Kadar Fitokimia, Daya Antioksidan, Dan Informasi Nilai Gizi Seduhan Teh Kombinasi Daun Bidara, Jahe Merah, Dan Kayu Manis Sebagai Minuman Fungsional Alternatif

The prevalence of degenerative diseases continues to increase along with changes in lifestyle, decreased physical activity and changes in diet. Therefore, alternatives are needed in preventing degenerative diseases, one of which is with functional herbal processed products. This study aims to formulate a combination of bidara leaf tea, red ginger and cinnamon as well as to determine the levels of flavonoids, polyphenols, tannins, saponins, alkaloids and antioxidant power of functional drinks made from tea with a combination of these ingredients. The type of research was quantitative with a laboratory-based experimental research design. The concentration of jujube leaf formula, red ginger, and cinnamon in sequence at F1 (75%: 20%: 5%), F2 (80%: 17%: 3%) and F3 (85%: 14%: 1%). Statistical analysis used the One Way Anova test and the Duncan Multiple Range Test. The results of this study indicate that the formula with the highest average value is F3 with a flavonoid content of 2.702 mg/100g, polyphenols of 12.094 mg/100g, tannins of 18.744 mg/100g, saponins of 23.278 mg/g, alkaloids of 190.555 mg/g and has strong antioxidant power with an IC50 value of 90.486 ppm. The results of statistical analysis of phytochemical levels and antioxidant power tests showed that there were significant differences between the various formulas p <0.05. Information on the nutritional value of jujube leaf tea combined with red ginger and cinnamon is designed in accordance with the terms and conditions of BPOM 2021 Concerning Nutritional Value Information on Processed Food Labels, which includes a table containing information on serving size of 2 g, number of servings per package of 15 bags, types and amounts of nutritional and non-nutritional substances.

Keywords: Alkaloids, Flavonoids, Polyphenols, Saponins, Tannins.