Effect of Drying Temperature of Kenikir Leaves (Cosmos caudatus K.) on the Chemical and Organoleptic Properties of Herbal Tea Bags
DOI:
https://doi.org/10.58184/jfsa.v4i1.948Keywords:
drying temperature, herbal tea, antioxidant activity, phenolic, flavonoidAbstract
This study aimed to evaluate the effect of drying temperature on the chemical and organoleptic properties of formulated kenikir (Cosmos caudatus K.) herbal tea bags. The experiment was arranged using a Completely Randomized Design (CRD) with a single factor, namely drying temperature at 40, 50, 60, 70, and 80°C with three replications, resulting in 15 experimental units. Kenikir leaves were dried prior to formulation with green tea (50%), kenikir leaves (30%), and jasmine (20%). Treatments at 40°C and 50°C were not further analyzed due to moisture content exceeding the standard limit (>8%). The analyses included moisture content, yield, total phenolic content (Folin–Ciocalteu method), total flavonoid content (AlCl₃ method), antioxidant activity (DPPH method), and sensory evaluation (color, aroma, and taste). Data were analyzed using analysis of variance (ANOVA) at a 5% significance level followed by Duncan’s Multiple Range Test (DMRT). The results showed that increasing drying temperature significantly decreased moisture content and yield (p<0.05), while increasing total phenolic and flavonoid contents. The highest antioxidant activity was observed at 60°C with an inhibition value of 33.68%, although it was not significantly different among treatments (p>0.05). Meanwhile, the highest phenolic and flavonoid contents were obtained at 80°C. Sensory evaluation indicated that the 80°C treatment had the highest level of panelist preference. In conclusion, drying temperature significantly affects the chemical and sensory characteristics of formulated herbal tea, with 60–80°C considered the optimal range depending on the evaluated parameters.
Downloads
References
Al Hakim, M. R., Putri, F., & Dzaky, M. I. (2025). Analisis Laju Perpindahan Panas pada Mesin Pengeringan Biji Kopi. Machine: Jurnal Teknik Mesin, 11(2), 143–151. https://doi.org/10.33019/m98kks70
Azzahra, F., & Budiati, T. (2022). Pengaruh Metode Pengeringan dan Pelarut Ekstraksi terhadap Rendemen dan Kandungan Kimia Ekstrak Daun Alpukat (Persea americana Mill.). Medical Sains: Jurnal Ilmiah Kefarmasian, 7(1), 67–78. https://doi.org/10.37874/ms.v7i1.285
Badan Pusat Statistik. (2024). Statistik Teh Indonesia 2023. BPS Jakarta.
Bahar, A., Romadhoni, I. F., & Iriyani, D. (2025). Phytochemical Analysis of Herbal Teabags Based on Drying Temperature. Amerta Nutrition, 9(1), 119–127. https://doi.org/10.20473/amnt.v9i1.2025.119-127
Chen, M. L., Yang, D. J., & Liu, S. C. (2011). Effects of drying temperature on the flavonoid, phenolic acid and antioxidative capacities of the methanol extract of citrus fruit (Citrus sinensis (L.) Osbeck) peels. International Journal of Food Science and Technology, 46(6), 1179–1185. https://doi.org/10.1111/j.1365-2621.2011.02605.x
Coelho, K. Y., de Oliveira, A. A., Brumano, M. H. N., & Fidelis, P. C. (2020). Stability of total phenolic and antioxidant capacity in ready-to-drink black and green tea formulations. Research, Society and Development, 9(10), e219108160. https://doi.org/10.33448/rsd-v9i10.8160
ElGamal, R., Song, C., Rayan, A. M., Liu, C., Al-Rejaie, S., & ElMasry, G. (2023). Thermal degradation of bioactive compounds during drying process of horticultural and agronomic products: A comprehensive overview. Agronomy, 13(6), 1580. https://doi.org/10.3390/agronomy13061580
Gultom, C. B. P., Runtuwene, M. R. J., & Kamu, V. S. (2023). Pengaruh Suhu terhadap Kualitas dan Aktivitas Antioksidan Teh Herbal Kulit Buah Matoa (Pometia pinnata J. R. & G. Forst.). Jurnal LPPM Bidang Sains Dan Teknologi, 8(1), 14–22. https://doi.org/10.35801/jlppmsains.8.1.2023.49475
Indriyani, L. K. D., Wrasiati, L. P., & Suhendra, L. (2021). Bioactive Compounds Content of Kenikir Leaves (Cosmos caudatus Kunth.) during Drying Process at Different Temperatures and Particle Sizes. Jurnal Rekayasa dan Manajemen Agroindustri, 9(1), 109–118. https://doi.org/10.24843/JRMA.2021.V09.I01.P11
Ismanto, S. D., Anggraini, T., Aisman, & Wahyu, B. (2017). The effect of drying temperature to chemical components of surian herbal tea leaves (Toona sureni,(Blume) Merr.). Research Journal Of Pharmaceutical Biological And Chemical Sciences, 8(1), 229–238.
