Analisis senyawa bioaktif serta karakteristik sensori teh dari edible flower
DOI:
https://doi.org/10.35941/jtaf.5.1.2023.10853.48-54Keywords:
Nasturtium, Tropaeolum maius, Torenia, Torenia fournieri, Teh, Senyawa BioaktifAbstract
Edible flower adalah jenis bunga yang aman untuk dikonsumsi. Edible flower kaya akan senyawa bioaktif seperti asam fenolik, karotenoid, dan flavonoid. Penelitian ini bertujuan untuk mengeksplorasi dua jenis edible flower, yaitu Nasturtium (Tropaeolum majus) dan Torenia (Torenia fournieri) guna pengembangannya sebagai produk teh celup. Teh celup bunga Rosella yang sudah dikenal luas digunakan sebagai produk pembanding. Pengolahan teh celup terdiri dari beberapa tahapan yaitu persiapan dan pengeringan edible flower dan proses penyeduhannya. Seduhan teh edible flower kemudian dianalisis total flavonoid, aktivitas antioksidan, dan sifat sensorisnya. Hasil penelitian menunjukkan bahwa seduhan teh celup bunga Torenia mempunyai total fenol dan aktivitas antioksidan paling tinggi, yaitu 58,04 mg QE/g ekstrak dan IC50 9,18 mg/L, disusul oleh seduhan teh celup bunga Nasturtium (45,12 mg WE/g ekstrak dan 11,62 mg/L) dan teh celup bunga Rosella (19,55 mg QE/g ekstrak dan 19,77 mg/L). Seduhan teh bunga Torenia mendapatkan respons sensoris hedonik yang setara dengan seduhan teh bunga Rosella untuk atribut warna, aroma dan rasa, yaitu disukai, tetapi lebih baik untuk atribut keseluruhan (disukai dibanding agak disukai). Sedangkan teh bunga Nasturtium mendapatkan respons sensoris hedonik lebih rendah dari keduanya. Diantara dua teh edible flower yang diuji, teh bunga Torenia lebih berpotensi untuk dikembangkan menjadi teh herbal karena mempunyai respons sensoris setara dengan teh bunga Rosella tetapi mempunyai aktivitas antioksidan yang lebih tinggi.
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