Pengaruh Proses Pembuatan Tisane “Wedang Uwuh” terhadap Kandungan Polifenol dan Aktifitas Penangkap Radikal Bebasnya
DOI:
https://doi.org/10.30595/pharmacy.v19i1.12827Keywords:
DPPH, flavonoid, senyawa fenolik, wedang uwuhAbstract
Tisane merupakan suatu istilah yang merujuk pada teh herbal, yaitu sediaan teh yang terbuat dari satu bagian atau campuran simplisia yang umumnya dibuat dengan cara diseduh dengan air panas ataupun direbus sebagai minuman kesehatan atau untuk pengobatan. Berdasarkan penelitan yang telah dilakukan, proses preparasi yang berbeda dalam pembuatan beberapa jenis tisane dapat mempengaruhi kandungan senyawa aktif dan aktifitas antioksidannya. Wedang uwuh merupakan salah satu jenis tisane asli dari Indonesia yang telah diketahui kaya akan rempah dan senyawa antioksidan. Penelitian ini bertujuan untuk mengetahui pengaruh beberapa proses preparasi tisane wedang uwuh terhadap kandungan senyawa polifenolnya, serta aktifitas penangkap radikal bebasnya. Uji kandungan senyawa aktif dilakukan menggunakan metode Folin-Ciocalteau dan metode kolorimetri AlCl3. Sedangkan uji aktifitas penangkap radikal bebasnya menggunakan metode DPPH. Berdasarkan data yang diperoleh diketahui bahwa preparasi tisane dengan metode panas dapat meningkatkan kandungan senyawa polifenolnya. Namun tidak terdapat korelasi yang positif antara tingginya kandungan senyawa polifenol dalam tisane uji dengan aktifitas penangkap radikal bebasnya.
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