Effect of Soursop Leaf and Lemongrass Formulation on the Total Phenolic Content of a Herbal Brewed Tea with Powdered Honey as a Natural Sweetener
Abstract
Background: Functional beverages has a widely potential benefit for health due to bioactive compounds, including phenolic, serving as a natural antioxidants. Soursop leaves (Annona muricata L.) and lemongrass (Cymbopon citratus) combined with powdered honey may contain a phenolic compound potential for herbal beverages, especially the herbal brewed tea, but yet hasn’t been widely developed. Purpose: This research focused on identifying the effect of different formulations of soursop leaves and lemongrass on the total phenolic content of a herbal brewed tea with powdered honey as a natural sweetener. Method: A completely randomized design with a single factor was applied for the five different formulations, namely F1 (90:0:10), F2 (0:90:10), F3 (45:45:10), F4 (25:65:10), and F5 (65:25:10), replicated four times each. The observed variable was the total phenolic content of each herbal brewed tea formulation produced. Result: The ANOVA results showed that different formulations significantly affected the total phenolic content of herbal brewed tea (p<0.05), ranged from 2.82 to 8.06 mg GAE/g. The highest phenolic content was obtained in F5 (8.06 ± 0.34 mg GAE/g), followed by F1 (7.71 ± 0.11 mg GAE/g), F3 (5.44 ± 0.28 mg GAE/g), F4 (4.15 ± 0.36 mg GAE/g), and F2 (2.82 ± 0.19 mg GAE/g). Thus, F5 (65:25:10) was considered the most optimal formulation and had the potential to produce a suitable herbal brewed tea made from soursop leaves, lemongrass, and powdered honey.
References
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Tultabayeva, T., Chomanov, U., Tultabayev, M., Shoman, A., Zhumanova, U., Kasymbek, R., & Tultebayev, B. (2023). Technology improvement obtaining powdered dried honey. Eastern-European Journal of Enterprise Technologies, 4(11 (124)), 59–64. https://doi.org/10.15587/1729-4061.2023.285447
Wandira, A., Cindiansya, Rosmayati, J., Anandari, R. F., Naurah, S. A., & Fikayuniar, L. (2023). Menganalisis Pengujian Kadar Air Dari Berbagai Simplisia Bahan Alam Menggunakan Metode Gravimetri. Jurnal Ilmiah Wahana Pendidikan. https://doi.org/10.5281/zenodo.8299996
Zayapor, M. N., & Syahida, M. (2023). Herbal infusion – processing techniques, bioactivity, quality, and safety. Food Research, 6(Supplementary 2), 134–154. https://doi.org/10.26656/fr.2017.6(s2).019
Alp, D., & Bulantekin, Ö. (2021). The microbiological quality of various foods dried by applying different drying methods: a review. European Food Research and Technology, 247(6), 1333–1343. https://doi.org/10.1007/s00217-021-03731-z
Anggraini, V., Eurika, N., & Komarayanti, S. (2018). Tumbuhan Lokal sebagai Bahan Baku Produk Minuman Herbal Fungsional di Kabupaten Jember. Jurnal Biologi Dan Pembelajaran Biologi Volume 3 Nomor 2 Tahun 2018. http://jurnal.unmuhjember.ac.id/index.php/BIOMA
Ayu, D. F., Wirzan, A., & Hamzah, F. (2018). Addition of Red Ginger Powder (Zingiber officinale Rosc.) in Making Herbal Tea of Avocado Leaf (Persea americana Mill.). JURNAL AGROINDUSTRI HALAL, 4(2), 117–129. https://doi.org/10.30997/jah.v4i2.1200
Badan Standardisasi Nasional (BNS). (2013). SNI 01-3836-2013 Syarat Mutu Teh Kering. In Badan Standar Nasional, Jakarta.
Cianciosi, D., Forbes-Hernández, T. Y., Afrin, S., Gasparrini, M., Reboredo-Rodriguez, P., Manna, P. P., Zhang, J., Lamas, L. B., Flórez, S. M., Toyos, P. A., Quiles, J. L., Giampieri, F., & Battino, M. (2018). Phenolic compounds in honey and their associated health benefits: A review. In Molecules (Vol. 23, Number 9). MDPI AG. https://doi.org/10.3390/molecules23092322
Ciulu, M., Spano, N., Pilo, M. I., & Sanna, G. (2016). Recent Advances in the Analysis of Phenolic Compounds in Unifloral Honeys. In Molecules (Vol. 21, Number 4). MDPI AG. https://doi.org/10.3390/molecules21040451
Fadilah, N. N., Fitriana, A. S., & Prabandari, R. (2021). Pengaruh Lama Waktu Penyeduhan dan Bentuk Sediaan Teh Herbal Kulit Buah Naga Merah (Hylocereus Polyrhizus) terhadap Aktivitas Antioksidan. Seminar Nasional Penelitian Dan Pengabdian Kepada Masyarakat (SNPPKM).
