Jurnal Akuntansi Universitas Jember

Sifat Fisikokimia, Antioksidan, dan Sensori Infusa Herbal Daun Beluntas (Pluchea indica Less) dengan Penambahan Daun Kelor (Moringa oleifera Lam)
(Physicochemical, Antioxidant, and Sensory Properties of Herbal Infusion of Pluchea indica Less Leaf with Moringa oleifera Lam Leaf Addition)

Paini Sri Widyawati

Prodi Teknologi Pangan, Fakultas Teknologi Pertanian, Universitas Katolik Widya Mandala Surabaya, Indonesia

Thomas Indarto Putut Suseno

Prodi Teknologi Pangan, Fakultas Teknologi Pertanian, Universitas Katolik Widya Mandala Surabaya, Indonesia

Tarsisius Dwi Wibawa Budianta

Prodi Teknologi Pangan, Fakultas Teknologi Pertanian, Universitas Katolik Widya Mandala Surabaya, Indonesia

Gabriella Natasha Dyancandra

Prodi Teknologi Pangan, Fakultas Teknologi Pertanian, Universitas Katolik Widya Mandala Surabaya, Indonesia

Ignasius Pamudji Anggaraksa Nayottama

Prodi Teknologi Pangan, Fakultas Teknologi Pertanian, Universitas Katolik Widya Mandala Surabaya, Indonesia

DOI: https://doi.org/10.19184/j-agt.v18i2.46673

ABSTRACT

Pluchea (Pluchea indica Less) leaf powder about 2 grams that was brewed in hot water at 95oC for 5 minutes resulted in herbal infusion with the highest panelist acceptance but low antioxidant activity compared to the other proportions in previous research. So that, it is necessary to add other herbs to increase antioxidant activity, i.e. moringa (Moringa oleifera Lam). This research aimed to determine the effect of moringa (Moringa oleifera Lam) leaves powder proportion to physicochemical, antioxidant, and sensory properties on pluchea (Pluchea indica Less) leaf powder infusion. The design of the research was a randomized block design (RBD) with a single factor, i.e. the proportions of pluchea and moringa leaves powder consisting of 7 treatment levels [100:0, 90:10, 80:20, 70:30, 60:40, 50:50, and 40:60 (% w/w) respectively]. The result showed that the proportion of moringa leaves powder significantly influenced the physicochemical and sensory properties of infusion. The higher proportion of pluchea leaf powder caused the increasing of moisture content, pH, lightness (L*), redness (a*), yellowness (b*), hue (oh), and chroma (C), but the decreasing of total acid and turbidity of pluchea leaf powder infusion. The improvement of pluchea leaf powder proportion significantly reacted on the bioactive compounds and antioxidant activities. The highest of the bioactive compounds and antioxidant activities were had of pluchea leaves powder infusion at 100:0 (%w/w) proportion of moringa leaves. Based on sensory analysis, the best treatment of pluchea leaf powder infusion was obtained at pluchea and moringa leaves proportion at 90:10 (%w/w) with 1.04 score. In the future, this formulation can be used as an alternative of herbal drink.

Keywords: infusion, leaf powder, physicochemical, Pluchea indica less, sensory

REFERENCES

AOAC. (2005). Method of Analysis. AOAC International. https://www.researchgate.net/publication/292783651_AOAC_2005

Adriana, V., Alwi, M.K., & Syam, A. (2019). Pengaruh pemberian tepung daun kelor (Moringa oleifera) terhadap propil lipid pada penderita pradiabetes di wilayah kerja Puskesmas Samata Gowa. Jurnal Ilmiah Kesehatan Diagnosis, 13(6), 622–632.

Aminah, S., Ramdhan, T., & Yanis, M. (2015). Kandungan nutrisi dan sifat fungsional tanaman kelor (Moringa oleifera). Buletin Pertanian Perkotaan, 5(2), 35–44.

