FORMULATION OPTIMIZATION OF MINT-FLAVORED HERBAL TEA MADE FROM SAMBOG (BLUMEA BALASIMAFERA L.), PANDAN (PANDANUS AMARYLLIFOLIUS L.), AND AVOCADO (PERSEA AMERICANA L.) LEAVES USING RESPONSE SURFACE METHODOLOGY
There is growing interest in drinking tea worldwide, which could be connected with antioxidative activity to fight the harmful influence of environmentally generated free radicals. Customized nutrient premixes make a beverage product unique, which mostly includes herbal medicines as its ingredients. This paper assessed herbal tea’s sensory acceptability as influenced by the levels of dried sambong, pandan, and avocado leaves. A higher percentage of avocado and pandan leaves in the mixture increased the acceptability ratings on the product’s attribute. The addition of a higher amount of sambong leaves in the mixture lowers the tea’s mean ecceptability rating. The formulation of 88% avocado leaves, 6% sambong, and 6% pandan exhibit higher antioxidant and high free radical scavenging activity among 2 optimum formulations. Physico-chemical properties also indicated that avocado leaves, sambong, and pandan created a significant change in TSS and pH. For the verification test, the optimum formulation at 88% avocado leaves, 6% sambong, and 6% pandan showed higher acceptability scores than the compared treatment outside the optimum region.