The effect of the comparison of fig leaves with stevia leaves and drying time on the quality of fig leaf teabags
Comparison of fig leaves with stevia leaves and drying time were evaluated for their effect on the quality of fig leaf teabags. The study was designed using a factorial completely randomized design with 2 factors: the ratio of fig leaves to stevia leaves (D) and drying time (P). The results of the a...
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| Format: | Article |
| Language: | English |
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EDP Sciences
2021-01-01
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| Series: | E3S Web of Conferences |
| Online Access: | https://www.e3s-conferences.org/articles/e3sconf/pdf/2021/108/e3sconf_icftnsa2021_08003.pdf |
| _version_ | 1819279134298210304 |
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| author | Iranza Tantri A. Suhaidi Ismed Nainggolan Rona J. |
| author_facet | Iranza Tantri A. Suhaidi Ismed Nainggolan Rona J. |
| author_sort | Iranza Tantri A. |
| collection | DOAJ |
| description | Comparison of fig leaves with stevia leaves and drying time were evaluated for their effect on the quality of fig leaf teabags. The study was designed using a factorial completely randomized design with 2 factors: the ratio of fig leaves to stevia leaves (D) and drying time (P). The results of the analysis showed that the ratio of fig leaves and stevia leaves had a very significant effect on the water content, total sugar, and total phenol and had no significant effect on the crude fiber content. Drying time has a very significant effect on water content, total phenol, and crude fiber content, and has no significant effect on total sugar. The interaction between the 2 factors gave a very significant effect on the total phenol. The best fig leaf tea formulation is 95% fig leaf: 5% stevia leaf and 120 minutes drying time with antioxidant activity content of 23.81 g/mL. |
| first_indexed | 2024-12-24T00:23:04Z |
| format | Article |
| id | doaj.art-9fd7c378ae124ff9a7b74386c63aaf4d |
| institution | Directory Open Access Journal |
| issn | 2267-1242 |
| language | English |
| last_indexed | 2024-12-24T00:23:04Z |
| publishDate | 2021-01-01 |
| publisher | EDP Sciences |
| record_format | Article |
| series | E3S Web of Conferences |
| spelling | doaj.art-9fd7c378ae124ff9a7b74386c63aaf4d2022-12-21T17:24:32ZengEDP SciencesE3S Web of Conferences2267-12422021-01-013320800310.1051/e3sconf/202133208003e3sconf_icftnsa2021_08003The effect of the comparison of fig leaves with stevia leaves and drying time on the quality of fig leaf teabagsIranza Tantri A.0Suhaidi Ismed1Nainggolan Rona J.2Department of Food Science and Technology, Faculty of Agriculture, Universitas Sumatera UtaraDepartment of Food Science and Technology, Faculty of Agriculture, Universitas Sumatera UtaraDepartment of Food Science and Technology, Faculty of Agriculture, Universitas Sumatera UtaraComparison of fig leaves with stevia leaves and drying time were evaluated for their effect on the quality of fig leaf teabags. The study was designed using a factorial completely randomized design with 2 factors: the ratio of fig leaves to stevia leaves (D) and drying time (P). The results of the analysis showed that the ratio of fig leaves and stevia leaves had a very significant effect on the water content, total sugar, and total phenol and had no significant effect on the crude fiber content. Drying time has a very significant effect on water content, total phenol, and crude fiber content, and has no significant effect on total sugar. The interaction between the 2 factors gave a very significant effect on the total phenol. The best fig leaf tea formulation is 95% fig leaf: 5% stevia leaf and 120 minutes drying time with antioxidant activity content of 23.81 g/mL.https://www.e3s-conferences.org/articles/e3sconf/pdf/2021/108/e3sconf_icftnsa2021_08003.pdf |
| spellingShingle | Iranza Tantri A. Suhaidi Ismed Nainggolan Rona J. The effect of the comparison of fig leaves with stevia leaves and drying time on the quality of fig leaf teabags E3S Web of Conferences |
| title | The effect of the comparison of fig leaves with stevia leaves and drying time on the quality of fig leaf teabags |
| title_full | The effect of the comparison of fig leaves with stevia leaves and drying time on the quality of fig leaf teabags |
| title_fullStr | The effect of the comparison of fig leaves with stevia leaves and drying time on the quality of fig leaf teabags |
| title_full_unstemmed | The effect of the comparison of fig leaves with stevia leaves and drying time on the quality of fig leaf teabags |
| title_short | The effect of the comparison of fig leaves with stevia leaves and drying time on the quality of fig leaf teabags |
| title_sort | effect of the comparison of fig leaves with stevia leaves and drying time on the quality of fig leaf teabags |
| url | https://www.e3s-conferences.org/articles/e3sconf/pdf/2021/108/e3sconf_icftnsa2021_08003.pdf |
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