Kakkar, S. (2025). Psychographic Determinants of Organic Tea Consumption: An Empirical Study. Journal of Business Strategy Finance and Management, 7(1), 19–30. https://doi.org/10.12944/jbsfm.07.01.03
Kartiko, H., & Fanani, M. Z. (2021). Pengaruh Perbedaan Waktu dan Suhu Pengeringan Terhadap Aktivitas Antioksidan Teh Herbal Daun Kelapa Sawit dengan Metode Oven-Dried. Jurnal Ilmiah Pangan Halal, 3(2), 13–15. https://doi.org/10.30997/jiph.v3i2.9702
Kusuma, I. M. C., Putra, I. N. K., & Yusa, N. M. (2021). Pengaruh Suhu dan Waktu Pengeringan Terhadap Sifat Kimia dan Sensori Teh Celup Daun Kenikir (Cosmos caudatus Kunth.). Jurnal Ilmu dan Teknologi Pangan (ITEPA), 10(4), 579–588. https://doi.org/10.24843/itepa.2021.v10.i04.p04
Lisianti, D., Saragih, B., & Rachmawati, M. (2023). Pengaruh suhu pengeringan terhadap rendemen, karakteristik organoleptik dan fisik-kimia tepung jagaq (Setaria italica L.). Journal of Tropical AgriFood, 4(2), 115–121. http://dx.doi.org/10.35941/jtaf.4.2.2022.8108.115-121
Liu, Y., Guo, C., Zang, E., Shi, R., Liu, Q., Zhang, M., ... & Li, M. (2023). Review on herbal tea as a functional food: classification, active compounds, biological activity, and industrial status. Journal of Future Foods, 3(3), 206–219. https://doi.org/10.1016/j.jfutfo.2023.02.002
Long, X., Ranjitkar, S., Waldstein, A., Wu, H., Li, Q., & Geng, Y. (2024). Preliminary exploration of herbal tea products based on traditional knowledge and hypotheses concerning herbal tea selection: a case study in Southwest Guizhou, China. Journal of Ethnobiology and Ethnomedicine, 20(1), 1. https://doi.org/10.1186/s13002-023-00645-w
Nguyen, T. M. P., Lee, Y. K., & Zhou, W. (2012). Effect of high intensity ultrasound on carbohydrate metabolism of bifidobacteria in milk fermentation. Food Chemistry, 130(4), 866–874. https://doi.org/10.1016/j.foodchem.2011.07.108
Nurjadidah, Nazaruddin, & Cicilia, S. (2023). Pengaruh Suhu dan Lama Pengeringan terhadap Aktivitas Antioksidan dan Mutu Teh Daun Jambu Biji Putih. Jurnal Edukasi Pangan, 1(1), 55–67.
Raharjo, S. J., Azizah, D. N., & Yusuf, A. R. (2025). Optimization of Total Polyphenol Content In Herbal Tea Formula Bay Leaves, Cinnamon, and Black Tea. Biology, Medicine, & Natural Product Chemistry, 14(1), 113–122. https://doi.org/10.14421/biomedich.2025.141.113-122
Ravikumar, C. (2014). Review on herbal teas. Journal of Pharmaceutical Sciences and Research, 6(5), 236–238.
Roshanak, S., Rahimmalek, M., & Goli, S. A. H. (2016). Evaluation of seven different drying treatments in respect to total flavonoid, phenolic, vitamin C content, chlorophyll, antioxidant activity and color of green tea (Camellia sinensis or C. assamica) leaves. Journal of food science and technology, 53(1), 721–729. https://doi.org/10.1007/s13197-015-2030-x
Sari, D. M. L., & Farida, E. (2024). Pengaruh Suhu Pengeringan Terhadap Sifat Kimia dan Organoleptik Teh Herbal Daun Kari (Murraya koenigii). Indonesian Journal of Public Health and Nutrition, 4(1), 25–32.
Setyaningsih, D., Apriyantono, A., & Sari, M. P. (2014). Analisis Sensori untuk Industri Pangan dan Agro. IPB Press.
Shahidi, F., & Ambigaipalan, P. (2015). Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects–A review. Journal of functional foods, 18, 820–897. https://doi.org/10.1016/j.jff.2015.06.018
Shourove, J. H., Zzaman, W., Chowdhury, R. S., & Hoque, M. M. (2020). Effect of thermal treatment on physicochemical stability and antioxidant properties of locally available underutilized star fruit juice. Asian Food Science Journal, 14(3), 41–53. https://doi.org/10.9734/afsj/2020/v14i330133
Sucianti, A., Yusa, N. M., & Sugitha, I. M. (2021). Pengaruh Suhu Pengeringan terhadap Aktivitas Antioksidan Teh Herbal Daun Mint (Mentha piperita L.). Jurnal Ilmu dan Teknologi Pangan (ITEPA), 10(3), 378–388. https://doi.org/10.24843/itepa.2021.v10.i03.p06
Susiani, E. F., Guntarti, A., & Kintoko, K. (2017). Pengaruh Suhu Pengeringan Terhadap Kadar Flavonoid Total Ekstrak Etanol Daun Kumis Kucing (Orthosiphon aristatus (BL) Miq). Borneo Journal of Pharmascientech, 1(2), 1–8. https://doi.org/10.51817/bjp.v1i2.86
Syafitri, M. H., Suryandari, M., & Martha, J. A. (2023). Pengaruh Pengeringan terhadap Senyawa Fitokimia Simplisia dan Kadar Flavonoid Total Ekstrak Etanol Buah Cabe Jawa. Journal of Herbal, Clinical and Pharmaceutical Science (HERCLIPS), 4(02), 18–26. https://doi.org/10.30587/herclips.v4i02.5304
Tari, M., Alta, U., & Indriani, O. (2022). Penetapan Kadar Flavonoid Secara Spektrofotometri Visibel pada Daun Jambu Biji (Psidium guajava L) dengan perbedaan Suhu Pengeringan Simplisia. Jurnal Aisyiyah Medika, 7(1), 89–101. https://doi.org/10.36729/jam.v7i1.776
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2026 Widhi Aiman Zakiy, R. Hermawan, Nur Rohmah Lufti A’yuni
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
1.png)
