Pengaruh Suhu Penyeduhan Terhadap Aktivitas Total Fenol Flavonoid Dan Antioksidan Pada Teh Hijau Tradisional Garut (Teh Kejek)
Teh Hijau ( Teh kejek)
Abstract
Kejek tea is a traditional Indonesian green tea with a taste, aroma, and benefits. This study aims to determine the effect of variations in brewing temperature on the total phenol, flavonoid, and antioxidant activity content of traditional Garut green tea (kejek tea). The method used is an experiment with variations in brewing temperature, namely at 55℃, 75℃ and 95℃. The results showed that the brewing temperature significantly affected the bioactive compound content and antioxidant activity of kejek tea. Brewing at 95℃ for nine minutes produced the highest total polyphenol content of 23.22% and the highest total flavonoid content of 12.5%, and the lowest antioxidant activity with IC50 of 12,441 μg/mL, so the higher the brewing temperature produces higher total polyphenol and flavonoid content and its radical scavenging activity is more vigorous. These findings indicate that brewing temperature is an essential factor that needs to be considered in the processing of kejek tea to obtain optimal quality.
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