Karakteristik Fisik, Kimia, Organoleptik Teh Herbal Daun Kelor (Moringa Oleifera Lam.) dengan Penambahan Bubuk Kayu Manis dan Bubuk Daun Stevia

Abstract

The purpose of this study was to determine the effect of adding cinnamon powder and stevia leaf powder on the quality of Moringa leaf herbal tea. The method used in this study was the factorial Complete Randomized Design (CRD) method with 2 factors, namely the addition of cinnamon powder (P): (5% ; 15% ; 25% ; 35%) and stevia leaf powder (T): (6% ; 11% ; 16%). The results showed that the addition of cinnamon powder had a highly significant effect on moisture content, ash content, pH, color index, extract in water, antioxidant activity, organoleptic of color, aroma, taste, general acceptance. The addition of stevia leaf powder had a highly significant effect on moisture content, pH, color index, total sugar, antioxidant activity, organoleptic of color, taste, general acceptance; the effect was significant on ash content. The interaction between the addition of cinnamon powder and stevia leaf powder had a highly significant effect on organoleptic value of taste and antioxidant activity; the effect was significant on ash content, pH, color index, and organoleptic value of color. Based on the moisture content, ash content, hedonic value of color, aroma, taste, consumer acceptance, and antioxidant activity, P3T3 treatment with addition of 25% cinnamon powder and 16% stevia leaf powder, produces the best quality of Moringa leaf herbal tea.