Skip to content
2000
Volume 21, Issue 3
  • ISSN: 1573-4013
  • E-ISSN: 2212-3881

Abstract

Background

Gambier leaf tea contains antioxidant compounds, but its astringent taste makes this tea less popular. The addition of coffee leaf powder and stevia not only reduces the astringent taste of this tea but can also increase the content of antioxidant compounds.

Objective

This research aimed to investigate the physical, chemical, functional, and organoleptic properties of gambir leaf tea incorporated with coffee and stevia leaf powder.

Methods

The investigation was carried out using a non-factorial, completely randomized design with 5 treatments, each repeated 5 times. These treatments were developed based on different ratios of gambir leaf formulations: coffee leaf powder:stevia leaf powder, namely F1= 100:0:0, F2= 95:1.5:3.5, F3= 90:3:7, F4= 85:4.5:10.5, and F5= 80:6:14.

Results

The results indicated that gambir leaf tea has IC values, total phenols, pH, water content, and ash content ranging from 36.57-54.25 ppm, 304.5-376 mgGAE/g, 5.46-5.68, 10.06-12.56%, and 2.06-2.61%, respectively.

Conclusion

Gambir leaf tea incorporated with coffee and stevia leaf powder was found to contain antioxidant compounds, while water and ash content fulfilled SNI standards. Organoleptically, the color and aroma produced were well-received by the panelists.

© 2025 Bentham Science Publishers
Loading

Article metrics loading...

/content/journals/cnf/10.2174/0115734013303523240809114935
2024-08-28
2025-10-21

  • From This Site

    /content/journals/cnf/10.2174/0115734013303523240809114935
    dcterms_title,dcterms_subject,pub_keyword
    -contentType:Contributor -contentType:Concept -contentType:Institution
    10
    5
Loading full text...

Full text loading...

