Potential utilization of mangrove leaves (Sonneratia sp.) with the addition of various natural ingredients as mangrove herbal tea: Potential utilization of mangrove leaves (Sonneratia sp.) with the addition of various natural ingredients as mangrove herbal tea

Abstrak

Inggris

Sonneratia sp. leaves are a promising natural resource for developing herbal tea products. Herbal tea produced from Sonneratia sp. mangrove leaves is rich in bioactive compounds with potential antioxidant properties. The incorporation of ginger (Zingiber officinale) and cinnamon (Cinnamomum sp.) is expected to enhance both the phytochemical properties and sensory quality of herbal tea. This study aimed to determine the phytochemical and sensory characteristics of mangrove herbal tea with the addition of natural ingredients, ginger and cinnamon. The research method involved the preparation of mangrove leaf powder and the formulation of three types of tea: pure mangrove tea (MTO), mangrove–ginger tea (MTG), and mangrove–cinnamon tea (MTC). A Completely Randomized Design (CRD) was applied with parameters including moisture content, pH, phytochemical screening, and hedonic testing by 30 panelists. The moisture content of all herbal tea samples ranged from 6.56 to 7.28% and complied with the quality standards for dried tea, with pH values between 6.8 and 7.6. Hedonic test results indicated that the addition of ginger and cinnamon effectively reduced the characteristic astringent taste of mangrove leaves while enhancing sensory attributes, including a warm-spicy or sweet-spicy aroma and a more appealing infusion color. All herbal tea treatments were identified to contain secondary metabolites, namely flavonoids, tannins, saponins, and steroids, with variations in their levels. The panelists preferred the mangrove–cinnamon tea (MTC) and the ginger blend over the pure mangrove tea. The findings confirmed that all herbal tea treatments contained secondary metabolites, such as flavonoids, tannins, saponins, and steroids, with specific variations according to the formulation. Overall, the results indicated that the addition of ginger and cinnamon not only enhanced the sensory qualities of mangrove herbal tea but also increased consumer acceptance and enriched its functional benefits.

Bahasa Indonesia

Daun Sonneratia sp merupakan salah satu sumber bahan alami yang berpotensi dikembangkan sebagai teh herbal. Teh herbal daun mangrove Sonneratia sp. kaya akan senyawa bioaktif yang berpotensi sebagai antioksidan alami. Penambahan jahe (Zingiber officinale) dan kayu manis (Cinnamomum sp.) diharapkan dapat meningkatkan karakteristik fitokimia serta mutu sensori produk teh herbal. Penelitian ini bertujuan untuk menentukan karakteristik fitokimia dan sensori teh herbal mangrove dengan penambahan bahan alami jahe dan kayu manis. Metode penelitian meliputi pembuatan bubuk daun mangrove dan formulasi tiga perlakuan, yaitu teh mangrove murni (MTO), campuran mangrove–jahe (MTG), dan campuran mangrove–kayu manis (MTC). Rancangan penelitian menggunakan rancangan acak lengkap (RAL) dengan parameter uji kadar air, pH, skrining fitokimia, dan uji hedonik oleh 30 panelis. Kadar air seluruh sampel teh herbal berada pada kisaran 6,56–7,28% dan telah memenuhi standar mutu teh kering, dengan nilai pH berkisar antara 6,8–7,6. Hasil uji hedonik menunjukkan bahwa penambahan jahe dan kayu manis efektif dalam menekan rasa sepat khas daun mangrove, serta meningkatkan karakteristik sensori berupa aroma hangat-pedas atau manis-rempah dan warna seduhan yang lebih menarik. Seluruh perlakuan teh herbal teridentifikasi mengandung metabolit sekunder, meliputi flavonoid, tanin, saponin, dan steroid, dengan variasi kadar antarperlakuan. Panelis paling menyukai formulasi mangrove–kayu manis (MTC), diikuti campuran dengan jahe, dibanding teh murni. Hal ini menunjukkan bahwa tambahan rempah dapat meningkatkan penerimaan konsumen sekaligus memperkaya manfaat fungsional.

Kata kunci

• bioaktif
• hedonik
• kesehatan
• minuman fungsional
• bioactive
• functional drink
• healthy
• hedonic