Characteristics of tea bags from keji beling (Strobilanthes crispus Bi) and lemongrass (Cymbopogon nardus. L) leaves

Abstract

Abstract Drinking tea is one thing that to do when visiting a place. The antioxidant content of the keji beling and lemon grass has the potential to be developed into a tea drink in the form of a practical bag. The purpose of this study was to know the characteristics of tea bags product from the formulation of keji beling leaves and lemongrass, as well as to increase the antioxidant levels of tea bags commonly consumed by the public. This study consisted of 2 step, namely drying the raw materials and making tea bags. Using 2 factors with factorial Completely Randomized Design (CRD). The results of steeping tea bags were then analysed for antioxidant levels and colour (°Hue). The data obtained shows that the addition of lemongrass can increase antioxidant levels in tea. The more lemongrass that is added, the higher the value of the resulting Ic50. And has a colour scale with the yellow red group. The best way to brew tea bag from a mixture of vile leaf and lemon grass based on antioxidant content and colour value °Hue is brewed. Based on this research, a quality standard is needed to be a reference for further research.