“Pengaruh Penambahan Kulit Manis, Kapulaga, Adas Manis dan Bunga Melati Terhadap Sifat Organoleptis dan Daya Antioksidan Teh Gambir”
Tea that processed from Camellia sinensis leaf is a beverage that consumed by many people for freshener also for health because it contains catechins which possessed antioxidants activity. Another plant that contains catechins is Uncaria gambir which can also be processed into tea, but the flavor is not as strong as tea leaves of Camellia sinensis. At this study, gambir tea added with cinnamon, cardamom, anise and jasmine for increase flavor and antioxidant activity of gambir tea. Organoleptic assessment used the acceptance test method using hedonic scale with 80 untrained panelists. Overall, organoleptic taste, water color infusion and smell which the most preferred is gambir tea that added jasmine. Antioxidant activity by using DPPH method, gambir tea added cinnamon, cardamom, anise, jasmine and control respectively was 80,96 ± 1,08%; 81,73 ± 0,75%; 81,13 ± 0,77; 80,07 ± 0,91% and 80,33 ± 1,84%. The result of antioxidants activity assay show that addition of cinnamon, cardamom, anise and jasmine did not change antioxidant activity of gambir tea.
Foto air seduhan teh daun gambir yang ditambahkan adas manis (1), kulit manis(2), kapulaga(3), dan melati (4) serta kontrol (5)