Effect of Honey Type on Chemical and Sensory Quality of Kratom Herbal Tea (Mitragyna speciosa)
Keywords:
Kratom Herbal Tea, Honey, Chemical CharacteristicsAbstract
Indonesia has a lot of large forests with a diversity of plant species. That diversity of plants can potentially be used as medicinal plants. Indonesians have long identified many plants with medicinal benefits as an effort to overcome various health problems, one of the plant is the kratom (Mitragyna speciosa). Kratom leaves are consumed as tea by brewing it with hot water. Some Kapuas Hulu people use sweeteners such as honey, to reduce the bitterness of kratom. The mixture of kratom herbal tea added with sweet honey is expected to produce sensory and functional attribute which will affect consumers in choosing products. This experiment used a Randomized Block Design (RBD). Statistical analysis of research data using ANOVA (Analysis of Variance) test with a rate of 5%. The results of the sensory research of kratom herbal tea showed a significant effect on taste, but no significant effect on aroma and color, namely the color value of 2.08, aroma 2.28 and taste 2.25. The addition of honey variations to kratom herbal tea included vitamin C, flavonoids, alkaloids, and antioxidants, which was vitamin C content ranges from 8.9-13.5 mg/100 g, flavonoids 15.2-27.56 mg QE/ml, alkaloids 53.1-55.4% and antioxidant activity 39.1-80.1%.
Downloads
References
Adityarini, D., Suedy, S. W. A., & Darmanti, S. (2020). Kualitas Madu Lokal Berdasarkan Kadar Air, Gula Total dan Keasaman dari Kabupaten Magelang. Buletin Anatomi Dan Fisiologi, 5(1), 18–24. https://doi.org/10.14710/baf.5.1.2020.18-24
Amperaningsih, Y., Sari, S. A., & Perdana, A. A. (2018). Pola Pemberian MP-ASI Pada Balita Usia 6-24 Bulan. Jurnal Kesehatan, 9(2): 310–318. https://doi.org/10.26630/jk.v9i2.757.
Basaruddin, J., Handayani, S., & Rasyid, F. A. (2019). Comparative Study Of Flavonoid Levels Of Sumbawa Forest Honey Collected In Rainy And Dry Seasons Using UV-VIS Spectrophotometry. International Seminar on Bioscience and Drug Discovery “Frontiers in Drug Discovery & Development, Makassar, Indonesia.
Becerril-s, A. L., Quintero-salazar, B., Dubl, O., & Escalona-buend, B. (2021). Phenolic Compounds in Honey and Their Relationship with Antioxidant Activity , Botanical Origin , and Color. 1–23.
Contreras-martínez, C. S., Macías-nieves, J. P., García-gonzález, J. M., & Carranza-concha, T. J. (2020). Antioxidant Capacity And Phenolic Content Of Bee Honey Produced In Zacatecas , Mexico. Rev. Fitotec. Mex., 43(4): 453–460.
Elsa, L. (2016). Pengembangan Metode Isolasi dan Identifikasi Mitragynine dalam Daun Kratom (Mitragyna speciosa). Jurnal Biosains Pascasarjana, 18(3): 191. https://doi.org/10.20473/jbp.v18i3.2016.191-202
Evahelda, E., Filli, P., Malahayati, N., & Santoso, B. (2017). Sifat Fisik Dan Kimia Madu Dari Nektar Pohon Karet Di Kabupaten Bangka Tengah, Indonesia. Agritech, 37(4): 363–368. https://doi.org/10.22146/agritech.16424
Kurniawati, I. F., & Sutoyo, S. (2021). Review Artikel : Potensi Bunga Tanaman Sukun (Artocarpus Altilis [Park. I] Fosberg) Sebagai Bahan Antioksidan Alami. UNESA Journal of Chemistry, 10(1): 1–11.
Kusumastuti, I., Kusumah, S. H., & Tatang. (2022). Daya Terima Panelis Terhadap Sifat Sensoris Velvatomat Dengan Penambahan Madu Murni Pada Berbagai Konsentrasi. Jurnal Ilmu Teknik , 3(2): 42–49.
Nayik, G.A. dan Nanda, V. (2015). Physico-chemical, enzymatic, mineral and colour characterization of three different varieties of honey from khasmir valley of India with a multivariate approach. Polish Journal of Food and Nutritions Sciences 65(2): 101–108.
Nerdy, Zebua, F. Z., Xena, T., Kusuma, M., Farah, R., & Tanjung, B. (2023). The Effect Of Ripeness Level, Storage And Heating Conditions On Vitamin C In Fig (Ficus Carica L.) Fruit Juice Using Bivoltammetry Sensor. Jurnal Natural, 23(3). https://doi.org/10.24815/jn.v23i3.32158.
Riswahyuli, Y., Rohman, A., Setyabudi, F. M. C. S., & Raharjo, S. (2019). Evaluation of Phenolic Content and Free Radical Scavenging Activity of Indonesia Wild Honey Collected from Seven Different Regions. Journal of Food Research, 8(6). https://doi.org/10.5539/jfr.v8n6p94.
