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Kajian Proses Penyeduhan Teh Herbal Daun Kelor (Moringa oleifera) dan Kayu Manis (Cinnamomum cassia) sebagai Minuman Fungsional
Abstract
Produk teh herbal telah berkembang di kalangan masyarakat karena dapat meningkatkan kesehatan. Daun kelor (Moringa oleifera) dan kayu manis (Cinnamomum cassia) menjadi kandidat bahan teh herbal yang memiliki senyawa metabolit sekunder. Faktor yang mempengaruhi banyaknya metabolit sekunder yaitu rasio, suhu, dan lama penyeduhan. Penelitian ini dilakukan menggunakan metode eksperimental dengan Rancangan Acak Kelompok (RAK) faktorial yang dianalisis dengan analisis sidik ragam (ANOVA) yang dilanjutkan uji Duncan’s Multiple Range Test (DMRT) pada p-value 5% dan uji GLM EM MEANS menggunakan SPSS untuk melihat simple effect dari setiap taraf perlakuan pada interaksi faktor. Penelitian ini bertujuan untuk menganalisis karakteristik nutrisi bahan baku serta mengevaluasi rasio, suhu, dan lama penyeduhan pada seduhan teh herbal daun kelor-kayu manis yang menghasilkan kadar fenolik total tertinggi. Variabel yang digunakan yaitu rasio daun kelor : kayu manis (100:0; 25:75; 50:50; 75;25; dan 0:100), suhu penyeduhan (60oC; 80oC; dan 100oC), dan lama penyeduhan (5 dan 10 menit). Nutrisi yang terkandung dalam daun kelor dan kayu manis dapat berpotensi sebagai bahan yang memiliki nilai fungsional. Hasil skrining fitokimia secara kualitatif daun kelor yang diekstrak dengan aquades terdeteksi adanya alkaloid, saponin, flavonoid, dan tanin, sedangkan pada kayu manis tidak terdeteksi alkaloid. Kadar fenolik seduhan teh berkisar antara 5,42-8,81 mg GAE/g bahan. Perlakuan seduhan teh herbal daun kelor-kayu manis terbaik diperoleh pada rasio 50 : 50 yang diseduh dengan suhu 80°C selama 10 menit menghasilkan kadar fenolik total tertinggi sebesar 8,81±0,03 mg GAE/g bahan.
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DOI: https://doi.org/10.24198/jt.vol16n3.4
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