Abstrak
Brewing temperature is a critical factor that can affect the content of chemical compounds in a material including papaya leaf herbal tea. This study aims to determine the effect of different brewing temperatures on the results of phytochemical screening and KLT profile analysis of papaya leaf herbal tea. Papaya leaf symplisia was air-dried for 3x24 hours then sieved with a 40 mesh sieve, then weighed as much as 2 grams and put in a tea bag. The papaya leaf herbal tea preparation was brewed using 100 ml of water with temperature variations of 50, 70 and 90°C, allowed to stand for 5 minutes, then continued with phytochemical screening and KLT analysis. The mobile phase used was ethyl acetate:acetone: formic acid: water (14:4:1:1), silica gel GF 254 stationary phase and quercetin standard comparator. The detector used UV 254 and 366. KLT analysis by calculating the Rf value on each spot. The results showed that different brewing temperatures affected the content of active compounds in papaya leaf herbal tea. Papaya leaf herbal tea brewed at 50C contains polyphenol compounds, flavonoids, tannins, alkaloids and saponins, brewing at 70C contains polyphenol compounds, flavonoids, tannins and saponins and at 90C contains polyphenol compounds, flavonoids and tannins. The results of KLT of papaya leaf herbal tea steeping have no difference in the number of spots with different brewing temperatures. KLT results with the UV 254 detector showed there were 6 spots with Rf values between 0.05 - 0.84. In the results of KLT with UV 366 detector there are 2 spots with Rf values between 0.31 - 0.84. The Rf value of the comparator is 0.94. This study concludes that the difference in brewing temperature of papaya leaf herbal tea affects the results of phytochemical screening, but does not affect the KLT profile. Keywords: steeping, herbal tea, papaya, screening, KLT