Rosida, D. F., Putri, N. A., & Oktafiani, M. (2020). Karakteristik Cookies Tepung Kimpul Termodifikasi (Xanthosoma sagittifolium) Dengan Penambahan Tapioka. Agrointek, 14(1).
Santos, K. L. B., Braganca, V. A. N., Pacheco, L. V., Ota, S. S. B., Aguiar, C. P. O., & Borger, R. S. (2021). Essential Features For Antioxidant Capacity Of Ascorbic Acid (Vitamin C). J. Mol Model, 28(1). https://doi.org/doi: 10.1007/s00894-021-04994-9.
Saputri, D. S., & Putri, Y. E. (2017). Aktivitas Antioksidan Madu Hutan Di Beberapa Kecamatan Di Kabupaten Sumbawa Besar. Jurnal TAMBORA, 2(3). https://doi.org/10.36761/jt.v2i3.170
Savitri, N. P. T., Hastuti, E. D., Widodo, S., & Suedy, S. W. A. (2017). Kualitas Madu Lokal Dari Beberapa Wilayah Di Kabupaten Temanggung. Buletin Anatomi Dan Fisiologi, 2(1): 58–66.
Sofia, N., Yuniarti, Y., & Rosidah, R. (2022). Uji Fitokimia Terhadap Tanaman Obat Kratom (Mitragyna Speciosa) Di Khdtk Ulm. Jurnal Sylva Scienteae, 5(2). https://doi.org/10.20527/jss.v5i2.5356.
Syuhriatin. (2019). Uji Kemurnian Madu Yang Dihasilkan Lebah Spesies Ceran Asp. Dan Trigona. Sp Dengan Metode HMF (Hidroksi Methyl Furfural). Avesina, 13(1): 43–49.
Tanjung, R. A., Moulana, R., & Rasnovi, S. (2021). Pengaruh Keragaman Sumber Pakan Terhadap Kualitas Madu Lebah (Apis cerana Fabr, 1798) di Balai Penelitian dan Pengembangan Lingkungan Hidup dan Kehutanan (BP2LHK) Aek Nauli Sumatera Utara. Jurnal Ilmiah Mahasiswa Pertanian, 6(4): 1000–1013. https://doi.org/10.17969/jimfp.v6i4.18698
Ustadi, Radiati, L. E., & Thohari, I. (2020). Komponen Bioaktif Pada Madu Karet (Hevea brasiliensis) Madu Kaliandra(Calliandra callothyrsus) dan Madu Randu (Ceiba pentandra). Jurnal Ilmu Dan Teknologi Hasil Ternak, 12(2).
Wardhani, G. A. P. K., Azizah, M., & Hastuti, L. T. (2020). Nilai Total Flavonoid Dalam Black Garlic (Allium sativum L.) Berdasarkan Fraksi Pelarut dan Aktivitas Antioksidannya. Jurnal Agroindustri Halal, 6(1). https://doi.org/10.30997/jah.v6i1.2125.
Wulandari, D. D. (2017). Analisa Kualitas Madu (Keasaman, Kadar Air, dan Kadar Gula Pereduksi) Berdasarkan Perbedaan Suhu Penyimpanan. Jurnal Kimia Riset, 2(1): 16. https://doi.org/10.20473/jkr.v2i1.3768
Yelin, A., & Kuntadi. (2019). Phytochemical Identification Of Honey From Several Regions In Java And Sumbawa. AIP Conference Proceedings, 2120. https://doi.org/10.1063/1.5115762
Published
How to Cite
Issue
Section
Copyright (c) 2024 Dayang Dwi Juwitaningsih, Suko Priyono, Nur Endah Saputri
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
Most read articles by the same author(s)
- Supermanto Supermanto, Suko Priyono, Sulvi Purwayantie, Nur Endah Saputri, Dzul Fadly, Dwi Ayuni, Study of The Temperature and Timing Roasting of Black Glutinous Rice and Robusta Beans on The Quality of Coffee Powder , Journal of Health and Nutrition Research: Vol. 1 No. 2 (2022)
- Sulvi Purwayantie, Dzul Fadly, Sholahuddin, Nur Endah Saputri, Sri Wijanarti, Antioxidant Activity From Multiple Extraction Of Kratom Leaf (Mitragyna speciosa) Without Veins With Sonicator-Type Bath , Journal of Health and Nutrition Research: Vol. 1 No. 3 (2022)
- Maria Mega Sari, Suko Priyono, Nur Endah Saputri, Yudi Rahmadian, Substitution of Desiccated Coconut on The Physicochemical and Organoleptics of Crispy Cookies , Journal of Health and Nutrition Research: Vol. 3 No. 2 (2024)
- Michelle Nattaya Narerat Nuraini, Sulvi Purwayantie, Lucky Hartanti, Nur Endah Saputri, Effect of Carboxyl Methyl Cellulose Addition and Heating Time on The Production of Keribang Barbant Jam (Dioscorea alata L.) , Journal of Health and Nutrition Research: Vol. 2 No. 3 (2023)