Apriliyani, D.A., Prabawa, S., & Yudhistira, B. (2021). Pengaruh variasi formulasi dan waktu pengeringan terhadap karakteristik minuman herbal daun beluntas dan daun mint. Agrointek, 15(3), 876–885.

https://doi.org/10.21107/agrointek.v15i3.10492

Badan Standardisasi Nasional. (2016). SNI 3945:2016. Teh hijau. In Jakarta: Badan Standardisasi Nasional.

https://www.academia.edu/37508214/SNI_3945_2016

Badan Standarisasi Indonesia. (2016). SNI 1902:2016. Teh hitam. Jakarta: Badan Standardisasi Nasional.

https://pdfcoffee.com/sni-1902-2016-pdf-free.html

Baliyan, S., Mukherjee, R., Priyadarshini, A., Vibhuti, A., Gupta, A., Pandey, R.P., & Chang, C.M. (2022). Determination of antioxidants by DPPH radical scavenging activity and quantitative phytochemical analysis of Ficus religiosa. Molecules, 27(4), 1326.

https://doi.org/10.3390/molecules27041326

Britany, M.N., & Sumarni, L. (2020). Pembuatan minuman herbal dari daun kelor untuk meningkatkan daya tahan tubuh selama pandemi covid-19 di Kecamatan Limo. Seminar Nasional Pengabdian Masyarakat LPPM UMJ, Universitas Muhammadiyah Jakarta, 92, 1–6.

Chan, E.W.C., Ng, Y.K., Wong, S.K., & Chan, H.T. (2022). Pluchea indica: An updated review of its botany, uses, bioactive compounds and pharmacological properties. Pharmaceutical Sciences Asia, 49(1), 77–85. https://doi:10.29090/psa.2022.01.21.113

Cheng, Z., Ren, J., Li, Y., Chang, W., & Chen, Z. (2002). Phenolic antioxidants: Electrochemical behavior and the mechanistic elements underlying their anodic oxidation reaction. Redox Report Communications in Free Radical Research, 7(6), 395–402.

https://doi.org/10.1179/135100002125001171

Chuang, P.H., Lee, C.W., Chou, J.Y., Murugan, M., Shieh, B.J., & Chen, H.M. (2007). Anti-fungal activity of crude extracts and essential oil of Moringa oleifera Lam. Bioresource Technology, 98(1), 232–236. https://doi.org/10.1016/j.biortech.2005.11.003

da Silva, C.H.T.P., Sobrinho, T.J.D.S.P., e Castro, V.T.N.D.A., Lima, D.D.C.A., & de Amorim, E.L.C. (2011). Antioxidant capacity and phenolic content of Caesalpinia pyramidalis Tul. and Sapium glandulosum (L.) morong from Northeastern Brazil. Molecules, 16(6), 4728–4739.

https://doi.org/10.3390/molecules16064728

DeGarmo, E.P., Sullivan, W.G., & Candra, C.R. (1984). Engineering Economy. 7th Edition. Mc Millan Publ.Co.

Dellima, B.R.E., Putri, M.K. , & Liung, A.M. (2023). Penetapan kadar klorofil daun kelor (Moringa oleifera Lam.) dan aplikasinya dalam formulasi sediaan gel. Jurnal Jamu Kusuma, 3(1), 1–6. https://doi.org/10.37341/jurnaljamukusuma.v3i1.60

Emilia, I., & Mutiara, D. (2019). Parameter fisika, kimia dan bakteriologi air minum alkali terionisasi yang diproduksi mesin kangen water leveluk SD 501. Sainmatika: Jurnal Ilmiah Matematika dan Ilmu Pengetahuan Alam, 16(1), 67–73. https://doi.org/10.31851/sainmatika.v16i1.2845

Fitriani, E., Walanda, D.K., & Hamzah, B. (2019). Analisis kalsium (Ca), magnesium (Mg), natrium (Na) dan fosfor (P) dalam daun beluntas (Pluchea indica Less). Jurnal Akademika Kimia, 8(1), 17–22.

Global Biodiversity Information Facility. (2021). GBIF Backbone Taxonomy. https://www.gbif.species/3132728

Hassan, M.A., Xu, T., Tian, Y., Zhong, Y., Ali, F.A.Z., Yang, X., & Lu, B. (2021). Health benefits and phenolic compounds of Moringa oleifera leaves: A comprehensive review. Phytomedicine, 93, 153771.

https://doi.org/10.1016/j.phymed.2021.153771

Huang, S.J., & Lee, J.H. (2023). Comparison of antioxidant activities expressed as equivalents of standard antioxidant. Food Science and Technology, 43(e121522), 1–5.

https://doi.org/10.1590/fst.121522

Hutching, J.B. (1999). Food color and appearance. Maryland (US): Aspen Publisher Incorporation.

Ilona, A.D. (2015). Pengaruh penambahan ekstrak daun kelor (Moringa oleifera) dan waktu inkubasi terhadap sifat organoleptik yoghurt. Jurnal Tata Boga, 4(3), 151–159.

