Abstract
Green chiretta leaves, known for its bitterness, is an Indonesian native traditional herb, used for its functional and medicinal properties. This research aimed to reduce the bitterness of green chiretta leaves using adsorbent technique and to observe how it might affect the functional properties of the chiretta leaves. The debittering process was done by utilizing diatomite, bentonite, and attapulgite as the adsorbent, together with 5, 10, and 20 minutes of boiling time. The leaves were then subjected to bitterness and phytochemical analysis. The bitterness was analyzed using scalar methods, the antioxidant properties were analyzed by measuring the IC50 value against DPPH solution, and the phytochemical compounds (total phenolic, flavonoid, alkaloid, tannin, and terpenoid) was analyzed quantitatively. Different adsorbent will adsorb different phytochemical compound. As the boiling time increases, the number of phytochemical compounds also reduced, hence resulting in a decrease of bitterness and IC50 value. This study found that the use of attapulgite with 20 minutes of boiling reduce the bitterness up to (90%) of the leaves due to its ability to adsorb terpenoid content while still retained their antioxidant properties better than bentonite or diatomite.
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