Faradiba, F., Amin, A., Sukmawati, S., Achmad, C. A., Ananda, R. H., Dicka Saputri, Nur adnin, Sinta Faradilla, & Rezki Amriati Syarif. (2024). Total Flavonoid Content and Antioxidant Activity of Soursop Leaves from the Three Largest Producing Areas of South Sulawesi Province, Indonesia. Window of Health : Jurnal Kesehatan, 400–412. https://doi.org/10.33096/woh.v7i4.1385
Feby Purnamasari, K., Diii, P., Kebidanan, S., Tinggi, I., Kesehatan, S., Maros, E., & Penulis, K. (2021). Identifikasi Senyawa Aktif dari Ekstrak Daun Sirsak (Annona muricata L.) dengan Perbandingan Beberapa Pelarut pada Metode Maserasi.
Fernando, A., Rahmadhani, A. W., & Susanti, E. (2023). Pengaruh Proses Pengeringan Terhadap Kadar Total Fenolik Dan Flavonoid Ekstrak Metanol Kubis Ungu (BrassicaoleraceaeL). Jurnal Penelitian Dan Pengkajian Ilmiah Eksakta, 2(1), 102–109. https://doi.org/10.47233/jppie.v2i1.796
Fillianty, F., Wulandari, E., & Utami, M. (2023). Kajian Pengaruh Penyeduhan terhadap Kadar Total Fenol Teh Herbal Biji Ketumbar dan Daun Sirsak. TEKNOTAN, 17(1), 67. https://doi.org/10.24198/jt.vol17n1.9
Jaya, F., Radiati, L. E., Estiasih, T., & Masyithoh, D. (2025). Effect of honey powder concentration on physicochemical and sensory characteristics of spray-dried yogurt. CyTA - Journal of Food, 23(1). https://doi.org/10.1080/19476337.2025.2566758
Laela, D. P. (2025). OPEN ACCESS Verifikasi Metode Penetapan Kadar Fenol Total Cara Folin-Ciocalteu Method Verification for Total Phenolic Content Determination via Folin-Ciocalteu Assay. 4(2). https://doi.org/10.25047/plp.v4i2.6193
Lagawa, I. N. C., Kencana, P. K. D., & Aviantara, I. G. N. A. (2020). Pengaruh Waktu Pelayuan dan Suhu Pengeringan terhadap Karakteristik Teh Herbal Daun Bambu Tabah (Gigantochloa nigrociliata BUSE-KURZ). Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian Universitas Udayana Https://Ojs.Unud.Ac.Id/Index.Php/Beta.
