| Abstrakt: |
Aloe vera (Aloe barbarensis Miller) rind tea has a bitter taste, unpleasant smell and pale color, so it is necessary to add other ingredients such as mint leaves (Metha piperita L) and cinnamon (Cinnamomum verum). The purpose of this study was to determine the right proportion of aloe vera rind, mint leaves, and cinnamon to obtain herbal teas with good characteristics and preferred by the panellist. Herbal tea was made from aloe vera skin, mint leaves and cinnamon with a composition of 80%:16%:4%; 71%:21%:8%; 64%:30%:6%; 78%:18%:4%; 100% and formula K as a control purchased from the market comes from Pontianak, the composition consists of 80% aloe vera rind and 20% black tea. The research method used a randomized block design with six treatments which were repeated three times. The research includes the formulation of tea with variations of aloe vera rind, mint leaves, cinnamon, tea making, organoleptic tests, and physical and chemical quality tests. The organoleptic test results showed that formula C with 64% aloe vera rind, 30% mint leaves and 6% cinnamon produced the most preferred herbal tea by the panellists with an average value of preference for taste 3.7, color 4.27, smell 3.89 and overall 3.62, with criteria slightly like. The results of the physical tea herbal test showed an average pH value of 4,966, an average brightness value of 67,568, a color a* -1.717, a color b* 3,289. The results of the chemical test of herbal teas showed water content of 7.323%, ash content of 7.124%, antioxidant activity of 247.670 mg.Eq.Vit C/100g, total phenols 30.581 mg GAE/g and flavonoids 28.863 mg GE/g. [ABSTRACT FROM AUTHOR] |
