Proceedings of the International Conference on Sustainable Environment, Agriculture and Tourism (ICOSEAT 2022)

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Formulation and Characteristics of Dried Herbs for Herbal Tea Drink

Authors
Raden Cecep Erwan Andriansyah1, *, Wawan Agustina2, Devry Pramesti Putri2, Riyanti Ekafitri2, Rima Kumalasari2
1Research Center for Food Technology and Processing National Research and Innovation Agency, Yogyakarta, Indonesia
2Research Center for Appropriate Technlogy, Yogyakarta, Indonesia
*Corresponding author. Email: cecep.andriansyah01@gmail.com
Corresponding Author
Raden Cecep Erwan Andriansyah
Available Online 28 December 2022.
DOI
10.2991/978-94-6463-086-2_26How to use a DOI?
Keywords
Formulation; Characteristics; Dried Herbs; Herbal Tea Drink
Abstract

Spice plants are commonly used as dried herbs and served as liquid, steeped/powdered, boiled/chopped, and in the form of capsules/pills/tablets singly or in a mixture. Ginger, cinnamon, lemongrass, cloves, and rosella were formulated as dried powder for herbal tea drinks. This study aimed to determine the chemical characteristics and functional groups of dried herbs as herbal drink powder. This research was conducted experimentally using a single factor, completely randomized design. The responses observed were moisture content, ash content, total microbes, total mold/yeast, and IR spectra of dried herbs. The result shows that dried herbs formulas in this study contained different moisture, ash, total microbial, and mold/yeast content. The water content parameter of the dried herbs mix formula is 9,55–25,94%, ash content 4.51–6.8%, and total microbe <25–4.0 102 cfu/ml. Based on IR spectra, it can be seen that there are mixed component of powdered ginger, roselle, cinnamon, cloves, and lemongrass with different concentrations of ginger and roselle, which show as peak at wave numbers 763 cm-1, 862 cm-1, 1075 cm-1, 1152 cm-1, 1232 cm-1, 1236 cm-1, 1369 cm-1, 1514 cm-1, 2844 cm-1, 2852 cm-1, 3266 cm-1

Copyright
© 2023 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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Volume Title
Proceedings of the International Conference on Sustainable Environment, Agriculture and Tourism (ICOSEAT 2022)
Series
Advances in Biological Sciences Research
Publication Date
28 December 2022
ISBN
978-94-6463-086-2
ISSN
2468-5747
DOI
10.2991/978-94-6463-086-2_26How to use a DOI?
Copyright
© 2023 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

Cite this article

risenwbib
TY  - CONF
AU  - Raden Cecep Erwan Andriansyah
AU  - Wawan Agustina
AU  - Devry Pramesti Putri
AU  - Riyanti Ekafitri
AU  - Rima Kumalasari
PY  - 2022
DA  - 2022/12/28
TI  - Formulation and Characteristics of Dried Herbs for Herbal Tea Drink
BT  - Proceedings of the International Conference on Sustainable Environment, Agriculture and Tourism (ICOSEAT 2022)
PB  - Atlantis Press
SP  - 197
EP  - 204
SN  - 2468-5747
UR  - https://doi.org/10.2991/978-94-6463-086-2_26
DO  - 10.2991/978-94-6463-086-2_26
ID  - Andriansyah2022
ER  -