The Effect of Brewing Temperature and Time on Antioxidant Activity and Sensory Profile of Cat's Whiskers (Orthosiphon spicatus) Leaves Botanical Drink

Nugraha, Reza Satria and Cempaka, Laras and Asiah, Nurul and David, Wahyudi and Huda, Nurul and Ardiansyah, Ardiansyah (2025) The Effect of Brewing Temperature and Time on Antioxidant Activity and Sensory Profile of Cat's Whiskers (Orthosiphon spicatus) Leaves Botanical Drink. Journal of Functional Food and Nutraceutical, 7 (1). pp. 21-29. ISSN 2686-0309

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Abstract

The Cat’s Whiskers plant (Orthosiphon spicatus) is renowned for its numerous health benefits. The plant contains various bioactive compounds, including phenolic compounds, and one effective way of utilizing its leaves is by transforming them into a functional beverage. This study aimed to determine the effects of brewing time and temperature on the antioxidant activity and sensory profile of the botanical beverage from Cat’s Whiskers leaves. The treatments included two levels of brewing time (3 and 5 minutes) and three levels of brewing temperature (70 ºC, 85 ºC, and 100 ºC). The results indicated that brewing temperature and time significantly affected (p<0.05) total phenolic content (TPC), antioxidant activity, and panelist preference levels for the botanical beverage from Cat’s Whiskers leaves. Brewing at 100 ºC for 5 minutes yielded the highest TPC (7.05 mg GAE/g) and antioxidant activity (88.97%), with an overall liking score of 5.43. The beverage exhibited attributes of brightness, a grassy, woody, fresh aroma, a grassy, earthy, bitter flavor, and a grassy, bitter, astringent aftertaste. Principal component analysis revealed a positive correlation between TPC, antioxidant activity, and the preference levels of the panelists

Item Type:	Article
Uncontrolled Keywords:	Antioxidant Activity, Botanical drink, Cat whisker's leaves, Sensory profile, Total phenolic content
Subjects:	Food Science and Technology Food Science and Technology > Analisis Sensori
Divisions:	Fakultas Teknik dan Ilmu Komputer > Program Studi Ilmu dan Teknologi Pangan
Depositing User:	Ahmad Yani
Date Deposited:	14 Jan 2026 06:41
Last Modified:	14 Jan 2026 06:41
URI:	https://repository.bakrie.ac.id/id/eprint/12950

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