Khasanah, V., & Astuti, P. (2019). Pengaruh Penambahan ekstrak daun kelor (Moringa oleifera) terhadap kualitas inderawi dan kandungan protein mie basah substitusi tepung mocaf. Jurnal Kompetensi Teknik, 11(2), 15–21. https://doi.org/10.15294/jkomtek.v11i2.22499

Li, X., Gao, Y., Xiong, H., & Yang, Z. (2021). The electrochemical redox mechanism and antioxidant activity of polyphenolic compounds based on inlaid multi-walled carbon nanotubes modified graphite electrode. Open Chemistry, 19, 961–973. https://doi.org/10.1515/chem-2021-0087

Lohdip, Y.N., Lungaka, A.P., & Gongden, J.J. (2021). Kinetics and mechanism of the oxidation of tannic acid by potassium trisoxalatoferrate (iii) in aqueous hydrochloric acid medium. J. Chem. Soc. Nigeria, 46(5), 0833–0841. https://doi.org/10.46602/jcsn.v46i5.662 833

Made, R.F.N., Wrasiati, L.P., & Triani, I.G.A.L. (2022). Karakteristik teh hitam La Vie En Rose produksi PT. Bali Cahaya Amerta pada perlakuan suhu penyeduhan dan takaran saji. Jurnal Rekayasa dan Manajemen Agroindustri, 10(3), 332–341.

Marrufo, T., Nazzaro, F., Mancini, E., Fratianni, F., Coppola, R., De Martino, L., & De Feo, V. (2013). Chemical composition and biological activity of teh essential oil from leaves of Moringa oleifera Lam. cultivated in Mozambique. Molecules, 18(9), 10989–11000. https://doi.org/10.3390%2Fmolecules180910989

Martono, B., & Setiyono, R.T. (2014). Skrining fitokimia enam genotipe the phytochemical screening of six tea genotypes J. TIDP, 1(2), 63–68.

Mathew, S., Abraham, E.T., & Zakaria, Z.A. (2015). Reactivity of phenolic compounds towards free radicals under in vitro conditions. Journal Technology Food Science, 52(9), 5790–5798. https://doi.org/10.1007%2Fs13197-014-1704-0

Muflihah, Y.M., Gollavelli, G., & Ling, Y.C. (2021). Correlation study of antioxidant activity with phenolic and flavonoid compounds in 12 indonesian indigenous herbs. Antioxidants, 10(1530), 1–15. https://doi.org/10.3390/antiox10101530

Mulyaningsih, T.R., & Yusuf, S. (2018). Penentuan kandungan mineral dalam daun kelor dengan analisis aktivasi neutron. Jurnal Iptek Nuklir Ganendra, 21(1), 11–16.

https://dx.doi.org/10.17146/gnd.2018.21.1.3683

Omar, A.F.B., & MatJafri, M.Z.B. (2009). Turbidimeter design and analysis: A review on optical fiber sensors for the measurement of water turbidity. Sensors, 9, 8311–8335.

https://doi.org/10.34302/crpjfst/2020.12.4.13

Paramita, V.D., Yuliani Hr, Rosalin, & Purnama, I., (2021). Pengaruh berbagai metode pengeringan terhadap kadar air, abu dan protein tepung daun kelor. Seminar Nasional Hasil Penelitian dan Pengabdian Kepada Masyarakat (SNP2M). Prosiding 5th Seminar Nasional Penelitian & Pengabdian Kepada Masyarakat 2021, 6, 1–6.

Pekal, A., & Pyrzynska, K. (2014). Evaluation of aluminium complexation reaction for flavonoid content assay. Food Analytical Method, 7, 1776–1782. https://doi.org/10.1007/s12161-014-9814-x

Pop, O.L., Kerezsi, A.D., & Ciont, C. (Nagy). (2022). A Comprehensive review of Moringa oleifera bioactive compounds—cytotoxicity evaluation and their encapsulation. Foods, 11(23), 3787. https://doi.org/10.3390%2Ffoods11233787

Putra, I.W.D.P., Dharmayudha, A.A.G.O., & Sudimartini, L.M. (2016). Identifikasi senyawa kimia ekstrak etanol daun kelor (Moringa oleifera L.) di Bali. Jurnal Indonesia Medicus Veterinus, 5(5), 464–473.

Raharjo, D., & Haryoto. (2019). Antioxidant activity of mangrove Sonneratia caseolaris L using the FRAP method. International Summit on Science Technology and Humanity (ISETH2019) Advancing Scientific Thought for Future Sustainable Development p-ISSN: 2477-3328 e-ISSN: 2615-1588, pp. 623–629.

