Ni Luh Putu Sherly Yuniartini, Joni Kusnadi, Elok Zubaidah
This study was aimed to get tea processing method that can produce guava leaf tea products with the best physical and chemical properties based on its antioxidant activity, to identify bioactive antioxidant compounds that contained in guava leaves tea and to produce guava leaf tea with the best functional ability. Variations processing used is white tea, green tea, green tea-low caffeine and black tea of guava leaves. The results showed that processing green tea with low caffeine (L3) is the best treatment method that produces tea with the ability to capture free radicals DPPH by 70.54%; total phenol 12.95 mg /g; total flavonoids 5.34 mg /g; and 0.15 mg caffein /g. © 2015, Sphinx Knowledge House. All rights reserved.
Brawijaya University, Jl. Veteran, Malang, 65145, Indonesia; Department of Food Science and Technology, Brawijaya University, Jl. Veteran, Malang, 65145, Indonesia
