Analysis of antioxidant activity of black tea extract (Camellia sinensis L.) and the effect on organoleptic properties of cassava getuk

Abstract

The research of antioxidant activity of black tea extract and the effect of its addition on organoleptic properties of cassava getuk has been successfully carried out. Black tea was extracted using the maceration method with water as a solvent. Extraction was carried out with variations in the immersion temperature, namely 50, 60, 70, 80, and 90°C. Testing of phenolic content, flavonoids, and antioxidant activity was carried out on each black tea extract. The optimum result of phenolic and flavonoid content were 1,003.346 ± 5.445 μg GAE/g of black tea and 320.065 ± 1.246 μg QE/g of black tea at 80°C, respectively. The optimum antioxidant activity (% decolorization) was 46.798 % at 60°C. Organoleptic test results showed that panelists preferred cassava getuk without the addition of black tea extract.