Maximize Market Research. (2025). Herbal Tea Market – Global Industry Analysis and Forecast (2025–2032). https://www.maximizemarketresearch.com/market-report/global-herbal-tea-market/69258/
Muzaifa, M., Rohaya, S., & Sofyan, H. A. (2022). Karakteristik Mutu Fisikokimia dan Organoleptik Teh Kulit Kopi (Cascara) dengan Penambahan Lemon dan Madu. Agrointek : Jurnal Teknologi Industri Pertanian, 16(1), 10–17. https://doi.org/10.21107/agrointek.v16i1.11409
Najmah, N., Fitria, R., & Kurniawati, E. (2023). Skrining Fitokimia, Total Flavonoid dan Fenolik Daun Sereh Wangi (Cymbopogon nardus (L.) Rendle). Jurnal Crystal : Publikasi Penelitian Kimia Dan Terapannya, 5(1), 62–70. https://doi.org/10.36526/jc.v5i1.2642
Nugroho, P. S., & Prasdiantika, R. (2025). Penetapan Kadar Fenolik Total Minuman Fungsional Biji Ketumbar Kombinasi Daun Serai Wangi. Jurnal Spektrum Kesehatan, 1(3), 55–60. https://doi.org/10.37081/rum-kes.v1i3.51
Pramiastuti, O., Istriningsih, E., Denis Parasdinata, dan, Farmasi, P. S., Ilmu Kesehatan, F., & Bhamada Slawi, U. (2023). Formulasi Sediaan Sabun Cair Antibakteri Ekstrak Daun Sirsak (Annona Muricata Linn). 14(1). https://ejournal.bhamada.ac.id/index.php/jik
Rumahombar, V. G., Setyowati, E., & Rawar, E. A. (2025). Analisis Kadar Fenolik dan Flavonoid Total pada Teh Hijau (Camellia sinensis) yang Dikeringkan dengan Oven, Solar Dryer dan Pengeringan Tradisional. Jurnal Farmasi Sains Dan Terapan, 12(1), 25–33. https://doi.org/10.33508/jfst.v12i1.6015
Slika, H., Mansour, H., Wehbe, N., Nasser, S. A., Iratni, R., Nasrallah, G., Shaito, A., Ghaddar, T., Kobeissy, F., & Eid, A. H. (2022). Therapeutic potential of flavonoids in cancer: ROS-mediated mechanisms. Biomedicine & Pharmacotherapy, 146, 112442. https://doi.org/10.1016/j.biopha.2021.112442
Sukandar, D., Sulaswatty, A., & Hamidi, I. (2022). Profil Senyawa Kimia Minyak Atsiri Sereh Wangi (Cymbopogon nardus L.) Hasil Hidrodistilasi dengan Optimasi Perlakuan Awal Sonikasi. ALCHEMY Jurnal Penelitian Kimia, 18(2), 221. https://doi.org/10.20961/alchemy.18.2.60007.221-233
Sumaiyah, Masfria, & Dalimunthe, A. (2018). Determination of Total Phenolic Content, Total Flavonoid Content, and Antimutagenic Activity of Ethanol Extract Nanoparticles of Rhaphidophora pinnata (L.f) Schott Leaves. Rasayan Journal of Chemistry, 11(2), 505–510. https://doi.org/10.31788/rjc.2018.1122068
Tambun, R., Limbong, H. P., Pinem, C., & Manurung, E. (2016). Pengaruh Ukuran Partikel, Waktu dan Suhu pada Ekstraksi Fenol dari Lengkuas Merah. In Jurnal Teknik Kimia USU (Vol. 5, Number 4).
Tavares, I. M. de C., Sumere, B. R., Gómez-Alonso, S., Gomes, E., Hermosín-Gutiérrez, I., Da-Silva, R., & Lago-Vanzela, E. S. (2020). Storage stability of the phenolic compounds, color and antioxidant activity of jambolan juice powder obtained by foam mat drying. Food Research International, 128, 108750. https://doi.org/10.1016/j.foodres.2019.108750
Tultabayeva, T., Chomanov, U., Tultabayev, M., Shoman, A., Zhumanova, U., Kasymbek, R., & Tultebayev, B. (2023). Technology improvement obtaining powdered dried honey. Eastern-European Journal of Enterprise Technologies, 4(11 (124)), 59–64. https://doi.org/10.15587/1729-4061.2023.285447
Wandira, A., Cindiansya, Rosmayati, J., Anandari, R. F., Naurah, S. A., & Fikayuniar, L. (2023). Menganalisis Pengujian Kadar Air Dari Berbagai Simplisia Bahan Alam Menggunakan Metode Gravimetri. Jurnal Ilmiah Wahana Pendidikan. https://doi.org/10.5281/zenodo.8299996
Zayapor, M. N., & Syahida, M. (2023). Herbal infusion – processing techniques, bioactivity, quality, and safety. Food Research, 6(Supplementary 2), 134–154. https://doi.org/10.26656/fr.2017.6(s2).019
Published
2026-06-18
How to Cite
NABILA, Kireina Farhah; MARDAWATI, Efri; PUTRI, Selly Harnesa.
Effect of Soursop Leaf and Lemongrass Formulation on the Total Phenolic Content of a Herbal Brewed Tea with Powdered Honey as a Natural Sweetener.
Indonesian Journal of Food Technology, [S.l.], v. 5, n. 1, p. 52-64, june 2026.
ISSN 2962-6641.
Available at: <https://jos.unsoed.ac.id/index.php/ijft/article/view/20991>. Date accessed: 24 june 2026.
doi: https://doi.org/10.20884/1.ijft.2026.5.1.20991.
Section
Articles
