<![CDATA[Stenochlaena palustris is a wetland fern with potential for development as a functional food based on local biological resources. This study aimed to evaluate the effects of brewing temperature and steeping time on the phosphorus content of kelakai leaf tea supplemented with citric acid solution and to determine the optimum brewing conditions. The study was conducted in 2024 using kelakai leaves collected from Pangkalan Bun, West Kotawaringin Regency, Indonesia. A factorial Completely Randomized Design (CRD) was employed with two factors: brewing temperature (40°C, 50°C, and 60°C) and steeping time (1, 5, and 10 min), each with three replications. A 0.5% citric acid solution was used as the brewing medium. Data were analyzed using analysis of variance (ANOVA), followed by Duncan’s Multiple Range Test (DMRT) at a 5% significance level. The results showed that brewing temperature, steeping time, and their interaction significantly affected phosphorus content (p < 0.001). The highest mean phosphorus content based on temperature was obtained at 50°C (102.015 ppm), while the highest mean based on steeping time was observed at 5 min (101.048 ppm). The optimum treatment combination was achieved at 50°C and 5 min, yielding a phosphorus content of 148.379 ppm. These findings indicate that optimization of brewing temperature and steeping time enhances phosphorus extraction from kelakai leaf tea.]]>
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