Sensory Properties and antioxidant activity of Chrysanthemum Flower tea bags with lemon peels and mint leaves
The Covid-19 pandemic has had an impact on many business sectors including the cut-flower of Chrysanthemum. Sales of cut-flowers have decreased and the farmer suffering huge losses. It is necessary to develop a Chrysanthemum product to increase its economic value. This study aims to determine the se...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2022-01-01
|
| Series: | E3S Web of Conferences |
| Online Access: | https://www.e3s-conferences.org/articles/e3sconf/pdf/2022/15/e3sconf_icas2021_00026.pdf |
| _version_ | 1811307755454070784 |
|---|---|
| author | Imas Faidoh Fatimah Ai Ristianingrum Anita Lidya Leni |
| author_facet | Imas Faidoh Fatimah Ai Ristianingrum Anita Lidya Leni |
| author_sort | Imas Faidoh Fatimah Ai |
| collection | DOAJ |
| description | The Covid-19 pandemic has had an impact on many business sectors including the cut-flower of Chrysanthemum. Sales of cut-flowers have decreased and the farmer suffering huge losses. It is necessary to develop a Chrysanthemum product to increase its economic value. This study aims to determine the sensory properties and antioxidant activity of Chrysanthemum tea in bags with the addition of lemon peels and mint leaves. The treatments in this research consisted of 6 formulations of Chrysanthemum: lemon peels: and mint leaves; FI (80%: 0%: 0%); F2 (80%: 20%: 0%); F3 (80%: 0%: 20%); F4 (80%: 10%: 0%); F5 (80%: 0%: 10%) and F6 (80%: 0%: 0%). Sensory properties were determined by hedonic tests (color, aroma, and taste of tea brewed water) with 30 panelists. Antioxidant activity was determined by the DPPH method and polyphenol content by the spectrophotometric method. The results of the hedonic test showed that F2 was the most preferred on the color and aroma parameters, while F2 and F4 had the same average value for the taste parameter. The highest antioxidant activity value was F2 with an IC50 value was 134,38 ppm and polyphenol content was 81.42 ppm. |
| first_indexed | 2024-04-13T09:11:21Z |
| format | Article |
| id | doaj.art-77fde44385504b089d44da00f9444dd8 |
| institution | Directory Open Access Journal |
| issn | 2267-1242 |
| language | English |
| last_indexed | 2024-04-13T09:11:21Z |
| publishDate | 2022-01-01 |
| publisher | EDP Sciences |
| record_format | Article |
| series | E3S Web of Conferences |
| spelling | doaj.art-77fde44385504b089d44da00f9444dd82022-12-22T02:52:53ZengEDP SciencesE3S Web of Conferences2267-12422022-01-013480002610.1051/e3sconf/202234800026e3sconf_icas2021_00026Sensory Properties and antioxidant activity of Chrysanthemum Flower tea bags with lemon peels and mint leavesImas Faidoh Fatimah Ai0Ristianingrum Anita1Lidya Leni2Food Quality Assurance, College of Vocational Studies IPB UniversityAgribusiness Management, College of Vocational Studies IPB UniversityAgribusiness Management, College of Vocational Studies IPB UniversityThe Covid-19 pandemic has had an impact on many business sectors including the cut-flower of Chrysanthemum. Sales of cut-flowers have decreased and the farmer suffering huge losses. It is necessary to develop a Chrysanthemum product to increase its economic value. This study aims to determine the sensory properties and antioxidant activity of Chrysanthemum tea in bags with the addition of lemon peels and mint leaves. The treatments in this research consisted of 6 formulations of Chrysanthemum: lemon peels: and mint leaves; FI (80%: 0%: 0%); F2 (80%: 20%: 0%); F3 (80%: 0%: 20%); F4 (80%: 10%: 0%); F5 (80%: 0%: 10%) and F6 (80%: 0%: 0%). Sensory properties were determined by hedonic tests (color, aroma, and taste of tea brewed water) with 30 panelists. Antioxidant activity was determined by the DPPH method and polyphenol content by the spectrophotometric method. The results of the hedonic test showed that F2 was the most preferred on the color and aroma parameters, while F2 and F4 had the same average value for the taste parameter. The highest antioxidant activity value was F2 with an IC50 value was 134,38 ppm and polyphenol content was 81.42 ppm.https://www.e3s-conferences.org/articles/e3sconf/pdf/2022/15/e3sconf_icas2021_00026.pdf |
| spellingShingle | Imas Faidoh Fatimah Ai Ristianingrum Anita Lidya Leni Sensory Properties and antioxidant activity of Chrysanthemum Flower tea bags with lemon peels and mint leaves E3S Web of Conferences |
| title | Sensory Properties and antioxidant activity of Chrysanthemum Flower tea bags with lemon peels and mint leaves |
| title_full | Sensory Properties and antioxidant activity of Chrysanthemum Flower tea bags with lemon peels and mint leaves |
| title_fullStr | Sensory Properties and antioxidant activity of Chrysanthemum Flower tea bags with lemon peels and mint leaves |
| title_full_unstemmed | Sensory Properties and antioxidant activity of Chrysanthemum Flower tea bags with lemon peels and mint leaves |
| title_short | Sensory Properties and antioxidant activity of Chrysanthemum Flower tea bags with lemon peels and mint leaves |
| title_sort | sensory properties and antioxidant activity of chrysanthemum flower tea bags with lemon peels and mint leaves |
| url | https://www.e3s-conferences.org/articles/e3sconf/pdf/2022/15/e3sconf_icas2021_00026.pdf |
| work_keys_str_mv | AT imasfaidohfatimahai sensorypropertiesandantioxidantactivityofchrysanthemumflowerteabagswithlemonpeelsandmintleaves AT ristianingrumanita sensorypropertiesandantioxidantactivityofchrysanthemumflowerteabagswithlemonpeelsandmintleaves AT lidyaleni sensorypropertiesandantioxidantactivityofchrysanthemumflowerteabagswithlemonpeelsandmintleaves |