Abstract :

Pelawan (Tristaniopsis merguensis Griff) possesses a plethora of health-promoting constituents. The local populace on Bangka Island asserts that Pelawan leaves exhibit therapeutic properties that may combat cancer. This study was undertaken to examine the antioxidant properties of tea bag products derived from Pelawan leaves. The methodology employed in this experiment was the Taguchi approach, incorporating three factors and two levels, specifically leaf type (shoots and non-shoots), drying technique (solar and oven), and tea formulation (original and spice-infused). The orthogonal array applied is L₄(2³), adhering to the principle of “the smaller the better,” wherein a diminished IC₅₀ value indicates enhanced quality (elevated antioxidant content). The predominant factor influencing the antioxidant capacity identified is the original tea composition, contributing a remarkable 86% to the overall variance. It is projected that the Pelawan leaf tea bag product may yield an IC₅₀ value of 14.7 ± 278.207 µg/ml when prepared with the original composition. The preferred drying technique is the use of an oven or drying apparatus, as it produces superior antioxidant outcomes compared to solar drying methods.

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Keywords :

Antioxidant, Pelawan leaves, Taguchi., Tea bag

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