<![CDATA[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]]>
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