Chemical and Organoleptic Properties Analysis of Breadfruit Leaves (Artocarpus Altilis) Herbal Tea with Cinnamon and Clove Addition

摘要

Herbal tea is a functional beverage made from herbal ingredient steeping which be dried besides tea leaves. Breadfruit leaves is a herbal ingredient that can be utilized to herbal tea product. Breadfruit herbal tea is a functional beverage made from the steeping of dried breadfruit leaves that contains high antioxidant value. The addition of cinnamon and clove that contribute to give natural red colour source and typical aroma could improve the colour and aroma of breadfruit leaves herbal tea. Besides to utilize the antioxidant value, breadfruit leaves herbal tea also helpful to upgrade the usability of breadfruit leaves into herbal tea product. This research aims to know the antioxidant content (gallic acid, kaempferol and quercetin) and organoleptic properties which consist hedonic quality test (taste) and hedonic test (taste, aroma and colour) from 0,5%, 1% and 1,5% of breadfruit leaves herbal tea with the lowest hedonic score is 1 and the highest is 5. This research is including experiment research using Completely Random Design (CRD) with three kinds of treatment. The analyzed data using One Way ANOVA, if the treatments shows difference significant, then the analyzed data should be proceed by Duncan's Multiple Range Test with 5% confidence interval. The highest value of gallic acid antioxidant contect leads in 1,5% breadfruit leaves herbal tea about 89,60818 μg/g. The highest value of kaempferol antioxidant contect leads in 1,5% breadfruit leaves herbal tea about 23,810 μg/g. The highest value of quersetin antioxidant contect leads in 1,5% breadfruit leaves herbal tea about 34,382 μg/g. The highest score of flavor hedonic is 3,89, the highest score of aroma hedonic is 3,7, and the highest score of colour hedonic is 3,8. The highest score of flavor hedonic quality is 4,2 with a bit bitter taste criteria.