Pengaruh Variasi Simplisia Biji Alpukat (Persea americana Mill) Dan Madu (Apis mellifera linneus) Terhadap Aktivitas Antioksidan Teh Herbal

Abstract

Plants that can be used to make herbal tea are avocado seeds. Avocado seed herbal tea has a bitter taste and aroma that is not widely accepted by the public. So additional ingredients are needed, namely sweeteners so that this herbal tea can be liked and consumed by all groups. One of the sweeteners added to herbal tea is honey. This study aims to determine the effect of variations in avocado seed simplicia and honey on the organoleptic quality and antioxidant activity of avocado seed herbal tea, as well as to determine the content of tannin and saponin metabolite compounds. The methods used include the DPPH method using a UV-Vis spectrophotometer for antioxidants, hedonic tests for organoleptics, and for phytochemical screening of tannins and saponins carried out qualitatively using 1% FeCl3 for tannins, and for saponins carried out by shaking. The results of the analysis showed that strong antioxidant activity was present in the treatment of 12 grams of avocado seeds + 30ml of honey. This is indicated by the IC50 value of 1,795ppm. Meanwhile, organoleptic testing showed that herbal tea with 9 grams of avocado seed simplicia + 30ml honey was preferred by the panelists in terms of color and aroma, while for taste the panelists preferred herbal tea with 3 grams of avocado seed simplicia + 30ml honey. And the content of tannin and saponin metabolite compounds was found in the 6 gram, 9 gram and 12 gram treatments.