Formula Optimization of Spiced Tea (Camellia sinensis L.): Influence of Different Brewing Techniques on the Physicochemical Properties and Preference of the Brewed Tea Az-zahramidha Pradichaputri (a), Nadyah Eka Nurizza (a), Dego Yusa Ali (a), Tanalyna Hasna (a), Eddie Tan Ti Tjih (b), Wenny Bekti Sunarharum (a*)
a) Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Universitas Brawijaya, Malang, Indonesia
b) Department of Food Technology, Faculty of Applied Sciences, Universiti Teknologi MARA, Cawangan Negeri Sembilan, Kampus Kuala Pilah, Negeri Sembilan, Malaysia
*wbsunarharum[at]ub.ac.id
Abstract
Tea (Camellia Sinensis L.) is one of the most demanded commodities worldwide, including in Indonesia. Therefore, tea products had been continuously developed to improve its quality, such as by mixing with other ingredients. One of potential ingredients to be added into tea is spices. Amongst the locally available spices, cinnamon, cardamom, clove, and ginger were found to have a high potential. This study aims to evaluate the optimum formulation of spiced tea using Response Surface Methodology (RSM). It also further investigate the effects of different formula in different ratios and tea brewing methods on the physicochemical and preference of the brewed tea. The research was conducted in nested design with three replicates. The optimum formula obtained from this study is the mixture of black tea, cinnamon, cardamom, clove, and ginger of 85, 3.5, 4.99, 2.76, 3.74 (%) and infusion brewing technique produced the best result. The best brewed tea had the physicochemical characteristics L* of 44.58, a* of 6.25, b* of 24.20, total phenolic of 80.59 mgGAE.g-1, and antioxidant (IC50) of 110.34 ppm. These findings show the possibility for more advancement and development in this area and contribute to a thorough understanding of the physicochemical and sensory properties of spiced tea.
