Abstract
Melinjo (Gnetum gnemon) is a melinjo fruit producing plant that has many benefits. Melinjo peel contains ascorbic acid, tocopherol, and polyphenols which have activity as antioxidantand potential as xanthine oxidase inhibitors. Melinjo peel has the potential as an herbal tea because of its antioxidant properties. This study aims to determine antioxidant activity, total phenol, and sensory properties of melinjo peel tea with pre-treatment variation (concentrations of citric acid 0%, 0.05%, 0.1% and the blanching process for 5 and 10 minutes). The total phenol content and antioxidant activity were analyzed to support the potential of melinjo tea as an herbal tea. The results showed that melinjo peel herbal tea can be accepted by panelis and the most preferred one is the tea made fromthe blanching treatment duration of 5 minutes and 0% citric acid concentration.The steeping water of melinjo peel herbal tea has a clear yellow color, a rather distinctive taste and a slightly typical aroma of melinjo peel. Melinjo peel tea contains total phenol between 2.02 - 2.52 mg / g and antioxidant activity 32.47 - 48.47%.
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