The Development of Rose (Rosa spp.) Petal Tea Extract in Effervescent Tablets Form

Abstract

The objective of this research was to develop tea products from the extraction of rose (Rosa spp.) petals of Hybrid tea species in the form of effervescent tablets. Extraction by maceration method in a water bath with a temperature of 40 °C for 24 hours evaluation. The solvent was evaporated using a freeze dryer to obtain a rose petal extract with a concentration of 10, 20, 30, 40 and 50 % w/v, then molded into the form of effervescent tablets. The results of the study on tea quality in terms of solubility showed that the control formula had the highest solubility (33.33 s), followed by the formula using 50 %w/v rose petal extract (36.33 s) and 40 %w/v (36.67s). The test formula had
a pH in the range of 4.41-6.73. The variance test, it was found that of solubility and pH of tea was significantly different (p>0.05). The Munsell color system gives a pale red to red tone. The sensory acceptance test results showed that the sample showed the highest average preference for color, turbidity/clear, smell, sensation after swallowing and overall liking in the formulation with 40 %w/v concentration was the most, with an overall level of liking of 7.63 being middle like. Therefore, Recognized and satisfied with tea samples. The research team will use the data to improve the product in the next order.