Analisis Aktivitas Antioksidan dari Teh Herbal Jahe, Kulit Kayu Manis dan Belimbing Wuluh

Abstract

Background: Herbal tea is starting to develop and is made with various ingredients, one of which is spices which have the potential to be used as basic ingredients for making herbal tea from ginger, cinnamon bark and starfruit because they contain phytochemical compounds which are secondary metabolites and have the potential to have antioxidant activity. Objective: This research aims to determine the antioxidant activity of herbal tea samples from ginger, cinnamon bark and starfruit. Method: Testing of the antioxidant activity of ginger herbal tea, cinnamon bark and starfruit was carried out using the DPPH (1,1-diphenyl-2-picrylhydrazyl) method with a UV-Visible spectrophotometer. Results: The herbal tea regression equation is y = 1.8539x + 4.3340 with a correlation coefficient value of 0.9808 and the quercetin regression equation is y = 12.9155x – 2.2470 with a correlation coefficient value of 0.9960. Conclusion: Herbal tea has antioxidant activity with an IC50 of 24.6323 μg/mL which is categorized as very strong.