Pemanfaatan Teh Daun Sacha Inchi Berbasis Analisis Organoleptik untuk Mendukung Kemandirian Ekonomi Masyarakat Desa Cikancung: Penelitian

Ananda Rachmaniar; Nugraha Nurul Patah; Yeyen Nenden Hermawati; Fawzi Fatah Ramdhan; Muthahharah Thahir

doi:10.31004/jerkin.v4i1.2501

Authors

Ananda Rachmaniar universitas masoem
Nugraha Nurul Patah universitas masoem
Yeyen Nenden Hermawati universitas masoem
Fawzi Fatah Ramdhan universitas masoem
Muthahharah Thahir universitas masoem https://orcid.org/0000-0002-2095-0877

DOI:

https://doi.org/10.31004/jerkin.v4i1.2501

Keywords:

Sacha Inchi Leaf Tea, Organoleptic, Economic Independence, Community

Abstract

The Sacha Inchi plant possesses significant potential as it contains antioxidants, omega-3, omega-6, omega-9, saturated fats, and other bioactive compounds that are beneficial to human health. However, its utilization within the community remains limited, resulting in suboptimal economic value. This issue is addressed through an innovation that processes Sacha Inchi leaves into competitive herbal tea. The development process was conducted using a scientific approach, employing the Multi Factor Evaluation Process (MFEP) method along with organoleptic testing, which assessed aspects such as color, aroma, taste, aftertaste, infusion clarity, and the physical characteristics of the leaves. The results of the panelist evaluation and MFEP analysis indicated that the drying treatment using envelopes, whether outdoors (OUT A) or indoors (IN A), yielded the best organoleptic quality, particularly in terms of taste, aroma, and infusion clarity. This method was proven effective in preserving leaf pigments and bioactive compounds while simultaneously enhancing consumer acceptance. In addition to producing high-quality tea, this study successfully developed a tangible product in the form of star peanut leaf tea with attractive, hygienic packaging that is ready for market distribution. These findings demonstrate that innovations based on local resources not only contribute to the advancement of functional food products but also provide added economic value and support the empowerment of the Cikancung Village community.

References

Andayani, S. A., dkk. (2023). Menggali Potensi Ekonomi Pengembangan Tanaman Sacha Inchi. Abdimas Galuh, Volume 5, Nomor 2, 1655-1660.

Cheng, L., Liu, G., Huang, H., Wang, X., Chen, Y., Zhang, J., Meng, A., Yang, R., & Yu, T. (2020). Equilibrium analysis of general N-population multi-strategy games for generation-side long-term bidding: An evolutionary game perspective. Journal of Cleaner Production, 276, 124123. https://doi.org/10.1016/J.JCLEPRO.2020.124123

Handayani, D., Zakiyah, N. A., & Amir, H. (2025). Efek Pemberian Ekstrak Air Daun Plukenetia Volubilis (Sacha Inchi) Terhadap Kadar Trigliserida Pada Mencit Diabetes Mellitus. Alotrop, 9(1), 56–67. https://doi.org/10.33369/alo.v9i1.42211

Htay, M. M., Win, T., & Aung, N. N. (2021). Study On Antioxidant Activity, Antimicrobial Activity And Acute Toxicity Of Plukenetia Volubilis L. (Sacha Inchi) Leaves. Dalam J. Myanmar Acad. Arts Sci (Vol. 1).

Kaisoon, O., Siriamornpun, S., Weerapreeyakul, N., & Meeso, N. (2011). Phenolic compounds and antioxidant activities of edible flowers from Thailand.Journal of Functional Foods, 3(2), 88–99.

https://doi.org/10.1016/J.JFF.2011.03.002

Kittibunchakul, S., Hudthagosol, C., Sanporkha, P., Sapwarobol, S., Suttisansanee, U., & Sahasakul, Y. (2022). Effects of Maturity and Thermal Treatment on Phenolic Profiles and In Vitro Health-Related Properties of Sacha Inchi Leaves. Plants, 11(11). https://doi.org/10.3390/plants11111515

Kompasiana. (2021). Mengenal Sacha Inchi Tanaman Hutan Amazon yang Multimanfaat.

Maharani, S., Setyobroto, I., & Susilo Jurusan Gizi Poltekkes Kemenkes Yogyakarta, J. (2017). Kajian Variasi Pengolahan Teh Daun Sirsak, Sifat Fisik, Organoleptik Dan Kadar Vitamin E.

Ningrum, A. S., & Halimah, E. (2022). Narrative Review: Kandungan Kimia Dan Aktivitas Farmakologi Tanaman Sacha Inchi (Plukenetia Volubilis L.

Pratamaningtyas, S., Indriani, R., Sendra, E., Terapan Kebidanan Kediri Poltekkes Kemenkes Malang, S., & Kh Wahid, J. (2024). Implementasi, Sosialisasi dan Marketing Produk Olahan Minyak Sacha Inchi di Desa Binaan Bandar Lor sebagai Upaya Penanganan Stunting. Public Health and Safety International Journal, 4(1), 2715–5854. https://doi.org/10.55642

Prawiro, R., Izzaty Jamhur, A., & Afira, R. (2024). Penerapan Metode Multi-Factor Evaluation Process (MFEP) Dalam Sistem Pendukung Keputusan Untuk Pemilihan Pemasok Bahan Baku Kecap Dengan Menggunakan Bahasa Pemrograman Php Dan Database MySQL (Studi Kasus: PT. Prawiro Grup Indonesia). Dalam LAITO Journal: Leading Articles in Information Technology and Operations (Vol. 1, Nomor 1).

Riska Apriana, N., Bialangi, N., Alio, L., Salimi, Y. K., Ode Aman, L., & Kadir Kilo, A. (2025). Identifikasi Senyawa Metabolit Sekunder dan Analisis Total Fenolik Ekstrak Metanol Daun Sacha Inchi (Plukenetia volubilis linneo) yang Tumbuh di Gorontalo. 193–207. https://doi.org/10.61132/jupenkifb.v1i3.327

Sari, N. M., Aryani, F., Wartomo, W., Paurru, P., Lumbanraja, G. P., Astuti, R. P., & Rudito, R. (2024). Potensi pemanfaatan tumbuhan invasif daun sacha inchi (Plukenetia volubilis) sebagai antioksidan. ULIN: Jurnal Hutan Tropis, 8(1), 61. https://doi.org/10.32522/ujht.v8i1.13203

Sihombing, J. S. dkk. (2025). 6328-Article Text-45461-1-10-20250712. Inovasi Minuman Sehat : Pelatihan Pembuatan Sari Jahe Instan Sebagai Produk Herbal Rumah Tangga, 6, 1–11.

Tran, P. N. T., & Tran, T. T. N. (2021). Evaluation of Acute and Subchronic Toxicity Induced by the Crude Ethanol Extract of Plukenetia volubilis Linneo Leaves in Swiss Albino Mice. BioMed Research International, 2021. https://doi.org/10.1155/2021/6524658

Wang, Z., Gan, S., Sun, W., & Chen, Z. (2022). Quality Characteristics of Oolong Tea Products in Different Regions and the Contribution of Thirteen Phytochemical Components to Its Taste. Horticulturae, 8(4). https://doi.org/10.3390/horticulturae8040278

Zhong, N., Zhao, X., Yu, P., Huang, H., Bao, X., Li, J., Zheng, H., & Xiao, L. (2023). Characterization of the Sensory Properties and Quality Components of Huangjin Green Tea Based on Molecular Sensory-Omics. Foods, 12(17). https://doi.org/10.3390/foods12173234