The antioxidant activity and organoleptic properties of soursoup leaf tea (Annona Muricata L.) and moringa leaf (Moringa Oliefera L.) in combination with guava leaf (Psidium guajava)

Soursop leaf tea (Annona muricata L.) and drumstick tree leaf tea (Moringa oliefera L) in combination with guava leaves (Psidium guajava) are innovative herbal drinks from Indonesia. Soursop, drumstick and guava leaves contain antioxidant compounds such as tannin, saponin, flavonoids, alkaloids, triterpene and quercetin. This study aims to compare the antioxidant activity and organoleptic properties between soursop leaf tea and drumstick tree leaf tea in combination with guava leaves. The study was conducted through analysing the production of tea with an overall drying temperature at 50 ºC, 55 ºC, 60 ºC and 65 ºC respectively. The antioxidant activity was measured using the UV-Vis spectrophotometric method (λ 517 nm), while the organoleptic properties were measured using the parameters of taste, colour aroma, and viscosity. The highest antioxidant activity was performed at a temperature of 50 ºC, which measured the lowest EC50 value while having the lowest level of organoleptic properties.