Formulation of moringa leaf powder (Moringa oleifera) and red ginger powder (Zingiber officinale var. Rubrum) on the chemical characteristics of herbal drink

Suburi Rahman; Afe Dwiani; Nurmiati Nurmiati; Firmansyah Firmansyah

doi:10.31764/jau.v11i1.20510

Formulation of moringa leaf powder (Moringa oleifera) and red ginger powder (Zingiber officinale var. Rubrum) on the chemical characteristics of herbal drink

Suburi Rahman, Afe Dwiani, Nurmiati Nurmiati, Firmansyah Firmansyah

Abstract

Herbal drinks are one of the most popular drinks for consumption because of health benefits. Herbal drinks are drinks that made from plants (dry form) such as flowers, fruits, seeds, stems, rhizomes, leaves and so on. Moringa leaves are plants whose leaf parts are often processed into herbal drinks. The high antioxidant in moringa leaves can improve the function of herbal drinks, but moringa leaves has an unpleasant aroma. Therefore, red ginger is used to improve the sensory and chemical quality of herbal drink. The purpose of this study was to obtain the best proportion of the main ingredients on the chemical quality of herbal drink products. This study used a completely randomized design (CRD), with 7 treatments of material proportions, namely JK0 (Moringa leaf powder 0%: red ginger powder 100%), JK1 (Moringa leaf powder 15%: red ginger powder 85%), JK2 (Moringa leaf powder 35%: 65% red ginger powder), JK3 (50% moringa leaf powder: 50% red ginger powder), JK4 (65% moringa leaf powder: 35% red ginger powder), JK5 (85% moringa leaf powder: 15% red ginger powder) and JK6 (100% moringa leaf powder: 0% red ginger powder). Each treatment was repeated 3 times and 21 experimental units were obtained. Based on the results of the analysis of variance and Tukey's further test (5%), it is known that the proportion of moringa leaf powder and red ginger powder produces a significant effect on chemical quality (water content, pH and antioxidant activity) in herbal drink. The best treatment for the proportion of moringa leaf powder and red ginger powder was produced by JK5 (85% moringa leaf powder: 15% red ginger powder) with chemical quality, like water content of 4.56% (suitable SNI 4324-2014), pH with a value of 5.16 and antioxidant activity with a value of 65.96%.

Keywords

herbal drink; moringa leaf powder; red ginger powder

Full Text:

PDF (Bahasa Indonesia)

References

Akila, B., Vijayalakshmi, R., Hemalatha, G., dan Arunkumar, R. (2018). Development and evaluation of functional property of guava leaf based herbal tea. Journal of Pharmacognosy and Phytochemistry, 7(3), 3036–3039.

Badan Standardisasi Nasional. (2014). SNI 4324-2014 (Teh Hijau Celup). Badan Standardisasi Nasional.

Dewata, I. P., Wipradnyadewi, P. A. S., dan Widarta, I. W. R. (2017). Pengaruh suhu dan lama penyeduhan terhadap aktivitas antioksidan dan sifat sensoris teh herbal daun alpukat (Persea americana Mill.). Jurnal ITEPA, 6(2), 30–39.

Fatima, S., Masriani, dan Idrus. (2020). Pengaruh penambahan bubuk jahe merah terhadap organoleptik teh celup daun kelor (Moringa oleifera). Jurnal Pengolahan Pangan, 5(3), 42–47.

Friskilla, Y., dan Rahmawati. (2018). Pengembangan minuman teh hitam dengan daun kelor (Moringa oleifera L) sebagai minuman menyegarkan. Jurnal Industri Kreatif dan Kewirausahaan, 1(1), 23–32. https://doi.org/https://doi.org/10.36441/kewirausahaan.v1i1.53

Horzic, D., Komes, D., Belscak, A., Ganic, K., Ivekovic, D., dan Karlovic, D. (2009). The composition of polyphenols and methylxanthines in teas and herbal samples. Food Chemistry, 115(2), 441–448.

