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Pradita, Nevia Gina
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Biochemistry, Genetics & Molecular Biology Materials Science & Nanotechnology Medicine & Pharmacology Public Health

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Potensi Bunga Telang dan Daun Stevia Sebagai Bahan Teh Herbal Dengan Variasi Suhu dan Lama Pengeringan Suryani, Titik; Pradita, Nevia Gina
Proceeding Biology Education Conference: Biology, Science, Enviromental, and Learning Vol 21, No 1 (2024): Proceeding Biology Education Conference
Publisher : Universitas Sebelas Maret

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Abstract

Herbal tea is a beverage product made from plant leaf  beneficial for health and  refreshing drink. One of the innovative ingredients of  herbal tea is butterfly pea flowers and stevia leaf. Butterfly pea flowers (Clitoria ternatea L) contain flavonoids, anthocyanins, glycosides, and kaempferol glycosides as antioxidant compounds that prevent free radicals. The addition of stevia leaf (Stevia rebaudiana) as a natural sweetener, low calories and as a substitute of sugar. The aim of this research was to determine the antioxidant activity and organoleptic quality of herbal tea combination between butterfly pea flowers and stevia leaf on variations of temperature and drying duration. This research method was experimental with a Completely Randomized Design (CRD), two treatment factors. The first factor was variation of drying temperature (T) at 55˚C and 60˚C and the second factor was variation of drying duration (L) 70 minutes, 90 minutes and 120 minutes. The results showed that the highest antioxidant activity of herbal tea combination between butterfly pea flowers and stevia leaf in the T2L1 treatment (temperature 60˚C and drying duration 70 minutes) was 88.811%. The best organoleptic quality of herbal tea in the T2L1 treatment was purple ,ordinary  aroma,not bitter taste and sweet, liked.
Co-Authors Titik Suryani