Antioxidant Activity and Essential Oil Content in Butterfly Pea Flower Herbal Tea (Clitoria ternatea) and Siam Orange Peel Extract (Citrus nobilis) Encapsulated
How to cite (AJARCDE) :
This study aims to determine the antioxidant activity and essential oil content in a mixture of butterfly pea flower herbal tea and encapsulated siam orange peel extract with the best characteristics. The design used in this study was a completely randomized design (CRD) with five treatments and three replications. The treatments given in this study were A (without mixing encapsulated siam orange peel extract), B (mixing encapsulated siam orange peel extract 1%), C (mixing encapsulated Siamese orange peel extract 2%), D (mixing encapsulated siam orange peel extract 3%), E (mixing encapsulated siam orange peel extract 4%). The research data were analyzed statistically using ANOVA and continued with Duncan's New Multiple Range Test (DNMRT) at the 5% level. The results showed that the ratio of mixing encapsulated siam orange peel extract had a significantly different effect on water content, pH value, anthocyanin content, and antioxidant activity. The more the encapsulated siam orange peel extract is mixed, the higher the water content, the lower the pH value, the lower the anthocyanin content, the lower the antioxidant activity, and the higher the essential oil content as limonene, which is 3.90%.
Contribution to Sustainable Development Goals (SDGs):
SDG 3: Good Health and Well-being
SDG 9: Industry, Innovation and Infrastructure
SDG 12: Responsible Consumption and Production
SDG 15: Life on Land
[1] F. Yamin, Muhammad; Ayu, Dewi Fortuna dan Hamzah, “Lama Pengeringan Terhadap Aktivtas Antioksidan dan Mutu Teh Herbal Daun Ketepeng Cina (Cassia Alata L.). Jom Faperta,” pp. 4(2): 1-15., 2007.
[2] A. Mu’nim, Abdul; Hanani, Endang dan Mandasari, “Pembuatan Teh Herbal Campuran Kelopak Bunga Rosella (Hibiscus sabdariffa) dan Herba Seledri (Apium graveolens). Majalah Ilmu Kemarfasian.,” pp. 5(1): 47-54., 2008.
[3] A. M. Marpaung, “Tinjauan manfaat bunga telang (clitoria ternatea l.) bagi kesehatan manusia,” J. Funct. Food Nutraceutical, vol. 1, no. 2, pp. 63–85, 2020, doi: 10.33555/jffn.v1i2.30.
[4] E. Agustina, “No Title,” Uji Akt. Senyawa Antioksidan Dari Ekstrak Daun Tiin (Ficus Carica Linn.) Dengan Pelarut Air, Metanol Dan Campuran MetanolAir, vol. 1(1), 2017.
[5] T. A. dkk Kusumowati, I. T. D & Sudjono, “Korelasi Kandungan Fenolik Dan Aktivitas Antiradikal Ekstrak Etanol daun Empat Tanaman Obat Indonesia (Piper bettle, Sauropus androgynus, Averrhoa bilimbi, Guazuma ulmifolia).,” J. Farm. Indones., p. 13(1), 2012.
[6] Indastuti, “Potensi Limbah Kulit jeruk Lokal Sebagai Pangan Fungsional. Jurnal Prosiding Seminar Nasional Teknologi Pangan,” p. II(13), 2019.
[7] N. E. Laely, “Uji Efektifitas Air Perasan Jeruk Siam (Citrus limon L.) terhadap Bakteri Staphilococcus aureus. [Skripsi].,” Sekolah Tinggi Ilmu Kesehatan Muhammadiah. Ciamis.
[8] M. Rusli, Sukses Memproduksi Minyak Atsiri. Jakarta: Argo Medoa Pustaka., 2010.
[9] S. Ketaren, “Teknologi Minyak Atsiri,” UI Press. Jakarta., 1986.
[10] M. Arintawati, “Mempelajari Perubahan Fisika dan Kimia Sari Buah Jeruk Siam (Citrus nobilis var microcarpa) Dan Proses Pengurangan Rasa Pahit Dalam Pembuatan Konsentrat. Skripsi. TPG,” 2006.
[11] M. N. M. Deladino, L., P.S. Anbinder, A.S Navarro, “Encapsulation of natural antioxidants extracted from Ilex paraguariensis. Carbohydrate Polymers,” pp. 71: 126-134., 2008.
[12] E. Tyastiningrum, “PENGARUH PENAMBAHAN EKSTRAK KULIT JERUK MANDARIN TANPA ENKAPSULASI DAN TERENKAPSULASI DENGAN VARIASI KONSENTRASI TERHADAP KARAKTERISTIK SELAI SAYUR,” UNIVERSITAS JENDERAL SOEDIRMAN, 2022.
[13] R. Yenrina, Metode Analisis Bahan Pangan dan Komponen Bioaktif. Padang: Andalas University Press. 11 -19 h. 2015.
[14] Eder, “Handbook of Food Analysis vol 1. Marcel Dekker Inc,” 1996.
[15] [Salwa, “Pengaruh Perbandingan Campuran Kolang-kaling (Arenga pinnata, Merr) dan Wortel (Daucus carota, L) Terhadap Karakteristik Fisikokimia dan Organoleptik Selai Lembaran. [Skripsi]. Padang: Universitas Andalas.,” 2018.
