Utilization of nutmeg leaves in Lampung province for making herbal tea high in antioxidants

Nutmeg leaves are a part of the nutmeg tree that is rarely used by the public. Even though nutmeg leaves have the potential to be processed into various products, one of which is herbal tea, Herbal tea can be processed by drying or reducing the water content. The aim of this research is to determine the antioxidant activity in young nutmeg leaves and old nutmeg leaves, then the antioxidant compounds that can provide health effects, as well as the quality in accordance with SNI 01-3836-2013 concerning packaged dry tea. This research was carried out by testing antioxidant activity and flavonoid compounds using a UV-Vis spectrophotometer. Then the quality of young nutmeg leaves and old nutmeg leaves was tested according to SNI, including water content and ash content. The research was carried out in three repetitions, and the data obtained was analyzed descriptively. The research results showed that the antioxidant activity of young nutmeg leaves was 92.75% higher compared to 87% in old nutmeg leaves. The flavonoid compounds contained in young nutmeg leaves are higher, namely 1.25%, compared to 0.83% in old nutmeg leaves. The quality of young nutmeg leaf tea is in accordance with SNI when treated at oven temperatures of 70 and 80 oC for 2 hours/120 minutes, namely 7.883% and 5.933%. Meanwhile, old nutmeg leaves were only treated at 80 oC for 2 hours or 120 minutes, which met SNI, namely 4.537%. In testing the ash content in young nutmeg leaves and old nutmeg leaves according to SNI, namely a maximum of 8%, but in old nutmeg leaves treated at 80 oC for 2 hours/120 minutes, it was slightly higher, namely 8.083%.