Ihromi, S., Asmawati, Dewi, E. S., dan Muliatiningsih. (2019). Teh bubuk herbal daun ashitaba dan kulit buah naga. JURNAL AGROTEK UMMAT, 6(2), 73–79. https://doi.org/https://doi.org/10.31764/agrotek.v6i2.1220

Kencana, E. . (2015). Pengaruh suhu dan lama pengeringan terhadap karakteristik teh herbal daun katuk (Saouropus adrogynus L. Merr). Skripsi. Universitas Pasundan. Bandung.

Kumar, G., Loganathan, K., dan Rao, B. (2011). Review on pharmacological and phytochemical properties of Zingiber officinale roscoe (Zingiberaceae). Journal of Pharmacy Research, 4(9), 2963–2966.

Liu, Y., Guo, C., Zang, E., Shi, R., Liu, Q., Zhang, M., Zhanga, K., dan Minhui, L. (2023). Review on herbal tea as a functional food: classifi cation, active compounds, biological activity, and industrial status. Journal of Future Foods, 3(3), 206–219. https://doi.org/10.1016/j.jfutfo.2023.02.002

Madawati, I. (2019). Pengaruh substitusi bubuk jahe (Zingiber officinale) terhadap kualitas inderawi, antioksidan (vitamin C) dan lemak brownies panggang. Skripsi. Universitas Negeri Semarang. Semarang.

Makanjuola, S. A., dan Enujiugha, V. N. (2017). Enhancing sensory perception of plant based nutraceutical drinks by combining plants from different sources: A preliminary study of tea and ginger blend. Preventive Nutrition and Food Science, 22(4), 372–375. https://doi.org/https://doi.org/10.3746/pnf.2017.22.4.372

Mantiri, N. C. . (2013). Perbandingan efek analgesik perasan rimpang jahe merah (Zingiber officinale var. rubrum) dengan aspirin dosis terapi pada mencit (Mus musculus). Jurnal e-Biomedik (eBM), 1(1), 518–523.

Mashadi, N. S., Ghiasvand, R., Gholamreza, A., Hariri, M., Darvishi, L., dan Mofid, M. R. (2013). Anti-oxidative and anti-inflammatory effects of ginger in health and physical activity: review of current evidence. International Journal of Preventive Medicine, 4(1), 36–42.

Muzaki, D., dan Wahyuni, R. (2015). Pengaruh penambahan gingger kering (Zingiber officinale) terhadap mutu dan daya terima teh herbal daun Afrika Selatan (Vernonia amygdalina). Jurnal Teknologi Pangan, 6(2), 67–75. https://doi.org/https://doi.org/10.35891/tp.v6i2.470

Nasution, M. R., dan Syamira. (2020). Aktivitas antioksidan teh herbal dari campuran daging buah pare (Momordica charantia L.), jahe merah (Zingiber officinalle Roscoe) dan temulawak (Curcuma xanthorrhiza Roxb). Jurnal Sains dan Kesehatan POTON, 10(2), 167–173. https://doi.org/https://doi.org/10.37859/jp.v10i2.1379

Nurjannah, A. (2021). Formulasi daun kelor (Moringa oleifera) dan daun sirsak (Annona muricata) pada pembuatan teh herbal. Skripsi. Universitas Muhammadiyah Sumatera Utara Medan.

Nweze, N. O., dan Nwafor, F. I. (2014). Phytochemical, proximate and mineral composition of leaf extracts of Moringa oleifera Lam. from Nsukka, South-Eastern Nigeria. IOSR Journal of Pharmacy and Biological Sciences, 9(1), 99–103.

Pakpahan, T. L. (2015). Manfaat Jahe Merah (Zingiber officinale Roscoe) terhadap Kadar Asam Urat. Jurnal Kesehatan dan Agromedicine Universitas Lampung, 2(3), 530–535.

