Proceedings of the 2nd Lawang Sewu International Symposium on Health Sciences: Nutrition (LSISHSN 2023)

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Antioxidant and Antibacterial Activities of Taro Leaf Herbal Tea (Colocasia esculenta L.Schoot) Based on Variations in Drying Time and Steeping Time

Authors
Ria Purnawian Sulistiani1, *, Yuliana Noor Setyawati Ulvie1, Elvina Oktavia Kusningrum1
1Nutrition Study Program, Faculty of Nursing and Health Science, Universitas Muhammadiyah Semarang, Semarang, Central Java, 50273, Indonesia
*Corresponding author. Email: riapurnawian@unimus.ac.id
Corresponding Author
Ria Purnawian Sulistiani
Available Online 27 October 2024.
DOI
10.2991/978-94-6463-550-8_16How to use a DOI?
Keywords
Taro Leaf Herbal Tea; Antioxidant; Antibacterial; Drying Time; Steeping Time
Abstract

Taro leaves are wild plants that are commonly found in Indonesia and are proven to have chemical bioactive compounds that are beneficial to health. Making taro leaf herbal tea has the potential to boost the immune system because it contains antioxidants and is a preventive and curative effort against several diseases caused by bacteria. This research was conducted using activity testing antioxidants and antibacterial taro leaf herbal tea with drying times of 80 minutes, 100 minutes, 120 minutes, and 140 minutes and steeping times of 9 minutes and 11 minutes using the Kirby-Bauer method, namely the diffusion method using disc paper. In antioxidant testing using DPPH, the inhibition zone is measured by taking a horizontal line on the clear zone around the disc using a vernier caliper. The inhibition zones of taro leaf tea against Escherichia coli and Salmonella typhii bacteria were taro leaf herbal tea with 120 minutes of drying (Code C) and 140 minutes of drying (Code D) with 9 minutes of steeping time. Herbal teas code C and D with a steeping time of 11 minutes showed unstable inhibition. Taro leaf herbal tea with 120 minutes of drying and 9 minutes of steeping time has a susceptible inhibition. In Staphylococcus aureus bacteria it is more effective with 140 minutes of drying.

Copyright
© 2024 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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Volume Title
Proceedings of the 2nd Lawang Sewu International Symposium on Health Sciences: Nutrition (LSISHSN 2023)
Series
Advances in Health Sciences Research
Publication Date
27 October 2024
ISBN
978-94-6463-550-8
ISSN
2468-5739
DOI
10.2991/978-94-6463-550-8_16How to use a DOI?
Copyright
© 2024 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

Cite this article

risenwbib
TY  - CONF
AU  - Ria Purnawian Sulistiani
AU  - Yuliana Noor Setyawati Ulvie
AU  - Elvina Oktavia Kusningrum
PY  - 2024
DA  - 2024/10/27
TI  - Antioxidant and Antibacterial Activities of Taro Leaf Herbal Tea (Colocasia esculenta L.Schoot) Based on Variations in Drying Time and Steeping Time
BT  - Proceedings of the 2nd Lawang Sewu International Symposium on Health Sciences: Nutrition (LSISHSN 2023)
PB  - Atlantis Press
SP  - 147
EP  - 156
SN  - 2468-5739
UR  - https://doi.org/10.2991/978-94-6463-550-8_16
DO  - 10.2991/978-94-6463-550-8_16
ID  - Sulistiani2024
ER  -