Aktivitas Antioksidan Dan Sifat Organoleptik Teh Daun Kelor Kombinasi Daun Belimbing Wuluh Dan Perasa Mint Dengan Variasi Suhu Pengeringan

Tea is a beverage made from natural ingredients that are safe to eat and drink, has benefits for the body and enjoyed by brewing. Moringa leaves and Bilimbi leaves can be combine to produce the tea. Flavonoids, tannins, saponins are compounds contained in moringa leaves and bilimbi leaves. The purpose of this study to determine the antioxidant activity and organoleptic test of moringa leaves tea and bilimbi leaves and mint flavors with drying temperature variation. The study design with completely randomized design two factors, Factor 1 = Drying temperature 55oC (S1), 60oC (S2), 65oC (S3) and Factor 2 = Formulation of Moringa leaves; bilimbi leaves= 1,5g; 1,5g (J1), 2g; 1g (J2), 1g; 2g (J3). The results showed that there was a difference of antioxidant activity of moringa leaves tea and bilimbi leaves and mint flavors with drying temperature variation. The highest antioxidant on S1J2 (temperature 55oC with moringa leaves 2g; bilimbi leaves 1g) is 65,20% and the lowest antioxidant activity on S3J3 (temperature 65oC with moringa leaves 1g; bilimbi leaves 2g) is 22,19%. Organoleptic test tea had light brown, less fresh taste, less fragrant flavor, and have panelis received dislikes