Characteristics and sensory properties of lemongrass, roselle, and ginger formulation herbal tea

Herbal tea is a general term used for beverages that are not derived from Camellia sinensis tea leaves. Herbal teas are made from the flowers, seeds, and roots of various plants. Lemongrass, roselle, and ginger are plants that have the potential to be used as herbal tea ingredients. This study aims...

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Bibliographic Details
Published in:IOP conference series. Earth and environmental science 2022-01, Vol.951 (1), p.12096
Main Authors: Suseno, R, Surhaini, Rahmi, S L, Yanti, F
Format: Article
Language:English
Subjects:
Acceptance
Acidity
Antioxidants
Beverages
Flowers
Formulations
Fruits
Ginger
Herbal tea
Hibiscus sabdariffa
Phenols
Plants (botany)
Roselle
Seeds
Sensory properties
Tea
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Summary:Herbal tea is a general term used for beverages that are not derived from Camellia sinensis tea leaves. Herbal teas are made from the flowers, seeds, and roots of various plants. Lemongrass, roselle, and ginger are plants that have the potential to be used as herbal tea ingredients. This study aims to obtain the best formulation of lemongrass, roselle, and ginger herbal teas. This research was conducted using a single Completely Randomized Design (CRD) with 4 concentrations of dried lemongrass, roselle, and ginger treatments. the lemongrass, roselle and ginger formulations used in this study were 1:1:1; 2:1:1; 1:2:1; and 1:1:2. The best formulation is the ratio of lemongrass, roselle, and ginger 1:2:1 with total phenol characteristics of 11.159 mg GAE/g; antioxidant activity 79.7%; acidity 3.24; and the description of the colour Dark Moderate Orange with organoleptic test results showed a rather like result on overall acceptance.
ISSN:1755-1307
1755-1315
DOI:10.1088/1755-1315/951/1/012096