Characterization of A Mixed Tea Formulation of Mangosteen Peel, Cinnamon, and Clover

Authors

  • Rahmawati Rahmawati Program Studi Teknologi Pangan, Fakultas Teknik, Universitas Pembangunan Nasional “Veteran” Jawa Timur, Jalan Raya Rungkut Madya, Surabaya 60294, Indonesia
  • Yunita Satya Pratiwi Program Studi Teknologi Pangan, Fakultas Teknik, Universitas Pembangunan Nasional “Veteran” Jawa Timur, Jalan Raya Rungkut Madya, Surabaya 60294, Indonesia.
  • Yushinta Aristina Sanjaya Program Studi Teknologi Pangan, Fakultas Teknik, Universitas Pembangunan Nasional “Veteran” Jawa Timur, Jalan Raya Rungkut Madya, Surabaya 60294, Indonesia
  • Tania Amalia Program Studi Teknologi Pangan, Fakultas Teknik, Universitas Pembangunan Nasional “Veteran” Jawa Timur, Jalan Raya Rungkut Madya, Surabaya 60294, Indonesia.

Keywords:

Tea, mangosteen bark, Cinnamon, cloves, Formulation

Abstract

Herbal tea is an infusion of various leaves, roots or flowers that is not derived from the Camellia sinensis L. The combination of mangosteen peel, cinnamon, and cloves can be used as an alternative to develop products in the form of herbal tea drinks because it has high antioxidant activity. This study aimed to evaluate the composition and toxicity aspects of various tea formulations mixed with mangosteen peel, cinnamon, and cloves. The research methodology inlcuded the measurement of water content and crude fiber with the AOAC method, alkalinity based on ISO 1758, and toxicity tests with the Brine Shrimp Lethality Test (BSLT) method. The data obtained were analyzed with ANOVA test and Tukey post hoc test (p < 0.05 and α = 0.05.) The results of the analysis showed that all herbal tea formulations tested had water content in the range of 10.34%-11.52%, crude fiber in the range of 15.12-16.84%, and alkalinity in the range of 1.19%-1.31%. The quality parameters of tea mixture of mangosteen peel, cinnamon and cloves compared to the Indonesian National Standard (SNI) 01-3836-2013 generally revealed a significant impact (p < 0.05 and α = 0.05). Based on toxicity tests, this tea is categorized as non-toxic because it has an LC50 value of 6307.48 ppm

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Submitted

2026-04-27

Published

2024-05-30

How to Cite

Rahmawati , R., Pratiwi, Y. S., Sanjaya, Y. A., & Amalia, T. (2024). Characterization of A Mixed Tea Formulation of Mangosteen Peel, Cinnamon, and Clover. Agroindustrial Technology Journal, 8(1), 43–59. Retrieved from https://atj.journal.unida.gontor.ac.id/index.php/atj/article/view/111

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Vol. 8 No. 1 (2024): Agroindustrial Technology Journal

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