Jurnal Gizi dan Dietetik Indonesia
(Indonesian Journal of Nutrition and Dietetics)
Vol. 9, No. 2, 2021: 57-67

Available online at: http://ejournal.almaata.ac.id/index.php/IJND
DOI : http://dx.doi.org/10.21927/ijnd.2021.9(2).57-67

Utilization of noni fruit (Morinda citrifolia L) and green tea (Camellia sinensis) on herbal tea drinks
for diabetes mellitus
Usman Muhammad Budianto*, Tri Marta Fadhilah
Nutrition, Sekolah Tinggi Ilmu Kesehatan Mitra Keluarga, Jalan Pengasinan Rawa Semut, Margahayu –
Bekasi Timur, 17113
*Correspondence: usman.muhammad0201@gmail.com

ABSTRAK
Latar Belakang: Teh herbal merupakan salah satu produk minuman campuran teh dan tanaman herbal
yang memiliki khasiat dalam membantu pengobatan suatu penyakit. Teh herbal umumnya campuran dari
beberapa bahan yang biasa disebut infusi/tisane. Infusi/tisane terbuat dari kombinasi daun kering, biji,
kayu, buah, bunga dan tanaman lain yang memiliki manfaat.
Tujuan: Penelitian ini bertujuan untuk mengetahui perbedaan karakteristik inderawi, mutu dan kandungan
aktivitas antioksidan, serta penerimaan masyarakat terhadap produk teh herbal.
Metode: Desain penelitian ini adalah true eksperimental design yang diambil secara acak di Kota/
kabupaten Bekasi. Jumlah sampel yang digunakan adalah 35 panelis dengan menggunakan kuesioner
hedonik (kesukaan) dan organoleptik. Teh herbal diformulasikan dalam bentuk konsentrasi yaitu F1 (buah
mengkudu kering 0,4 gr, teh hijau 1,6 gr, stevia 1 gr), F2 (buah mengkudu kering 0,7 gr, teh hijau 1,3 gr,
stevia 1 gr), dan F3 (buah mengkudu kering 1 gr, teh hijau 1 gr, stevia 1 gr). Perbedaan antara formula
dianalisis menggunakan Kruskal Wallis dan dilanjutkan dengan menggunakan Mann Whitney dan daya
terima diuji oleh pengukuran aktivitas antioksidan menggunakan DPPH.
Hasil: Hasil menunjukkan bahwa analisis perbedaan kualitas teh herbal indikator rasa menunjukkan ada
perbedaan F1 dengan F2 dan F1 dengan F3 dari hasil uji statistik didapatkan nilai p< 0,05. Uji aktivitas
antioksidan pada teh herbal paling tinggi yaitu F2 sebesar 33,6%. Kualitas teh herbal tidak sesuai dengan
SNI dengan kadar air >8%, sedangkan kadar abu sesuai dengan SNI sebesar <8%. Daya terima pada teh
herbal paling banyak memilih F2.
Kesimpulan: Teh herbal yang terdiri dari buah mengkudu, teh hijau dan daun stevia dapat di terima oleh
masyarakat.
KATA KUNCI: aktivitas antioksidan; buah mengkudu; teh herbal; teh hijau

ABSTRACT
Background: Herbal tea is one of the products of mixed tea and herbal plants that have the efficacy in
helping the treatment of a disease. Herbal tea is generally a mixture of some ingredients commonly called
infusion/Tisane. Infusion/Tisane is made from a combination of dried leaves, seeds, wood, fruit, flowers
and other plants that have benefits.
Objectives: The research aims to determine the difference in the characteristics of the sensing, quality
and content of antioxidant activity, as well as the public acceptance of herbal tea products
Methods: The design of this research is True experimental design taken randomly in the city/Regency
of Bekasi. The number of samples used are 35 panelists with a hedonic (favorite) and organoleptic
questionnaire. Herbal tea is formulated in the form of concentration F1 (dried noni fruit 0.4 gr, Green tea 1.6
gr, stevia 1 gr), F2 (dried noni fruit 0.7 gr, Green tea 1.3 gr, stevia 1 gr), and F3 (dried noni fruit 1 gr, green
tea 1 gr, stevia 1 gr. Differences between formulas are analyzed using Kruskal-Wallis and in continued with
Mann-Whitney, while the receiving power is tested by calculating the score. Measurement of antioxidant
activity using DPPH test.

