Characteristics of Takokak (Solanum torvum Sw.) Leaves Herbal Tea Based on Drying Temperature

Abstract

Pokak plant, also known as takokak or prickly nightshade (Solanum torvum Sw.), belongs to the Solanaceae family. The part of the plant commonly utilized was its leaves. Takokak leaves contained numerous bioactive components that can be developed into one of the functional foods, such as herbal tea. One crucial aspect in the herbal tea-making process is the drying temperature. The aimed of this research was to investigate the effect of drying temperature variations on the characteristics of takokak leaves herbal tea and to determined the optimal temperature that can yield the best characteristics of takokak leaf herbal tea. Parameters observed in this study included total phenols, total flavonoids, total tannins, vitamin C, antioxidant activity, and sensory properties comprising hedonic tests on color, taste, aroma, and overall acceptances. Data obtained were analyzed using analysis of variance (ANOVA), and if there was a significant effect of treatment on the results (P<0.05), it would be followed by the Tukey test. The results showed that variations in drying temperature significantly affected the values of total phenols, tannins, flavonoids, vitamin C, antioxidant activity, and sensory properties regarding color, aroma, taste, and overall acceptances of takokak leaf herbal tea. The best treatment was obtained at a drying temperature of 40°C with total phenol content of 31.58 mg GAE/g, total tannin content of 0.79 mg TAE/g, total flavonoid content of 14.23 mg QE/g, total vitamin C content of 7.92 mg AAE/g, antioxidant activity of 84.26%, and sensory properties for color, aroma, taste, and overall acceptances respectively were 5.73 (like), 5.27 (slightly like), 3.77 (neutral), and 3.91 (neutral).

Full Text:

PDF

References

N. Helilusiatiningsih, and T. Irawati. “Pengaruh Lokasi Tumbuh Terhadap Senyawa Fitokimia Pada Buah, Biji, Daun, Kulit Buah Tanaman Takokak (Solanum torvum)”. BUANA SAINS., vol. 21(1), pp.29-38. 2021. DOI: https://doi.org/10.33366/bs.v21i1.2662.

N.K.A., Martini, I.G. A. Ekawati, and P.T. Ina. “Pengaruh suhu dan lama pengeringan terhadap karakteristik teh bunga telang (Clitoria ternatea L.)”. Jurnal Ilmu Dan Teknologi Pangan (ITEPA), vol. 9(3), pp. 327-340. 2020. DOI: https://doi.org/10.24843/itepa.2020.v09.i03.p09.

K. Alfira, N.L.A. Yusasrini, and G.A.K. D. Puspawati. “Pengaruh Suhu dan Waktu Pengeringan terhadap Karakteristik Teh Herbal Daun Mimba (Azadirachta indica A. Juss)”. Jurnal Ilmu Dan Teknologi Pangan (ITEPA), vol. 12(2), pp.293-308. 2023. DOI : https://doi.org/10.24843/itepa.2023.v12.i02.p06.

B. Arifin, and S. Ibrahim. “Struktur, bioaktivitas dan antioksidan flavonoid”. Jurnal Zarah, vol. 6(1), pp.21-29. 2018.

I.P. Dewata, P.A.S. Wipradnyadewi, and I.W.R. Widarta. “Pengaruh suhu dan lama penyeduhan terhadap aktivitas antioksidan dan sifat sensoris teh herbal daun alpukat (Persea americana Mill.)”. Jurnal ITEPA, vol. 6(2).pp. 30-39. 2017.

I. Doymaz, and S. Karasu. “Effect of air temperature on drying kinetics, colour changes and total phenolic content of sage leaves (Salvia officinalis). Quality Assurance and Safety of Crops & Foods, vol. 10(3), pp. 269-276. 2018.

N.R. Fathurrahman, and I. Musfiroh. “Artikel Tinjauan: Teknik analisis instrumentasi senyawa tanin”. Farmaka, vol. 16(2). pp. 449-456. 2018. DOI: 10.24198/jf.v16i2.17669.

N.F. Jamaluddin, A.R. Shaari, and N.A. Razak. “Effect of drying temperature and age of leaves on total phenolic content on Ficus deltoidea”. IOP Conference Series: Materials Science and Engineering. vol. 469(1), pp. 1-6. 2019. DOI 10.1088/1757-899X/469/1/012053.

H.T. Lawless, and H. Heymann. Sensory evaluation of food: principles and practices. 2nd Edition. Springer Science & Business Media: New York. 2010. Pp. 1-598. DOI: https://doi.org/10.1007/978-1-4419-6488-5

M.R. Palupi, and T.D. Widyaningsih. ”Pembuatan Minuman Fungsional Liang Teh Daun Salam (Eugenia polyantha) Dengan Penambahan Filtrat Jahe Dan Filtrat Kayu Secang”. Jurnal Pangan dan Agroindustri, vol. 3(4), pp. 1454-1468. 2015.

I.G.A.M. Putra, I.D.G.M. Permana, and L. Suhendra. “Optimization of Dielectric Constant and Ratio Material to Solvent using Response Surface Methodology on Antioxidant Activity Teter Leaves Extract (Solanum erianthum). Int. J. Curr. Microbiol. App. Sci, vol. 10(06), pp.376-392. 2021. DOI: https://doi.org/10.20546/ijcmas.2021.1006.040.

