Teh Herbal Berbahan Dasar Daun Kersen Muntingia Calabura L. Dengan Perbandingan Daun Salam Syzygium Polyanthum

Abstract

Cherry leaves (Muntigia calabura L.) are a plant that has benefits for protecting and maintaining body health because they contain flavonoids and saponins which act as antioxidants. Bay leaf (Syzygium polyanthum) is a herbal plant that is easy to find and is often used to lower blood sugar levels, cholesterol, blood pressure, as well as treat diarrhea and ulcers. Traditionally, bay leaves are also used to treat stomach aches. Cherry leaves and bay leaves have the potential to be processed into herbal tea products that function as antioxidants. This research aims to determine the effect of the comparison of cherry leaves and bay leaves on water content, ash content, and organoleptic tests as well as determining the best treatment concentration for herbal tea. Research treatments included concentrations of cherry leaves (70%, 60%, 50%, 40%) and bay leaves (30%, 40%, 50%, 60%). Data analysis used the Completely Randomized Design (CRD) method with four treatment levels and three replications. The research results showed that the best treatment was P1 (70% kersen leaves: 30% bay leaves) with a water content of 6.59% and an ash content of 5.95%. Panelists indicated their level of liking for the organoleptic test with an assessment of color 3.94 (liked), taste 3.48 (somewhat liked), and aroma 3.72 (liked). The research results also showed that the comparison of cherry leaves and bay leaves had a real influence on ash content and organoleptic tests in terms of color, taste and aroma, but did not have a real influence on water content. All parameters of water content and ash content meet the quality requirements for green herbal tea, namely SNI 03-4324-2014.

Daun kersen (Muntingia calabura L.) adalah tanaman yang memiliki manfaat untuk melindungi dan menjaga kesehatan tubuh karena kandungan flavonoid dan saponinnya yang berperan sebagai antioksidan. Daun salam (Syzygium polyanthum) adalah tanaman herbal yang mudah ditemukan dan sering digunakan untuk menurunkan kadar gula darah, kolesterol, tekanan darah, serta mengatasi diare dan maag. Secara tradisional, daun salam juga digunakan untuk mengobati sakit perut. Daun kersen maupun daun salam memiliki potensi untuk diolah menjadi produk minuman teh herbal dengan fungsi sebagai antioksidan. Penelitian ini bertujuan untuk mengetahui pengaruh perbandingan daun kersen dan daun salam terhadap kadar air, kadar abu, dan uji organoleptik serta menentukan konsentrasi perlakuan terbaik dalam teh herbal. Perlakuan penelitian meliputi konsentrasi daun kersen (70%, 60%, 50%, 40%) dan daun salam (30%, 40%, 50%, 60%). Analisis data menggunakan metode Rancangan Acak Lengkap (RAL) dengan empat taraf perlakuan dan tiga ulangan. Hasil penelitian menunjukkan bahwa perlakuan terbaik adalah P1 (daun kersen 70%: daun salam 30%) dengan kadar air 6,59% dan kadar abu 5,95%. Panelis menunjukkan tingkat kesukaan terhadap uji organoleptik dengan penilaian warna 3,94 (suka), citarasa 3,48 (agak suka), dan aroma 3,72 (suka). Hasil penelitian juga mengindikasikan bahwa perbandingan daun kersen dan daun salam memberikan pengaruh nyata terhadap kadar abu dan uji organoleptik dari segi warna, citarasa, dan aroma, tetapi tidak berpengaruh nyata terhadap kadar air. Semua parameter kadar air dan kadar abu memenuhi syarat mutu teh herbal hijau yaitu SNI 03-4324-2014.