Optimization of roselle tea bag brewing by variation of particle weight and type of tea bags

Ike Sitoresmi Mulyo Purbowati; Ali Maksum; Gunawan Wijonarko; Sania Rizqia; Ngo Pham Thao Nguyen

doi:10.21107/agrointek.v20i2.26168

Optimization of roselle tea bag brewing by variation of particle weight and type of tea bags

Ike Sitoresmi Mulyo Purbowati, Ali Maksum, Gunawan Wijonarko, Sania Rizqia, Ngo Pham Thao Nguyen

Abstract

Roselle flower petals contain bioactive compounds such as anthocyanin and vitamin C which function as primary antioxidants and can clinically improve the body's immune system. To improve the body's immune system, you can consume roselle in the form of herbal tea. There are several important aspects that must be considered when making herbal tea bags, such as the weight of the tea particles and the type of tea bag used. This research aims to determine the optimization of the properties of brewing roselle tea bags with variations in particle weight and type of tea bag and to determine the physicochemical and sensory characteristics of brewing roselle tea bags under optimum conditions. The research was carried out using the Response Surface Methodology (RSM) optimization method using Design Expert version 13 software with an Optimal Custom Design experimental design. The results of the research showed that the optimal brewing of roselle tea bags was by varying the particle weight treatment of 3.82 grams using nylon tea bags. The physicochemical characteristics of brewing roselle tea bags under optimum conditions are anthocyanin content (7.464±0.355 mg/L), antioxidant activity (92.47%), vitamin C content (2.534 mg/g), pH (2.47) and color. lightness (15.38) redness (-1.95) and yellowness (3.46). The sensory characteristics of brewing roselle tea bags under optimum conditions are that they have a distinctive aroma of roselle, the taste tends to be very sour, the color is slightly dark red, produces an astringent aftertaste and the panelists' preference for the product is neutral.

Keywords

Herbal Tea Bag; Particle Weight; Roselle; Type Of Tea Bags

Full Text:

PDF

References

Amogne, N. Y., D. W. Ayele, and Y. A. Tsigie. 2020. Recent advances in anthocyanin dyes extracted from plants for dye sensitized solar cell. Materials for Renewable and Sustainable Energy 9:23.

Deskawi, O., R. Ningsih, N. Avisena, and E. Hastuti. 2015. Potensi ekstrak kasar teh hitam (Camellia sinensis O.K. var. Assamica) sebagai pewarna (Dye) pada pembuatan Sela Surya Tersensitisasi (SSPT). ALCHEMY:Journal of Chemistry 4:50–59.

Djailolo, R., J. Tandi, G. Lintin, and T. W. Handayani. 2022. Pengaruh kefir ekstrak bunga rosella terhadap histopatologi pankreas tikus putih jantan yang diinduksi streptozotocin. Farmakologika : Jurnal Farmasi 19:87–99.

Fatima, S., M. Masriani, and I. Idrus. 2020. pengaruh penambahan bubuk jahe merah terhadap organoleptik teh celup daun kelor (Moringa Oleifera). Jurnal Pengolahan Pangan 5:42–47.

Hafid Muliana, Syachriyani. 2022. Pengaruh pemberian sirup kulit buah naga (Hylocereus polyrhizus) sebagai imunostimulan terhadap Covid-19 | Jurnal Mandala Pharmacon Indonesia 8:205–216.

Hartutik, Usman, and Fiddini Alham. 2023. Edukasi Hibiscus sabdariffa (Bunga Rosella) sebagai peluang berwirausaha | Wikrama Parahita : Jurnal Pengabdian Masyarakat. Wikrama Parahita: Jurnal Pengabdian Masyarakat 7:161–170.

Hastuti, A. P., and J. Kusnadi. 2016. Organoleptik dan karakteristik fisik kefir rosella merah (Hibiscus sabdariffa L.) dari teh rosella merah di pasaran. Jurnal Pangan dan Agroindustri 4.

Jha, D. K., P. P. Dhekne, and A. W. Patwardhan. 2020. Characterization and evaluation of tea bag papers. Journal of Food Science and Technology 57:3060–3070.

Juniarka, I. G. A., E. Lukitaningsih, and S. Noegrohati. 2011. Analysis antioxidant activity and total anthocyanin content in extract and liposome of roselle (Hibiscus Sabdariffa L.) calyx. Traditional Medicine Journal 16:115–123.

