Optimization of the Different Formulations for the Eucalyptus Blended Tea Based on Response Surface Method

Abstract

Eucalyptus tea is an effective herbal drink because it reduces cholesterol and blood sugar levels. However, the overall acceptability of Eucalyptus tea was not good, so it needs to be blended with black tea and cinnamon to improve the sensory characteristics. This study aims to obtain an optimum blended Eucalyptus tea formula that meets customer requirements. This study used the response Surface Method (RSM) with Central Composite Design (CCD) using two factors, namely the percentage of black tea powder and cinnamon powder on Eucalyptus leaves powder. The parameters studied to obtain the optimum formula were moisture content, extract content, color and sensory scoring including color, aroma, taste and overall preference of blended Eucalyptus tea. The results showed that the optimum formula for blended tea of Eucalyptus was 48.5% black tea and 29.8% cinnamon.