Formulasi minuman fungsional teh meniran (Phyllanthus niruri) tinggi antioksidan

Taufiq Firdaus Alghifari Atmadja* -  Universitas Siliwangi, Jurusan Gizi, Jalan Siliwangi Nomor 24 Kota Tasikmalaya., Indonesia
Andi Eka Yunianto -  Universitas Siliwangi, Jurusan Gizi, Jalan Siliwangi Nomor 24 Kota Tasikmalaya., Indonesia
DOI : 10.30867/action.v4i2.185

Meniran tea is a functional beverage that contains a variety of active components. Meniran tea contains a variety of active components including flavonoids which act as antioxidants. The purpose of this study was to study the formulation of meniran leaf tea (Phyllanthus niruri) as a functional drink. The design used in this study is an experimental design with a Completely Randomized Design (CRD). Meniran leaf tea formulation is done by mixing dried meniran leaves with dry black tea leaves with formulations 25%, 50%, and 75%. Organoleptic test results (hedonic and hedonic quality) were analyzed by statistical tests using the Kruskal-Wallis test, while antioxidant capacity data would be analyzed by ANOVA statistical tests. Analysis of antioxidant capacity was carried out using the Spectrophotometry method. Organoleptic test results showed that the hedonic quality parameters typical aroma tea is in the range (2,45 – 2,93), the typical aroma of meniran (2,86 – 3,10), bitter taste (3,76 – 4,45), taste foreign (2,83 – 3,38), and steeping color (1,52 – 3,21). The hedonic organoleptic test showed that the beverage aroma parameters were in the range (3,31 – 3,34), taste (1,96 – 2,55) and steeping color (3,07 – 3,65). Antioxidant capacity test shows that F3 functional drinks have the highest antioxidant content of 87,3%. Overall F1 meniran tea (25% meniran leaves, 75% black tea leaves) is the best formula based on organoleptic test results and antioxidant capacity.


Teh meniran merupakan minuman fungsional yang memiliki kandungan berbagai komponen aktif. Teh Meniran mengandung berbagai komponen aktif diantaranya golongan flavonoid berperan sebagai antioksidan. Tujuan dari penelitian ini adalah untuk mempelajari formulasi teh daun Meniran (Phyllanthus niruri) sebagai minumal fungsional. Desain penelitian ini yaitu eksperimental melalui Rancangan Acak Lengkap (RAL). Formulasi teh daun meniran dilakukan dengan mencampurkan daun meniran kering dengan daun teh hitam kering dengan formulasi 25%, 50%, dan 75%. Data hasil uji organoleptik (hedonik dan mutu hedonik) dianalisis dengan uji statistik menggunakan uji Kruskal-Wallis, sedangkan data kapasitas antioksidan akan dianalisis dengan uji statistik ANOVA. Analisis kapasitas antioksidan dilakukan dengan menggunakan metode Spektrofotometri. Hasil uji organoleptik mutu hedonik menunjukkan bahwa parameter aroma khas teh berada pada kisaran (2,45 – 2,93),  aroma khas meniran (2,86 – 3,10), rasa pahit (3,76 – 4,45), rasa asing ( 2,83 – 3,38), dan warna seduhan (1,52 – 3,21). Uji organoleptik hedonik menunjukkan bahwa parameter aroma minuman berada pada kisaran (3,31 – 3,34), rasa (1,96 – 2,55) dan warna seduhan (3,07 – 3,65). Uji kapasitas antioksidan menunjukkan bahwa minuman fungsional F3 memiliki kandungan antioksidan paling tinggi sebesar 87,3%. Secara keseluruhan teh meniran F1(25% daun meniran, 75% daun teh hitam) merupakan formula yang terbaik berdasarkan hasil uji organoleptik dan uji kapasitas antioksidan.

Keywords : Antioksidan; meniran; minuman fungsional teh

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Open Access Copyright (c) 2019 Taufiq Firdaus Alghifari Atmadja, Andi Eka Yunianto
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AcTion: Aceh Nutrition Journal
Published by: Department of Nutrition at the Health Polytechnic of Aceh, Ministry of Health.
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