Aktivitas Antioksidan Teh Daun Ketapang (Terminalia catappa)
| Main Authors: | Widyastuti, Retno, Tari, Agustina Intan Niken, Asmoro, Novian Wely |
|---|---|
| Format: | Article info application/pdf eJournal |
| Bahasa: | eng |
| Terbitan: |
Program Studi Teknologi Pangan
, 2021
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| Subjects: | |
| Online Access: |
http://journal.upgris.ac.id/index.php/jiphp/article/view/7468 http://journal.upgris.ac.id/index.php/jiphp/article/view/7468/pdf |
Daftar Isi:
- The purpose of this study was to determine the antioxidant activity of fermented tea (black tea) with Ketapang leaves (Terminalia catappa) using two variations of leaf age, namely leaflets 1-3 and 4-5. The parameters observed were water content, pH, antioxidant activity (IC 50) and total phenol content of tea. Results showed that the antioxidant activity of young leaves (shoots 1-3) significantly higher than old leaves (shoots 4-5) but had lower total phenol and pH. In general, the character of Ketapang leaf tea products at shoots 1-5 has water content ranging from 5.55-5.58%, total phenol content of 22.63-28.97 mg / g EAG, and antioxidant activity (IC 50) of 6.27-6 .71 μg/ml and the pH of steeping water from 5.9 to 6.1.