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All Journal BIOEDUSAINS: Jurnal Pendidikan Biologi dan Sains
Muhammad Qowiyyudin
Universitas Muhammadiyah Surakarta
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Studi Komparatif Metode Pembuatan Teh Bunga Mawar dan Bunga Telang terhadap Antioksidan dan Vitamin C Muhammad Qowiyyudin; Ambarwati
BIOEDUSAINS:Jurnal Pendidikan Biologi dan Sains Vol. 9 No. 3 (2026): BIOEDUSAINS:Jurnal Pendidikan Biologi dan Sains
Publisher : Institut Penelitian Matematika, Komputer, Keperawatan, Pendidikan dan Ekonomi (IPM2KPE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31539/kwd12832

Abstract

This study aimed to compare the preparation methods of rose and butterfly pea flower combination tea based on the resulting antioxidant activity and vitamin C content. This study employed an experimental method using a one-factor Completely Randomized Design, namely the tea preparation method, consisting of two treatments with three replications. The P1 treatment involved sun-drying followed by roasting, whereas the P2 treatment involved oven-drying followed by roasting. The results showed that the rose and butterfly pea flower combination herbal tea in the P1 treatment had an antioxidant activity of 28.1067% and a vitamin C content of 25.1600 mg/100 g. These values were higher than those obtained in the P2 treatment, which had an antioxidant activity of 26.3000% and a vitamin C content of 23.1573 mg/100 g. This study concludes that sun-drying followed by roasting produces higher antioxidant activity and vitamin C content than oven-drying followed by roasting. Keywords: Antioxidant, Butterfly Pea Flower, Drying Method, Rose, Vitamin C
Co-Authors Ambarwati