Electronic Theses and Dissertation

Desli Riswana. (2025). Uji Daya Simpan dan Aktivitas Antioksidan dari Teh Herbal Daun Kelor dengan Perisa Alami Bunga Rosella dan Daun Pandan. [Skripsi. Universitas Syiah Kuala]. Dibawah bimbingan Dr. Dra. Sulastri, M.Si., dan Dra. Erlidawati, M.Si.

Teh daun kelor merupakan minuman herbal kaya antioksidan, namun aroma khasnya sering kurang disukai konsumen. Penambahan perisa alami seperti bunga rosella (AKR) dan daun pandan (AKP) dilakukan untuk meningkatkan penerimaan tanpa mengurangi manfaat kesehatan. Tujuan penelitian ini adalah untuk mengidentifikasi pengaruh jenis kemasan dan lama penyimpanan terhadap kadar air, karakteristik organoleptik dan aktivitas antioksidan teh herbal daun kelor dengan penambahan perisa alami bunga rosella dan daun pandan wangi, serta menentukan waktu simpan optimal untuk mempertahankan kualitas produk. Rancangan penelitian meliputi tiga jenis perlakuan (A0: tanpa perisa, AKR, dan AKP), dengan tiga kondisi penyimpanan (kotak terbuka (T), tertutup selotip (TS), dan tertutup kasa (TK)), serta lima variasi penyimpanan (1, 2, 3, 4, dan 8 minggu). Uji pengujian kadar air dengan menggunakan oven pada suhu 105°C, mutu organoleptik (warna, rasa, aroma) melalui uji panelis dan aktivitas antioksidan diuji menggunakan metode DPPH. Data dianalisis menggunakan ANOVA. Hasil penelitian menunjukkan lama penyimpanan berpengaruh signifikan terhadap peningkatan kadar air dan tingkat penerimaan panelis. Waktu simpan optimal diperoleh pada minggu ke-3 pada kondisi penyimpanan terbuka dan minggu ke-4 pada kondisi penyimpanan tertutup selotip. Sedangkan, uji organoleptik masih disukai oleh panelis sampai minggu ke-8. Perlakuan AKR dengan kondisi penyimpanan tertutup selotip memiliki aktivitas antioksidan yang sangat kuat dengan IC50 43,50 ppm dibandingkan A0 dan AKP pada kondisi penyimpanan tertutup selotip. Hasil penelitian ini dapat disimpulkan bahwa penambahan perisa alami bunga rosella dapat menjaga stabilitas antioksidan dan kualitas sensoris produk teh daun kelor dengan kemasan ditutup rapat dengan selotip selama penyimpanan 8 minggu.

Kata Kunci: antioksidan, penyimpanan, organoleptik

Desli Riswana. (2025). Shelf Life and Antioxidant Activity Test of Moringa Leaf Herbal Tea with Natural Flavors of Roselle Flower and Pandan Leaf. [Skripsi. Universitas Syiah Kuala]. Under direction of Dr. Dra. Sulastri, M.Si., dan Dra. Erlidawati, M.Si. Moringa leaf tea is an antioxidant-rich herbal drink, but its distinctive aroma is often unpopular with consumers. Natural flavorings such as rosella flowers (AKR) and pandan leaves (AKP) are added to improve acceptance without reducing health benefits. The objective of this study was to identify the effect of packaging type and storage duration on the moisture content, organoleptic characteristics, and antioxidant activity of moringa leaf herbal tea with the addition of natural rosella flower and fragrant pandan leaf flavorings, as well as to determine the optimal storage time to maintain product quality. The research design included three types of treatment (A0: without flavoring, AKR, and AKP), with three storage conditions (open box (T), sealed with tape (TS), and covered with gauze (TK)), and five storage variations (1, 2, 3, 4, and 8 weeks). Moisture content was tested using an oven at 105°C, organoleptic quality (color, taste, aroma) was tested by a panel, and antioxidant activity was tested using the DPPH method. Data were analyzed using ANOVA. The results showed that storage duration had a significant effect on increasing moisture content and panel acceptance. The optimal storage time was obtained in the third week under open storage conditions and in the fourth week under sealed storage conditions. Meanwhile, the organoleptic test was still preferred by panelists up to the eighth week. The AKR treatment with sealed storage conditions had very strong antioxidant activity with an IC50 of 43.50 ppm compared to A0 and AKP under sealed storage conditions. The results of this study can be concluded that the addition of natural rosella flower flavoring can maintain the antioxidant stability and sensory quality of moringa leaf tea products with packaging sealed with tape during 8 weeks of storage. Keywords: antioxidant, storage, organoleptic