Results
Title

Phytochemical and Organoleptic Tests of Combined Extracts of Turmeric, Black Tea, and Ginger.

Authors

Rosyidah, Rara Annisaur; Andrianto, Dimas

Abstract

Phytochemical screening to conduct a preliminary evaluation of the chemical content of black tea (Camellia sinensis), Turmeric (Curcuma longa), and Ginger (Zingiber officinale). In addition, the content of secondary metabolites in black tea, turmeric and ginger can be used as an indication of the quality of these plants. The need for a combination of black tea extract, turmeric, and ginger from various sources so that it can be liked by the public. This study aims to test the phytochemical extracts of black tea, turmeric, and ginger, as well as conduct organoleptic tests on the most optimal combination for α-glucosidase enzyme inhibitory activity. Phytochemical screening showed that black tea and ginger extract contains alkaloids, flavonoids, tannins, saponins, terpenoids, quinones, glycosides, and phenolics, while turmeric extract contains alkaloids, flavonoids, tannins, terpenoids, quinones, glycosides, and phenolics. The organoleptic test of the F7 combination, which includes black tea extract, turmeric, and ginger, showed the highest level of preference by P3 and P2 in terms of color, aroma, consistency, and aftertaste, while taste was most preferred by P3.

Subjects

PHYTOCHEMICALS; TEA; PHENOLS; PLANT extracts; FLAVONOIDS

Publication

Current Biochemistry, 2024, Vol 11, Issue 1, p38

ISSN

2355-7877

Publication type

Academic Journal

DOI

10.29244/cb.11.1.4