Evaluation Of Breaking Initial Temperatures On Physicochemical And Sensory Characteristics Of Circular Tea (Cymbopogon Nardus L.)

Abstract

Herbal tea is a tea that is not made from tea leaves (Camellia sinensis) but is made from raw materials  of flowers, leaves, seeds, roots or dried fruits that are usually healthy and don’t contain caffeine. One  of the ingredients used in making herbal tea is lemongrass. The purpose of this study is to know the  effect of the initial temperature of brewing on the physicochemical and sensory characteristics of  lemongrass tea and determine the initial temperature of brewing in producing lemongrass tea with the  best physicochemical and sensory characteristics. The initial temperature of brewing which consists of  five levels, namely 60ºC, 70ºC, 80ºC, 90ºC and 100ºC. The results showed that the initial brewing  temperature treatment greatly affected the physicochemical and organoleptic characteristics. The  higher the initial brewing temperature treatment, the resulting lemongrass tea with the best  physicochemical and organoleptic characteristics, the initial temperature treatment of brewing 100ºC  resulted in a total phenolic characteristic of 0.46±0.02 mg GAE/g, IC50 antioxidant activity of  1,284.75±12.55, water soluble essence of 10.32%. brightness level (L*) 14.56±0.18, reddish level (a*)  8.89±0.19, yellowish level (b*) 12.00±0.37. The best products selected from the sensory assessment  were with a color score of 3.1±0.64 (yellowish green to green), a taste score of 3.6±0.75 (a bit bitter to  bitter), an aroma score of 4.2±0.77 (lemongrass-scented to very lemongrass-flavored), and an overall  reception of 5.65±1.14 (somewhat like it to like).