Quality analysis of herbal teabags as functional drink (original) (raw)

Abstract

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

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What are the sensory quality findings of the herbal teabags tested?add

The study found that 70% of panelists liked the color, 50% liked the aroma, and 53% liked the taste of the herbal teabags.

How does the concentration of mangosteen peel affect flavor and aroma?add

The results indicate that 1% mangosteen peel concentration yields a languorous aroma, while ginger dominates the flavor profile.

What components are identified as beneficial in herbal teabags?add

Herbal teabags incorporate components like xanthones from mangosteen and high antioxidants from ginger, lemongrass, and cloves.

What methodology was used to assess panelist preferences in this study?add

The study used hedonic sensory testing with 100 panelists to evaluate the color, aroma, and taste of the herbal teabags.

What is the determined selling price for the herbal teabags?add

The calculated selling price for a pack of 200g herbal teabags is IDR 12,500.

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