Journal of Applied Food Technology • pISSN 2355-9152 • eISSN 2614-7076 • Member of CrossRef®

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Physiochemical Characteristics of Functional Drinks Antidiarrhoe Tea-Leaf Suweg (Amorphophallus paeoniifolius BI)

Ikabela Tifandi, Bhakti Etza Setiani, Siti Susanti


leaf suweg as a product of tea form believed be efficacious antidiarrheal so potentially as a funcional beverage. This research aims to know the physical and chemical character of tea-leaf products suweg packed in the form of sac. The product is divided into 5 types of formula such as F0 (100% tea powder), F1, F2, F3 (25%, 50%, and 75% suweg leaf substitution) and F4 (100% suweg) with 4 replications respectively. The results showed that the chemical properties of moisture content, ash content, and crude fiber content were not significantly different between the various formulas, while the highest tannin content was shown by F1 (p< 0.05). Physical test result that the state of steeping has met the SNI standard of tea powder where all formulas dissolveperfectly in water at 100C. The physical color test of steeping shows the sequence of dark brown (F0), faded brown (F1), brownis green (F2), green (F3) and clear green (F4). It can be conclude that the suweg tea product produced in this study have the same chemical characteristict with tea products in general except tannin conten, with he quality.

keywords : tea, greentea leaves, suweg, functional drinks 


tea, green tea leaves, suweg leaves, funcional drinks

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