This paper discusses how to produce herbal teabags as a source of low-calorie antioxidants made from African leaves and stevia leaves. This study aims to determine the antioxidant content of herbal teabags mixed with African leaves (Vernonia amygdalina Del.) and Stevia leaves (Stevia Rebaudiana) by drying and varying drying time by 90 minutes, 110 minutes, 130 minutes, 150 minutes, 170 minutes and composition of 60:40, 65:35, 70:30, 75:25, 80:20 then the product is analyzed for antioxidants, calories, Fe, organoleptic, microbes, pH, and minerals contained in the mixture. In general, when compared with the SNI 3753: 2014 quality standard regarding teabag, the results of this study are better than the standard as it produces teabags with the highest antioxidant content characteristics at the time of drying 110 minutes with a composition of 65:35. In that condition, tea with the largest antioxidant content was 93.1005%/mg, after being brewed with water at a temperature of 700 ºC the antioxidant content dropped to 51.1345%, pH neutral 7, the organoleptic test that consumers liked was a composition of 65:35, Fe content obtained 12.07 mg/100gram. The group of diabetics who consume Sumatran tea has decreased blood sugar levels which tend to be normal. The results of calorie analysis of brewing tea are 0.2289 kcal/100 grams of sample. Sumatran tea contains minerals Na, Mg, K, Ca and has a durability of 3 months.

This paper discusses how to produce herbal teabags as a source of low-calorie antioxidants made from African leaves and stevia leaves. This study aims to determine the antioxidant content of herbal teabags mixed with African leaves (Vernonia amygdalina Del.) and Stevia leaves (Stevia Rebaudiana) by drying and varying drying time by 90 minutes, 110 minutes, 130 minutes, 150 minutes, 170 minutes and composition of 60:40, 65:35, 70:30, 75:25, 80:20 then the product is analyzed for antioxidants, calories, Fe, organoleptic, microbes, pH, and minerals contained in the mixture. In general, when compared with the SNI 3753: 2014 quality standard regarding teabag, the results of this study are better than the standard as it produces teabags with the highest antioxidant content characteristics at the time of drying 110 minutes with a composition of 65:35. In that condition, tea with the largest antioxidant content was 93.1005%/mg, after being brewed with water at a temperature of 700 ºC the antioxidant content dropped to 51.1345%, pH neutral 7, the organoleptic test that consumers liked was a composition of 65:35, Fe content obtained 12.07 mg/100gram. The group of diabetics who consume Sumatran tea has decreased blood sugar levels which tend to be normal. The results of calorie analysis of brewing tea are 0.2289 kcal/100 grams of sample. Sumatran tea contains minerals Na, Mg, K, Ca and has a durability of 3 months.