References

  1. SantosoB. WijayaA. PangawikanA.D. The addition of crude gambir extract in the production of functional robusta coffee powder.Food Sci Techno2022Available from: https://doi.org/10.1590/fst.55721
     [Google Scholar]
  2. SantosoB. HudaD.N. PangawikanA.D. Utilization of gambier extract (Uncaria gambir Roxb) in making functional jelly candy.J. Indust. Res. Dyn.2021312110119
     [Google Scholar]
  3. SantosoB. VerawatiE. Wardani WidowatiT. Rusdiana Puspa DewiS. PambayunR. Functional characteristics of marshmallow with Kinang (Chew of Betel) extract addition.J. Food Nutr. Res. (Newark)2019711510.12691/jfnr‑7‑1‑1
     [Google Scholar]
  4. SantosoB. PangawikanA.D. Gambir Processing Technology: utilization of gambier in the food industry.IndonesiaAmerta Media Press202283149
     [Google Scholar]
  5. PambayunR. GardjitoM. SudarmadjiS. KuswantoK.R. Phenol content and antibacterial properties of various types of gambir ( Uncaria gambir Roxb) product extracts.Indonesian Pharm. Mag.2007183141146
     [Google Scholar]
  6. KurniawanM.B. GintingS. NurminahM. The effect of adding sugar and starter on the characteristics of the gambier leaf kombucha drink (Uncaria gambir Roxb).J. Engin.Agricult.201752251257
     [Google Scholar]
  7. EvizaA. SyariyahA. SorelD. The effect of fermentation time on the quality of gambier leaf tea (Uncaria Gambir Roxb.).Agroplantae J.20211015058
     [Google Scholar]
  8. PristianaD.Y. SusantiS. Nurwantoro. Antioxidant and phenolic content of various coffee leaf extracts (Coffea sp.): potential application of natural ingredients for food fortification.J. Food Technol. Appl.201762899210.17728/jatp.205
     [Google Scholar]
  9. LazuardinaA. FarahD. PurbaW. Utilization of coffee leaf waste as a health drink in Sumberrejo Village, East Java.J. Mech. Engin. Community Serv.2022217280
     [Google Scholar]
  10. Official Methods of Analysis.AOAC International2005
     [Google Scholar]
  11. KumesanE.C. PandeyE.V. LohooH.J. Analysis of total bacteria, water content and pH in seaweed (Kappaphycus alvarezii) with two drying methods.J. Fishery Prod. Technol. Media2017513035
     [Google Scholar]
  12. MarjoniM.R. Afrinaldi, Novita. Total phenol content and antioxidant activity of water extract of kersen leaves (Muntingia calabura L.).Yarsi Med. J.2015233187196
     [Google Scholar]
  13. PratamaF. Sensory evaluation.Sumatera Selatan, IndonesiaUniversitas Sriwijaya Press Palembang2018
     [Google Scholar]
  14. FadliM. Development of tea production methods to increase the income of gambier farmers in Durian Tinggi, Lima puluh Kota Regency.Sci. Technol. Downstream J.20214117
     [Google Scholar]
  15. IndrayaniM.K. GagungJ. PurwantiE.W. Analysis of the added value of arabica coffee skin (Coffea arabica) as a processed product for cascara dye in Taji Village, Jabung District, Malang Regency.J. Food Process.2022726774
     [Google Scholar]
  16. RatanamarnoS. SurbkarS. Caffeine and catechins in fresh coffee leaf (Coffea arabica) and coffee leaf tea.Maejo Int. J. Sci.20171130211218
     [Google Scholar]
  17. SetiawanE.S. RahadianA.M. Siswanti. The effect of roasting robusta coffee leaves (Coffea robusta) on the chemical and sensory characteristics of refreshing drinks.J. Food Sci. Technol.20154219
     [Google Scholar]
  18. DewiansyahH. UjiantiR.M.D. UmiyatiR. NuryansyahF. Study of making tea bags from robusta coffee (Coffea canephora) leaves (study of variations in leaf roasting temperature over leaf age).J. Food Sci. Technol.2022825059
     [Google Scholar]
  19. Casas-GrajalesS. Ramos-TovarE. Chávez-EstradaE. Alvarez-SuarezD. Hernández-AquinoE. Reyes-GordilloK. Cerda-García-RojasC.M. CamachoJ. TsutsumiV. LakshmanM.R. MurielP. Antioxidant and immunomodulatory activity induced by stevioside in liver damage:in vivo,in vitro and in silico assays.Life Sci.201922418719610.1016/j.lfs.2019.03.03530890404
     [Google Scholar]
  20. MartinsP.M. ThoratB.N. LanchoteA.D. FreitasL.A.P. Green extraction of glycosides from Stevia rebaudiana (Bert.) with low solvent consumption: A desirability approach.Res. Effic. Technolog.20162424725310.1016/j.reffit.2016.11.007
     [Google Scholar]
  21. WangS. GanZ. WangB. ZhangN. LiK. YaoT. Effect of brewing conditions on polyphenols in the dark tea (Camellia sinensis L.) infusions: content, composition and antioxidant activities.Food Sci. Technol. (Campinas)202242e36322e3632210.1590/fst.36322
     [Google Scholar]
  22. CulasS. MarapanaRAUJ. PalangasingheIR. LiyanageAC. Development of liquid-based tea and its antidiabetic effect.J. Chem.20216886393610.1155/2021/8863936
     [Google Scholar]
  23. YadavKC. Phytochemicals and quality of green and black teas from different clones of tea plant.J. Food Qual.2020202011310.1155/2020/8874271
     [Google Scholar]
  24. CampaC. MondolotL. RakotondravaoA. BidelL.P.R. GargadennecA. CouturonE. La FiscaP. RakotomalalaJ.J. Jay-AllemandC. DavisA.P. A survey of mangiferin and hydroxycinnamic acid ester accumulation in coffee (Coffea) leaves: biological implications and uses.Ann. Bot. (Lond.)2012110359561310.1093/aob/mcs11922700941
     [Google Scholar]
  25. RetnaningtyasY. KristiningrumN. RengganiH.D. NarindraN.P. Characterization of simplicia and herbal tea of arabica coffee (Coffea arabica) leaves.National Seminar Current Challenges in Drug Use and Development. 2015; pp. 46–54. [In Indonesia]
     [Google Scholar]
  26. IsmetA. MohammadM. HemayetH. IshratN. AbdusS. AbdulA. SyedM. Antioxidant activity of Stevia rebaudiana Bert. leaves from Bangladesh.Bangladesh Pharmaceut. J.20101326775
     [Google Scholar]
  27. PutriY.D. KartamihardjaH. LisnaI. Formulation and evaluation of stevia leaf extract sunscreen lotion (Stevia rebaudiana Bertoni M).J. Pharmaceut. Clin. Sci.201961323610.25077/jsfk.6.1.32‑36.2019
