received August 27, 2021; Revised Sept 17, 2021; Accepted Sept 26, 2021)

 

ABSTRAK

Inovasi bahan dasar yang dapat dijadikan teh herbal adalah jantung pisang, karena memiliki metabolit sekunder berupa flavonoid, kumarin dan golongan fenolik. Penelitian ini bertujuan untuk membuat teh herbal jantung pisang dan mengetahui standar mutunya. Pembuatan teh herbal dilakukan dengan variasi suhu pengeringan 50°C; 90°C; 110°C dan waktu pengeringan 110; 130; 150 menit kemudian dilakukan uji standar mutu dan skrining serbuk teh herbal. Hasil uji persyaratan mutu teh herbal:  kadar air (7,1%; 6,8%; 2,3%), kadar ekstrak dalam air (5,96%; 8,6%; 5 0,76%), kadar abu total (7,4%; 6,2%; 3,9%), kadar abu larut air (4,62%; 7,88%; 10,09%), kadar abu tidak larut asam (0,93%; 0,7%; 0,47%), kandungan flavonoid total 0,0002543 mg QE/g ekstrak dan cemaran mikroba 3,3×104 koloni/ml. Pembuatan teh jantung pisang dengan tambahan pemanis alami stevia memenuhi standar mutu produk teh herbal.

Kata kunci: Teh herbal; jantung pisang; daun stevia; variasi suhu

 

ABSTRACT

Basic ingredient innovation that can be used as herbal tea is banana blossom, because of its secondary metabolites such flavonoids, coumarins and phenolic groups. This study aims to make banana blossom herbal tea and determine the quality standard. Formulation of herbal tea by varying drying temperature of 50°C; 90°C; 110°C and drying time 110; 130; 150 minutes, the quality standard test and herbal tea powder screening were carried out. Results of herbal tea quality: water content (7.1%; 6.8%; 2.3%), extract content in water (5.96%; 8.6%; 5 0.76%), ash content total (7.4%; 6.2%; 3.9%) water soluble ash content (4.62%; 7.88%; 10.09%) acid insoluble ash content (0.93%; 0, 7%, 0.47%, total flavonoid content 0.0002543mg QE/g extract, microbial contamination 3.3×104 colonies/ml. Formulation of banana blossom tea with the addition of natural sweetener stevia meets the quality standards of herbal tea products,

Keywords: Herbal tea; banana blossom; stevia leaf; temperature variation


Keywords


herbal tea, banana heart, stevia leaf, Screening, temperature variation

Full Text:

PDF

References


Bimantara F, Supriadi A, Hanggita, S (2015) Modifikasi dan Pengujian Alat Pengasapan Ikan Sistem Kabinet. Jurnal FishtecH, 4(1), 46-56.

Dinas Kehutanan Provinsi Jawa Barat (2014) Jantung Pisang Kaya Serat dan Manfaat.http://dishut.jabarprov.go.id/?m od=detilBerita&idMenuKiri=&i dBerita=3740. [Diakses pada 18 Desember 2016].

Ditjen POM (1995) Farmakope Indonesia. Edisi IV. Jakarta: Departemen Kesehatan Republik Indonesia. Halaman 1083-1084.

Gregory S, Kelly ND (2011) Quercetin. Altern. Med. Rev. 16(2):172-194

Ramadhan H, Rezky DP, Susiani EF (2021) Penetapan Kandungan Total Fenolik-Flavonoid pada Fraksi Etil Asetat Kulit Batang Kasturi (Mangifera casturi Kosterman). Jurnal farmasi dan ilmu kefarmasian indonesia, 8(1), 58-67.

He X, Li L, Sun J, Li C, Sheng J, Zheng F, Tang Y (2017) Adenylate quantitative method analyzing energy change in postharvest banana (Musa acuminate L.) fruits stored at different temperatures. Scientia Horticulturae, 219, 118-124.

Hosseini A, Razavi BM, Banach M, Hosseinzadeh H (2021) Quercetin and metabolic syndrome: A review. Phytotherapy Research.

Lengkey HAW, Garnida D, Suryaningsih L (2014) The Effect of Length of Soaking in Papain on Meat Water Content, pH and Tenderness of Culled Layer Hens. J. of Animal Science. Sofia, 51(1/2), 159-161.

Mariana, Raini, Isnawati A (2011) Kajian Khasiat dan Keamanan Stevia sebagai Pemanis Pengganti Gula. Jurnal Media Litbang Kesehatan. 21 (4).

Pękal A, Pyrzynska K (2014) Evaluation of Aluminium Complexation Reaction for Flavonoid Content Assay. Food Analytical Methods; 7; 1776–1782.

Rampe MJ, Tombuku JL (2015) Pengujian Fitokimia dan Toksisitas Ekstrak Etanol Jantung Pisang Kepok (Musa paradisiaca LINN.) dengan Metode Brine Shrimp Lethality Test (BSLT). Jurnal Sainsmat, 4 (2), 136-147.

Ravikumar, C (2014) Review on herbal teas. Journal of Pharmaceutical Sciences and Research, 6(5), 236.

Riansyah A, Supriadi A, Nopianti R (2013) Pengaruh perbedaan suhu dan waktu pengeringan terhadap karakteristik ikan asin sepat siam (Trichogaster pectoralis) dengan menggunakan oven. Jurnal Fishtech, 2(1), 53-68.

Sa’diyah L, Lestari KAP (2020) Pengaruh Lama Pemanasan Terhadap Nilai ALT Bakteri Teh Kombucha. Journal of Pharmacy and Science. 5 (1); 21-24.

SNI 3836:2013 (2013) Standar Mutu Teh Kering. Dewan Standarisasi Nasional. Jakarta.

Verma A, Alpana S (2014) Optimization and Quality assessment of Low-Calorie Herbal Tea Sweetened with Stevia (Stevia rebaudiana). Journal of Medical Research and Development. 3(2):134-137.

Winarsi, Hery (2011) Antioksidan Alami dan Radikal Bebas. Yogyakarta: Kanisius.




DOI: https://doi.org/10.35799/jbl.v11i2.35677

Refbacks

  • There are currently no refbacks.


Copyright (c) 2021 Siska Esperanza Sinulingga, Loraetta Brety Sebayang, Samuel Sihotang

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Publisher:
Department of Biology
Faculty of Mathematics and Natural Sciences
Universitas Sam Ratulangi. Manado, North Sulawesi


 

View My Stats