Effect of Processing Methods on the Chemical Properties of Protium javanicum Burm F. Herbal Tea Powder

Abstract

Protium javanicum herbal tea powder was a type of herbal tea that was produced from Protium javanicum leaves through withering and drying processes. One of the factors that influence the chemical composition of this herbal tea was the processing method. The purpose of this study was to determine the effect of processing methods on the chemical characteristics of Protium javanicum herbal tea powder. The processing methods applied in this research were the withering method (PY), the direct drying method (DM) and the steaming method (ST). Results showed that differences in processing methods significantly affected water content, vitamin C, total phenols, flavonoids, tannin levels and antioxidant activity of Protium javanicum herbal tea powder. Processing with the ST method produced herbal tea powder with the best chemical characteristics, including water content of 8.0379%, ash content of 6.1673%, vitamin C of 66.6674%, total phenol of 9.1611%, total flavonoids 1.7188% , tannins content 10.7536% and antioxidant activity 92.1944%.

Keywords: Protium javanicum, herbal, tea, powder, processing method

DOI: 10.7176/FSQM/109-03

Publication date:June 30^th 2021