Characteristics and sensory properties of lemongrass, roselle, and ginger formulation herbal tea
Herbal tea is a general term used for beverages that are not derived from Camellia sinensis tea leaves. Herbal teas are made from the flowers, seeds, and roots of various plants. Lemongrass, roselle, and ginger are plants that have the potential to be used as herbal tea ingredients. This study aims...
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| Veröffentlicht in: | IOP conference series. Earth and environmental science 2022-01, Vol.951 (1), p.12096 |
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| creator | Suseno, R Surhaini Rahmi, S L Yanti, F |
| description | Herbal tea is a general term used for beverages that are not derived from
Camellia sinensis
tea leaves. Herbal teas are made from the flowers, seeds, and roots of various plants. Lemongrass, roselle, and ginger are plants that have the potential to be used as herbal tea ingredients. This study aims to obtain the best formulation of lemongrass, roselle, and ginger herbal teas. This research was conducted using a single Completely Randomized Design (CRD) with 4 concentrations of dried lemongrass, roselle, and ginger treatments. the lemongrass, roselle and ginger formulations used in this study were 1:1:1; 2:1:1; 1:2:1; and 1:1:2. The best formulation is the ratio of lemongrass, roselle, and ginger 1:2:1 with total phenol characteristics of 11.159 mg GAE/g; antioxidant activity 79.7%; acidity 3.24; and the description of the colour Dark Moderate Orange with organoleptic test results showed a rather like result on overall acceptance. |
| doi_str_mv | 10.1088/1755-1315/951/1/012096 |
| format | Article |
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Camellia sinensis
tea leaves. Herbal teas are made from the flowers, seeds, and roots of various plants. Lemongrass, roselle, and ginger are plants that have the potential to be used as herbal tea ingredients. This study aims to obtain the best formulation of lemongrass, roselle, and ginger herbal teas. This research was conducted using a single Completely Randomized Design (CRD) with 4 concentrations of dried lemongrass, roselle, and ginger treatments. the lemongrass, roselle and ginger formulations used in this study were 1:1:1; 2:1:1; 1:2:1; and 1:1:2. The best formulation is the ratio of lemongrass, roselle, and ginger 1:2:1 with total phenol characteristics of 11.159 mg GAE/g; antioxidant activity 79.7%; acidity 3.24; and the description of the colour Dark Moderate Orange with organoleptic test results showed a rather like result on overall acceptance.</description><identifier>ISSN: 1755-1307</identifier><identifier>EISSN: 1755-1315</identifier><identifier>DOI: 10.1088/1755-1315/951/1/012096</identifier><language>eng</language><publisher>Bristol: IOP Publishing</publisher><subject>Acceptance ; Acidity ; Antioxidants ; Beverages ; Flowers ; Formulations ; Fruits ; Ginger ; Herbal tea ; Hibiscus sabdariffa ; Phenols ; Plants (botany) ; Roselle ; Seeds ; Sensory properties ; Tea</subject><ispartof>IOP conference series. Earth and environmental science, 2022-01, Vol.951 (1), p.12096</ispartof><rights>Published under licence by IOP Publishing Ltd</rights><rights>Published under licence by IOP Publishing Ltd. This work is published under http://creativecommons.org/licenses/by/3.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3226-fe600d4932bd74804c09ae77363bd5172f728de9e76deeeb9a6c9a04187d95623</citedby><cites>FETCH-LOGICAL-c3226-fe600d4932bd74804c09ae77363bd5172f728de9e76deeeb9a6c9a04187d95623</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://iopscience.iop.org/article/10.1088/1755-1315/951/1/012096/pdf$$EPDF$$P50$$Giop$$Hfree_for_read</linktopdf><link.rule.ids>314,780,784,27924,27925,38868,38890,53840,53867</link.rule.ids></links><search><creatorcontrib>Suseno, R</creatorcontrib><creatorcontrib>Surhaini</creatorcontrib><creatorcontrib>Rahmi, S L</creatorcontrib><creatorcontrib>Yanti, F</creatorcontrib><title>Characteristics and sensory properties of lemongrass, roselle, and ginger formulation herbal tea</title><title>IOP conference series. Earth and environmental science</title><addtitle>IOP Conf. Ser.: Earth Environ. Sci</addtitle><description>Herbal tea is a general term used for beverages that are not derived from
