Antioxidant and Sensory Analysis of Averhoa Blimbi Flowers Herbal Tea with the addition of Elephant Gingger (Zingiber Officinale Rosc)

Elma Sulistiya, Novi Indah Permata Sari, Arya Putra Sundjaja

Abstract


Averrhoa blimbi flowers are known as medicinal plants and spices that are efficacious in treating various diseases. The utilization of blimbi flowers combined with ginger into herbal tea bags aims to explore local materials, increase the selling value of starfruit flowers, and diversify herbal beverage products in terms of sensory acceptance and antioxidant activity. This study used a Completely Randomized Design with one factor, namely the proportion of starfruit flowers and elephant ginger. The sample consisted of 100% starfruit flowers, starfruit flowers: ginger with proportions of 90:10, 70:30, 50:50 and 30:70. Starfruit flowers and ginger were dried at a temperature of 60⸰C for 5 hours and 6 hours, respectively. The results of ANOVA showed that blimbi flowers : ginger with a proportion of 90:10 was the best treatment that showed the highest antioxidant activity with an IC50 value of 38.62 ppm; “very strong” inhibition category, with sensory analysis as follows: color 3.83 ± 0.91; aroma 3.26 ± 1.11; taste 3.13 ± 1.04; and overall acceptance 3.33 ± 0.96. The results of the study illustrate that the right proportion of the combination of starfruit flowers and ginger can produce high antioxidants that can be the basis for developing new products that are functionally beneficial for various health but still preferred by consumers.

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References


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DOI: https://doi.org/10.21107/jrg.v1i1.419

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