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Dec 3, 2025
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Dec 19, 2025
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Dec 26, 2025
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Abstract

Indonesia has great potential in utilizing mangrove plants as a source of herbal raw materials, one of which is jeruju leaves (Acanthus ilicifolius L.) which are rich in bioactive compounds such as alkaloids, flavonoids, tannins, saponins, and polyphenols. This study aims to determine the effect of ovening time on polyphenol levels and organoleptic properties of jeruju leaf herbal tea. The method used was a one-factor Completely Randomized Design (CRD) with three ovening time treatments (70, 85, and 100 minutes) at a temperature of 100°C with three replications. Analysis of polyphenol levels was carried out using the Folin–Ciocalteu method, while the hedonic test included color, aroma, and taste parameters based on a 9-point hedonic scale. The results showed that the 85-minute treatment produced the highest polyphenol content of 22.40%, while the 70-minute and 100-minute treatments produced 19.38% and 16.49%, respectively. The hedonic test showed that the 100-minute treatment gave the highest color score (6.0), 70 minutes gave the highest aroma score (7.0), while 100 minutes produced the highest taste score (4.0). All treatments met the dry tea quality standards according to SNI 3836:2013. Overall, oven-baking for 85 minutes at 100°C can be recommended as the optimal condition because it produces high polyphenol levels with good hedonic quality. Jeruju leaf herbal tea has the potential to be developed as a functional beverage that is rich in antioxidants and safe for daily consumption.

Keywords

Mangrove; Daun jeruju; Uji kesukaan; Antioksidan; Pengovenan Mangrove; Jeruju leaves; Preference test; Antioxidant; Oven-Cooked

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How to Cite
Tanasali, F. ., Sulfiana, Badarudin, M. I. ., Rumwokas, M. S. ., & Sandjaya , G. . (2025). PENGARUH WAKTU PENGERINGAN TERHADAP KANDUNGAN POLIFENOL DAN UJI HEDONIK PADA TEH DAUN MANGROVE JERUJU (Acanthus ilicifolius L.). TECHNO-FISH, 144–154. https://doi.org/10.25139/tf.vi.11271

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