THE EFFECT OF A COMBINATION OF BLACK TEA WITH PEGAGAN LEAF TEA (CENTELLA ASIATICA) ON PH, TOTAL ACID, AND FLAVONOIDS
DOI:
https://doi.org/10.22159/ijap.2024v16s5.52484Keywords:
Black tea, Gotu kola leaf, pH value, Total acid content, Flavonoid contentAbstract
Objective: There is no further research related to the development of Pegagan leaves; this innovation is expected to be able to process a product that is useful for health, one of which can be used as a functional drink. Therefore from that, he purpose is to research the effects of the combination of black tea with Pegagan leaves (Centella asiatica) on pH, total acids, and flavonoids.
Methods: The type of this study was experimental. This study was conducted by combining black tea with different Pegagan leaves. The research design used a Completely Randomized Design with 3 combinations of Pegagan leaves in black tea, which were P1 (0%:100, P2(25%:75), and P3(50%:50).
Results: The results showed the highest flavonoid levels in the combination of black tea with P3 Pegagan leaf tea (50%:50%) of 0.020%. There was no significant effect on the pH value and total acid content. However, on the flavonoid content, there was a significant effect on the combination of black tea and Pegagan leaf tea.
Conclusion: Based on the results of the study, it can be concluded that the combination of black tea and Pegagan leaf tea had no effect on pH value (p=0.911) and total acids (p=0.749). In the flavonoid level, the results of the study showed that there was an effect on the combination of black tea and Pegagan leaf tea (p=0.007).
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