Pengaruh Variasi Penambahan Jahe (Zingiber officinale) Terhadap Karakteristik Organoleptik Dan Aktivitas Antioksidan Minuman Teh Daun Jeruju (Acanthus ilicifolius)

Nur Ihsan, Tamrin Tamrin, Muhammad Syukri Sadimantara

Abstract


ABSTRACT

This study aimed to determine the effect of ginger addition on the organoleptic characteristics and antioxidant activity of jeruju (Acanthus ilichifolius) tea leaves drink. This study used a completely randomized design (CRD), with four levels, namely J1 (1.5 g ginger powder addition), J2 (1.6 g ginger powder addition), J3 (1.7 g ginger powder addition), and J4 (1.8 g ginger powder addition). The results show that the addition of ginger powder had a very significant effect on the increase in organoleptic tests for color, aroma, and taste. Based on the organoleptic assessment, the best product was the J2 (1.6 g ginger powder addition) treatment with average assessment scores of color, aroma, and taste reaching 4.03 (like), 3.43 (like), and 4.50 (like), respectively. Meanwhile, the highest antioxidant was found in the J2 treatment, namely 83.40% (very strong) with an IC50 value of 99.33 ppm. In general, the jeruju tea leaves drink with 1.6 g ginger powder addition (J2) had strong antioxidant activity and an organoleptic assessment that was favored by the panelists.
Keywords: Jeruju Leaves, Ginger Powder, Functional Food, Jeruju Leaves Tea Beverage
ABSTRAK

Penelitian ini bertujuan untuk menentukan pengaruh variasi penambahan jahe terhadap nilai organoleptik dan aktivitas antioksidan minuman daun jeruju (Acanthus ilichifolius) dengan penambahan jahe. Penelitian ini menggunakan rancangan acak lengkap (RAL), dengan menggunakan penambahan serbuk jahe J1 (1,5 g), penambahan serbuk jahe J2 (1,6 g), penambahan serbuk jahe J3 (1,7 g), dan penambahan serbuk jahe J4 (1,8 g). Hasil penelitian menunjukkan bahwa penambahan serbuk jahe berpengaruh sangat nyata terhadap peningkatan uji organoleptik warna, aroma, dan rasa. Berdasarkan penilaian organoleptik terdapat pada perlakuan J2 (1,6 g serbuk jahe) dengan skor penilaian terhadap organoleptik warna yaitu 4,03 (suka), aroma yaitu 3,43 (suka), rasa yaitu 4,50 (suka), dan nilai aktivitas antioksidan tertinggi pada perlakuan J2 yaitu 83,40% (sangat kuat) dengan nilai IC50 (99,33 ppm).Secara umun minuman teh daun jeruju formulasi jahe 1,6 g (J2) memiliki aktivitas antioksidan kuat dan penilaian organoleptik yang disukai oleh panelis.
Kata kunci: Daun Jeruju, Serbuk Jahe, Pangan Fungsional, Minuman Teh Daun Jeruju

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