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Results: Results showed that the quality difference analysis of herbal tea indicator flavor indicates there
is a difference of F1 with F2 and F1 with the F3 of the statistical test results obtained the value P < 0.05.
Test the antioxidant activity in the highest herbal tea is F2 by 33.6%. The quality of herbal tea is not in
accordance with SNI with water content > 8%, while ash content corresponds to SNI of < 8%. Power Accept
on herbal tea most select F2.
Conclusions: The herbal tea consisting of noni fruit, green tea and stevia leaves can be received by the
community
KEYWORDS: antioxidant activity; green tea; herbal tea; Noni fruit

Article info:
Article submitted on December 28, 2020
Articles revised on January 27, 2021
Articles received on May 2, 2021
INTRODUCTION
Diabetes Mellitus is a serious chronic disease
that occurs because the pancreas does not produce
enough insulin (the hormone that regulates blood
sugar or glucose), or when the body cannot
effectively use the insulin it produces (1). Diabetes
Mellitus is an important public health issue, being
one of four priority uncontagious diseases targeted
by world leaders (1). The criteria for diagnosis of
Diabetes Mellitus glucose levels in the blood with a
value of <126 mg/dl in a fasting state for a minimum
of 8 hours, a value of <200 mg/dl in a fasting state
2 hours before the examination is declared high
or suffering from Diabetes Mellitus. Globally, the
WHO estimates that 442 million adults aged 18
lived with Diabetes Mellitus in 2014. The largest
number of people suffering from Diabetes Mellitus
are estimated to be from Southeast Asia and the
Western Pacific, accounting for about half of the
world’s diabetes cases. Worldwide, the number of
diabetics with Diabetes Mellitus has increased in
1980 and 2014, increasing from 108 million to 422
million (1).
The International Diabetes Federation (IDF)
found 382 million people were living with diabetes
worldwide in 2013. By 2035 that number is expected
to increase to 592 million (2). The results of data (3),
based on the diagnosis of doctors in the population
(age > 15 years) compared to 2013 experienced
an increase of 2%. Diabetes Mellitus prevalence
based on the diagnosis of doctors and the lowest

age of 15 years is found in NTT province, which is
0.9% while the highest prevelence in DKI Jakarta
province is 3.4% for West Java province by 1.7 %
(3,4). DM prevalence in Bekasi city based on doctor
diagnosis and age >15 years by 2.7 % (5). In people
with Diabetes Mellitus disease often complications
from other diseases such as heart attack, stroke,
severe leg infection and risk of amputation, as well
as late-stage kidney failure.
One of the causes of Diabetes Mellitus is
the wrong habits and diet. Generally people with
diabetes mellitus are very fond of sugary foods
and drinks (eating should be full regardless of the
amount and type of food). Sugary and fatty foods
and drinks are foods and drinks with a high energy
density (35). One of the food ingredients that has
functional properties to control blood glucose is noni
fruit and green tea. The noni plant (Morinda citrifolia
L.) received attention from the public due to empirical
facts as well as scientific research evidence stating
that the fruit is efficacious to treat some degenerative
diseases such as cancer, tumors, and diabetes.
Some types of drug-efficacious compounds that
are already known in the fruit are antraquinone (cell
rejuvenation), damnacanthal (a deterrent to the
development of cancer cells), xeronin, proxeronin,
and others (8). Some of the results of research on
the fruit are obtained efficacy to increase endurance,
recovery of the body’s cells, lower blood pressure,
eliminate headaches, stabilize blood sugar, anticancer, anti-inflammatory, anti-bacterial, antioxidant
and anti-allergic (9).

Utilization of noni fruit (Morinda citrifolia L) and green tea (Camellia sinensis) on herbal tea drinks for diabetes mellitus

