Quality analysis of herbal teabags as functional drink

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 = 1:1:1:1:1:1), (P2 = 1:2:1:1:1:1:1:1), (P3 = 1:1:2:1:1:1:1:1), (P4 = 1: 1:1:1:2:1:1:1:1), (P5 = 1:1:1:1:1:2:1:1), (P6 = 1:1:1:1:1:2:1), and (P7 = 1:1:1:1:1:1:1:2) The hedonic test method was used to obtain the best results based on the quality of herbal tea with colour, aroma, and taste parameters. The sample respondents consisted of 100 MSME assistants. The results showed that the best results with the composition P3 = 1:1:2:1:1:1:1 in terms of aroma and flavour of herbal teabags. Meanwhile, in terms of the importance of herbal teabags, panelists considered the colour aspect to be the most important factor, followed by the taste and aroma of herbal teabags. Meanwhile, a selling price of IDR 12,500/pack was obtained. The results of this study indicate that herbal teabags can be accepted by the market so further research needs to be done related to chemical content tests.