Effect of Breadfruit Leaf Powder and Ginger Type on the Total Phenolic Content of Black Garlic Tea

Abstract

Background: Black garlic tea is a functional beverage with the potential to be developed by incorporating herbal ingredients such as breadfruit leaves (Artocarpus altilis) and ginger (Zingiber officinale). Objective: This study aimed to evaluate the effect of fresh and commercial breadfruit leaf and ginger powders on the total phenolic content and organoleptic characteristics of black garlic tea. Methods: An experimental study was conducted using a Completely Randomized Design (CRD) with a single factor consisting of four formulations, namely SSJS, SKJK, SKJS, and SSJK, each with three replications. The observed variables included total phenolic content, as well as aroma and taste characteristics, which were descriptively evaluated based on observations of each formulation. Results: Analysis of variance (ANOVA) showed that the use of fresh and commercial breadfruit leaf and ginger powders had no significant effect on the total phenolic content of black garlic tea (p > 0.05). However, the SSJK formulation exhibited the highest total phenolic content (5.35 ± 0.27 mg GAE/g), whereas the SSJS formulation showed the lowest value (4.77 ± 0.62 mg GAE/g). Differences in the raw materials also influenced the aroma and taste characteristics, although the fundamental characteristics of black garlic tea remained unchanged.