Chemical Properties of Red Rose (Rosa Indica L.) Herbal Tea with Variations of Temperature and Drying Time

Titisari Juwitaningtyas, Amy Amalia

Abstract


Red roses (Rosa Indica L.) are ornamental plants containing functional compounds that are good for health, such as antioxidants, vitamin C, and polyphenols. Due to the functional compounds in red roses, they can be processed into herbal teas. This study aims to determine the chemical nature of red rose herbal tea with variations in temperature and drying time. This study was designed using a Completely Randomized Design (CRD) consisting of two treatment factors: drying temperature T1= 50 oC, T2= 60 oC, T3= 70 oC, and drying time S1=2 hours, and S2=3 hours. The parameters measured were the water content in dried flowers, while the antioxidant activity and total phenol were carried out in steeping dried flowers. The study results were processed using a two-way ANOVA (analysis of variance). The results showed that temperature and drying time significantly affected moisture content, antioxidant activity, and total phenol of red rose herbal tea. Red rose herbal tea produced the lowest water content of 4.55% in sample T3S2, and the highest antioxidant activity was 54.01% in sample T1S1. The highest total phenol was 11.45 mg GAE/g in sample T1S1.


Keywords


Chemical Properties; Drying; Herbal Tea; Red Rose Flower

Full Text:

PDF

References


B. S. Amanto, T. N. Aprilia, and A. Nursiwi, “Pengaruh Lama Blanching Dan Rumus Petikan Daun Terhadap Karakterisktik Fisik, Kimia, Serta Sensoris Teh Daun Tin (Ficus carica),†J. Teknol. Has. Pertan., vol. 12, no. 1, p. 1, 2020, doi: 10.20961/jthp.v12i1.36436.

D. Noviana, M. A. Zaini, and A. Alamsyah, “Pengaruh Lama Pengeringan Terhadap Mutu Teh Bunga Kenanga (Cananga odorata),†Naskah Publ. Fak. Teknol. Pangan dan Agroindustri Univ. Mataram, p. 4, 2018.

E. A. Saati, T. RRD, and S. BW. Aulanni’am, “Optimalisasi Fungsi Pigmen Bunga Mawar Sortiran Sebagai Zat Pewarna Alami Dan Bioaktif Pada Produk Industri,†J. Tek. Ind., vol. 12, no. 2, p. 133, 2012, doi: 10.22219/jtiumm.vol12.no2.133-140.

L. T. P. Trinh, Y. S. Choi, and H. J. Bae, “Production of phenolic compounds and biosugars from flower resources via several extraction processes,†Ind. Crops Prod., vol. 125, no. June, pp. 261–268, 2018, doi: 10.1016/j.indcrop.2018.09.008.

M. Yanti, W. Sohadi, F. Fika, and I. Inayah, “Effect Aromatheraphy Of Rose Essential Oil (Rosa domacena MILL) To Decrease Number A Bacterial In Air Of Conditioned Room,†J. Med. Planta, vol. 1, no. 4, p. 245845, 2011.

M. Yamin et al., “Effect of Dry Time on Antioxidant Activity and Quality,†vol. 4, no. 2, pp. 1–15, 2017.

N. K. A. Martini, I. G. A. Ekawati, and P. T. Ina, “Pengaruh Suhu Dan Lama Pengeringan Terhadap Karakteristik Teh Bunga Telang (Clitoria ternatea L.),†J. Ilmu dan Teknol. Pangan, vol. 9, no. 3, p. 327, 2020.

K. Kaewka, S. Kubglomsong, and S. Arsa, “The Effects of Drying and Steeping Conditions on Phenolic Contents and Antioxidant Activities of Lotus Petal Tea,†J. Food Technol. Siam Univ. Vol.16 No.1, pp. 78–88, 2021.

T. U. Anggreni, “Penetapan Aktivitas Antioksidan Dengan Total Fenol Dan Total Flavonoid Dari Seduhan Teh Putih (Camelia sinensis (L.) Kuntze),†Universitas Sumatera Utara: Medan, 2020.

AOAC, “AOAC: Official Methods of Analysis,†Chem. Funct. Prop. Food Saccharides, vol. 1, no. Volume 1, pp. 73–80, 1990, doi: 10.7312/seir17116-004.

G. N. Hartanto, F. S. Pranata, and Y. R. Swasti, “Kualitas dan Aktivitas Antioksidan Seduhan Teh Rambut Jagung ( Zea mays ) dengan Variasi Lama Pelayuan dan Usia Panen,†Biota, vol. 3, no. 1, pp. 12–23, 2018.

A. I. Cahyani, “Uji Aktivitas Antioksidan Dari Ekstrak Kulit Batang Kayu Jawa ( Lannea Coromandelica ) Dengan Metode Dpph (2,2-Difenil-1-Pikrilhidrazil),†UIN Syarif Hidayatullah, 2017.

V. Y. A. Barku, Y. Opoku-Boahen, E. Owusu-Ansah, and E. F. Mensah, “Antioxidant activity and the estimation of total phenolic and flavonoid contents of the root extract of Amaranthus spinosus,†Asian J. Plant Sci. Res., vol. 3, no. 1, pp. 69–74, 2013.

H. H. Orak, “Total Antioxidant Activities, Phenolics, Anthocyanins, Polyphenoloxidase, Activities and Its Correlation Of Some Important Red Wine Grape Varieties Which Are Grown In Turkey,†Electron. J. Polish Agric. Univ. Ser. Wood Technol., vol. 07, no. 1, 2006.

E. D. Kencana, “Pengaruh Suhu dan Lama Pengeringan Terhadap Karakteristik Teh Herbal Daun Katuk (Sauropus adrogynus L. Merr),†J. Penelit. Tugas Akhir, pp. 1–19, 2016.

Y. Rusnayanti, “Pengaruh Suhu dan Lama Pengeringan Terhadap Mutu Teh Hijau Daun Kakao (Theobroma cacao L.),†vol. 372, no. 2, pp. 2499–2508, 2018.

A. N. Nathaniel, I. N. Kencana Putra, and A. Sri Wiadnyani, “Pengaruh Suhu Dan Waktu Pengeringan Terhadap Aktivitas Antioksidan Dan Sifat Sensoris Teh Herbal Celup Daun Rambusa (Passiflora foetida L.),†J. Ilmu dan Teknol. Pangan, vol. 9, no. 3, p. 308, 2020, doi: 10.24843/itepa.2020.v09.i03.p07.

A. Muawanah, I. Djajanegara, A. Sa’duddin, D. Sukandar, and N. Radiastuti, “Penggunaan Bunga Kecombrang (Etlingera Elatior) Dalam Proses Formulasi Permen Jelly,†J. Kim. Val., vol. 2, no. 4, 2012, doi: 10.15408/jkv.v2i4.270.




DOI: http://dx.doi.org/10.26555/chemica.v9i1.22208

Refbacks

  • There are currently no refbacks.


Abstracted/Indexed by:

 

 

 
CHEMICA: Jurnal Teknik Kimia
ISSN: 2355-875X (print) 2355-8776 (online)
Organized by Department of Chemical Engineering - Universitas Ahmad Dahlan
Published by Universitas Ahmad Dahlan
Website: http://journal.uad.ac.id/index.php/CHEMICA
Email 1: chemica@che.uad.ac.id
Email 2: agus.aktawan@che.uad.ac.id
 

View CHEMICA stat

Lisensi Creative Commons

This work is licensed under a Commons Attribution-ShareAlike 4.0 International License.