Pengaruh Penambahan Daun Mint (Mentha piperita L) dan Lama Pengeringan terhadap Karakteristik Mutu dan Kandungan Antioksidan Teh Herbal Daun Jambu Biji (Psidium guajava L)

Abstract

Indonesian people usually enjoy herbal tea drinks almost every day. Without us realizing it, drinking tea has become a habit of life for almost all people in various circles. Tea itself is one of the most widely consumed drinks throughout the world, and is the second most consumed after water. This tea drink is produced from the leaves, buds, fine stems of plants and flowers. During this pandemic, people are more interested in consuming herbal drinks because herbal drinks are more practical to consume and have more benefits. Research was conducted to determine the effect of variations in the addition of mint leaves and drying time on the quality characteristics and antioxidant content of guava leaf herbal tea. This research used a factorial Completely Randomized Design (CRD) method with two factors, namely the addition of mint leaves (10%, 15%, 20%, 25% and 30%) and variations in drying time (4 hours, 5 hours and 6 hours). The parameters tested were water content, pH ash content, fiber, water soluble ash, antioxidants, hedonic tests (aroma, taste, color and general acceptability). The results of this research show that the addition of mint leaves has a very significant different effect on water content, ash content, pH, crude fiber, water soluble ash, antioxidants and hedonic tests (color, aroma and general acceptability). Meanwhile, drying time has a very significant different effect on water content, ash content, pH, crude fiber, water soluble ash, antioxidants, hedonic tests (color, aroma and general acceptability). The addition of mint leaves and drying time to guava leaf herbal tea had a very significant different effect on the water content, ash content, crude fiber, water-soluble ash and hedonic color tests. The addition of mint leaves (30%) and drying time (6 hours) produces the best quality guava leaf tea.