Tea is the second most consumed drink in the
world after water, which is about two-thirds of the
world’s population (6). Tea consumption began to
become part of the lifestyle of Indonesians, along
with a level of understanding and awareness
about the back to nature movement as well as the
tendency of people to consume substitution foods
or drinks as a diet high in fat, cholesterol, and low
in fiber. Green tea is one type of tea that does not
go through the fermentation process. Based on the
results of green tea research has a catechin content
which is a compound of the polyphenol group. This
compound is known to be effective in lowering the
risk of cardiovascular disease, Diabetes Mellitus,
weight loss, as antiinflammatory, antiviral and
antibacterial (7).
The noni plant (Morinda citrifolia L.) received
attention from the public due to empirical facts as
well as scientific research evidence stating that
the fruit is efficacious to treat some degenerative
diseases such as cancer, tumors, and diabetes.
Some types of drug-efficacious compounds that
are already known in the fruit are antraquinone (cell
rejuvenation), damnacanthal (a deterrent to the
development of cancer cells), xeronin, proxeronin,
and others (8). Some of the results of research on
the fruit are obtained efficacy to increase endurance,
recovery of the body’s cells, lower blood pressure,
eliminate headaches, stabilize blood sugar, anticancer, anti-inflammatory, anti-bacterial, antioxidant
and anti-allergic (9).
Based on the similarity of efficacy between
green tea and fruit, it is important to stabilize blood
sugar. The research will make a mixed formula of
both ingredients to be used as herbal teas. Herbal
teas can be consumed as a practical healthy drink
without disrupting daily routines and maintaining the
health of bodies (10). Herbal tea as a functional food
alternative that is expected to improve the taste of
each ingredient used without reducing its efficacy.
Taking into account the above description,
this research was conducted to find out how the
effect of the addition of noni fruit on green tea in the
manufacture of herbal tea drinks.

59

MATERIALS AND METHODS
This research is a quantitative study using
the design of Complete Randomized Design (RAL)
with 2 repetitions. The study measured all variables
(free and bound) studied conducted at the same time
and did not conduct further monitoring of research
subjects. This research consists of 5 stages namely:
1) Manufacture of extracts 2) Beverage making
3) Calculation of antioxidants 4) Hedonic and
Organoleptic test 5) Physical Test.
This research will be conducted at
Labolatorium Vicma Lab Indonesian and Bekasi
City/Regency held in March-July 2020, both from
data retrieval, processing and interpretation. The
study used primary data. The study consisted of free
and bound variables and control variables. Where
the free variables in this study are the addition of
noni fruit and green tea and variables tied to this
study are herbal tea drinks. Using 35 panelists from
STIKes Mitra Keluarga students and the community
with inclusion (like herbal tea drinks and willing to be
panelists) and exclusion (not being sick).
The ingredients used to make herbal teas are
dried noni fruit, green tea, and stevia leaves. The
chemicals used are DPPH powder, and methanol.
Equipment in making herbal teas are scales,
measuring glasses, blenders, knives, plates. The
tool analyzes the antioxidant activity of pumpkin
measuring, test tubes, spatulas, beaker, multipipette,
incubators, and spectrophotometers. Water
content analysis tool using pumpkin measuring,
test tube, spatula, beaker, multipipette, incubator,
and spectrophotometer. Ash content analysis tools
include furnaces, ovens, analytical balance sheets,
desikators, porcelain cups, and tongs.
Making Herbal Tea
The stage of making herbal tea through the
process of making fruit powder noni includes the fruit
steamed washed and peeled, the fruit sliced or cut
into small pieces and then dried with a black cloth
covered, blended until smooth so that it becomes
a noni fruit powder. The process of fertilization of

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Usman Muhammad Budianto, Tri Marta Fadhilah, Vol 9 No. 2, 2021: 1-11

herbal tea drinks includes steaming fruit powder,
green tea and stevia leaves wrapped with the paper,
dipped in hot water as much as 200 ml, stirred until
it turns reddish brown, herbal tea drink.
Table 1. The Composition of The Ingredients for
Making Herbal Tea Drinks
Materials
Dried noni fruit
Green tea
Dried stevia leaves
Total

Weight of Ingredients in
Formula (grams)
F1
F2
F3
0.4
0.7
1
1.6
1.3
1
1
1
1
3
3
3

Source: (11)

