Incorporation of Coffee and Stevia Leaf Powder in Making Gambir Leaf Tea

Background: Gambier leaf tea contains antioxidant compounds, but its astringent taste makes this tea less popular. The addition of coffee leaf powder and stevia not only reduces the astringent taste of this tea but can also increase the content of antioxidant compounds. Objective: This research aimed to investigate the physical, chemical, functional, and organoleptic properties of gambir leaf tea incorporated with coffee and stevia leaf powder. Methods: The investigation was carried out using a non-factorial, completely randomized design with 5 treatments, each repeated 5 times. These treatments were developed based on different ratios of gambir leaf formulations: coffee leaf powder:stevia leaf powder, namely F1= 100:0:0, F2= 95:1.5:3.5, F3= 90:3:7, F4= 85:4.5:10.5, and F5= 80:6:14. Results: The results indicated that gambir leaf tea has IC50 values, total phenols, pH, water content, and ash content ranging from 36.57-54.25 ppm, 304.5-376 mgGAE/g, 5.46-5.68, 10.06-12.56%, and 2.06-2.61%, respectively. Conclusion: Gambir leaf tea incorporated with coffee and stevia leaf powder was found to contain antioxidant compounds, while water and ash content fulfilled SNI standards. Organoleptically, the color and aroma produced were well-received by the panelists.