The effect of addition of mint leaves (Mentha piperita. L) on the characteristics of coffee leaf herbal tea
1 Lecturers at Faculty of Agricultural Technology, Andalas University, Limau Manis-Padang, Indonesia.
2 Alumni of Food Technology and Agricultural Product, Andalas University, Limau Manis-Padang, Indonesia.
Research Article
World Journal of Advanced Engineering Technology and Sciences, 2024, 12(02), 684–690.
Article DOI: 10.30574/wjaets.2024.12.2.0340
Publication history:
Received on 01 July 2024, revised on 07 August 2024, and accepted on 10 August 2024
Abstract:
This research aimed to determine the characteristics of herbal tea bags added with mint leaf and coffee leaf and to find out which herbal tea bag formulations with mint leaf and coffee leaf have the best characteristics. The design used in this study was a completely randomized design (CRD) with 5 treatments and 3 replications. The treatments in this study were A (without the addiction of mint leaf), B (addition of 1% of mint leaf), C (addition of 2% of mint leaf), D (addition of 3% of mint leaf) and E (addition of 4% of mint leaf). The research data were statistically analyzed using ANOVA and continued with Duncan’s New Analysis Multiple Range Test (DNMRT) at the 5%. The result showed the ratio of herbal tea bags added with mint leaf and coffee leaf had significant different effects total polyphenols, antioxidant activity, caffeine content and, total water soluble matter. The best treatment based on physical, and chemical analysis of herbal tea bags added with mint leaf and coffee leaf was treatment E with the addition of 4% mint leaf as the best product with the result of chemical analysis water content 5.44% antioxidant activity 73.1%, total polyphenols 146.54 mg GAE/g, caffeine content 0.33%, and total water soluble ingredients 24.00%.
Keywords:
Mint leaf; Coffe leaf; Characteristic; Antioxidant
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