Antioxidant Activity Analysis Test
The testing of the sample activity is carried
out the first manufacture of the sample solution
by weighing the material 2 grams, then put in
a cup measuring 75 ml, then simmer pure water
and brewed with 70º C, pour into a cup that has
contained the ingredients, cover and leave for the
next 6 minutes the manufacture of dpph solution
(0.5 mM), then weigh 9.8 mg of DPPH powder then
dissolved with methanol up to 50 mL. After the
manufacture of the sample solution was carried out
a test of the antioxidant activity of radical catchers
carried out by DPPH method according to (25) with
modifications: as much as 0.5 ml of tea brew with
concentration added into 2 ml of DPPH 0.1 mM,
the mixture is then skoked and inkubasi at room
temperature for 30 minutes in the dark then this
solution is then measured absorbance at max 516
nm. The same treatment is also done for blanko
solution (DPPH solution that does not contain test
material) blanko solution consists of 2 ml DPPH 0.1
mM and 1 ml methanol p.a.
Water Content Analysis Test
The observed quality parameters are moisture
content. Measuring water content is done by
conditioning the oven at the temperature to be used
until it reaches stable condition then heat the cup and
cover it in the oven at 105±2 º C for approximately
1 hour and chill in the desikator for 20-30 minutes,

then weigh with the analytical balance sheet (Wo),
then put 5 grams into the cup and weigh (W1), heat
the cup containing it in the oven at 105±2 º C for 3
hours, then transfer immediately into the desikator
and chill for 20-30 minutes then weigh, then warm
up for 1 hour has interval ≤ mg (W2) after which count
the water content (12).
Ash Content Analysis Test
Measuring ash levels is done by conditioning
the oven at the temperature to be used until it
reaches stable condition then heat the cup in the
oven at 525±25º C for approximately 1 hour and chill
in the desikator for 30 minutes, then weigh with the
analytical balance sheet (Wo), then put 5 grams in
the cup and weigh (W1), then heat the cup containing
it in the oven at a temperature of 105±2 º C until
the H2O is gone, then place the cup containing the
sample in the furnace at a temperature of 525±25
º C until white ash is formed, add water to the ash,
dry it in a water bath then continue on the electric
heating then ash it back at 525±25º C until the time
difference of 2 weighing does not exceed 1 mg, then
transfer it immediately into the desikator and chill for
30 minutes then weigh (W2) after which count the
total ash content (12).
Sensory Test
Sensory tests are used to assess the
acceptance rate and sensory level of panelists
agains each herbal tea formulation. Hedonic and
organoleptic tests were conducted by 35 untrained
panelists by scaling on hedonic test forms and
organoleptic tests with a value range of 1-5. The
hedonic test is (1) very dislike (2) dislike (3) neutral
(4) likes (5) very fond of the criteria of assessment
of color, aroma and taste. Organoleptic test color
criteria: (1) clear, (2) slightly yellowish, (3) yellow,
(4) reddish yellow, and (5) brownish yellow, Aroma
criteria: (1) very flavorful, (2) flavorful, (3) slightly
flavorful, (4) unsweet, and (5) very unsweet, (4) very
unsweet, taste criteria: (1) very bitter, (2) bitter, (3)
somewhat bitter, (4) not bitter, and (5) very un bitter.
Data processing to be conducted for
organoleptic tests is carried out data analysis using

Utilization of noni fruit (Morinda citrifolia L) and green tea (Camellia sinensis) on herbal tea drinks for diabetes mellitus

validity and data reability tests. The data obtained
tested the normality of Shapiro-wilk, the KruskalWallis and Mann-Whitney tests used to analyze
differences between groups. Data analysis is done
with SPSS Statictics version 15.0. While the hedonic
test data that has been collected is then tabulated
using Microsoft Excel. This research has received
ethics approval from Muhammadiyah University
Health Research Ethics Commission Prof. Dr.
Hamka with No. 03/20.03/04348
RESULTS AND DISCUSSION
Sensing Level
Sensing levels performed with orgaleptic tests
included colors, aromas and flavors performed by 35
untrained panelists. Organoleptic testing on herbal
tea drinks aims to see the effect of the addition of
dried noni fruit and the addition of different green
tea in the category of color, aroma and taste with the
level of sensory whack.
Table 2. Analysis of Differences in Quality of Herbal
Tea Addition of Noni Fruit, Green Tea and Stevia
Leaves
Indicator

Median

Sig

Description

Color
F1 (123)

4

F2 (456)

4

F3 (897)

4

0.344 > 0.05

No difference

4

F2 (456)

4

F3 (897)

4

0.125 > 0.05

No difference

0.019 < 0.05

There is a
difference

Taste
F1 (123)

3

F2 (456)

4

F3 (897)

