Acidity level control formulation of roselle tea functional drinks based on variations in the addition of flower petals and sugar type

Abstract

Roselle (Hibiscus sabdariffa) tea was a phenolic acid and anthocyanin enriched-functional drink. The high antioxidant content of roselle tea benefits to prevent degenerative diseases, such as diabetes. The acidity flavor was due to the high content of phenolic compounds and anthocyanins. This led to the addition of low glycemic index sugar. Therefore, it is necessary to understand the formulation between the variation of flower petals and sugar type’s addition. The purpose of this study was to find out the best effect of petal flowers and sugar type addition towards physical, chemical and sensory quality of roselle tea. The research design used in this study was Complete Randomized trial with 2 (two) factors and 3 replications. The first factor comprises between flower petals addition (R) towards water (w/v) of 1:100 (R1), 4:100 (R2), 7:100 (R3), and 10:100 (R4). The second factor was sugar type (G): cane sugar (G1) which comprises coconut sugar (G2) and corn sugar (G3). Observed variables in this study were physical and chemical variables (color, total phenol, anthocyanin and pH level), and sensory variable (acidity and favorable level). The best combination was R4G1 with characteristics of anthocyanins of 5.25 mg/100 mL; phenol of 24.35 mg/100 mL; pH of 2.6; L amounted to 24.70