Characterization of A Mixed Tea Formulation of Mangosteen Peel, Cinnamon, and Clovers

Authors

  • Rahmawati Rahmawati Program Studi Teknologi Pangan, Fakultas Teknik, Universitas Pembangunan Nasional “Veteran” Jawa Timur
  • Yunita Satya Pratiwi Program Studi Teknologi Pangan, Fakultas Teknik, Universitas Pembangunan Nasional “Veteran” Jawa Timur
  • Yushinta Aristina Sanjaya Program Studi Teknologi Pangan, Fakultas Teknik, Universitas Pembangunan Nasional “Veteran” Jawa Timur
  • Tania Amalia Program Studi Teknologi Pangan, Fakultas Teknik, Universitas Pembangunan Nasional “Veteran” Jawa Timur

DOI:

https://doi.org/10.21111/atj.v8i1.11139

Abstract

Herbal tea is an infusion of various leaves, roots or flowers that is not derived from the Camellia sinensis L. The combination of mangosteen peel, cinnamon, and cloves can be used as an alternative to develop products in the form of herbal tea drinks because it has high antioxidant activity. This study aimed to evaluate the composition and toxicity aspects of various tea formulations mixed with mangosteen peel, cinnamon, and cloves. The research methodology inlcuded the measurement of water content and crude fiber with the AOAC method, alkalinity based on ISO 1758, and toxicity tests with the Brine Shrimp Lethality Test (BSLT) method. The data obtained were analyzed with ANOVA test and Tukey post hoc test (p < 0.05 and α = 0.05.) The results of the analysis showed that all herbal tea formulations tested had water content in the range of 10.34%-11.52%, crude fiber in the range of 15.12-16.84%, and alkalinity in the range of 1.19%-1.31%. The quality parameters of tea mixture of mangosteen peel, cinnamon and cloves compared to the Indonesian National Standard (SNI) 01-3836-2013 generally revealed a significant impact (p < 0.05 and α = 0.05). Based on toxicity tests, this tea is categorized as non-toxic because it has an LC50 value of 6307.48 ppm.

Downloads

Published

2024-05-30

Issue

Vol. 8 No. 1 (2024): Agroindustrial Technology Journal

Section

Articles

License

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.

The author whose published manuscript approved the following provisions:

1. The right of publication of all material published in the journal / published in the Agroindustrial Technology Journal is held by the editorial board with the knowledge of the author (moral rights remain the author of the script).

2. The formal legal provisions for access to digital articles of this electronic journal are subject to the terms of the Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License (CC BY-NC-SA 4.0), which means that Agroindustrial Technology Journal reserves the right to save, transmit media or format, Database), maintain, and publish articles without requesting permission from the Author as long as it keeps the Author's name as the owner of Copyright.
3. Printed and electronically published manuscripts are open access for educational, research and library purposes. In addition to these objectives, the editorial board shall not be liable for violations of copyright law.