CHARACTERIZATION OF HERBAL TEA BAGS MADE FROM STARFRUIT LEAVES ( AVERRHOA BILIMBI ), GOTU KOLA LEAVES ( CENTELLA ASIATICA ) AND CINNAMON POWDER ( CINNAMOMUN BURMANII ) AS FUNCTIONAL DRINKS

This research aimed to study the characteristics of herbal tea bags from starfruit leaves, gotu kola leaves and cinnamon powder. This research used a completely randomized design with 5 treatments, namely differences in substitution of cinnamon powder 0%, 1%, 2%, 3% and 4% with 3 replications. The data obtained were analyzed statistically with ANOVA (Analysis of Variance) and if they were significantly different, then continued with the DNMRT (Duncan's News Multiple Range Test) test at a level of 5%. The results showed that the difference in the amount of cinnamon powder substitution had a significant effect on antioxidant activity, total water-soluble ingredients, total polyphenols, color, taste, and aroma. Differences in the concentration of cinnamon powder substitution did not significantly affect the water content and pH. The best treatment in this research was treatment E with substitution of cinnamon powder 4%. The results of organoleptic analysis were the average value of colour preference 3.95, taste 3.65, and aroma 4. The results of chemical analysis are water content 7.88%, total polyphenols 109,32 mg GAE/g, IC 50 96.71 and total water-soluble ingredients 19,66% The results of chemical analysis are water content 7.88%, total polyphenols 109,32 mg GAE/g, IC 50 96.71, total water-soluble ingredients 19,66% and in steeping tea, pH 6.13 and antioxidant activity 36.93%.


INTRODUCTION
Starfruit is a plant that grows in tropical climates. This plant can be found in lowland areas such as the Pariaman area. People in Pariaman use wuluh starfruit as an additional ingredient in making food such as curry because the sour taste gives a fresh effect on food. The part of the star fruit plant that can be used not only for the fruit but also for other parts that contain chemicals that can have a health impact on the body, namely the leaves. Starfruit leaves are known as a type of leaf that has a complete nutritional content and high antioxidants. According to Wijayanti (2018), flavonoids, saponins, tannins, formic acid, sulfur, calcium oxalate, and potassium citrate are the active compounds contained in star fruit leaves. In addition, And. Int. J. Agric. Nat. Sci. 3(1), 47-54, 2022 aijans.lppm.unand.ac.id Page | 48 https://doi.org/10.25077/aijans.v3.i01. 47-54.2022 there is another plant that has many benefits and its content is rarely known by the public, namely the gotu kola plant.
Gotu kola is designated as a medicinal plant in various countries and has been used for generations to treat various diseases. Gotu kola can be consumed in various forms, people believe that consuming gotu kola in the form of extracts, fresh leaves or decoction can treat various diseases and one of them is memory loss. Muchtaromah and Umami (2016) stated that the ability of gotu kola to stimulate memory is thought to be caused by the triterpenoid saponin compounds (asiaticoside) contained in it. This compound is known to repair damaged blood vessels so as to facilitate blood circulation to the brain and is able to regenerate cells and heal wounds. The combination of food products made from starfruit leaves and gotu kola leaves will be able to produce products that have good functional values.
One of the derivative products from starfruit leaves and gotu kola is herbal tea, including starfruit leaf tea (Averrhoa bilimbi, L.) (Afdila, 2019) and gotu kola leaf tea (Centella asiatica, L. Urban) (Anggraini et al., 2014). Previous research stated that these two leaves have the same character, namely they both have the same taste. One of the efforts to utilize these two leaves in the same product is to add other ingredients to provide aroma and taste and can add nutritional value while maintaining the expected properties of tea products. One of the ingredients that can be used to improve the taste of tea is cinnamon powder. Cinnamon powder functions as a natural flavor that has antioxidant activity. The main component of cinnamon is cinnamaldehyde. Cinnamaldehyde acts as a giver of aroma and color to drinks (Wismantara, 2017).
In previous studies, the addition of cinnamon powder resulted in a non-bitter taste, fragrant aroma and brown color in binahong leaf tea (Yasir et al. 2019). The cinnamon used is AA quality cinnamon, which is the standard quality of cinnamon obtained from the bark. All the ingredients used are mixed and packaged in the form of tea bags so that they can increase the added value of herbal teas and make it easier for the public to serve them. According to Handayani (2010) teabags are processed products that are packaged in bags made of filter paper and can be served quickly and instantly. The purpose of this research is to find out and study the effect of the level of substitution of cinnamon powder on the chemical and organoleptic characteristics and to determine the best level of substitution on the chemical and organoleptic characteristics of herbal tea bags.

