Development of herbal tea using Daun Rerama (Christia Vespertillonis), Kaduk (Piper Sarmentosum) and Stevia (Stevia Rebaudiana)/ Ahmad Hafizi Ahmar, Norazmir Md Nor and Farrah Shafeera Ibrahim

The herbal tea was developed using Daun Rerama (Christia Vespertillonis), Kaduk (Piper Sarmentosum) and Stevia (Stevia Rebaudiana) as the main ingredients. Sensory evaluation was conducted and mean score for colour, aroma, taste, aftertaste and overall acceptability for herbal tea was 3.76 ± 0.926,...

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Main Authors: Ahmar, Ahmad Hafizi, Md Nor, Norazmir, Ibrahim, Farrah Shafeera
Format: Article
Language:English
Published: Faculty of Health Sciences, Universiti Teknologi MARA 2019
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Online Access:https://ir.uitm.edu.my/id/eprint/54702/1/54702.pdf
https://ir.uitm.edu.my/id/eprint/54702/
http://healthscopefsk.com/
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spelling my.uitm.ir.547022021-12-15T04:40:50Z https://ir.uitm.edu.my/id/eprint/54702/ Development of herbal tea using Daun Rerama (Christia Vespertillonis), Kaduk (Piper Sarmentosum) and Stevia (Stevia Rebaudiana)/ Ahmad Hafizi Ahmar, Norazmir Md Nor and Farrah Shafeera Ibrahim Ahmar, Ahmad Hafizi Md Nor, Norazmir Ibrahim, Farrah Shafeera Spermatophyta. Phanerogams Field crops Tea, coffee, cocoa, etc. The herbal tea was developed using Daun Rerama (Christia Vespertillonis), Kaduk (Piper Sarmentosum) and Stevia (Stevia Rebaudiana) as the main ingredients. Sensory evaluation was conducted and mean score for colour, aroma, taste, aftertaste and overall acceptability for herbal tea was 3.76 ± 0.926, 3.56 ± 1.261, 3.32 ± 1.651, 3.52 ± 1.503 and 3.76 ± 1.091 respectively while for commercialized tea was 6.20 ± 0.866, 5.40 ± 1.000, 3.08 ± 1.801, 3.20 ± 1.683 and 3.84 ± 1.091 respectively. Moreover, results from ANOVA showed that there was significant difference (P < 0.05) between the two samples only in colour and aroma. Besides, sensory shelf life test was conducted and mean score for colour, aroma, taste, aftertaste and overall acceptability for herbal tea that had been stored for three months was 3.88 ± 1.054, 3.48 ± 1.194, 3.44 ± 1.635, 3.48 ± 1.418 and 3.76 ±1.589 respectively while for freshly made herbal tea was 3.76 ± 0.926, 3.56 ± 1.261, 3.32 ± 1.651, 3.52 ± 1.503 and 3.76 ± 1.091 respectively. Moreover, results from ANOVA showed that there was no significant difference (P > 0.05) between the two samples in all of the sensory attributes. In conclusion, the acceptance of the herbal tea quite low compared to commercialized tea. Despite of low mean score on each sensory attributes, the acceptance of the herbal tea after three months period of storage was the same as the herbal tea that was freshly made. Faculty of Health Sciences, Universiti Teknologi MARA 2019-09 Article PeerReviewed text en https://ir.uitm.edu.my/id/eprint/54702/1/54702.pdf ID54702 Ahmar, Ahmad Hafizi and Md Nor, Norazmir and Ibrahim, Farrah Shafeera (2019) Development of herbal tea using Daun Rerama (Christia Vespertillonis), Kaduk (Piper Sarmentosum) and Stevia (Stevia Rebaudiana)/ Ahmad Hafizi Ahmar, Norazmir Md Nor and Farrah Shafeera Ibrahim. Health Scope, 2. pp. 425-429. ISSN 2735-0649 http://healthscopefsk.com/
institution Universiti Teknologi Mara
building Tun Abdul Razak Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Teknologi Mara
content_source UiTM Institutional Repository
url_provider http://ir.uitm.edu.my/
language English
topic Spermatophyta. Phanerogams
Field crops
Tea, coffee, cocoa, etc.
spellingShingle Spermatophyta. Phanerogams
Field crops
Tea, coffee, cocoa, etc.
