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Inovasi Pembuatan Teh Herbal dari Jantung Pisang dengan Tambahan Daun Stevia Sebagai Pemanis Alami
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
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DOI: https://doi.org/10.35799/jbl.v11i2.35677
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Copyright (c) 2021 Siska Esperanza Sinulingga, Loraetta Brety Sebayang, Samuel Sihotang
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