Characteristics Of Rosella Herbal Tea And Palm Sugar At Different Formulations

Abstract

Herbal drinks or also called herbal teas are processed from the roots, stems, flowers, leaves, seeds, and fruit peels of medicinal plants. One plant that is often used as herbal tea is rosella. The sour taste of rosella tea reduces consumer interest, the addition of sugar to rosella tea can reduce the sour taste of the brew. Palm sugar has a low glycemic index value that is safe for consumption by diabetics. The purpose of this study was to determine the formulation of the ratio of rosella powder and palm sugar powder and the best physicochemical and sensory characteristics of rosella tea. This study used a one-factor completely randomized design, namely the ratio of rosella powder to palm sugar powder 1:1, 1:2, 1:3, 1:4, and 1:5. The variables observed included total phenols, antioxidant activity, water soluble juice content, and sensory tests. The results of this study showed that the addition of palm sugar to rosella tea had an effect on total phenolics, antioxidant activity, and sensory test. The highest consumer acceptance of the ratio of rosella powder to palm sugar powder was 1: 3 with a total phenol value of 1.02±0.03 mg GAE/g, IC50 antioxidant activity of 7409.57±8.97 ppm, water soluble juice content of 11.36%, color score of 2.95±0.39 (red to red-brown), taste score of 3.5±0.51 (moderately sour to sweet), aroma score of 3.45±0.51 (slightly rosella-scented to rosella-scented) and overall acceptance of 5.6±1.23 (Somewhat like to like).