Recipe Development of Mixed Tea from Mulberry Leaf and Fruit by Mixture Design

Abstract

The objective of this research was to optimize the formula of non-caffeine tea from mulberry leaf and fruit. The experiment was conducted using mixture design of 3 components, consisting of mulberry leaf 20 - 60%, medium ripe mulberry fruit 20 - 60% and fully ripe mulberry fruit 20 - 60%. It was found that the optimal formulation of mixed mulberry tea consisted 40% mulberry leaf, 24% medium ripe mulberry fruit and 46% fully ripe mulberry fruit. The developed mixed mulberry tea had 0.273 of water activity, 4.22% of moisture content, 5.38% of ash, 287.08 mg/100ml_{(wet basis)} of EC₅₀ values, 5.67mg/ml_{(wet basis)} of total phenolic compound, 170.49 mg/100ml_{(wet basis)} of anthocyanin, 100.60 mg/l_{(wet basis)} of quercetin, 406.62 mg/l_{(wet basis)} of catechin, 0.327       g/100g_{(wet basis)} of tannin. In addition, mulberry mixed tea were safe to consume from both pathogenic and food poisoning bacteria. The product has hedonic score of overall liking average like to moderately like.