Ginger and temulawak based herbal tea as potential functional drink products in the era of covid-19

Abstract

To optimize the benefits of herbal processed products, especially in the era of the COVID-19 pandemic, an evaluation of the antioxidant and antimicrobial functional properties of herbal teas has been carried out. The ginger and temulawak herbal tea products in this study showed the quality that met the qualifications of the Indonesian National Standard (SNI) 3836:2013, with low levels of metal and microbial contamination and high antioxidant and antimicrobial activity against Escherichia coli and Salmonella Typhimurium. In general, the ginger and temulawak teas produced have a distinctive taste, aroma, color, and texture, with a water content of 7.26-7.61%, ash 6.12-6.71%, water-soluble ash 95.48-97.01%, acid insoluble ash 0.160-0.275%, crude fiber 4.63-14%, phenolic 66.15– 95.58%, flavonoids 36.53–67.10%.