Optimization of herbal tea drink formula based on aloe vera rind (Aloe barbadensis miller)

Sriharti,; Andriansyah, R C E; Agustina, Wawan; Indriati, Ashri; Litaay, Christina; Luthfiyanti, Rohmah; Mayasti, Nur Kartika Indah; Triyono, Agus; TRIBOWO, Raden Ismu; PURWANDOKO, Pradeka Brilyan

doi:10.1590/fst.69022

Cited by 5 publications

(3 citation statements)

References 21 publications

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“…The results of the present study correlated with Jayachandran et al (2015), who stated that numerical optimization was used to determine the best sensory score value for each sensory feature. The result coincided with the findings of Andriansyah et al (2022) who optimized the herbal tea drink formula using D-Optimal mixture design. The sensory score obtained in his study with criteria of liking was colour attributes 3.63, taste 3.973, smell 3.963 and overall acceptability of 3.934 and desirability (0.604).…”

Section: |1-3|123supporting

confidence: 86%

Formulation and Optimization of Functional Milk Beverage using D – optimal Mixture Design

M¹,

Narayanan²,

B³

et al. 2023

MAJ

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Functional foods are in great demand worldwide because of their many health benefits. As milk is a nutrient-dense diet that comprises all vital nutrients, it can be utilized as the primary base to produce a variety of functional foods. Ginger, cinnamon and pumpkin possess tremendous nutritional and therapeutic properties such as stimulating the digestive system, lowering blood cholesterol levels and exhibiting antioxidant,antidiabetic, antibacterial, antiviral and anti-carcinogenic activities, preventing oxidative stress-related diseases and in the ageing process. In this study, aqueous cinnamon and ginger extracts and pumpkin pulp were made and their functional properties like antioxidant activity and total phenolic content have been evaluated. Functional milk beverage was made using milk, cinnamon aqueous extract, ginger aqueous extract and yellow pumpkin pulp. The level of inclusion of these components was optimized using D-optimal mixture design (Design Expert Software) with regard to sensory attributes.The optimized level of functional milk beverage was chosen based on the desirability of the design and the range assigned to each response. The level of incorporation of milk, pumpkin pulp, aqueous cinnamon and ginger extracts were optimized at 40%, 10%, 20%, and 30% respectively. The antioxidant activity of the cinnamon aqueous extract, ginger aqueous extract, pumpkin pulp and optimized functional milk beverage was found to be 69.95 ± 0.07 %, 56.45 ± 0.08 %, 25.80 ± 0.10 and 60.53 ± 0.03 % respectively. The total phenolic content of cinnamon aqueous extract, ginger aqueous extract, pumpkin pulp and optimized functional milk beverage were 450.88 ± 0.03 mgGAE/100g, 106.93 ± 0.02 mgGAE/100g, 15.59 ± 0.09 mgGAE/100g and 280.63 ± 0.02 mgGAE/100g respectively

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Section: |1-3|123supporting

confidence: 86%

Formulation and Optimization of Functional Milk Beverage using D – optimal Mixture Design

M¹,

Narayanan²,

B³

et al. 2023

MAJ

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“…The compound tea can improve the nutrition of traditional tea and give new functions, so it has been paid attention by the market. For example, Sriharti et al (2022) prepared the herbal tea drinks by aloe vera rind, mint leaves and cinnamon. Kayisoglu & Coskun (2021) prepare the kombucha tea by sage, linden and mint teas, which are highly valuable for health.…”

Section: Quinoa Compound Tea and Its Processing Technologymentioning

confidence: 99%

Tea-making technology by using quinoa raw materials

et al. 2023

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Quinoa is a kind of pseudocereal with rich nutrient, unique flavor and antioxidant ingredients. In recent years, it has received widespread attention all over the world, however, the problem of single quinoa product is increasingly prominent. Tea is one of the most popular functional beverages globally, so the development of quinoa tea has a broad market prospect. In the present review, the preparation methods of quinoa seed tea, quinoa malt tea, quinoa leaf tea, quinoa whole plant tea, quinoa fermented tea and quinoa compound tea were summarized, and the current situation and existing problems were analyzed. Based on the above investigations, some suggestions for improving the product performance were put forward.

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“…Various kinds of functional beverages continue to be developed, one of which is herbal teabags from various spices. Herbal teabags are generally made from a combination of ingredients such as dried leaves, seeds, wood, fruit, flowers and other plants that have benefits [3]. The purpose of making herbal teabags is so that they can be consumed as practical healthy drinks without disrupting daily routines and still maintaining a healthy body.…”

Section: Introductionmentioning

confidence: 99%

Quality analysis of herbal teabags as functional drink

Romadhoni,

Iriyani,

Bahar

2024

p.ISST

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The potential for diversification of herbal drinks has increased along with a healthy lifestyle. This study aims to develop herbal drinks in the form of teabags that are practical and economical in terms of proportion and selling price. There were seven herbal tea samples tested with the proportion of spices such as mangosteen peel, ginger, lemongrass, kersen leaves, lime leaves (P1 = 1:1:1:1:1:1), (P2 = 1:2:1:1:1:1:1:1), (P3 = 1:1:2:1:1:1:1:1), (P4 = 1: 1:1:1:2:1:1:1:1), (P5 = 1:1:1:1:1:2:1:1), (P6 = 1:1:1:1:1:2:1), and (P7 = 1:1:1:1:1:1:1:2) The hedonic test method was used to obtain the best results based on the quality of herbal tea with colour, aroma, and taste parameters. The sample respondents consisted of 100 MSME assistants. The results showed that the best results with the composition P3 = 1:1:2:1:1:1:1 in terms of aroma and flavour of herbal teabags. Meanwhile, in terms of the importance of herbal teabags, panelists considered the colour aspect to be the most important factor, followed by the taste and aroma of herbal teabags. Meanwhile, a selling price of IDR 12,500/pack was obtained. The results of this study indicate that herbal teabags can be accepted by the market so further research needs to be done related to chemical content tests.

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Optimization of herbal tea drink formula based on aloe vera rind (Aloe barbadensis miller)

Cited by 5 publications

References 21 publications

Formulation and Optimization of Functional Milk Beverage using D – optimal Mixture Design

Formulation and Optimization of Functional Milk Beverage using D – optimal Mixture Design

Tea-making technology by using quinoa raw materials

Quality analysis of herbal teabags as functional drink

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