Antioxidant activity and microbial contamination of jeruju leaf tea with ginger and lemongrass variant packaging in storage period

Abstract

The jeruju plant (Acanthus ilicifolius) is a plant that is affected by the tides and usually gets a higher supply of fresh water. Jeruju plants can be processed into processed products in the form of mangrove tea. This study aims to determine the antioxidant activity and analysis of microbial contamination of ready-to-drink jeruju leaf tea based on storage time. Determination of antioxidant activity was carried out by the 2,2-diphenylpicrylhdrazyl (DPPH) method using UV-Visible Spectrophotometry. The microbiological analysis test was carried out based on the Coliform Most Probable Number (MPN). The results of the antioxidant activity test have different antioxidant activity values at each storage time. The results of microbiological analysis testing with a storage period of 3 months contain coliform bacteria, so they are not suitable for consumption.