Characterization of Tamarindus indica L. Leaves Herbal Tea as a Functional Beverage

Authors

  • Khoirin Maghfiroh Universitas Yudharta Pasuruan, Purwosari, Pasuruan, Jawa Timur, Indonesia
  • . Mutmainah Universitas Yudharta Pasuruan, Purwosari, Pasuruan, Jawa Timur, Indonesia
  • Cahyaning Rini Utami Universitas Yudharta Pasuruan, Purwosari, Pasuruan, Jawa Timur, Indonesia
  • Deny Utomo Universitas Yudharta Pasuruan, Purwosari, Pasuruan, Jawa Timur, Indonesia
  • M. Aniar Hari S Universitas Yudharta Pasuruan, Purwosari, Pasuruan, Jawa Timur, Indonesia
  • Hapsari Titi Palupi Universitas Yudharta Pasuruan, Purwosari, Pasuruan, Jawa Timur, Indonesia

DOI:

https://doi.org/10.61453/joit.v2025no18

Keywords:

Tamarindus indica L. leaves, herbal tea, drying time, drying temperature, Antioxidant

Abstract

Tamarindus indica leaves possess great potential as they are rich in antioxidants and suitable for consumption as a functional beverage. Processing T. indica leaves into herbal tea can enhance their usability and benefits. This study aimed to investigate the effect of drying time and temperature on the quality of T. indica leaves herbal tea and the antioxidant characteristics of its infusion. A Randomized Block Design (RBD) was employed with two factors: drying time (2 and 3 hours) and drying temperature (40°C, 50°C, 60°C), resulting in six treatment combinations, each replicated three times. The parameters analyzed in the tea powder included moisture content, ash content, and color intensity (L, a*, b*), while the infusion was analyzed for antioxidant activity, pH, and organoleptic properties (color, aroma, and taste). The results showed that both drying time and temperature significantly affected the moisture content, ash content, color intensity (L, a*, b*), antioxidant activity, pH, and sensory attributes. The best treatment was drying for 2 hours at 40°C, producing a tea with moisture content of 3.13%, ash content of 5.20%, color intensity L = 57.12, a* = 6.10, b* = 16.68, antioxidant activity of 8.24%, pH of 2.70, and organoleptic scores (neutral) for color (3.36), aroma (3.32), and taste (3.36).

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Published

2025-12-06

How to Cite

Maghfiroh, K., Mutmainah, ., Utami, C. R., Utomo, D., Hari S, M. A., & Palupi, H. T. (2025). Characterization of Tamarindus indica L. Leaves Herbal Tea as a Functional Beverage. Journal of Innovation and Technology, 2025(2). https://doi.org/10.61453/joit.v2025no18

Issue

Vol. 2025 No. 2: Journal of Innovation and Technology

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