Optimization of concentration of stevia leaves (Stevia rebaudiana Bert.) and black tea: study on phytochemical composition and antioxidant activity of mixed stevia-black tea solution

Budianta, Tarsisius Dwi Wibawa, Utomo, Adrianus Rulianto and ., Raharjo S.J. (2020) Optimization of concentration of stevia leaves (Stevia rebaudiana Bert.) and black tea: study on phytochemical composition and antioxidant activity of mixed stevia-black tea solution. IOP Conference Series Earth and Enviromental Science, 472 (1). pp. 1-10. ISSN 1755-1315

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Abstract

Tea is used as an ingredient used every day in the diet of Indonesian people, with many health benefits of tea including one as an anti-diabetes compound; while stevia is a natural sweetener to replace sugar. Both ingredients are expected to produce a synergy function as antidiabetic and antioxidant compounds. This study aims to find out how to combine black tea and stevia which both have high activity. This mixture was prepared as a basic ingredient for making stevia-blacktea-cocoa candy. The experimental design for the optimization of phenol content and antioxidant activity (DPPH free radical scavenging) in the process of mixing stevia-black tea was carried out using the Response Surface Method (RSM), a central composite with 2 factors, 1 replication, a total run order of 13, axial point 4, α = 1.414421. Dry stevia tea mixture - black tea leaves are brewed with boiling water (93 ± 2°C, 3 ± 0.5 minutes). From the experiment, it is concluded that after optimization, the highest result acquired is from a mixture of stevia 0.4446% (w/v) and black tea 0.3427% (w/v) with the results of a total phenol value of 326.3626 mgGAE/L sample and a DPPH of 64.5157 mgGAE/L sample.

Item Type: Article
Subjects: Agriculture and Food Technology
Biology
Divisions: Journal Publication
Depositing User: Tarsisius Dwi Wibawa Budianta
Date Deposited: 13 Jul 2020 06:47
Last Modified: 13 Jul 2020 06:47
URI: http://repository.wima.ac.id/id/eprint/22304

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