Rossida, K.F.P., Sunarno, Kasiyati, Djaelani, M.A. (2019). Pengaruh imbuhan tepung daun kelor (Moringa oleifera Lam.) dalam pakan pada kandungan protein dan kolesterol telur itik pengging (Anas platyrhyncos domesticus L.). Jurnal Biologi Tropika, 2(2), 41–47. https://doi.org/10.14710/jbt.2.2.41-47

Ruan, J., Yan, J., Zheng , D., Sun , F., Wang , J., Han, L., Zhang, Y., & Wang, Y. (2019). Comprehensive chemical profiling in the ethanol extract of Pluchea indica aerial parts by liquid chromatography/mass spectrometry analysis of its silica gel column chromatography fractions. Molecules, 24(2784), 1–20.

https://doi.org/10.3390/molecules24152784

Rukmiarsih, P.S., Hardjosworo,P.P., Ketaren, & Matitaputty, R.R. (2011). Penggunaan beluntas, vitamin C dan E sebagai antioksidan untuk menurunkan off-odor daging itik Alabio dan Ciheteup. Jurnal Ilmu Ternak dan Veteriner, 16(1), 9–16.

Saputri, A.A., Purwanti, R., & Christiandari, H. (2022). Perbandingan kadar vitamin C pada daun kelor (Moringa oleifera) yang tumbuh di dataran rendah, dataran rendah menengah dan dataran tinggi. Jurnal Permata Indonesia, 13(1), 62–67. http://dx.doi.org/10.59737/jpi.v13i1.46

Septiana, A., Indrawati, & Rustin. (2014). Analisis kadar alkaloid dan tanin tumbuhan beluntas (Pluchea indica Less) pada lahan salin di Desa Asingi Kecamatan Tinanggea dan Nin Salin di Desa Lambodijaya Kecamatan Lalembuu Sulawesi Tenggara. Biowallacea, 1(2), 82–89.

Setyaningsih, D., Apriyantono, A., & Sari, M.P. (2010). Analisis sensori untuk industry pangan dan agro. Bogor: IPB Press.

Srimoon, R. (2018). The effect of Indian marsh fleabane (Pluchea indica (L.) Less) dried leaves extract against oxidative stress induced by hydrogen peroxide in Saccharomyces cerevisiae. Asia-Pacific Journal of Science and Technology, 23(3), 1–7.

https://doi.org/10.14456/apst.2018.9

Suriyaphan. (2014). Nutrition, health benefits and applications of Pluchea indica (L.) leaves. Mahidol University Journal of Pharmaceutical Sciences, 41(4), 1–10.

Trisnawati, I., Hersoelistyorini, W., & Nurhidajah. (2019). Tingkat kekeruhan, kadar vitamin C dan aktivitas antioksidan infused water lemon dengan variasi suhu dan lama perendaman. Jurnal Pangan dan Gizi, 9(1), 27–38. https://doi.org/10.26714/jpg.9.1.2019.27-38

Triyanto, T., BI, V.D.Y., & Sukamto, B. (2016). Pengaruh penggunaan ekstrak daun beluntas (Pluchea indica Less) sebagai pengganti klorin terhadap kecernaan bahan organik dan retensi nitrogen ayam broiler Animal Agriculture Journal, 3(2), 341–352.

Wang, Z., Barrow, C.J., Dunshea, F.R., & Suleria, H.A.R.. (2021). A comparative investigation on phenolic composition, characterization and antioxidant potentials of five different Australian grown pear varieties. Antioxidants, 10(151), 1–21. https://doi.org/10.3390/antiox10020151

Wangcharoen, W., & Gomolmanee, S. (2011). Antioxidant capacity and total phenolic content of Moringa oleifera grown in Chiang Mai, Thailand. Thai Journal of Agricultural Science, 44(5), 118–124.

Werdani, Y.D.W., & Widyawati, P.S. (2018). Antidiabetic effect of Pluchea indica Less tea as a functional beverage in diabetic patients. Advances in Social Science, Education and Humanities Research (ASSEHR). International Conference Postgraduate School Universitas Airlangga: Implementation of Climate Change Agreement to Meet Sustainable Development Goals (ICPSUAS 2017), 98(1), 1–4. https://doi.org/10.2991/icpsuas-17.2018.36

Wicaksono, L.A., Djajati, S., & Laksmi, A.N.E. (2020). Karakteristik minuman herbal daun kelor (Moringa oleifera) dengan pengkayaan kolagen ikan. Jurnal Ilmu Pangan dan Hasil Pertanian, 4(2), 163–180. https://doi.org/10.26877/jiphp.v4i2.6903

Widyawati, P.S., Budianta, T.D.W., Utomo, A.R., & Harianto, I. (2016). The physicochemical and antioxidant properties of Pluchea indica Less drink in tea bag packaging. International Journal of Food and Nutritional Sciences, 5(3), 113–120.