Ahmar, Ahmad Hafizi
Md Nor, Norazmir
Ibrahim, Farrah Shafeera
Development of herbal tea using Daun Rerama (Christia Vespertillonis), Kaduk (Piper Sarmentosum) and Stevia (Stevia Rebaudiana)/ Ahmad Hafizi Ahmar, Norazmir Md Nor and Farrah Shafeera Ibrahim
description The herbal tea was developed using Daun Rerama (Christia Vespertillonis), Kaduk (Piper Sarmentosum) and Stevia (Stevia Rebaudiana) as the main ingredients. Sensory evaluation was conducted and mean score for colour, aroma, taste, aftertaste and overall acceptability for herbal tea was 3.76 ± 0.926, 3.56 ± 1.261, 3.32 ± 1.651, 3.52 ± 1.503 and 3.76 ± 1.091 respectively while for commercialized tea was 6.20 ± 0.866, 5.40 ± 1.000, 3.08 ± 1.801, 3.20 ± 1.683 and 3.84 ± 1.091 respectively. Moreover, results from ANOVA showed that there was significant difference (P < 0.05) between the two samples only in colour and aroma. Besides, sensory shelf life test was conducted and mean score for colour, aroma, taste, aftertaste and overall acceptability for herbal tea that had been stored for three months was 3.88 ± 1.054, 3.48 ± 1.194, 3.44 ± 1.635, 3.48 ± 1.418 and 3.76 ±1.589 respectively while for freshly made herbal tea was 3.76 ± 0.926, 3.56 ± 1.261, 3.32 ± 1.651, 3.52 ± 1.503 and 3.76 ± 1.091 respectively. Moreover, results from ANOVA showed that there was no significant difference (P > 0.05) between the two samples in all of the sensory attributes. In conclusion, the acceptance of the herbal tea quite low compared to commercialized tea. Despite of low mean score on each sensory attributes, the acceptance of the herbal tea after three months period of storage was the same as the herbal tea that was freshly made.
format Article
author Ahmar, Ahmad Hafizi
Md Nor, Norazmir
Ibrahim, Farrah Shafeera
author_facet Ahmar, Ahmad Hafizi
Md Nor, Norazmir
Ibrahim, Farrah Shafeera
author_sort Ahmar, Ahmad Hafizi
title Development of herbal tea using Daun Rerama (Christia Vespertillonis), Kaduk (Piper Sarmentosum) and Stevia (Stevia Rebaudiana)/ Ahmad Hafizi Ahmar, Norazmir Md Nor and Farrah Shafeera Ibrahim
title_short Development of herbal tea using Daun Rerama (Christia Vespertillonis), Kaduk (Piper Sarmentosum) and Stevia (Stevia Rebaudiana)/ Ahmad Hafizi Ahmar, Norazmir Md Nor and Farrah Shafeera Ibrahim
title_full Development of herbal tea using Daun Rerama (Christia Vespertillonis), Kaduk (Piper Sarmentosum) and Stevia (Stevia Rebaudiana)/ Ahmad Hafizi Ahmar, Norazmir Md Nor and Farrah Shafeera Ibrahim
title_fullStr Development of herbal tea using Daun Rerama (Christia Vespertillonis), Kaduk (Piper Sarmentosum) and Stevia (Stevia Rebaudiana)/ Ahmad Hafizi Ahmar, Norazmir Md Nor and Farrah Shafeera Ibrahim
title_full_unstemmed Development of herbal tea using Daun Rerama (Christia Vespertillonis), Kaduk (Piper Sarmentosum) and Stevia (Stevia Rebaudiana)/ Ahmad Hafizi Ahmar, Norazmir Md Nor and Farrah Shafeera Ibrahim
title_sort development of herbal tea using daun rerama (christia vespertillonis), kaduk (piper sarmentosum) and stevia (stevia rebaudiana)/ ahmad hafizi ahmar, norazmir md nor and farrah shafeera ibrahim
publisher Faculty of Health Sciences, Universiti Teknologi MARA
publishDate 2019
url https://ir.uitm.edu.my/id/eprint/54702/1/54702.pdf
https://ir.uitm.edu.my/id/eprint/54702/
http://healthscopefsk.com/
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score 13.159267