Uji Aktivitas Antioksidan Teh Daun Sirsak (Annona Muricata Linn) Berdasarkan Teknik Pengolahan



Mega Yulia(1*), Riki Ranova(2)

(1) Akademi Farmasi Imam Bonjol Bukittinggi
(2) Akademi Farmasi Imam Bonjol Bukittinggi
(*) Corresponding Author

Abstract


Teh merupakan salah satu minuman yang banyak dikonsumsi oleh masyarakat setelah air.   Berbagai macam jenis daun telah diolah menjadi teh oleh masyarakat seperti daun sirsak. Manfaat yang diharapkan dari mengkonsumsi teh daun sirsak adalah sebagai sumber antioksidan yang dapat menangkal berbagai jenis penyakit karena adanya kandungan acetogenin. Untuk menghasilkan teh yang bermutu tinggi, penanganan pucuk pasca panen perlu dilakukan dengan teknik sebaik mungkin. Penelitian ini bertujuan untuk mengetahui aktivitas antioksidan ekstrak teh daun sirsak berdasarkan variasi teknik pengolahan teh. Pengolahan dilakukan dengan 3 (tiga) variasi teknik pengolahan teh yaitu teh hijau, teh hitam dan teh oolong. Uji aktivitas antioksidan dilakukan dengan metoda penangkapan radikal bebas menggunakan DPPH (1,1-Difenil-2-pikrihidrazil).  Hasil penelitian menunjukan bahwa persentase inhibisi teh hijau sebesar 42,776%, teh oolong 39,962%, dan teh hitam 43,902%.  Aktivitas antioksidan tertinggi didapatkan pada pengolahan teh hitam daun sirsak.  Dari hasil penelitian dapat disimpulkan bahwa perbedaan teknik pengolahan teh tidak memberikan pengaruh terhadap aktivitas antioksidan.


Tea is one drink that is widely consumed by people after water. Various types of leaves have been processed into tea by the people such as soursop leaves. The expected benefits of consuming soursop leaf tea is as a source of antioxidants that can ward off various types of diseases due to the presence of acetogenin. To produce high quality tea, handling after harvest needs to be done with the best possible technique. This study aims to determine the antioxidant activity of soursop leaf tea extract based on variations in tea processing techniques. Processing is done with 3 (three) variations of tea processing techniques, there are green tea, black tea and oolong tea. The antioxidant activity test was carried out by the method of capturing free radicals using DPPH (1,1-Diphenyl-2-pikrihidrazil). The results showed that the percentage of inhibition of green tea was 42.777%, oolong tea was 39.962%, and black tea was 43.902%. The highest antioxidant activity was found in the processing of soursop leaf is a black tea. From the results of this study can concluded there are differences in tea processing techniques do not affect the antioxidant activity


Keywords


Annona muricata Linn; Antioxidant; Soursop Leaf; Tea

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References


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