Kusnadi, K., R. I. Pratiwi, and A. A. Barlian. 2021. Pemanfaatan Rosella dan Jahe dalam Pembuatan Produk Minuman Herbal (Roseja) untuk Meningkatkan Daya Imun di SMK Karya Bhakti Pada Massa Pandemi Covid-19. Jurnal Pengabdian Kepada Masyarakat 11:89–95.

Mastuti, E., N. P. Sari, and R. A. Simangunsong. 2021. Ekstraksi zat warna alami kelopak bunga rosella dengan pelarut aquadest. Ekuilibrium 12:43–47.

Mawi, P., Budi Nurtama, and Eko Hari Purnomo. 2018. Aplikasi Response Surface Methodology (RSM) dengan historical data pada optimasi proses produksi burger. Jurnal Mutu Pangan 5:109–115.

Mulyani, E., S. Yanti, D. W. Fauziah, T. Hardini, F. Sari, Parwito, and W. Rita. 2024. Pemanfaatan seduhan teh bunga rosella (Hibiscus Sabdariffa L.) SEBAGAI ANTIOKSIDAN DI SMA Negeri 9 Kota Bengkulu. Jurnal Basemah 3:1–8.

Mu’tamar, M. F. F., M. Fakhry, and M. Ulya. 2021. The brewing conditions optimization of Eucalyptus blended tea bags. IOP Conference Series: Earth and Environmental Science 924:012063.

Nurilawaty, V., N. A. Hanum, and S. Wahyuni. 2013. Pengaruh air seduhan kelopak bunga rosella (Hibiscus sabdariffa L.) terhadap kelarutan ion kalsium gigi permanen ( in Vitro). Publikasi Penelitian Terapan dan Kebijakan 7.

Purbowati, I., K. Syamsu, E. Warsiki, and H. Sri. 2016. Stabilitas senyawa fenolik dalam ekstrak dan nanokapsul kelopak bunga rosella pada berbagai variasi pH, suhu dan waktu. Agrointek 10:31.

Ramadhani, R. A., D. H. S. Riyadi, B. Triwibowo, and R. D. Kusumaningtyas. 2017. Review pemanfaatan design expert untuk optimasi komposisi campuran minyak nabati sebagai bahan baku sintesis biodiesel. Jurnal Teknik Kimia dan Lingkungan 1:11–16.

Sheikh, C.L. Yong, and M.S. Lian. 2009. In vitro antioxidant activity of the hexane and methanolic extracts of Sargassum baccularia and Cladophora patentiramea. Journal of Applied Sciences 9:2490–2493.

Sudarmadji, S. 2010. Analisa Bahan Makanan Dan Pertanian. Second edition. Liberty Yogyakarta, Yoyakarta.

Unawahi, S., A. Widyasanti, and S. Rahimah. 2022. Ekstraksi antosianin bunga telang (Clitoria ternatea Linn) dengan metode ultrasonik menggunakan pelarut aquades dan asam asetat. Journal of Tropical Agricultural Engineering and Biosystems - Jurnal Keteknikan Pertanian Tropis dan Biosistem 10:1–9.

Widagdha, S., and F. C. Nisa. 2015. Pengaruh penambahan sari anggur (Vitis vinifera L.) dan lama fermentasi terhadap karakteristik fisiko kimia yoghurt. Jurnal Pangan dan Agroindustri 3:248–258.

Yadav, G. U., B. S. Joshi, A. W. Patwardhan, and G. Singh. 2017. Swelling and infusion of tea in tea bags. Journal of Food Science and Technology 54:2474–2484.

Yani, Y. A., A. M. Charisma, A. W. Ningsih, and E. A. Farida. 2021. Penyuluhan pengolahan minuman kesehatan berbahan dasar kelopak bunga rosela sebagai peningkat imunitas tubuh di masa pandemi melalui aplikasi zoom. Jurnal Penamas Adi Buana 5:70–78.

Yusasrini, F. J. S. S., I. Ketut Suter, Ni Luh Ari. 2021. Aktivitas antioksidan dan sifat sensoris teh herbal celup kulit anggur (Vitis vinifera L.) pada suhu dan waktu pengeringan. https://jurnal.harianregional.com/itepa/id-82295.