     [Google Scholar]
  28. PuspaningrumD.H.D. SariN.K.Y. Effect of drying and brewing ratio on the physical and chemical properties of Arabica coffee cascara tea (Coffea arabica L.).J. Food Sci. Technol.20206271071810.29303/profood.v6i2.15933568865
     [Google Scholar]
  29. DusunCC. DjarkasiGSS. ThelmaD. TujuJ. Polyphenol content and antioxidant activity of guava leaf tea (Psidium guajava L).Cocos201792113
     [Google Scholar]
  30. KristiningrumM. CahyantiN. WulandariL. Determination of total phenolic content and antioxidant activity in methanolic extract of robusta and arabica coffee leaves.Proceeding ICMHS31 August - 01 September 2016, University of Jember, Indonesia, 2016, pp. 96-99.
     [Google Scholar]
  31. FibriantoK. ZubaidahE. MuliandariN.A. WahibahL.Y. PutriS.D. LegowoA.M. Al-BaarriA.N. Antioxidant activity optimisation of young Robusta coffee leaf kombucha by modifying fermentation time and withering pre-treatment.IOP Conf. Ser. Earth Environ. Sci.2020475101202910.1088/1755‑1315/475/1/012029
     [Google Scholar]
  32. HowladerM.M.S. AhmedS.R. KubraK. BhuiyanM.K.H. Biochemical and phytochemical evaluation of Stevia rebaudiana.Asian J. Med. Biol. Res.20162112113010.3329/ajmbr.v2i1.27577
     [Google Scholar]
  33. HastutiM. RustantiN. The effect of adding cinnamon on the antioxidant activity and total sugar content of the functional drink secang and stevia leaves as an alternative drink for people with type 2 diabetes mellitus.J. Nutrit. Coll.20143336236910.14710/jnc.v3i3.6595
     [Google Scholar]
  34. SiagianI.D.N. BintoroV.P. Nurwantoro. Physical, chemical and organoleptic characteristics of fig leaf tea bags with the addition of stevia leaves (Stevia rebaudiana Bertoni) as sweetener.J. Food Technol.2020412329
     [Google Scholar]
  35. PangestuR.F. LegowoA.M. Al-BaarriA.N. PramonoY.B. Antioxidant activity, pH, viscosity, viability of lactic acid bacteria, in coffee leaf yogurt powder with different amounts of carrageenan.J. Food Technol. Appl.201762788110.17728/jatp.185
     [Google Scholar]
  36. WijayaD.P. Herlina, Astryani R. Formulation and antioxidant activity of robusta coffee leaf extract (Coffea canephora) in gels.Maritime Pharmacol. Sci. J.2021122141149
     [Google Scholar]
  37. WickramasingheYWH. WickramasingheI. WijesekaraI. Effect of steam blanching, dehydration temperature and time, on the sensory and nutritional properties of a herbal tea developed from Moringa oleifera leaves.Int. Food Sci.2020202011110.1155/2020/5376280
     [Google Scholar]
  38. NovidiyantoN. SutyawanS. Chemical characteristics and antioxidant activity of tayu green tea from Bangka Belitung Province and commercial green tea.J. Nutr. Health202227481
     [Google Scholar]
  39. MahritaS. KusumadatiW. FaridawatyE. TiantoT. The effect of drying time on the quality of sungkai leaf herbal tea (Peronema canescens Jack).Sci Horizon J2022241411142210.53625/jcijurnalcakrawalailmiah.v2i4.4328
     [Google Scholar]
  40. NusaMI. Characteristics of green agarwood leaves resulting from vacuum drying.J. food Technol. Agricult. Prod.202032737910.30596/agrintech.v2i2.3661
     [Google Scholar]
  41. JumanioA.U. JunardiJ. DarmansyahH. Analysis of the water content of the herb fragrant pandan leaves (Pandanus amaryllifolius Roxb.) using temperature variations.J Food Security Agroindustry20231311111710.58184/jfsa.v1i3.140
     [Google Scholar]
  42. MarsellP. SimalR. WarellaC. Analysis of water content and ash content of tea made from seagrass leaves (Enhalus acoroides).J. Educat. Appl. Biol.202181162110.30598/biopendix
     [Google Scholar]
  43. OlabodeC.T. AkanbiB. Olunlade, A. Effects of drying temperature on the nutrients of Moringa ( Moringa oleifera ) leaves and sensory attributes of dried leaves infusions.Direct Res J Agric Food Sci201535177122
     [Google Scholar]
  44. BarekM. HaasmadiM. Zaleha Fadzelly A.M. Effect of different drying methods on phytochemicals and antioxidant properties of unfermented and fermented teas from Sabah Snake Grass (Clinacanthus nutans Lind.) leaves.Int. Food Res. J.2015222661670
     [Google Scholar]
  45. StegarMC. RiglingM. BlumenthalP. SegatzV. BelucciAQ. BeiselJM. ZappJR. SchwarzS. LachenmeterDW. ZhangY. Coffee leaf tea from El Salvador: on-site production considering influences of processing on chemical composition.Foods2022111713410.3390/foods11172553
     [Google Scholar]
  46. ArdiyansyahA.M. Chemical characteristics of melinjo bark tea.Innov Sci J2016128992
     [Google Scholar]
  47. MohsinaF.P. QuaziA. FaheemI.P. KamalM.A. MukimM. RatherG.A. PatilA. In vitro inhibitory effect on alpha amylase enzyme by polyherbal dip tea in diabetes.Indo Global J Pharm Sci20221215616510.35652/IGJPS.2022.12018
     [Google Scholar]
  48. BungsuP. BudagaraK. YessiritaN. Effect of adding red ginger powder (Zingiber officinale) on tea made from gambir leaves ( Uncaria gambir Roxb.).J. Agric. Soc. Res.202112121129
     [Google Scholar]
/content/journals/cnf/10.2174/0115734013303523240809114935
Loading
Incorporation of Coffee and Stevia Leaf Powder in Making Gambir Leaf Tea
Curr. Nutr. Food Sci. 21, 373 (2025); https://doi.org/10.2174/0115734013303523240809114935
/content/journals/cnf/10.2174/0115734013303523240809114935
/content/journals/cnf/10.2174/0115734013303523240809114935
Loading

Data & Media loading...


  • Article Type:     Research Article
Keyword(s): Antioxidant activity; antioxidant compounds; coffee leaf; gambir leaf; stevia leaf; tea

Most Cited Most Cited RSS feed

This is a required field
Please enter a valid email address
Approval was a Success
Invalid data
An Error Occurred
Approval was partially successful, following selected items could not be processed due to error
Please enter a valid_number test