4

noticeable difference in median taste between the
formulas. Statistical test results are obtained p value
0.019 so it can be concluded there is a significant
noticeable difference between taste against F1, F2,
and F3.
Table 3. Results of Analysis of Differences in Quality
of Herbal Tea Addition of Noni Fruit, Green Tea and
Stevia Leaves Color Indicators
Mean
Rank
Sig
Description
Difference
F1 (123) and
0.14
0.975 > 0.05
No
F2 (456)
difference
F1 (123) and
-5.8
0.203 > 0.05
No
F3 (897)
difference
F2 (456) and
-5.78
0.209 > 0.05
No
F3 (897)
difference
Sample

Description: Mann-Whitney Test * Significant p value
<0.05
The results of the analysis on the color of
herbal tea showed no difference in F1, F2, and
F3 with statistical test results obtained a p value >
0.05 so it can be concluded there is no significant
difference of F1 between F2, F1 between F3, and
F2 between F3.
Table 4. Results of Analysis of Differences in Quality
of Herbal Teas Addition of Noni Fruit, Green Tea and
Stevia Leaves Aroma Indicators
Mean
Rank
Sig
Description
Difference
F1 (123) and
1.6
0.725 > 0.05
No
F2 (456)
difference
F1 (123) and
8.54
0.062 > 0.05
No
F3 (897)
difference
F2 (456) and
7.32
0.107 > 0.05
No
F3 (897)
difference
Sample

Aroma
F1 (123)

61

Description: Kruskal-Wallis Test * Significant p value
<0.05
The results of the analysis of indicators of the
color, aroma and taste of herbal teas show there are
differences in the taste indicator with the median
F1 is 3, while the median F2 and F3 are 4. There is

Description : Mann-Whitney Test * Significant p value
<0.05
The results of the analysis on the aroma of
herbal tea showed no difference in F1, F2, and
F3 with statistical test results obtained a p value >
0.05 so it can be concluded there is no significant
difference of F1 between F2, F1 between F3, and
F2 between F3.

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Usman Muhammad Budianto, Tri Marta Fadhilah, Vol 9 No. 2, 2021: 1-11

Table 5. Results of Analysis of Differences in Herbal
Tea Quality Addition of Noni Fruit, Green Tea and
Stevia Leaves Taste Indicators
Mean
Rank
Sig
Description
Difference
F1 (123) and
-12
0.008 < 0.05 There is a
F2 (456)
difference
F1 (123) and
-10.08
0.027 > 0.05 There is a
F3 (897)
difference
F2 (456) and
1.38
0.764 > 0.05 No
F3 (897)
difference
Sample

Description: Mann-Whitney Test * Significant p value
<0.05
The results of analysis on the aroma of herbal
tea showed there were differences in F1 (dried noni
fruit 0.4 gr, green tea 1.6 gr, stevia 1 gr) with F2
(dried noni fruit 0.7 gr, green tea 1.3 gr, stevia 1

gr) and F1 (dried noni fruit 0.4 gr, green tea 1.6 gr,
stevia 1 gr) with F3 (dried noni fruit 1 gr, green tea 1
gr, stevia 1 gr) with statistically obtained test results
p value < 0.05 then can be concluded there is a
significant difference.
Acceptance Rate
The acceptance rate was carried out with
hedonic tests covering colors, aromas and flavors
performed by 35 untrained panelists. Hedonic
testing on herbal tea drinks aims to see the effect
of the addition of dried noni fruit and the addition
of different green the in the color, aroma and flavor
categories with the level of reception of panelists.
The results of the data obtained from the average
score with qualitative descriptive methods in the form
of questionnaires were conducted by 35 panelists by
the community and nutrition students.

Table 6. Results of the Analysis of The Level of Acceptance of Community Panelists on Herbal Tea
Sample
Formula 1(123)
Formula 2(456)
Formula 3(897)

Color
3.86
3.74
3.97

Average Aspects
Aroma
Taste
3.94
3.80
3.60
3.43
3.86
3.80

Total
Percentage

Criteria

77.33
71.81
77.52

Like
Like
Like

Source: Primary Data

The calculation of the level of public
acceptance of herbal tea with the addition of noni
fruit, green tea and stevia leaves from the color,
aroma, and taste aspects of the highest favored

herbal tea is F3 with a percentage of 77.52%. While
the lowest preferred is F2 with a percentage of
71.81%.

