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

Authors

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

DOI:

https://doi.org/10.52434/jfb.v12i1.898

Keywords:

Teh Kejek, Camellia sinensis, antioksidan, fenol, flavonoid

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

Author Biographies

Raden Aldizal Mahendra Rizkio Syamsudin, Universitas Garut

Fitokimia

Faizah Min Fadhlillah, Universitas Garut

Fitokimia

Farid Perdana, Universitas Garut

Fitokimia

Ardi Rustamsyah, Universitas Garut

Fitokimia

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Published

2021-02-17

Issue

Vol. 12 No. 1 (2021): Jurnal Ilmiah Farmako Bahari

Section

Research Article

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