Characterization of Herbal Tea Bags Made from Starfruit Leaves (Averrhoa Bilimbi), Gotu Kola Leaves (Centella Asiatica) and Cinnamon Powder (Cinnamomun Burmanii) as Functional Drinks
This research aimed to study the characteristics of herbal tea bags from starfruit leaves, gotu kola leaves and cinnamon powder. This research used a completely randomized design with 5 treatments, namely differences in substitution of cinnamon powder 0%, 1%, 2%, 3% and 4% with 3 replications. The...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Lembaga Penelitian dan Pengadian kepada Masyarakat Universitas Andalas
2023-09-01
|
| Series: | Andalasian International Journal of Agricultural and Natural Sciences |
| Subjects: | |
| Online Access: | https://chipset.fti.unand.ac.id/index.php/aijans/article/view/33 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1832595587975872512 |
|---|---|
| author | Fachrur Rozi Diana Silvy Daimon Syukri |
| author_facet | Fachrur Rozi Diana Silvy Daimon Syukri |
| author_sort | Fachrur Rozi |
| collection | DOAJ |
| description |
This research aimed to study the characteristics of herbal tea bags from starfruit leaves, gotu kola leaves and cinnamon powder. This research used a completely randomized design with 5 treatments, namely differences in substitution of cinnamon powder 0%, 1%, 2%, 3% and 4% with 3 replications. The data obtained were analyzed statistically with ANOVA (Analysis of Variance) and if they were significantly different, then continued with the DNMRT (Duncan's News Multiple Range Test) test at a level of 5%. The results showed that the difference in the amount of cinnamon powder substitution had a significant effect on antioxidant activity, total water-soluble ingredients, total polyphenols, color, taste, and aroma. Differences in the concentration of cinnamon powder substitution did not significantly affect the water content and pH. The best treatment in this research was treatment E with substitution of cinnamon powder 4%. The results of organoleptic analysis were the average value of colour preference 3.95, taste 3.65, and aroma 4. The results of chemical analysis were pH 6.13 and antioxidant activity 36.93%.
|
| format | Article |
| id | doaj-art-03fa7be9e65f4486bd859db99d78aeae |
| institution | Kabale University |
| issn | 2776-6500 2745-7885 |
| language | English |
| publishDate | 2023-09-01 |
| publisher | Lembaga Penelitian dan Pengadian kepada Masyarakat Universitas Andalas |
| record_format | Article |
| series | Andalasian International Journal of Agricultural and Natural Sciences |
| spelling | doaj-art-03fa7be9e65f4486bd859db99d78aeae2025-01-18T10:11:24ZengLembaga Penelitian dan Pengadian kepada Masyarakat Universitas AndalasAndalasian International Journal of Agricultural and Natural Sciences2776-65002745-78852023-09-01301Characterization of Herbal Tea Bags Made from Starfruit Leaves (Averrhoa Bilimbi), Gotu Kola Leaves (Centella Asiatica) and Cinnamon Powder (Cinnamomun Burmanii) as Functional DrinksFachrur Rozi0Diana Silvy1Daimon Syukri2Andalas UniversityAndalas UniversityAndalas University This research aimed to study the characteristics of herbal tea bags from starfruit leaves, gotu kola leaves and cinnamon powder. This research used a completely randomized design with 5 treatments, namely differences in substitution of cinnamon powder 0%, 1%, 2%, 3% and 4% with 3 replications. The data obtained were analyzed statistically with ANOVA (Analysis of Variance) and if they were significantly different, then continued with the DNMRT (Duncan's News Multiple Range Test) test at a level of 5%. The results showed that the difference in the amount of cinnamon powder substitution had a significant effect on antioxidant activity, total water-soluble ingredients, total polyphenols, color, taste, and aroma. Differences in the concentration of cinnamon powder substitution did not significantly affect the water content and pH. The best treatment in this research was treatment E with substitution of cinnamon powder 4%. The results of organoleptic analysis were the average value of colour preference 3.95, taste 3.65, and aroma 4. The results of chemical analysis were pH 6.13 and antioxidant activity 36.93%. https://chipset.fti.unand.ac.id/index.php/aijans/article/view/33Herbal TeaStarfruit LeafGotu Kola LeafCinnamon PowderAntioxidant |
| spellingShingle | Fachrur Rozi Diana Silvy Daimon Syukri Characterization of Herbal Tea Bags Made from Starfruit Leaves (Averrhoa Bilimbi), Gotu Kola Leaves (Centella Asiatica) and Cinnamon Powder (Cinnamomun Burmanii) as Functional Drinks Andalasian International Journal of Agricultural and Natural Sciences Herbal Tea Starfruit Leaf Gotu Kola Leaf Cinnamon Powder Antioxidant |
| title | Characterization of Herbal Tea Bags Made from Starfruit Leaves (Averrhoa Bilimbi), Gotu Kola Leaves (Centella Asiatica) and Cinnamon Powder (Cinnamomun Burmanii) as Functional Drinks |
| title_full | Characterization of Herbal Tea Bags Made from Starfruit Leaves (Averrhoa Bilimbi), Gotu Kola Leaves (Centella Asiatica) and Cinnamon Powder (Cinnamomun Burmanii) as Functional Drinks |
| title_fullStr | Characterization of Herbal Tea Bags Made from Starfruit Leaves (Averrhoa Bilimbi), Gotu Kola Leaves (Centella Asiatica) and Cinnamon Powder (Cinnamomun Burmanii) as Functional Drinks |
| title_full_unstemmed | Characterization of Herbal Tea Bags Made from Starfruit Leaves (Averrhoa Bilimbi), Gotu Kola Leaves (Centella Asiatica) and Cinnamon Powder (Cinnamomun Burmanii) as Functional Drinks |
| title_short | Characterization of Herbal Tea Bags Made from Starfruit Leaves (Averrhoa Bilimbi), Gotu Kola Leaves (Centella Asiatica) and Cinnamon Powder (Cinnamomun Burmanii) as Functional Drinks |
| title_sort | characterization of herbal tea bags made from starfruit leaves averrhoa bilimbi gotu kola leaves centella asiatica and cinnamon powder cinnamomun burmanii as functional drinks |
| topic | Herbal Tea Starfruit Leaf Gotu Kola Leaf Cinnamon Powder Antioxidant |
| url | https://chipset.fti.unand.ac.id/index.php/aijans/article/view/33 |
| work_keys_str_mv | AT fachrurrozi characterizationofherbalteabagsmadefromstarfruitleavesaverrhoabilimbigotukolaleavescentellaasiaticaandcinnamonpowdercinnamomunburmaniiasfunctionaldrinks AT dianasilvy characterizationofherbalteabagsmadefromstarfruitleavesaverrhoabilimbigotukolaleavescentellaasiaticaandcinnamonpowdercinnamomunburmaniiasfunctionaldrinks AT daimonsyukri characterizationofherbalteabagsmadefromstarfruitleavesaverrhoabilimbigotukolaleavescentellaasiaticaandcinnamonpowdercinnamomunburmaniiasfunctionaldrinks |