Table 7. Results of Analysis of the Level of Acceptance of Nutrition Student Panelists on Herbal Tea
Sample
Formula 1(123)
Formula 2(456)
Formula 3(897)

Average Aspects
Color
Aroma
Taste
3.69
3.46
3.06
3.69
3.54
3.20
3.74
3.31
3.14

Total
Percentage

Criteria

68.00
69.52
68.00

Like
Like
Like

Source: Primary Data

The calculation of the level of acceptance
by nutrition students towards herbal tea with the
addition of noni fruit, green tea and stevia leaves
from aspects of color, aroma, and taste obtained the

highest favored herbal tea is F2 with a percentage
of 69.52%. While the lowest are F1 and F3 with a
percentage of 68%.

Utilization of noni fruit (Morinda citrifolia L) and green tea (Camellia sinensis) on herbal tea drinks for diabetes mellitus

Antioxidant Activity Test
The results of the above analysis showed that
the highest antioxidants are in F2 (dried noni fruit
0.7 gr, green tea 1.3 gr, stevia 1 gr) at 3.36 gr/100gr,
while the lowest antioxidant is in F1 (dried noni fruit
0.4 gr, green tea 1.6 gr, stevia 1 gr) at 1.6 gr/100gr.
Table 8. Results of Analysis Average Antioxidant
Activity
Sample
Formula 1 (123)
Formula 2 (456)
Formula 3 (897)

Konst. EAC (gr/100 gr)
1.60
3.36
2.73

63

at each concentration does not differ 1 gr or more
so there is no difference. In line with his research
(13), stated that there were no noticeable differences
in these color parameters both in sensory quality
testing and hedonic testing. The resulting color is
almost the same, this is because the color produced
most of the color concentration is not too different
far namely 50%, 60%, and 70% this also causes the
color not to differ noticeable.
Aroma

The results of the above analysis showed that
the highest ash content is in F3 (dried noni fruit 1 gr,
green tea 1 gr, stevia 1 gr) is 7.03%, while the lowest
water content is in F2 (dried noni fruit 0.7 gr, green
tea 1.3 gr, stevia 1 gr) is 6.60%.

Based on Mann-Whitney’s analysis of the
aroma of herbal tea drinks shows that there is no
difference from any formula, due to the length of
time herbal tea is deposited after brewing so that it
can affect the aroma. The onset of direct or indirect
aromas is always associated with the oxidation of
polyphenol compounds, the onset of aroma is the
result of protein decomposition. The volatile essential
oil is also referred to as the source of the aroma of tea
that is already a drink. This oil during processing will
form another new aromatic substance. The aroma
comes from carotenoid oxidation which produces
volatile compounds (aldehydes and unsaturated
ketones) (15).
The aroma of tea is one of the important
aspects that affects the taste of tea. Several types
of tea packed with different ingredients will give
you different aromas and flavors as well. Similarly,
tea stored for some time will also give you different
flavors and aroma. The aroma of tea will change
during storage because the tea is hygroscopic which
is easy to absorb water. The increased moisture
content in the tea during storage, the aroma of the
tea will gradually decrease. Where the aroma and
taste of the tea is strongly influenced by catechin
compounds. The type of packaging and storage
temperature is very influential on the change in water
content then the next level of catechins will affect the
aroma and taste of tea (15).

Color

Taste

Based on Mann-Whitney’s analysis of the color
of herbal tea drinks shows that there is no difference
from each formula due to the color in herbal teas

Based on Mann-Whitney analysis of the taste
of herbal tea drinks shows that herbal teas in F1 with
F2 and F1 with F3 there are significant differences

Source: Vicmalab Laboratory Results 2020

Water Content Test
Table 9. Results of Analysis Average Water Content
Sample
Formula 1 (123)
Formula 2 (456)
Formula 3 (897)

Water Content (%)
10.71
11.37
11.25

Source: Vicmalab Laboratory Results 2020

The results of the above analysis showed that
the highest water content in F2 (dried noni fruit 0.7 gr,
green tea 1.3 gr, stevia 1 gr) was 11.37%, while the
lowest water content was in F1 (dried noni fruit 0.4
gr, green tea 1.6 gr, stevia 1 gr) by 10.71%.
Table 10. Results of Analysis Average Ash Levels
Sample
Formula 1 (123)
Formula 2 (456)
Formula 3 (897)

