Abstract
Sungkai Leaves have been used traditionally to treat various diseases, because sungkai leaves contains secondary metabolites that are rich in antioxidants. The aim of the study was to analyze the antioxidant activity and organoleptic properties of the herbal tea from sungkai leaves with variations in drying time of 30, 60, 90, 120, and 150 minutes. Measurement of antioxidant activity using UV-Vis spectroscopy DPPH method (1,1 – difenil – 2 - pikrilhidrazil) with a wavelength of 515.5 nm. While the organoleptic test using the scoring test method. Organoleptic parameters include color, aroma, and taste. The results showed that the drying time treatment had an effect on the antioxidant activity of tea sungkai leaf herbal tea. Leaf drying at a temperature of 50°C with a drying time of 30 minutes gave the highest level of antioxidant activity with an IC50 value of 126,8148 µg/ml. Drying time also affected the organleptic properties of the herbal tea and sungkai.
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