I.G.A.M. Putra, L.P. Wrasiati, and D.A.A. Yuarini. “Effect of Adding Lemongrass Stalks on Characteristics of Herbal Drink Lemongrass - Palm Sugar as a Functional Food”. Journal of Functional Food and Nutraceutical, vol. 4(2), pp. 103-110. 2023. DOI: https://doi.org/10.33555/jffn.v4i2.102.

K.D. Putri, N.L.A.Yusasrini, and K.A. Nocianitri. “Pengaruh metode pengolahan terhadap aktivitas antioksidan dan karakteristik teh herbal bubuk daun Afrika (Vernonia amygdalina Delile). Jurnal Ilmu Dan Teknologi Pangan, vol. 10(1), pp. 77-96. 2021. DOI: https://doi.org/10.24843/itepa.2021.v10.i01.p08.

L. Sa’adah, L. Isolasi dan identifikasi senyawa tanin dari daun belimbing wuluh (Averrhoa bilimbi l.). Universitas Islam Negeri (UIN) Maulana Malik Ibrahim, Malang. 2010. Unpublished.

Safnowandi. “Pemanfaatan Vitamin C Alami sebagai Antioksidan pada Tubuh Manusia. Biocaster: Jurnal Kajian Biologi, vol. 2(1), pp. 6-13. 2022. DOI: https://doi.org/10.36312/bjkb.v2i1.43.

S. Sakanaka, Y. Tachibana, Okada and Yuki. “Preparation and antioxidant properties of extracts of Japanese persimo leaf tea (kakinocha-cha). Food Chemistry. vol. 89, pp. 569-575. 2005. DOI: 10.1016/j.foodchem.2004.03.013

D.K. Sari, D.R. Affandi, and S. Prabawa. “Pengaruh waktu dan suhu pengeringan terhadap karakteristik teh daun tin (Ficus carica L.)”. Jurnal Teknologi Hasil Pertanian, vol. 12(2), pp. 68-77. 2020. DOI: https://doi.org/10.20961/jthp.v12i2.36160.

P. Shah, and H. A. Modi. “Comparative study of DPPH, ABTS and FRAP assays for determination of antioxidant activity”. International Journal for Research in Applied Science and Engineering Technology. vol. 3(6), pp. 636-641. 2015.

R. Singh, P. K. Verma, and G. Singh. “Total phenolic, flavonoids and tannin contents in different extracts of Artemisia absinthium J”. J Intercult Ethnopharmacol. vol. 1(2), pp. 101-104. 2012. DOI:10.5455/jice.20120525014326.

Suhardi. 1997. Analisis senyawa polifenol produk buah-buahan dan sayuran. Lab. Kimia-Biokimia Pengolahan Fakultas Teknologi Pertanian.Universitas Gadjah Mada, Yogyakarta.Vol 3

M. Syafrida, S. Darmanti, S. and M. Izzati. “Pengaruh suhu pengeringan terhadap kadar air, kadar flavonoid dan aktivitas antioksidan daun dan umbi rumput teki (Cyperus rotundus L.)”. Bioma: Berkala Ilmiah Biologi, vol. 20(1), pp. 44-50. 2018. DOI: 10.14710/bioma.20.1.44-50.

Y. Taufik, T. Widiantara, and Y. Garnida. “The effect of drying temperature on the antioxidant activity of black mulberry leaf tea (Morus nigra). Rasayan Journal of Chemistry, vol. 9(4), pp. 889-895. 2016.

Q.V. Vuong, S. Hirun, T. L. K. Chuen, C. D. Goldsmith, M. C. Bowyer, A. C. Chalmers, P. A. Phillips and C. J. Scarlett. “Physicochemical composition, antioxidant and antiproliferative capacity of lilly pilly (Syzygium paniculatum) extract”. Journal of Herbal Medicine. vol.4, pp.134-140. 2014.

K.T. Hok, W. Setyo, W. Irawaty, and F.E. Soetaredjo. “Pengaruh suhu dan waktu pemanasan terhadap kandungan vitamin A dan C pada proses pembuatan pasta tomat”. Widya Teknik, vol. 6(2), pp. 111-120. 2017. DOI: 10.33508/wt.v6i2.1237.

S. Yulianto, M. Jamilatun, and F.A. Pangesti. Analisis Kadar Vitamin C Wedang Jeruk Nipis (Citrus Aurantifolia) Berdasarkan Variasi Suhu Menggunakan Metode Spektrofotometri Uv–Vis. Jurnal Formil (Forum Ilmiah) Kesmas Respati. vol. 7(2), pp. 208-218. 2022.

A. Setiawan Rusdianto, T. Oktaviani Nurhardiningsih, and A. Eko Wiyono, “Production Optimization of Chlorophyll Herbs Spice Powder from Tapak Liman (Elephantopus scaber) Leaves with Response Surface Method,” International Journal on Food, Agriculture and Natural Resources, vol. 4, no. 4, pp. 18–26, Dec. 2023, doi: https://doi.org/10.46676/ij-fanres.v4i4.224.

DOI: https://doi.org/10.46676/ij-fanres.v5i1.299

Refbacks

• There are currently no refbacks.

E-ISSN : 2722-4066

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