OPTIMASI KOMBINASI KAYU SECANG, JAHE, DAN STEVIA DALAM MENINGKATKAN KANDUNGAN TOTAL FENOL: OPTIMASI KOMBINASI KAYU SECANG, JAHE, DAN STEVIA DALAM MENINGKATKAN KANDUNGAN TOTAL FENOL

Mentari Sekar Arum; Candra Bumi; Lulus Mualimin; Ani Rosa Putri Ayu Mujayanah

doi:10.36526/biosense.v8i3.5540

Authors

Mentari Sekar Arum University of Jember
Candra Bumi Fakultas Kesehatan Masyarakat, Kesehatan Masyarakat, Universitas Jember
Lulus Mualimin Teknologi Pertanian, Teknik Pertanian, Politeknik Negeri Jember
Ani Rosa Putri Ayu Mujayanah Fakultas Teknologi Pertanian, Teknologi Hasil Pertanian, Universitas Jember

DOI:

https://doi.org/10.36526/biosense.v8i3.5540

Keywords:

kayu secang; jahe; stevia; total fenol; minuman fungsional

Abstract

Tanaman herbal telah lama dimanfaatkan dalam pengobatan tradisional karena kandungan senyawa bioaktifnya, terutama fenol yang berfungsi sebagai antioksidan alami. Di antara tanaman tersebut, kayu secang (Caesalpinia sappan), jahe (Zingiber officinale), dan stevia (Stevia rebaudiana) dikenal memiliki potensi aktivitas antioksidan. Penelitian ini bertujuan untuk mengoptimasi kombinasi ketiga bahan tersebut guna meningkatkan kandungan total fenol dalam formulasi minuman herbal. Pendekatan eksperimen menggunakan metode Response Surface Methodology (RSM) dengan rancangan Central Composite Design (CCD). Proses ekstraksi dilakukan melalui metode infusa pada suhu terkendali, dan kandungan fenol dianalisis menggunakan metode Folin-Ciocalteu dengan spektrofotometer UV-Vis. Hasil analisis statistik menunjukkan bahwa kayu secang memberikan pengaruh kuadratik yang sangat signifikan (p < 0,0001) terhadap peningkatan kadar fenol, sedangkan jahe dan stevia tidak menunjukkan pengaruh yang signifikan baik secara individu maupun interaksi. Model regresi yang dihasilkan signifikan (p = 0,0014) dan sesuai dengan data eksperimen. Grafik kontur menunjukkan bahwa kombinasi konsentrasi menengah antara kayu secang dan jahe menghasilkan kadar fenol tertinggi. Sementara itu, stevia lebih berperan sebagai pemanis alami tanpa kontribusi signifikan terhadap senyawa fenolik. Hasil ini menunjukkan bahwa pengoptimalan proporsi kayu secang dan jahe dapat secara signifikan meningkatkan potensi antioksidan minuman herbal, serta mendukung pengembangan produk fungsional berbasis bahan alami lokal.

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