PENETAPAN KADAR FENOL PADA TEH INSTAN JAHE (Zingiber officinale), BELIMBING WULUH (Averrhoa bilimbi L.), DAN KAYU MANIS (Cinnamomum burmannii)

Abstract

Background: Indonesia has a diverse range of plants that can be utilized for human benefit. Herbal tea is increasingly popular as a functional beverage due to its bioactive compounds that have the potential to act as natural antioxidants. This study aims to determine the total phenol content as an indicator of antioxidant activity in instant tea made from ginger (Zingiber officinale), starfruit (Averrhoa bilimbi L.), and cinnamon (Cinnamomum burmannii). Purpose: Therefore, testing is necessary to determine the total phenol content of instant tea made from ginger, starfruit, and cinnamon extracts. Methods: Instant tea samples were extracted using methanol, and total phenol content was determined by UV-Vis spectrophotometry using Folin-Ciocalteu reagent and gallic acid as standards. Absorbance measurements were performed at a maximum wavelength of 769.5 nm. Results are expressed in mg gallic acid equivalent (GAE) per gram of sample. Results: The highest total phenol content was obtained in the formula with a higher proportion of ginger and starfruit extract, namely 117.91 ± 1.12 mg GAE/g. This result indicates that increasing the proportion of active ingredients is positively correlated with the resulting phenol content. Conclusion: Instant tea made from ginger, starfruit, and cinnamon is known to have antioxidant properties, indicated by the high total phenol content obtained. F1 117.91 ± 1.2 mg GAE/g, F2 113.47 ± 3.01 mg GAE/g. F3 102.21 ± 3.04 mg GAE/g. F4 93.56 ± 1.43 mg GAE/g. F5 79.03 ± 0.67 mg GAE/g.

Keywords: Herbal tea, total phenol, ginger, bilimbi, cinnamon, antioxidant.