Uji Antioksidan Teh Kombinasi Krokot (Portulaca Oleracea) Dan Daun Kelor Dengan Variasi Suhu Pengeringan

• Main Authors: Ningsih, Dyah Ayu (Author), Asngad, M. Si, Dra. Aminah (Author)
• Format: Book
• Published: 2016.
• Subjects: Thesis; NonPeerReviewed
• Online Access: Connect to this object online
• Notes: https://eprints.ums.ac.id/42558/16/10.%20ARTIKEL%20PUBLIKASI.pdf; https://eprints.ums.ac.id/42558/27/1.%20HALAMAN%20DEPAN.pdf; https://eprints.ums.ac.id/42558/3/2.%20BAB%20I.pdf; https://eprints.ums.ac.id/42558/5/3.%20BAB%20II.pdf; https://eprints.ums.ac.id/42558/6/4.%20BAB%20III.pdf; https://eprints.ums.ac.id/42558/8/5.%20BAB%20IV.pdf; https://eprints.ums.ac.id/42558/9/6.%20BAB%20V.pdf; https://eprints.ums.ac.id/42558/11/7.%20DAFTAR%20PUSTAKA.pdf; https://eprints.ums.ac.id/42558/13/8.%20LAMPIRAN.pdf; https://eprints.ums.ac.id/42558/28/11.%20SURAT%20PERNYATAAN%20PUBLIKASI%20KARYA%20ILMIAH.pdf
• Keywords: QH301 Biology

Moringa leaves and purslane that are considered just as weeds and hedges, in fact have great benefits for our bodies. Making tea with oven -dried is one of the new innovations in an effort to optimize the utilization of purslane and moringa leaves. This research aims to determine differences in the quality of the antioxidants in tea of moringa leaves and purslane combination with drying temperature variations. The method used is Completely Randomized Design (CRD) two factorial. The first factor is the variation concentration of purslane plants with leaves of Moringa (K), namely K1 (1 g: 1 g), K2 (1.3 g: 0,7 g), K3 (0,7 g and 1,3 g). The second factor is the temperature variation (S), namely S1 (45°C), S2 (50°C), and S3 (55°C). The results showed the highest antioxidant qualities K3S3 75.51% with a concentration of less purslane compared with moringa leaves and the temperature at 55°C. While most low K2S1 antioxidant quality due to the concentration of purslane more. Purslane contains Omega-3 as an antioxidant and moringa wide variety of powerful antioxidants such as tannins. The higher antioxidant content, better the tea produced. The results of the best organoleptic quality is in treatment K2S1, K3S1, K2S2, K3S2, K1S3, and K3S3 with ratings organolepti dark brown color, slightly bittertaste, slightly unpleasant scent, but the received power is less liked. Keywords: Tea, Purslane, Portulaca, Moringa, Antioxidants