A Preparation of Tea Bags Combination of Guava (Psidium guajava L.) with Red Ginger Rhizome (Zingiber officinale Roscoe) as a High Antioxidant Functional Drink

Abstract

Background: People believe that the use of herbs can maintain the immune system, but herbs have a sharp aroma and bitter taste. Another effort is made by consuming functional drinks, namely tea bags. The combination of guava fruit with red ginger rhizome contains high antioxidant activity which is able to counteract the harmful effects of free radicals so that it can maintain the body's resistance. Objective: This study aims to determine the quality parameters, antioxidant activity of 3 teabag formulations and to determine the percentage of panelists' preference. Method: Formulated tea bags were tested for quality parameters including water content, total ash content, polyphenol content, and antioxidant activity tests based on the results of tea brewing and hedonic tests. Results: The results showed that the quality parameters consisting of the water content test and the ash content test had a content of <8% of the 3 formulas, the polyphenol content test for formulas 2 and 3 had a content of >5.2% and formula 1 had a content of <5.2%. . While the antioxidant activity test based on the IC50 value in formula 1 was 261.413 ppm, formula 2 was 106.822 ppm, and formula 3 was 82.522 ppm. So based on the tests related to formula 3 is the best formula, which based on this hedonic test has been favored by panelists in terms of aroma, color and taste. Conclusion: Based on the results of the research, the quality parameters of the tested simplicia have met the requirements, where it was found that formula 3 has a relatively strong antioxidant activity