Widyawati, P.S., Budianta, T.D.W., Kusuma, F.A., & Wijaa, E.L. (2014). Difference of solvent polarity to phytochemical content and antioxidant activity of Pluchea indica Less leaves extracts. International Journal of Pharmacognosy and Phytochemical Research, 6(4), 850–855. https://impactfactor.org/PDF/IJPPR/6/IJPPR,Vol6,Issue4,Article29.pdf

Widyawati, P.S., Budianta, T.D.W., Werdani, Y.D.W., & Halim, M.O. (2018). Aktivitas antioksidan minuman daun beluntas teh hitam (Pluchea indica Less-Camelia sinensis). Agritech, 38(2), 200–207. https://doi.org/10.22146/agritech.25699

Widyawati, P.S., Darmoatmojo, L.M.Y.D.D., Utomo, A.R., Salim, P.E.A., Martalia, D.A., Wibisono, D.A.S., & Santoso, S.S. (2023). The effect of hot water extract of Pluchea indica leaf powder on the physical, chemical and sensory properties of wet noodles. Current Research in Nutrition and Food Science, 11(1), 276–293.

http://dx.doi.org/10.12944/CRNFSJ.11.1.21

Widyawati, P.S., & Frebriana, L. (2023). Phytochemical compounds and antihyperglycemic activities from beverage composed Pluchea indica Less-black tea-honey. Foodscitech, 6(1), 10–24. https://doi.org/10.25139/fst.vi.5209

Widyawati, P.S., Prahartiwi, M., & Tumbol, P.F.E. (2023). Profil kualitas dan sifat antihiperglikemik air seduhan teh beluntas (Pluchea indica Less) selama penyimpanan. Journal of Food Technology and Agroindustry, 5(1), 26–34. https://doi.org/10.24929/jfta.v5i1.2398

Widyawati, P.S., Suseno, T.I.P., Utomo, A.R., Willianto, T.I., Yohanita, C., & Wulandari, T.A. (2020). The effect of lemon (Citrus limon L.) addition to Pluchea indica Less beverage. Carpathian Journal of Food Science & Technology, 12(4), 125–139. https://doi.org/10.34302/crpjfst/2020.12.4.13

Widyawati, P.S., Suseno, T.I.P., Widjajaseputra, A.I., Widyastuti, T.E. W., Moeljadi, V.W., & Tandiono, S. (2022). The effect of κ-carrageenan proportion and hot water extract of the Pluchea indica Less leaf tea on the quality and sensory properties of stink lily (Amorphophallus muelleri) wet noodles. Molecule, 27(5062), 1–16. https://doi.org/10.3390/molecules27165062

Widyawati, P.S., Wijaya, C.H., Hardjosworo, P.S., & Sajuthi, D. (2011). Evaluasi aktivitas antioksidatif ekstrak daun beluntas (Pluchea indica) berdasarkan perbedaan ruas daun. Rekapangan Jurnal Teknologi Pangan, 5(1), 1–14.

Widyawati, P.S., Wijaya, C.H., Hardjosworo, P.S., & Sajuthi, D. (2013). Volatile compounds of Pluchea indica Less and Ocimum basillicum Linn essential oil and potency as antioxidant. HAYATI Journal of Biosciences, 20(3), 117–126. https://doi.org/10.4308/hjb.20.3.117

Zaku, S.G., Emmanuel, S., Tukur, A.A., & Kabir, A. (2015). Moringa oleifera: an underutilized tree in Nigeria with amazing versatility: a Review. African Journal of Food Science, 9(9), 456–461. https://doi.org/10.5897/AJFS2015.1346

PDF (Indonesia)

Published

20-12-2024

Issue

Vol. 18 No. 2 2024: Jurnal Agroteknologi

Pages

140-157

License

How to Cite

Widyawati, P.S., Suseno, T.I.P., Budianta, T.D.W., Dyancandra, G.N., & Nayottama, I.P.A. (2024). Sifat fisikokimia, antioksidan, dan sensori infusa herbal daun beluntas (Pluchea indica LESS) dengan penambahan daun kelor (Moringa oleifera LAM). Jurnal Agroteknologi, 18(2), pp.140-157. https://doi.org/10.19184/j-agt.v18i2.46673

Page updated

Report abuse