This study aims to study the characteristics of herbal teabags from belimbing wuluh leaves and gotu kola leaves with the addition of cinnamon powder. This study used a completely randomized design with 5 treatments, namely differences in the addition of cinnamon powder 0%, 1%, 2%, 3% and 4% with 3 replications. The data obtained were analyzed statistically using ANOVA (Analysis Of Variance) and if they were significantly different, then continued with the DNMRT (Duncan's News Multiple Range Test) test at 5% level. The results showed that the level of addition of cinnamon powder had a significant effect on antioxidant activity, total water soluble ingredients, total polyphenols, color, taste, and flavor. Differences in the substitution level of cinnamon powder had no significant effect on water content and pH. The best treatment in this study was treatment E with the addition of 4% cinnamon powder, the organoleptic results obtained were the average value of color preference 3.95 (like), taste 3.65 (like), and flavor 4 (like). The results of chemical analysis on tea products are water content 7.88%, total polyphenols 109.32 mg GAE/g, IC50 value 96.71, total water soluble ingredients 19.66% and in steeped tea pH value is 6.13, and activity antioxidant 36.93%.

This research aimed to study the characteristics of herbal tea bags from starfruit leaves, gotu kola leaves and cinnamon powder. This research used a completely randomized design with 5 treatments, namely differences in substitution of cinnamon powder 0%, 1%, 2%, 3% and 4% with 3 replications. The data obtained were analyzed statistically with ANOVA (Analysis of Variance) and if they were significantly different, then continued with the DNMRT (Duncan's News Multiple Range Test) test at a level of 5%. The results showed that the difference in the amount of cinnamon powder substitution had a significant effect on antioxidant activity, total water-soluble ingredients, total polyphenols, color, taste, and aroma. Differences in the concentration of cinnamon powder substitution did not significantly affect the water content and pH. The best treatment in this research was treatment E with substitution of cinnamon powder 4%. The results of organoleptic analysis were the average value of colour preference 3.95, taste 3.65, and aroma 4. The results of chemical analysis were pH 6.13 and antioxidant activity 36.93%.