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Abstract

Bunga rosella dapat dikonsumsi sebagai minuman teh karena berpotensi menjadi sumber antioksidan alami. Akan tetapi setelah pemanenan bunga rosella sangat mudah membusuk dikarenakan tingginya kandungan air, sehingga diperlukan pengawetan. Pengeringan menjadi alternatif pengawetan bunga rosella yang sangat tergantung dari metode dan temperatur yang digunakan. Penelitian ini bertujuan mengetahui pengaruh metode pengeringan terhadap karakter fisik, Total Phenolic Content (TPC), Total Flavonoid content (TFC) serta aktifitas antioksidan bunga rosella. Metode penggeringan menggunakan metode cabinet drying pada
suhu 30o C (CD30); 50oC (CD50); 70oC (CD70) dan sun drying (SD). Karakter fisik sample kering yang di amati adalah moisture content dan higrocopicity. Analisis kadar TPC dilakukan dengan menggunakan metode spectrofotometri dengan menggunakan reagen Folin dan TFC menggunakan komplek AlCl3. Analisis aktifitas antioksidan menggunakan dua metode yaitu penangkapan radikal bebas DPPH dan metode Feri Reduction Antioxidant Power (FRAP). Hasil penelitian menunjukkan bahwa perbedaan metode pengeringan memberikan perbedaan nyata (P<0,05) terhadap karakter fisik bunga rosela kering, kecuali sample CD30 yang tidak masuk dalam standar simplisia kering (SNI 01-7085-2005) karena moisture content yang masih tinggi(>10%). Kadar TPC sample CD50 (10,72± 0,06 mg GAE/g), lebih tinggi dari pada sample lain (p<0.05), akan tetapi kadar TFC tidak ada perbedaan (p>0.05). Sedangkan hasil penangkapan radikal bebas DPPH semua sampel rosella kering yang menggunakan cabinet drying lebih tinggi dibandingkan dengan pengeringan matahari (p<0.05), sedangkan hasil FRAP semua sampel rosella kering tidak ada perbedaan (p>0.05). Dari penelitian ini
dapat disimpulkan pengeringan menggunakan metode cabinet drying pada suhu 50oC memberikan kadar TPC dan aktifitas antioksidan metode radikal bebas DPPH yang lebih baik dibandingkan dengan metode lain.

Keywords

Rosella Drying Antioksidan TFC TPC

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