Camellia sinensis
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The best formulation is the ratio of lemongrass, roselle, and ginger 1:2:1 with total phenol characteristics of 11.159 mg GAE/g; antioxidant activity 79.7%; acidity 3.24; and the description of the colour Dark Moderate Orange with organoleptic test results showed a rather like result on overall acceptance.</description><subject>Acceptance</subject><subject>Acidity</subject><subject>Antioxidants</subject><subject>Beverages</subject><subject>Flowers</subject><subject>Formulations</subject><subject>Fruits</subject><subject>Ginger</subject><subject>Herbal tea</subject><subject>Hibiscus sabdariffa</subject><subject>Phenols</subject><subject>Plants (botany)</subject><subject>Roselle</subject><subject>Seeds</subject><subject>Sensory properties</subject><subject>Tea</subject><issn>1755-1307</issn><issn>1755-1315</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2022</creationdate><recordtype>article</recordtype><sourceid>O3W</sourceid><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><sourceid>GNUQQ</sourceid><recordid>eNqFkE9LwzAYh4MoOKdfQQJePKw2SZukOcqYf0DwoJ5j2rzdOrqmJt1h397MykQQPL2B9_n9kjwIXVJyQ0lRpFRyntCM8lRxmtKUUEaUOEKTw-L4cCbyFJ2FsCZEyDxTE_Q-XxlvqgF8E4amCth0FgfogvM73HvXgx8aCNjVuIWN65behDDD3gVoW5h94cumW4LHtfObbWuGxnV4Bb40LR7AnKOT2rQBLr7nFL3dLV7nD8nT8_3j_PYpqTLGRFKDIMTmKmOllXlB8oooA1JmIistp5LVkhUWFEhhAaBURlTKkJwW0iouWDZFV2NvfPTHFsKg127ru3ilZoIWXPCCkEiJkariD4KHWve-2Ri_05TovU29F6X30nS0qakebcbg9RhsXP_TvFi8_MJ0b-uIsj_Qf_o_AcMYhC4</recordid><startdate>20220101</startdate><enddate>20220101</enddate><creator>Suseno, R</creator><creator>Surhaini</creator><creator>Rahmi, S L</creator><creator>Yanti, F</creator><general>IOP Publishing</general><scope>O3W</scope><scope>TSCCA</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>GNUQQ</scope><scope>HCIFZ</scope><scope>PATMY</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>PYCSY</scope></search><sort><creationdate>20220101</creationdate><title>Characteristics and sensory properties of lemongrass, roselle, and ginger formulation herbal tea</title><author>Suseno, R ; Surhaini ; Rahmi, S L ; Yanti, F</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3226-fe600d4932bd74804c09ae77363bd5172f728de9e76deeeb9a6c9a04187d95623</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2022</creationdate><topic>Acceptance</topic><topic>Acidity</topic><topic>Antioxidants</topic><topic>Beverages</topic><topic>Flowers</topic><topic>Formulations</topic><topic>Fruits</topic><topic>Ginger</topic><topic>Herbal tea</topic><topic>Hibiscus sabdariffa</topic><topic>Phenols</topic><topic>Plants (botany)</topic><topic>Roselle</topic><topic>Seeds</topic><topic>Sensory properties</topic><topic>Tea</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Suseno, R</creatorcontrib><creatorcontrib>Surhaini</creatorcontrib><creatorcontrib>Rahmi, S L</creatorcontrib><creatorcontrib>Yanti, F</creatorcontrib><collection>Institute of Physics Open Access Journal Titles</collection><collection>IOPscience (Open Access)</collection><collection>CrossRef</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>ProQuest Central Student</collection><collection>SciTech Premium Collection</collection><collection>Environmental Science Database</collection><collection>Publicly Available Content Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central China</collection><collection>Environmental Science Collection</collection><jtitle>IOP conference series. 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Camellia sinensis
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| subjects | Acceptance Acidity Antioxidants Beverages Flowers Formulations Fruits Ginger Herbal tea Hibiscus sabdariffa Phenols Plants (botany) Roselle Seeds Sensory properties Tea |
| title | Characteristics and sensory properties of lemongrass, roselle, and ginger formulation herbal tea |
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