Making Herbal Tea from a Mixture of Butterfly Pea Flower (Clitoria Ternatea) and Ginger Powder (Zingiber Officinale) by using Drying Method According to Indonesian National Standards (SNI)

Abstract

Herbal tea is a term for herb flowers, leaves, seeds, roots or dried fruit that is not derived from the tea plant (Camellia sinensis). One of the plants that can be used as herbal teas are butterfly pea (Clitoria ternatea) and ginger (Zingiber officinale). Butterfly pea is known traditionally as an eye medicine, and a food coloring that gives it its blue color. Butterfly pea and ginger have benefits as antioxidants, antibacterial, anti-inflammatory, antidiabetic, anti-cancer, and immunomodulatory properties. The process of making herbal tea is carried out by a drying process using a Tray dryer with the aim of improving the quality and quality of the herbal tea. The method used is with a variation of the drying time of 2 hours; 2,5 hours; 3 hours; and 3,5 hours with a constant temperature of 60C, and variations of ginger powder, namely 1%, 2%, and 3% per total weight of 1 gram per tea bag. The analysis carried out is in the form of organoleptic tests (color, taste and aroma), water content, ash content, and antioxidant activity. Based on the results of the analysis of making butterfly pea herbal tea, drying time of 3.5 hours with a concentration of 3% ginger powder is the best condition according to SNI 3836:2013 with the results of water content 4.25%, ash content 5.04%, and antioxidant activity 57.03%.