Pengaruh Penambahan Peppermint (Mentha piperita, L.) Terhadap Kualitas Teh Daun Pegagan (Centella asiatica, L. Urban)
<p><em>The aim of this research was to determin</em><em>e</em><em> the effect of peppermint extract toward quality of pegagan leaves</em><em> tea</em><em>. The </em><em>r</em><em>esearch using a completely randomized...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | Indonesian |
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Balai Riset dan Standardisasi Industri Padang
2014-12-01
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| Series: | JLI: Jurnal Litbang Industri |
| Subjects: | |
| Online Access: | http://ejournal.kemenperin.go.id/jli/article/view/636 |
| Summary: | <p><em>The aim of this research was to determin</em><em>e</em><em> the effect of peppermint extract toward quality of pegagan leaves</em><em> tea</em><em>. The </em><em>r</em><em>esearch using a completely randomized design (CRD) consist</em><em>ed</em><em> of 5 treatments and 3 replications. Data w</em><em>as</em><em> analyzed statistically using ANOVA </em><em>that </em><em>followed by a test of Duncan's New Multiple Range Test (DNMRT) at the 5% significance level. The treatment</em><em>s</em><em> </em><em>were </em><em>without the addition of peppermint extract, addition of peppermint extract 1%, 2%, 3%, and 4%. </em><em>Observation of the pegagan leaves tea consisted of </em><em>moisture content, ash content, antioxidant activity test, a qualitative test </em><em>of </em><em>triterpenoids and steroids</em><em> </em><em>compound</em><em>s</em><em>, qualitative test </em><em>of </em><em>alkaloids compounds, total polyphenol content, and sensory evaluation. The results showed that the addition of peppermint extract significantly affect</em><em>ed</em><em> the moisture content, ash content, antioxidant activity and total polyphenol content </em><em>of </em><em>pegagan </em><em>leaves </em><em>tea. The results of sensory evaluation showed that the addition of 4% pepermint extract was the best treatment with water content (4</em><em>.</em><em>10%), ash content (14.23%), antioxidant activity (55.22%), containing triterpenoid and steroid</em><em> </em><em>compound</em><em>s</em><em>, containing alkaloid compound, and total polyphenols value (11.88%).</em></p><p><strong>ABSTRAK</strong></p><p><em>Penelitian ini bertujuan untuk mengetahui pengaruh penambahan ekstrak peppermint terhadap kualitas teh daun pegagan. Penelitian menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 5 perlakuan dan 3 kali ulangan. Data dianalisis secara statistika dengan menggunakan ANOVA dan jika berbeda nyata, dilanjutkan dengan uji <em>Duncan’s New Multiple Range Test</em> (DNMRT) pada taraf nyata 5% dengan perlakuan: tanpa penambahan ekstrak peppermint, penambahan ekstrak peppermint 1%, 2%, 3 %, dan 4%. Pengamatan pada teh daun pegagan dengan penambahan ekstrak peppermint meliputi uji kadar air, kadar abu, uji aktivitas antioksidan, uji kualitatif senyawa <em>triterpenoid</em> dan <em>steroid</em>, uji kualitatif senyawa golongan alkaloid, uji kandungan total polifenol, dan uji organoleptik. Hasil penelitian menunjukkan bahwa penambahan ekstrak peppermint berpengaruh nyata terhadap uji kadar air, kadar abu, aktivitas antioksidan, dan kandungan total polifenol teh daun pegagan yang dihasilkan. Hasil uji organoleptik menunjukkan penambahan ekstrak peppermint 4% sebagai produk terbaik dengan nilai kadar air (4,10%), kadar abu (14,23%), aktivitas antioksidan (55,22%), mengandung senyawa <em>triterpenoid </em>dan <em>steroid</em>, mengandung senyawa alkaloid, dan nilai total polifenol (11,88%).<br /></em></p> |
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| ISSN: | 2252-3367 2502-5007 |