<![CDATA[Herbal tea is a functional beverage that contains bioactive compounds and has the potential to serve as a source of natural antioxidants. Rosella flowers (Hibiscus sabdariffa L.) contain anthocyanins and flavonoids, while red ginger (Zingiber officinale Roscoe) contains gingerol and shogaol, which act as antioxidants. This study aimed to determine the effect of varying the composition of rosella flowers and red ginger, as well as variations in drying temperature and time using a food dehydrator, on the quality of the resulting herbal tea. The study was conducted using drying temperatures of 45°C, 50°C, 55°C, 60°C, and 65°C with drying times of 12 and 14 hours. The compositions of rosella flowers and red ginger used were 15 g : 0 g, 10 g : 5 g, and 0 g : 15 g. The parameters analyzed included moisture content, ash content, pH, antioxidant activity (DPPH method), and organoleptic testing. The results showed that variations in ingredient composition, temperature, and drying time affected the characteristics of the resulting herbal tea. The 10 g : 5 g ratio of rosella flowers to red ginger produced a higher-quality product compared to the other treatments. A drying temperature of 55°C and a drying time of 14 hours produced the best quality characteristics. Increasing the temperature and drying time resulted in lower moisture content in the product, while the pH value did not show any significant changes. The results of the antioxidant activity test showed an IC50 value of 25.25 ppm, which falls into the category of very strong antioxidants. The organoleptic test indicated that the herbal tea blend of rosella flowers and red ginger was well-received by the panelists based on their assessments of color, aroma, and taste. Keywords: rosella flowers, red ginger, herbal tea, antioxidant activity]]>
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