Combination Formulation of Lotus Leaf (Nelumbo nucifera Gaertn.) Powder and Ginger Rhizome (Zingiber officinale) Powder in Tea Bag Preparation as a Health Beverage / Kombinasi Formulasi Simplisia Serbuk Daun Seroja (Nelumbo nucifera Gaertn.) Dengan Serbuk Rimpang Jahe (Zingiber officinale) Dalam Sediaan Teh Celup Sebagai Minuman Kesehatan

Introduction: Indonesia is a tropical country with high humidity that supports the growth of various plants, including medicinal herbs such as lotus leaves and ginger. Objective: This study aims to formulate a combination of powdered lotus leaves (Nelumbo nucifera Gaertn.) and powdered ginger rhizome (Zingiber officinale) into tea bag preparations and to evaluate their quality. Methods: The study employed an experimental method. Testing was conducted based on the Indonesian National Standard (SNI) parameters for tea bags, including organoleptic evaluation, moisture content test, total ash content test, acid-insoluble ash test, water-soluble extractive test, and hedonic test. Results: The concentrations of lotus leaf powder and ginger powder formulated were 100:0 (F0), 90:10 (F1), 80:20 (F2), 70:30 (F3), 60:40 (F4), and 50:50 (F5). The hedonic test results indicated that formula F5 (50:50) was the most preferred by the panelists compared to other formulas, with the highest average score. However, overall, the commercial tea (positive control) still obtained a higher preference score. Conclusion: The combination of lotus leaf powder and ginger rhizome powder was successfully formulated into tea bag preparations. Formula F5 (50:50) was selected as the best among all tested formulations, although its preference level remained lower than that of commercial tea.

Pendahuluan: Indonesia merupakan negara tropis dengan kelembaban udara tinggi yang memungkinkan tumbuhnya berbagai jenis tanaman, termasuk tanaman obat herbal seperti daun seroja dan jahe. Tujuan: Penelitian ini bertujuan untuk memformulasikan kombinasi simplisia serbuk daun seroja (Nelumbo nucifera Gaertn.) dengan serbuk rimpang jahe (Zingiber officinale) ke dalam sediaan serbuk teh celup dan mengevaluasi mutunya. Metode: Penelitian ini menggunakan metode eksperimental. Pengujian dilakukan sesuai parameter mutu SNI untuk teh celup, meliputi pemeriksaan organoleptik, uji kadar air, uji kadar abu total, uji kadar abu tidak larut asam, uji kadar sari larut air, dan uji hedonik. Hasil: Konsentrasi serbuk daun seroja dan serbuk jahe yang diformulasikan adalah 100:0 (F0), 90:10 (F1), 80:20 (F2), 70:30 (F3), 60:40 (F4), dan 50:50 (F5). Hasil uji hedonik menunjukkan bahwa formula F5 (50:50) merupakan formula yang paling disukai panelis dibandingkan dengan formula lainnya, dengan skor rata-rata tertinggi. Namun, secara keseluruhan, teh komersial (kontrol positif) masih memperoleh skor kesukaan yang lebih tinggi. Kesimpulan: Simplisia serbuk daun seroja dengan kombinasi serbuk rimpang jahe berhasil diformulasikan dalam sediaan teh celup. Formula F5 (50:50) terpilih sebagai formula terbaik di antara semua formula yang diuji, meskipun tingkat kesukaannya masih di bawah teh komersial.