Material
The material used in this study was starfruit leaves obtained from the area around Pariaman City, West Sumatra. The leaves taken are young leaves or pekoe + 3 leaves. The gotu kola leaves used were also obtained from the area around Pariaman City, West Sumatra and cinnamon powder from AA quality cinnamon bark obtained from the area around Padang City, West Sumatra.

Research Design
This study was designed using a completely randomized design (CRD) with 5 treatment levels and 3 replications. The observed data were analyzed for variance (Anova) if they were significantly different,

Leaves with Cinnamon Powder Substitution Level a. pH
Measurement of pH Measurement of the pH of the tea sample is done by taking about 100 mL of functional tea bag solution and then putting it into a glass beaker then measuring the pH of the tea solution using a pH meter.

b. DPPH method antioxidant test
1 mL of the sample was pipetted and then 10 mL of methanol was added, then vortexed and placed in an ultrasonic batch for 15 minutes. Then diluted until clear. Then 2 ml was taken and then 1 ml of DPPH solution was added and then left in a dark room for 15-20 minutes. Then the absorbance was measured at a wavelength of 517 nm.
The antioxidant activity of the sample is determined by the magnitude of the DPPH radical absorption inhibition by calculating the percentage of DPPH absorption inhibition using the formula:

c. Organoleptic
The organoleptic test carried out in this study was a hedonic test (preferred test) by 20 semi-trained panelists. The organoleptic test carried out was an acceptance test, that is, each panelist was required to express a response about the product presented. The purpose of this test is to find out which product is preferred.
The hedonic test is also called the preference test and is carried out on several products that experience different treatments. In this test, panelists are asked to express their personal responses to the color, aroma and taste of the sample. The response can be in the form of a like or dislike response. The hedonic scale used is by using 5 numerical scales, namely very much like (5), like (4), normal (3), dislike (2), and really don't like (1).

Herbal Tea Bag Observation pH analysis
The pH value is one of the important indicators in determining the quality of herbal teas. According to Lagawa (2020) the measurement of pH in herbal teas aims to determine the level of acidity contained in herbal teas. According to Batubara et al. (2018), the pH value of a food product is one of the important factors that determine the level of resistance to the growth of spoilage microorganisms during processing, distribution and storage. The results of the analysis of the pH value of herbal tea products from star fruit leaves, gotu kola leaves and cinnamon powder can be seen in table 7 as follows: In table 2 it can be seen that the substitution of cinnamon powder on herbal teas with starfruit leaves and gotu kola leaves was not significantly different. The highest pH value was found in treatment E (4% cinnamon powder substitution) which was 6.13 while the lowest pH value was found in treatment A (0% cinnamon powder substitution) which was 6.10. It can be concluded that the greater the number of wood powder substitutions used in herbal teas of belimbing wuluh and gotu kola leaves, the higher the pH value obtained, in line with research conducted by Harianja et al., (2019), the more the addition of wood powder extract. sweet, the pH value of the resulting coffee drink will increase. The increase in the pH value was caused by the base of the cinnamon extract. Cinnamon is an alkaline group that is alkaline with a pH value of 8.5 (Hastuti, 2014).

DPPH Antioxidant Activity
According to Winarsi (2007) antioxidants are electron donating compounds or compounds that are able to counteract or reduce the negative effects of oxidants in the body. Antioxidants work by donating one electron to compounds that are oxidant so that the activity of these oxidant compounds can be inhibited. In this herbal tea, an analysis of antioxidant activity was carried out using the DPPH method.
The working principle of the DPPH method is a reduction process which is characterized by a change or fading of the color of the solution, from purple to slightly yellowish. This fading results in a decrease in the absorbance of visible light from the spectrophotometer, so the lower the absorbance value of the sample, the higher the antioxidant activity. The results of the analysis can be seen in table 3 as follows: was treatment E (4% cinnamon powder substitution) while the treatment with the lowest antioxidant activity was A (0% cinnamon powder substitution).

Organoleptic test
The effect of the concentration level of cinnamon powder substitution on the color, taste, and aroma according to the panelists can be seen in Figure 1. Based on the radar graph in the image, which is calculated based on the average preference level, the panelists tend to choose herbal tea products with treatment E, namely with a substitute concentration of 4% cinnamon powder. With the average value of preference for color 3.95, taste 3.65, and aroma 4

CONCLUSION
Panelists acceptance of herbal tea starfruit leaves, gotu kola leaf and cinnamon powder organoleptically gave results on color, taste, and aroma with the best treatment in this study was treatment E with a substitution level of 4% cinnamon powder, the organoleptic results were the average value color preference is 3.95 (ordinary), 3.65 (ordinary), and aroma is 4 (like). The results of chemical analysis on