Characteristic Study of Herbal Tea Brewing a Combination 0f Mint Leaves (Mentha Piperita) and Moringa Leaves (Moringa Oleifera) with Different Drying Time

A. Alamsyah, A.Safira and E. Basuki
Additional contact information
A. Alamsyah: Faculty of Food Technology, University of Mataram, Indonesia
A.Safira: Faculty of Food Technology, University of Mataram, Indonesia
E. Basuki: Faculty of Food Technology, University of Mataram, Indonesia

International Journal of Research and Scientific Innovation, 2025, vol. 12, issue 3, 731-739

Abstract: This study aims to determine the drying time on the characteristics of mint and moringa leaf combination tea. Completely Randomized Design (CRD) with 6 treatment combinations is used in this experiment, namely a combination of mint and moringa (K) and drying time (P) with a temperature of 50 ℃, namely K1P1 (25% mint, 75% moringa, 90 minutes), K1P2 (25% mint, 75% moringa, 120 minutes), K2P1 (50% mint, 50% moringa, 90 minutes), K2P2 (50% mint, 50% moringa, 120 minutes), K3P1 (75% mint, 25% moringa, 90 minutes), K3P2 (75% mint, 25% moringa, 120 minutes) which were repeated 3 times to obtain 18 experimental units. The parameters tested were polyphenol content, water content, ash content, and organoleptic. The statistical analysis was carried out using the SPSS program (ver. 19) by applying the analysis of variance (ANOVA) regarding experimental design. The application of significance level at 0.05 and Tukey’s test was achieved. The results showed that the combination of treatments and drying time had a significantly different effect on polyphenol content, water content, ash content, scoring and hedonic tests on color and aroma scoring tests but were not significantly different from the scoring and hedonic tests on taste and hedonic tests on the aroma of tea with a combination of mint leaves and moringa leaves. The longer the drying time, the lower the polyphenol content, water content, but the higher the ash content of tea with a combination of mint leaves and moringa leaves. In addition, the combination of mint leaves and moringa leaves also affected the results of the tests carried out. The combination tea (50% mint, 50% moringa, 120 minutes) with a polyphenol content of 6.06%, moisture content of 6.42%, ash content of 7.36%, yellow in color, slightly bitter in taste, slightly pungent in aroma and slightly preferred by panelists and in accordance with the standard. Clearly, the production of herbal teas with valuable bioactive content may pose different functional features. Therefore, scaling up to commercial consumption of moringa presents different ways to obtain various functional benefits. The key goal of this work was to provide appropriate and healthy herbal teas to consumers. It can be inferred that Mild Mint were approved when added with 50% moringa. Increasing mint levels decreased the astringency and aftertaste and increased the overall acceptability.

Date: 2025
References: Add references at CitEc
Citations:

Downloads: (external link)
https://www.rsisinternational.org/journals/ijrsi/d ... -issue-3/731-739.pdf (application/pdf)
https://rsisinternational.org/journals/ijrsi/artic ... fferent-drying-time/ (text/html)

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:bjc:journl:v:12:y:2025:i:3:p:731-739

Access Statistics for this article

International Journal of Research and Scientific Innovation is currently edited by Dr. Renu Malsaria

More articles in International Journal of Research and Scientific Innovation from International Journal of Research and Scientific Innovation (IJRSI)
Bibliographic data for series maintained by Dr. Renu Malsaria ().