Electronic Theses and Dissertation

Daun Sirsak mengandung senyawa alkaloid, flavonoid, polifenol, tanin katekat, tanin galat, saponin, kuinon, monoterpenoid dan seskuiterpenoid yang dapat memberikan manfaat kesehatan. Salah satu pemanfaatan yang semakin mendapat perhatian adalah penggunaan daun sirsak untuk membuat teh. Teh celup dipilih karena proses penyajiannnya yang sangat mudah dan juga praktis. Cara penyeduhan teh yang paling sering ditemui dimasyarakat adalah penyeduhan teh secara manual atau tubruk. Penelitian ini dilaksanakan di Laboratorium Analisis Pangan dan Hasil Pertanian, Laboratorium Mikrobiologi Pangan dan Industri dan Laboratorium Uji Sensori, Program Studi Teknologi Hasil Pertanian. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) Faktorial. Variabel yang digunakan pada penelitian ini yang pertama adalah variabel tingkat suhu pengeringan daun sirsak (T) yang terdiri dari 3 taraf, yaitu 45 oC (T1), 55 oC (T2) dan 65 oC (T3). Variabel kedua adalah variasi ketuaan daun (C) yang terdiri dari 2 taraf, yaitu daun muda (C1) dan daun tua (C2), dengan 3 kali ulangan sehingga diperoleh 18 satuan percobaan. Analisis yang dilakukan yaitu analisis kimia yang terdiri dari analisis kadar air, kadar abu, pH, dan antioksidan, analisis sensori berupa uji hedonik yang meliputi: warna, aroma dan rasa. Suhu pengeringan berpengaruh sangat nyata pada penurunan kadar air, kadar abu, pH, dan hedonik (aroma, warna, rasa) dari seduhan teh celup daun sirsak. Variasi ketuaan daun juga berpengaruh sangat nyata pada penurunan kadar abu, pH dan hedonik (warna, aroma, rasa) dari seduhan teh celup daun sirsak. Kemudian dilakukan analisa kandungan antioksidan, hasilnya yaitu antioksidan tertinggi pada suhu 45 oC dan pada daun muda (T1C1) dengan nilai antioksidan 83,30 % inhibisi.

Soursop leaves contain alkaloids, flavonoids, polyphenols, catecate tannins, gallic tannins, saponins, quinones, monoterpenoids and sesquiterpenoids which can provide health benefits. One use that is gaining increasing attention is the soursop leaves shells to make tea. Tea bags were chosen because the serving process is very easy and practical. The method of brewing tea that is most often found in the community is brewing tea manually or brewing tea. This research was carried out at the Food and Agricultural Products Analysis Laboratory, Food and Industrial Microbiology Laboratory and Sensory Testing Laboratory, Agricultural Products Technology Study Program. This research used a factorial completely randomized design (CRD). The first variable used in this research is the soursop leaf drying temperature variable (T), which consists of 3 levels, namely 45 oC (T1), 55 oC (T2) and 65 oC (T3). The second variable is variation in leaf maturity (C) which consists of 2 levels, namely young leaves (C1) and old leaves (C2), with 3 repetitions to obtain 18 experimental units. The analysis carried out is chemical analysis consisting of analysis of water content, ash content, pH and antioxidants, sensory analysis in the form of hedonic tests which include: color, aroma and taste. The drying temperature has a very significant effect on reducing the water content, ash content, pH, and hedonics (aroma, color, taste) of brewing soursop leaf tea bags. Variations in leaf maturity also have a very significant effect on reducing the ash content, pH and hedonic (color, aroma, taste) of brewing soursop leaf tea bags. Then an analysis of the antioxidant content was carried out, the results were the highest antioxidant at a temperature of 45 oC and in young leaves (T1C1) with an antioxidant value of 83.30% inhibition.