Ash Content (%)
6.68
6.60
7.03

Source: Vicmalab Laboratory Results 2020

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Usman Muhammad Budianto, Tri Marta Fadhilah, Vol 9 No. 2, 2021: 1-11

in the taste aspect. This is because green tea in
general has a more bitter taste, a sepat flavor, and
is less fragrant compared to black tea and oolong
tea (16).
The bitter taste and sepat in green tea is
caused by the presence of polyphenol compounds
(catechins) that are dominant in tea. In addition,
caffeine and saponin compounds also contribute to
bitter taste (17). The higher the catechin means the
more beneficial it is for health. But on the contrary,
judging by taste, it has an inverse comparison (18).
Acceptance Rate
The results of this study showed from the level
of public acceptance of herbal teas from aspects of
color, aroma, and taste obtained the highest favored
herbal tea by the public is F3 with a concentration
of 1 green tea, 1 gr of noni fruit, 1 gr of stevia
leaves amounting to 77.52%. The average public
acceptance rate is 39 years old so it affects the color,
aroma and taste. According to (19), gradually some
biological functions will deteriorate including the
tissue’s ability to regenerate and maintain its normal
structure and function.
At the level of admission of nutrition students
to herbal tea drinks from aspects of color, aroma,
and taste obtained herbal tea the highest favored by
students is F2 with a concentration of 1.3 gr green
tea, 0.7 gr of noni fruit and 1 gr stevia of 69,52%.
Admission level of students aged 21-23 years so it
has no effect on color, aroma and taste.
According to (20), the higher the concentration
of green tea then the more bitter the taste of green
tea (21). states that alkaloid compounds are more
present in tea leaves than their stems. So it can be
said that the higher the quality of green tea, the more
bitter the taste of green tea caused by the content
of caffeine and L-theanine and also the more sepat
or typical (ketir) due to the content of tannins in
tea. In addition, the addition of noni fruit in F2 with
a concentration of 0.7 gr, preferably because the
aroma and taste does not cause too much bitterness
and a pungent smell. According to (22), the bitter
taste of the fruit is caused by the content of alkaloids.
If the addition to the fruit is more and more, then the
taste of the tea will become more bitter and cause a

sharp stench. This aroma is caused by the presence
of capillary acid and kaproic acid in the noni fruit (8).
A person’s level varies so it cannot be
imposed. According to (23) differences of opinion,
the difference in sensitivity in feeling and kissing.
Although it can detect, everyone has different likes.
Antioxidant Activity
In this study, test antioxidant activity on
herbal teas using testing methods using DPPH.
The antioxidant test method using DPPH is one of
the quantitative test methods to find out how much
herbal tea activity as an antioxidant. Testing methods
using DPPH are conventional methods and have
long been used for the application of antioxidant
compound activity (24).
Spectrophotometric measurements of
antioxidant activity are performed at a wavelength
of 517 nm which is the maximum wavelength of
DPPH. This test method using DPPH is based on
decreased absorbance due to DPPH discoloration,
in which DPPH will react with hydrogen atoms from
free radikan-lowering compounds forming a more
stable DPPH-Hydrazinin. DPPH reagents that react
with antioxidants will experience a change in color
purple to yellow, color intensity depending on the
ability of antioxidants (25).
The results showed that the highest
antioxidants in F2 with fruit consentransi noni dry
0,7 gr, green tea 1.3 gr, and stevia leaves 1 gr by 3.
36 gr/100 gr. This is supported according to
research (26) that drying with the sun does not make
the antioxidant levels contained in it damaged due to
drying temperature because the temperature tends
to be lower compared to the use of temperature in
drying oven method or roasting. In the noni fruit, the
drying process is carried out using the heat of the
sun so that the antioxidant content in the dried noni
fruit is not damaged. According to (27), drying time
affects antioxidant activity, the longer the drying time
then antioxidant activity will also decrease.
Storage at room temperature for approximately
2 months can result in changes in antioxidant activity.
This is supported according to (28) studies stating
that antioxidant activity during 4 degree temperature
storage during the 45 day storage period experiences

