Abstract
Tea is used as an ingredient used every day in the diet of Indonesian people, with many health benefits of tea including one as an anti-diabetes compound; while stevia is a natural sweetener to replace sugar. Both ingredients are expected to produce a synergy function as antidiabetic and antioxidant compounds. This study aims to find out how to combine black tea and stevia which both have high activity. This mixture was prepared as a basic ingredient for making stevia-blacktea-cocoa candy. The experimental design for the optimization of phenol content and antioxidant activity (DPPH free radical scavenging) in the process of mixing stevia-black tea was carried out using the Response Surface Method (RSM), a central composite with 2 factors, 1 replication, a total run order of 13, axial point 4, α = 1.414421. Dry stevia tea mixture - black tea leaves are brewed with boiling water (93 ± 2°C, 3 ± 0.5 minutes). From the experiment, it is concluded that after optimization, the highest result acquired is from a mixture of stevia 0.4446% (w/v) and black tea 0.3427% (w/v) with the results of a total phenol value of 326.3626 mgGAE/L sample and a DPPH of 64.5157 mgGAE/L sample.
Highlights
Products that contain antioxidants and anti-diabetic properties are sought after, due to health considerations, especially prevention of diabetes mellitus
The experimental design for the optimization of phenol content and antioxidant activity (DPPH free radical scavenging) in the process of mixing stevia-black tea was carried out using the Response Surface Method (RSM), a central composite with 2 factors, 1 replication, a total run order of 13, axial point 4, α = 1.414421
Data for the phytochemical composition are shown in the table, while for the total phenol and DPPH tested are included in the Design of Experiment-Response Surface Method (RSM) using Minitab 16
Summary
Products that contain antioxidants and anti-diabetic properties are sought after, due to health considerations, especially prevention of diabetes mellitus. Many benefits of tea have been studied and reported, among others, as immunomodulator, antigenotoxic, against cardiovascular diseases, cancer prevention, chemoprevention of prostate cancer, hepatoprotective properties, anti obesity, antibacterial and antiviral properties, antidiabetic etc, so that tea is classified as a product that has protective effects for human health [1]. In 2003 the antioxidant activity of green tea, oolong tea and black tea [2] was investigated with the results of the antioxidant properties of various types of tea not significantly different.
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