Characteristics of Sumbawa Lomo (Protium javanicum) Herbal Tea with Various Levels of Ginger Powder Addition

Abstract

Tea is a drink that is very popular with Indonesian people, one of which is the Katimis plant. Katimis (Protium Javanicum) is known as lomo. Lomo leaves contain flavonoids, polyphenols and tannins which are effective in treating diarrhea. This research aims to determine the antioxidant activity of lomo herbal tea drinks with variations in the addition of emprit ginger powder and to determine the addition of ginger powder on physical properties such as taste, aroma, texture and color. The method used in this research is the DPPH (1,1 -diphenyl-2-picrylhydrazi) method and UV-Vis spectrophotometry. The results of antioxidant analysis using the DPPH method, namely with UV-Vis spectrophotometry. Then the absorbance was measured at a wavelength of 517 nm with the aim of observing changes in absorbance at the wavelength of the Lomo herbal tea drink and for the antioxidant test, Lomo herbal tea had the highest value in the P3 treatment with concentration (50 grams of Lomo powder: 7.5 grams of ginger powder) namely with an IC50 value (90.885%). Data analysis used Completely Randomized ANOVA Design (CRD). Based on the test results, physical properties (Aroma) test results were obtained with average values ??of 2.63%, 2.84%, 3.33% and 3.45%, Texture test results with values ??of 2.67%, 2.76%, 3.13% and 3.25% and for Color test results with values 2.92%, 3.16%, 3.61% and 3.72% for taste test results with average values ??of 2.93%, 2.91%, 3.455 and 3.55%.