| Issue |
E3S Web Conf.
Volume 332, 2021
International Conference on Food Technology, Nutrition and Sustainable Agriculture (ICFTNSA 2021)
|
|
|---|---|---|
| Article Number | 08003 | |
| Number of page(s) | 9 | |
| Section | Functional Food | |
| DOI | https://doi.org/10.1051/e3sconf/202133208003 | |
| Published online | 13 December 2021 | |
The effect of the comparison of fig leaves with stevia leaves and drying time on the quality of fig leaf teabags
Department of Food Science and Technology, Faculty of Agriculture, Universitas Sumatera Utara, 20155 Medan, Indonesia
* Corresponding author: ismed1@usu.ac.id
Comparison of fig leaves with stevia leaves and drying time were evaluated for their effect on the quality of fig leaf teabags. The study was designed using a factorial completely randomized design with 2 factors: the ratio of fig leaves to stevia leaves (D) and drying time (P). The results of the analysis showed that the ratio of fig leaves and stevia leaves had a very significant effect on the water content, total sugar, and total phenol and had no significant effect on the crude fiber content. Drying time has a very significant effect on water content, total phenol, and crude fiber content, and has no significant effect on total sugar. The interaction between the 2 factors gave a very significant effect on the total phenol. The best fig leaf tea formulation is 95% fig leaf: 5% stevia leaf and 120 minutes drying time with antioxidant activity content of 23.81 g/mL.
© The Authors, published by EDP Sciences, 2021
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