Utilization of noni fruit (Morinda citrifolia L) and green tea (Camellia sinensis) on herbal tea drinks for diabetes mellitus

no change in antioxidant activity namely remains
strong while storage of room temperature and
temperature 35 degrees undergoes changes in
antioxidant activity during storage of 45 days.
Water Content
The moisture content in the foodstings also
determines the freshness and durability of the
material. Water is also an important component in
foodstings because water can affect the appearance,
texture, and taste of food (29). Water content
measurement aims to know the moisture content of
products produced with various treatments so that
it can be estimated the durability of the product. The
water content of food ingredients greatly affects the
quality of the food stuff. If the water content of the food
stuff is not qualified then the food stuff will undergo
physical and chemical changes characterized by the
growth of microorganisms in food so that the food
stuff is not eligible for consumption. The moisture
content of the material decreases simultaneously.
This is in accordance with the purpose of drying
which is to reduce the water content contained in
the material (30).
The results showed that the highest water
content was F2 with a 0.7 gr noni fruit consentransi,
1.3 gr green tea and 1 gr stevia leaves. The water
content produced by F1, F2, and F3 does not
meet the quality standards of dry tea in packaging
based on SNI 3836:2013 because it reaches the
set requirement value of a maximum of 8%. Water
content tends to increase in line with the increasing
concentration of cider. This is in accordance with
statement (31) that the noni fruit is a plant that has
a high water content of 89.10%. The water content
in the instant powder material determines the
durability of the material. In addition, water content
in foodstuffs also plays a role in the formation of
organoleptic properties of products (32).
According to (26) states that the method of
drying with the sun drying temperature tends to be
lower so that the water content does not all do the
evaporation process, the decreased water content
in the tea is affected by the evaporation of water due
to the length of drying. The longer the drying process
and the higher temperature causes the evaporation

65

of water contained in herbal teas the higher the water
content so that the lower the water content.
Tea is one of the important aspects that affects
the taste of tea. Several types of tea packed with
different ingredients will give you different aromas
and flavors as well. Similarly, tea stored for some time
will also give you different flavors and aromas. The
aroma of tea will change during storage because the
tea is hygroscopic which is easy to absorb water. The
increased moisture content in the tea during storage,
the aroma of the tea will gradually decrease. Where
the aroma and taste of the tea is strongly influenced
by catechin compounds. Thus, the type of packaging
and storage temperature is very influential in the
change in water content then the catechine content
which will then affect the aroma and taste of the tea
(15). During storage, the moisture content of the tea
will increase if the humidity of the surrounding air
is high enough. In addition to air humidity, the long
storage factor and room temperature also affect the
high content of tea water in the packaging. It turns
out that there is a change in the moisture content in
both kinds of teas that are packed with each package
in storage for 10 weeks. The change in water content
is not separated from the relative humidity influence
(RH) of each storage room condition.
Ash Content
Ash content is an inorganic substance left
over from the burning of a food stuff. Ash content
is a parameter to indicate the value of inorganic
ingredients (minerals) contained in an ingredient or
product. The higher the value of ash content then
the more inorganic ingredient content in the product.
Inorganic material components in a material vary
greatly in both type and quantity (33).
The results of this study showed that the ash
level test can be known at the length of drying against
the ash content of herbal teas with the addition
of noni fruit, green tea and stevia leaves in each
noticeable different treatment of herbal tea ash levels
seen with different average results. Ash content in
F1, F2 and F3 treatment meets the standard quality
of dry tea in packaging based on SNI 3836:2013
because it reaches the set requirement value of 8%.
The noni fruit contains mineral components

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Usman Muhammad Budianto, Tri Marta Fadhilah, Vol 9 No. 2, 2021: 1-11

such as iron, calcium, sodium and potassium. In
the initial heating process until the process of
evaporation there has been evaporation of water and
substances contained in the noni fruit. The higher the
ash content, the more mineral content. The exposure
is in accordance with statement 34 which states
that the higher the water content then the content
of dry materials decreases and the components of
fat and protein as dry materials increase so that the
percentage of ash content decreases.
CONCLUSIONS AND RECOMMENDATIONS
The average acceptance rate by people in
the most preferred color category was in formula 3
of 3.97. The average acceptance rate by nutrition
students in the most preferred color category was
in formula 3 of 3.74. The highest antioxidant activity
analysis was in F2 at 3.36 gr/100gr. The lowest water
content in F1 was 10.71% due to the high water
content of the noni fruit by 89.10%. The highest ash
content is in F3 at 7.03% so that it is in accordance
with SNI.
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