POTENSI ANTIOKSIDAN DAN UJI ORGANOLEPTIK LOLOH DAUN TEMPUYUNG (Sonchus arvenshis L)
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Ni Komang Yani Sudewi
Abstract
The goal of research of antioxidant potential and sensory analysis of loloh Tempuyung’s (Sonchus arvensis L.) leaves is to analyze the level of tannin, phenol total, antioxidant capacity, inhibition score, and sensory analysis. It was tested in various concentration i.e 5 g/200ml, 10 g/200ml, 15 g/200ml, 20 g/200ml, and 25 g/200ml. All of those have been conducted by water as solvent. The result showed that the highest level of tannin was found in sample with concentration of 25 g/200ml, while the highest concentration of phenol total was found in 20 g/200ml one and the value was decreased along the increment of concentration. The highest level of antioxidant capacity was found in 25 g/200ml one and IC score 50% was found in 13.3 g/200ml. The result of sensory analysis showed that the best way to process this leaf was in 15 g/200ml and it was considered as the most favorite beverage by panelist. Based on One Way ANOVA and Duncan tests, it was found that there was a significant difference between concentration of loloh Tempuyung’s leaves against all parameters tesT.
Keywords :Sonchus Arvensis L, tannin, total phenol, antioxidant, IC (Inhibition Concentration).
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