Improving the antioxidant properties of coffee-leaf tea by adding areca nut powder and stevia leaves

Authors

  • Parwiyanti Parwiyanti Department of Agricultural Product Technology, Faculty of Agriculture, Sriwijaya University, Palembang, Sout Sumatera, Indonesia. https://orcid.org/0000-0002-4968-0903
  • Annisa Nurfitriana Department of Agricultural Technology, Faculty of Agriculture, Sriwijaya University. Palembang, Sout Sumatera, Indonesia. https://orcid.org/0009-0002-9706-3544
  • Laila Rahmawati Research Center for Food Technology and Processing, National Research and Innovation Agency, Gunung Kidul, Yogyakarta, Yogjakarta, Central Java, Indonesia. https://orcid.org/0000-0001-6351-3282
  • Aldila Din Pangawikan Department of Food Industry Technology, Faculty of Agricultural Industrial Technology, Padjadjaran University, Bandung, West Java, Indonesia. https://orcid.org/0000-0003-0349-9807
  • Budi Santoso Department of Agricultural Technology, Faculty of Agriculture, Sriwijaya University, Palembang, South Sumatera, Indonesia. https://orcid.org/0000-0002-5037-0048

DOI:

https://doi.org/10.25186/.v18i.2160

Abstract

In this study, we described ways to improve the antioxidant properties of coffee-leaf tea by adding areca nut powder and stevia leaves. A non-factorial completely randomized design (RALF) was used in this study. We included five treatment formulations with five repetitions per formulation, which included F1 (100% coffee leaves: 0% areca nut: 0% stevia), F2 (95% coffee leaves: 1.5% areca nut: 3.5% stevia), F3 (90% coffee leaves: 3% areca nut: 7% stevia), F4 (85% coffee leaves: 4.5% areca nut: 10.5% stevia), and F5 (80% coffee leaves: 6% areca nut: 14% stevia). The results showed that adding areca nut powder and stevia leaves significantly improved the antioxidant properties of coffee-leaf tea. The IC50 value of the tea decreased by 67.96%, and its total phenol content increased by 38.85%. The water content and ash content of coffee-leaf tea produced in this study met the SNI standards. The results of the organoleptic tests showed whether the panelists accepted the color and taste of the samples.

Key words: Antioxidant; areca nut; coffee leaves; stevia leaves; total phenolics.

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Published

2023-12-21

How to Cite

PARWIYANTI, P.; NURFITRIANA, A.; RAHMAWATI, L.; DIN PANGAWIKAN, A.; SANTOSO, B. Improving the antioxidant properties of coffee-leaf tea by adding areca nut powder and stevia leaves. Coffee Science - ISSN 1984-3909, [S. l.], v. 18, p. e182160, 2023. DOI: 10.25186/.v18i.2160. Disponível em: https://coffeescience.ufla.br/index.php/Coffeescience/article/view/2160. Acesso em: 19 feb. 2025.