Pengaruh Persentase Bubuk Kayu Manis dan Persentase Bubuk Daun Stevia terhadap Mutu Teh Celup Herbal Daun Chaya (Cnidoscolus aconitifolius)

Abstract

Chaya leaves are rich in phenolic compounds and have strong antioxidant activity to be used as herbal teas. The addition of cinnamon powder and stevia leaf powder can improve the quality of herbal tea. The aim of the research was to analyze the effect of the percentage of cinnamon powder and stevia leaf powder and the interaction between the two factors on the quality of chaya leaf herbal tea bags. This research design was factorial Completely Randomized Design (CRD) with two factors, namely the percentage of cinnamon powder (K): (0%; 8%; 16%; and 24%) and the percentage of stevia leaf powder (S): (0%; 3%; 6%; and 9%). The parameters analyzed were moisture content, ash content, antioxidant activity (IC50), total phenols, tannin content, color index, descriptive aroma and taste, and hedonic color, aroma, taste, and general acceptance.

The results showed that the percentage of cinnamon powder has highly significant effect (P<0,01) on moisture content, ash content, antioxidant activity (IC50), total phenols, tannin content, color index, descriptive aroma, color hedonic, aroma hedonic, flavor hedonic, and general acceptance hedonic. The percentage of stevia leaf powder has highly significant effect (P<0,01) on moisture content, ash content, antioxidant activity (IC50), color index, aroma descriptive, flavor descriptive, color hedonic, and flavor hedonic. The interaction of the two factors had no significant effect (P>0,05) on total phenols, tannin content, flavor descriptive, aroma hedonic, flavor hedonic, and general acceptance hedonic. The best treatment obtained from the De Garmo method was the K3S3 treatment, which were the treatment with percentage of cinnamon powder of 16% and stevia leaf powder of 6%. The best treatment of K3S3 was analyzed its brew of chaya leaf herbal tea bags on the antioxidant activity (IC50), total phenols, and tannin content.