Antioxidant study of the gambier leaves by-products into tea with red ginger powder addition (Zingiber officinale var. Rubrum)

Abstract

Indonesia has been the largest gambier producing country in the world and West Sumatra is the largest gambier producing center in Indonesia, it has become the province’s leading commodity. Gambier sap production always produces by-products in the form of leftover leaves that can be developed into food products in the form of teabags. This study focuses in determining the antioxidant activity of by-products of gambier leaves with the addition of red ginger powder. This research was conducted at the Agricultural Product Technology Laboratory, Universitas Ekasakti, Padang from October to November 2020. The design used in this study was a simple completely randomized design with 5 treatments and 3 replications. The treatment in this study was the addition of dry ginger powder in gambier leaf tea, namely: A=0%; B=10%; C=20%; D=30%; E=40%. The results of observations were analyzed by variance analysis (ANOVA) and Duncan’s New Multiple Range Test (DNMRT) follow-up test at a 5% level. The results showed that the addition of red ginger powder to the tea by-products of gambier leaves had a significant effect between treatments on the antioxidant content. The entire parameters have met the quality requirements of dry tea set by SNI and red ginger gambier leaf tea is the most preferred by panelists in treatment E with 40% red ginger powder addition.