PENGARUH METODE PEMROSESAN TERHADAP KARAKTERISTIK, KADAR FENOL, KADAR FLAVONOID DAN AKTIVITAS ANTIOKSIDAN TEH TRADISIONAL GARUT (TEH KEJEK)

Raden Aldizal Mahendra Rizkio Syamsudin, Faizah Min Fadhlillah, Farid Perdana, Ardi Rustamsyah, Ayu Awaliyah Inayah, Muhamad Zakiyuddin Abdul Aziz

Abstract


Teh kejek merupakan teh tradisional dari daerah Garut yang sudah bertahan selama lebih dari 200 tahun. Teh ini diproses menggunakan cara tradisional dan memiliki karakter teh yang khas. Pemrosesan yang menjadi ciri khas teh ini adalah penggilingan daun teh menggunakan kaki dan pemanasan menggunakan cara penyangraian. Pada penelitian ini digunakan modifikasi terhadap metode pemrosesan yang digunakan yaitu menggunakan mesin giling dan oven kemudian dinilai karakteristik, kadar fenolik, kadar flavonoid, serta aktivitas antioksidan dari keduanya. Berdasarkan hasil pengujian dapat disimpulkan bahwa pemrosesan secara tradisional memiliki kandungan fenolik, flavonoid serta aktivitas antioksidan yang lebih baik dibandingkan hasil modifikasi namun menghasilkan karakteristik yang beragam.

Kata kunci:  antioksidan, Camellia sinensis, fenol, flavonoid, Teh Kejek


Keywords


Teh Kejek; Camellia sinensis; antioksidan; fenol; flavonoid

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DOI: http://dx.doi.org/10.52434/jfb.v12i1.898

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