Optimization of Artisan Tea Formula using Black Tea, Dried Rose Petals, Pandan Leaves and Lime
Siti Narsito Wulan*, Reyza Mahardhika, Erryana Martati and Harijono

Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Brawijaya University
Jl. Veteran, Malang 65145, East Java, Indonesia
*Email: wulan_thpub[at]ub.ac.id

Abstract

Black tea is a popular drink all over the world. However, its antioxidant activity are lower than green tea and oolong tea due to the intense processing. To increase its antioxidant activity, black tea can be added with other ingredients rich in antioxidant compounds, such as rose petals, pandan leaves and lime. The present study aimed to optimize formulas containing a mixture of black tea, dried rose petals, dried pandan leaves and dried lime to obtain the highest antioxidant activity.
Design expert software was used in the study, and Mixture Design D-Optima was selected to generate alternative formulas based on the above-mentioned ingredients. The lower and upper limits were determined for each ingredient as follows: black tea (60-70%), rose petals (16-26%), pandan leaves (7-17%) and lime (3-13%) respectively. Twenty alternative formulas were generated by the software, and the response observed was antioxidant activity as IC50 value. The assessment of antioxidant was conducted on brewed artisan tea and brewed black tea (as a control). The selected formula was determined based on the lowest IC50 value indicating the highest antioxidant activity.
The results showed that the formula containing 61.77% black tea, 26% rose petals, 9.23% pandan leaves and 3% lime produced the lowest IC50 of 53.27 ppm, after actual experiment, the selected formula was verified to produce IC50 of 56.96 ppm. This antioxidant activity was higher than brewed black tea alone which had IC50 of 95.57 ppm.

Keywords: antioxidant- artisan tea- black tea- lime- pandan leaves- rose petals

Topic: Food science and biotechnology