Poswal, F. S., Russell, G., Mackonochie, M., MacLennan, E., Adukwu, E. ., dan Rolfe, V. (2019). Herbal teas and their health benefits: A scoping review. Plant Foods for Human Nutrition, 74(3), 266–276. https://doi.org/https://doi.org/10.1007/s1113 0-019-00750-w

Pratiwi, P., Suzery, M., dan Cahyono, B. (2010). Total fenolat dan flavonoid dari ekstrak dan fraksi daun kumis kucing (Orthosiphon stamineus B.) Jawa Tengah serta aktivitas antioksidannya. Sains & Matematika (JSM), 18(4), 140–148. https://ejournal.undip.ac.id/index.php/sm/article/view/6253

Rahman, S., dan Dwiani, A. (2018). Pengaruh Pencampuran Tepung Pisang Kepok, Tepung Kacang Tunggak dan Tepung Daun Kelor Terhadap Kandungan Mineral MP - ASI Biskuit Bayi. AGROTEK UMMAT, 5(1), 31–36. https://doi.org/https://doi.org/10.31764/agrotek.v5i1.237

Rahman, S., dan Dwiani, A. (2022). Mutu teh celup dengan campuran bubuk sereh (Cymbopogon citratus) dan bubuk kelor (Moringa oleifera). Journal of Agritechnology and Food Processing, 2(1), 10–20. https://doi.org/DOI:10.31764/jafp.v2i1.8949

Renuka, S., dan Muralidharan, N. P. (2017). Comparison in benefits of herbal mouthwashes with chlorhexidine mouthwash: A review. Asian Journal of Pharmaceutical and Clinical Research, 10(2), 3–7. https://doi.org/https://doi.org/10.22159/ajpcr.2017.v10i2.134

Roufogalis, B. . (2014). Zingiber officinale (ginger): A future outlook on its potential in prevention and treatment of diabetes and prediabetic states. New Journal of Science, 1–15. https://doi.org/https://doi.org/10.1155/2014/674684

Savitri, K. A. M., Widarta, I. W. R., dan Jambe, A. A. G. N. A. (2019). Pengaruh perbandingan teh hitam (Camellia sinensis) dan jahe merah (Zingiber officinale Var. Rubrum) terhadap karakteristik teh celup. Jurnal Ilmu dan Teknologi Pangan, 8(4), 419–429. https://doi.org/https://doi.org/10.24843/itepa.2019.v08.i04.p08

Sudarmadji, S., Haryono, B., dan Suhardi. (2007). Analisa Bahan Makanan dan Pertanian (2 ed.). Liberty.

Suwetja, I. (2007). Biokimia hasil perikanan. jilid III. rigormortis, TMAO, dan ATP (Edisi 3). Fakultas Perikanan dan Ilmu Kelautan. Universitas Sam Ratulangi Manado.

Syafrida, M., Darmanti, S., dan Izzati, M. (2018). Pengaruh suhu pengeringan terhadap kadar air, kadar flavonoid dan aktivitas antioksidan daun dan umbi rumput teki (Cyperus rotundus L.). Bioma: Berkala Ilmiah Biologi, 20(1), 44–50. https://doi.org/10.14710/bioma.20.1.44-50

Toma, A., dan Deyno, S. (2014). Phytochemistry and pharmacological activities of Moringa oleifera. International Journal of Pharmacognosy, 1(4), 222–231.

Valentin, G. F., Suhaidi, I., dan Yusraini, E. (2018). Pengaruh penambahan sari jahe merah dan sari jeruk nipis terhadap mutu minuman sari melon. Jurnal Rekayasa Pangan dan Pertanian, 6(3), 426–433.

Wahyudi, H., Mustofa, A., dan Widanti, Y. A. (2019). Aktivitas antioksidan teh daun kelor (Moringa oleifera)-rosela (Hibiscus sabdariffa L.) dengan variasi lama pengeringan. Jurnal Teknologi dan Industri Pangan, 3(2), 106–112.

Wardhani, M. T., Fadilah, S. N., Prastika, A., Arimbawa, I. M., Isnan, A. K., Darmayanti, R. F., dan Muharja, M. (2023). Pengaruh perendaman, waktu dan ketebalan pada pengeringan jahe putih (Zingiber officinale var. Amarum) menggunakan tray dryer dan solar dryer. Jurnal Teknologi Separasi, 9(1), 1–10.

DOI: https://doi.org/10.31764/jau.v11i1.20510