Formulasi Teh Daun Sukun (Artocarpus altilis) dengan Penambahan Kayu Manis dan Melati Sebagai Minuman Fungsional

Abstract

Degenerative diseases have been a major problem in the world. Efforts may be done to overcome this degenerative diseases is by consuming neutraceutical. Breadfruit (Artocarpus altilis) is a plant commonly consumed as food, and its leaf is frequently used as traditional medicine due to its phytochemical component. The aim of this study was to develop tea from breadfruit leaf and evaluate its antioxidant activity and phenolic content. Breadfruit leaf tea was prepared from three kind of leaves (young, mature, and old) and added with cinnamon or jasmine flavor. Organoleptic sensory characteriztics of tea were evaluated by 30 semipanelists; chemical characteristics analyzed included antioxidant activity and total phenol content; and consumer acceptance was evaluated by 50 consumers. Breadfruit leaf tea made from old leaf maturity added with cinnamon (10%) and breadfruit leaf tea made from old leaf maturity added with jasmine (16%) were choosen as selected product. Breadfruit leaf tea without flavor was preferred by 86%, breadfruit leaf tea added with cinnamon flavor waspreferred by 80%, and breadfruit leaf tea added with jasmine flavor was preferred by 76% consumers. Breadfruit leaf tea has strong antioxidant activity based on IC50 value 0.25 μg/ml (from original), 0.19 μg/ml (from cinnamon), and 0.22 μg/ml (from jasmine). Total phenol content of breadfruit leaf tea without flavor was 70 ± 0.09 mgTAE/g, breadfruit leaf tea with cinnamon flavor 90.23 ± 0.897 mg TAE/g, and breadfruit leaf tea with jasmine flavor 60±1.05 mgTAE/g. In conclusion, breadfruit leaf tea can be used as alternative functional drink due to its antioxidant activity.