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Karakteristik Teh Herbal Daun Jambu Biji dengan Penambahan Minyak Atsiri Kayu Putih (Eucalyptus globulus) dan Sari Lemon (Citrus limon)
Abstract
Teh herbal merupakan salah satu minuman yang paling banyak dikonsumsi karena efek positifnya terhadap kesehatan. Kekurangan dari teh herbal daun jambu biji adalah rasanya yang sepat dan pahit. Diketahui bahwa proses fermentasi seperti pada pembuatan teh hitam dapat mengurangi rasa sepat dan pahit, serta menghasilkan aroma dan warna yang unik. Dalam penelitian ini, teh herbal daun jambu biji dibuat dengan penambahan sari lemon dan minyak atsiri Eucalyptus globulus untuk meningkatkan aktivitas antioksidan dan penerimaan secara organoleptik. Penelitian ini bertujuan untuk menentukan suhu dan waktu penyeduhan terbaik dan menentukan pengaruh penambahan sari lemon dan minyak atsiri Eucalyptus globulus terhadap karakteristik teh herbal daun jambu biji. Teh herbal diseduh pada suhu 70, 80, 90°C selama 5, 10, dan 15 menit. Hasil menunjukkan penyeduhan pada suhu 90°C dengan waktu 10 menit menghasilkan aktivitas antioksidan terbaik. Setelah itu, teh herbal daun jambu biji ditambahkan sari lemon dan minyak atsiri Eucalyptus globulus. Jika dibandingkan dengan kontrol, penambahan konsentrasi sari lemon 3% dan minyak atsiri Eucalyptus globulus 0,15% menghasilkan aktivitas antioksidan lebih rendah, yaitu IC50 sebesar 11233,67 ± 191,76 ppm dan tergolong dalam aktivitas antioksidan sangat lemah. Namun, penambahan sari lemon dan minyak atsiri Eucalyptus globulus meningkatkan kecerahan (brightness) teh, kesukaan terhadap warna dan menurunkan rasa sepat. Hasil penelitian ini menunjukkan potensi pengembangan minuman fungsional dari daun jambu biji, namun penelitian lanjutan mengenai kestabilan senyawa aktifnya selama penyimpanan masih diperlukan.
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DOI: https://doi.org/10.24198/jt.vol20n1.10
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