Antioxidant Activity and Quality of Ketepeng Cina (Cassia alata l.) Herbal Tea

Dewi Furtuna Ayu, Muhammad Yamin, Faizah Hamzah


The purpose of this research was to study the effect of drying time on antioxidant activity and quality of ketepeng cina (Cassia alata L.) herbal tea.  This research used a completely randomized design with five treatments and three replications.  The treatments were drying time such as 110, 130, 150, 170, and 190 minutes at 50oC drying temperature of herbal tea.  Data were statistically analyzed using analysis of variance and Duncan’s New Multiple Range Test at 5% level.  The results showed that the drying time significantly affected antioxidant activity, yield, moisture content, crude fiber content, and sensory assessment (descriptive and hedonic tests), but didn’t significantly affected ash content of herbal tea.  The best treatment was herbal tea which dried for 130 minutes.  The ketepeng cina herbal tea had antioxidant activity (IC50) 6.18 ppm, yield 49.70%, water content 7.17%, ash content 1.24%, and crude fiber content 15.48%.  The descriptive and hedonic tests on the herbal tea showed that color of the steeping tea was yellow, aroma of the steeping tea was scented ketepeng cina leaves, and taste of the steeping tea was bitter.  Overall assessment of the herbal tea was rather like by the panelists.

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