<![CDATA[ABSTRAK Teh herbal adalah minuman yang dibuat dari pengolahan bunga, kulit kayu, biji, daun, buah, dan akar dari berbagai tanaman yang memiliki manfaat bagi tubuh. Penelitian ini bertujuan untuk mengetahui pengaruh waktu pengeringan pada teh herbal buah pedada terpilih terhadap karakteristik mutu dan aktivitas antioksidannya. Penelitian dilakukan secara eksperimental menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari empat perlakuan dan empat ulangan. Perlakuan dalam penelitian ini adalah waktu pengeringan LP1 (110 menit), LP2 (130 menit), LP3 (150 menit), dan LP4 (170 menit). Parameter yang diamati meliputi kadar air, kadar abu, kandungan polifenol, aktivitas antioksidan, serta evaluasi sensori. Data dianalisis secara statistik menggunakan analisis ragam (ANOVA) dan dilanjutkan dengan uji Duncan (DMRT) pada taraf 5%. Hasil penelitian menunjukkan bahwa waktu pengeringan berpengaruh signifikan terhadap kadar air, kadar abu, serat kasar, kandungan polifenol, aktivitas antioksidan, dan evaluasi sensori. Perlakuan LP3 (waktu pengeringan 150 menit) merupakan perlakuan terpilih untuk teh herbal buah pedada dengan kadar air 7,10%, kadar abu 6,37%, kandungan polifenol 1,25%, dan aktivitas antioksidan 239,82 ppm. Karakteristik sensorinya digambarkan berwarna kuning pucat, memiliki sedikit aroma buah pedada, dan rasa sedikit pahit. Evaluasi sensori hedonik terhadap warna, aroma, rasa, dan penerimaan keseluruhan menunjukkan tingkat kesukaan yang cukup. Kata Kunci: Antioksidan, waktu pengeringan, teh herbal, buah pedada ABSTRACT Herbal tea is a beverage made from the processing of flowers, bark, seeds, leaves, fruits, and roots of various plants that have benefits for the body. This study aims to determine the drying time of selected pedada fruit herbal tea on the quality characteristics and antioxidant activity of the herbal tea. The study was conducted experimentally using a completely randomised design (CRD) consisting of four treatments and four replications. The treatments in this study were drying time of LP1 (110 minutes), LP2 (130 minutes), LP3 (150 minutes), and LP4 (170 minutes). The parameters observed in this study were moisture content, ash content, polyphenol content, antioxidant activity, and sensory evaluation. The data were statistically analysed using analysis of variance (ANOVA) and followed by Duncan's multiple range test (DMRT) at the 5% level. The results showed that drying time significantly affected moisture content, ash content, crude fiber, polyphenol content, antioxidant activity, and sensory evaluation. The LP3 treatment (drying time of 150 minutes) was the selected treatment for pedada fruit herbal tea with a moisture content of 7.10%, ash content of 6.37%, polyphenol content of 1.25%, and antioxidant activity content of 239.82 ppm. The sensory characteristics are described as pale yellow in colour, with a slight aroma of pedada fruit, and a slightly bitter taste. The hedonic sensory evaluation of colour, aroma, taste, and overall acceptability was moderately favourable. Keywords: antioxidants, drying time, herbal tea, pedada fruit ]]>
