ISJ Theoretical & Applied Science 06(122) 2023

Philadelphia, USA

Hamzah, F., & Hamzah, N.

Antioxidant activity and organoleptic leaf tea Litsea cubeba pers.

Full Article: PDF

Scientific Object Identifier: http://s-o-i.org/1.1/TAS-06-122-19

DOI: https://dx.doi.org/10.15863/TAS.2023.06.122.19

Language: English

Citation: Hamzah, F., & Hamzah, N. (2023). Antioxidant activity and organoleptic leaf tea Litsea cubeba pers. ISJ Theoretical & Applied Science, 06 (122), 108-116. Soi: http://s-o-i.org/1.1/TAS-06-122-19 Doi: https://dx.doi.org/10.15863/TAS.2023.06.122.19

Pages: 108-116

Published: 30.06.2023

Abstract: Litsea cubeba leaf has been used traditionally to treat a variety of diseases, because Litsea cubeba leaf contains antioxidant compounds. The research objective to be achieved is to measure and analyze the activity of antioxidants and organoleptic properties of Litsea cubeba leaf tea by variations in drying time 30; 60; 90; 120 and 150 minutes. Measurement of antioxidant activity using US-VIS spectrophotometry method (? 518 nm), while the organoleptic: taste; color, scent and appearance. The result of studies that a treatment time of drying effect on antioxidant activity of Litsea cubeba leaf tea. Litsea cubeba leaf drying conditions at 50°C with a temperature of 150 minutes gives the highest level of antioxidant activity and the lowest EC50, value, but it has the lowest organoleptic flavour.

Key words: Litsea cubeba leaf tea; antioxidants; drying; organoleptic.