Pembuatan Teh Herbal (Tisane) Daun Lidah Mertua (Sansevieria Trifasciata Prain)

Abstract

Sansevieria is a succulent plant known by Indonesian people as Lidah Mertua (mother-in-law’s tongue). Lidah Mertua extract contains bioactive compounds, such as triterpenoids, steroids, phenols, and flavonoids. The phenolic and flavonoid compounds are functioned for antioxidant activities, thus Lidah Mertua is potential to be processed into herbal tea. The aim of this study is to determine the best drying temperature and time in manufacturing Lidah Mertua herbal tea, as well as to determine the optimum time for brewing Lidah Mertua herbal tea. The aim of this study is to determine the characteristics, content of bioactive compounds (total phenols, total flavonoids) as well as the antioxidant activity of aloe leaf herbal tea The experimental method in this study was carried out in two stages. The first stage used a factorial Completely Randomized Design (CRD) with 2 factors: (1) drying temperatures were 50 oC and 60 oC, (2) drying times were 26 hours, 27 hours, and 28 hours. The research found that the temperature and drying time gave significantly different effects on the water content, water soluble ash content, extract content in water, and total phenol. The best treatment was obtained in A2B1 (drying temperature 60 oC with a drying time of 26 hours). The test results for the A2B1 treatment obtained water content (5.10%), ash content (13.75%), water soluble ash content (37.82%), extract content in water (37.59%), crude fiber content (10.70%), total phenol (14.89 mgGAE/g), and ALT (1.1 x 105 cfu/ml). The second stage used a non-factorial Completely Randomized Design (CRD) with brewing time factor of 1 minute, 3 minutes, 6 minutes, 9 minutes, and 12 minutes. The results showed that the brewing time had a significantly different effect on total phenol, total flavonoid, antioxidant activity, and overall hedonic. The best treatment was obtained through C (6 minutes brewing time) with total phenol value (14.085 mgGAE/g), total flavonoid (2.22 mgQE/g), antioxidant activity IC50 (503.4 ppm). Treatment C favored the panelists in terms of color and taste, but disliked the aroma.