Analysis of Bay Leaf Tea Blend Made from Bay Leave (Syzygium polyanthum), Turmeric (Curcuma Longa L.), and Cinnamon (Burmese cinnamon) for Preventing Degenerative Diseases in the Community

Abstract

Antioxidants act as free radical stabilizers to reduce oxidative stress, which in the long term can cause degenerative diseases. The development of functional drinks in the form of tea made from local ingredients such as bay leaves, turmeric, and cinnamon is expected to play a significant role in reducing the prevalence of degenerative diseases. This study aims to determine the best formulation of tea blend made from bay leaves, turmeric, and cinnamon based on physicochemical properties and consumer acceptance. It was conducted using an experimental method with a Completely Randomized Design (CRD). Three formulations with different ratios of bay leaves, turmeric, and cinnamon, namely F1 (50:25:25), F2 (37.5:25:37.5), and F3 (25:20:55), were tested for water content using the gravimetric method, pH using a pH meter, antioxidant activity using the DPPH method, and hedonic acceptance tests. The hedonic test was conducted with 100 untrained panelists. The best functional tea blend for the prevention of degenerative diseases was F3, which contained the highest content of cinnamon (55%) with moderate antioxidant activity.