| dc.description.abstract | This study was aimed to determine the effect of varying drying temperatures of senduduk leaves and different concentrations of lime juice on the quality of herbal tea. A factorial Completely Randomized Design (CRD) was used, consisting of two factors: drying temperature (S1 = 50 °C, S2 = 60 °C, and S3 = 70 °C) and lime juice addition (J1 = 4%, J2 = 6%, and J3 = 8%). The parameters evaluated were pH, total dissolved solids, color index, antioxidant activity (IC50), hedonic color, hedonic aroma, hedonic taste, hedonic viscosity, and hedonic overall acceptance. The results showed that drying temperature had a highly significant effect (P<0.01) on pH, total dissolved solids, color index, antioxidant activity (IC50), hedonic aroma, hedonic taste, and hedonic overall acceptance. No significant effect (P>0.05) was observed on hedonic color and hedonic viscosity. Lime juice concentration had a highly significant effect (P<0.01) on pH, antioxidant activity (IC50), hedonic aroma, and hedonic taste, while no significant effect (P>0.05) was found on total dissolved solids, color index, hedonic color, hedonic viscosity, and hedonic overall acceptance.The interaction between both factors significantly affected hedonic aroma (P<0.05) but showed no significant effect (P>0.05) on the other parameters. The best treatment, determined using the De Garmo method, was S2J3 (drying temperature 60 °C; lime juice concentration 8%). The product from this treatment had a total plate count (TPC) of 8,65 × 10¹ CFU/ml, with a total phenolic content of 64,4815 mg GAE/g, and vitamin C content of 7,2802 mg/100 g. | en_US |