[16] Hanwar, “Analisis Senyawa Atsiri Menggunakan GC-MS,” 2015.
[17] S. Hartono, M. ., L.M, E. P., & Pranata, “Pemanfaatan Ekstrak Bunga Telang (Clitoria ternatea L.) Sebagai Pewarna Alami Es Lilin.,” pp. 1–15, 2012.
[18] B. Susilo, S. H. Sumarlan, Y. Wibisono, and N. Puspitasari, “Pengaruh Pretreatment dan Lama Waktu Ekstraksi terhadap Karakteristik Ekstrak Kulit Jeruk Purut (Citrus hystrix D.C) Menggunakan Ultrasonic Assisted Extraction (UAE),” J. Keteknikan Pertan. Trop. dan Biosist., vol. 4, no. 3, pp. 230–241, 2016, [Online]. Available: https://jkptb.ub.ac.id/index.php/jkptb/article/view/383
[19] A. S. Rahmadini, “Pengaruh Penambahan Bubuk Bunga Telang (Clitoria ternatea) Terhadap Sifat Fisikokimia dan Penilaian Sensori Keju Mozzarella,” Universitas Andalas. Padang., 2021.
[20] D. P. Putra, “Karakteristik Fisikokimia dan Organoleptik Selai Lembaran Daging Kelapa Muda (Cocos nucifera L.) dan Bunga Telang (Clitoria ternatea),” 2022.
[21] Y. S. Yuliani S., Desmawarni NH, “Pengaruh Laju Air Umpan dan Suhu Inlet Spray Drying pada Karakteristik Mikrokapsul Oleoresin Jahe. J. Pascapanen,” pp. 4: 18-26., 2007.
[22] Supriyadi dan A. Sakha Rujita, “Karakteristik Mikrokapsul Minyak Atsiri Lengkuas Dengan maltodekstrin Sebagai Enkapsulan.J. teknol. Dan Industri pangan,” vol. 24, p. 2, 2012.
Setyaningsih endang Wijayanti megita, puti nala tunjung, widowat wiwit desviyanti, wijayanti tri riyas, triasningrum juni mustika, “Potensi Kulit Jeruk Manis (Citrus Sinensis) Untuk Mengatasi Msalah Ketombe,” Artik. Pemakalah Paralel, pp. 1–4, 2019.
[23] E. Q. Rowe, Raymond C, Paul J Sheskey and Marian, “Handbook of Pharmaceutical Exipient. Pharmaceutical Press. London,” 2009.
[24] M. M. Saidi, “Analisis Parameter Kualitas Air Minum (pH, ORP, TDS, DO, Dan Kadar Garam) Pada Produk Air Minum Dalam Kemasan (AMDK).[Skripsi],” Universitas Islam Yogyakarta., 2020.
[25] N. Siagian, I, D, N., Bintoro, V, P., “Karakteristik Fisik, Kimia dan Organoleptik Teh Celup Daun Tin dengan Penambahan Daun Stevia (Stevia Rbaudiana Bertoni) sebagai Pemanis,” J. Teknol. Pangan, p. IV(1), 23-29..
[26] L. M. Khoo, H. E., Azlan, A., Tang, S. T., & Lim, “Food and Nutrition Research.,” 2017.
[27] L. U. Fathinatullabibah, Kawiji, Khasanah, “Stabilitas AntosianinEkstrakDaun Jati (Tectona gramdis) terhadap Perlakuan pH dan Suhu. Jurnal Aplikasi Teknologi Pangan,” pp. 3(2): 60-63., 2014.
[28] W. Werawatganone, P., & Muangsiri, “Ef ect of micelles and pHon stabilityof clitoria ternatea color extract.,” J. Heal. Res., pp. 25(2), 55-60., 2017.
[29] [30] M. R. Suryana, “Ekstraksi Antosianin Pada Bunga Telang (Clitoriat ternatea L.). Pasundan Food Technology Journal,” pp. 8(2), 45–50., 2021.
[30] O. Edogbanya, Suleiman, Olorunmola, “Comparative Study On The Antimicrobial Effects Of Essential Oils From Peels Of Three Citrus Fruits. MOJ Biology and Medicine Journal.,” pp. 4(2):49–54., 2019.
[31] A. Lampi, A., & Kamal-Eldin, “Effect of ?- and ?-tocopherols on thermal polymerization of purified high-oleic sunflower triacylglycerols,” J. Am. Oil Chem. Soc., pp. 75, 1699-1703., 1998.
[32] K.-E. PM, “Monounsaturated fatty acids and risk of cardiovascular disease. Circulation.,” pp. 100; 1253–58, 1999.
[33] N. Q. Ma’ruf, I. Antasionasti, F. Fatimawali, and T. Tallei, “ANALISIS GC-MS EKSTRAK METANOL DAN N-HEKSAN DARI BUNGA TELANG (Clitoria ternatea L.),” Pharmacon, vol. 10, no. 2, p. 857, 2021, doi: 10.35799/pha.10.2021.34035.
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.