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Sensory and physicochemical properties of kenaf leaves (Hibiscus Cannabinus L.) herbal drink incorporated with ginger (Zingiber officinale) and lemongrass (Cymbopogon citratus)

Kenaf (Hibiscus cannabinus L.) was a valuable plant used for fiber and had health benefits like anti-inflammatory and antioxidant properties. It is an alternative crop as wood that has cellulose. This research attempts to utilize the parts of kenaf leaves instead of only using kenaf fiber. Therefore...

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Main Author: Yap, Lee Wen
Format: Undergraduate Final Project Report
Published: 2020
Online Access:http://discol.umk.edu.my/id/eprint/4391/
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spelling my.umk.eprints.43912022-05-23T08:26:23Z http://discol.umk.edu.my/id/eprint/4391/ Sensory and physicochemical properties of kenaf leaves (Hibiscus Cannabinus L.) herbal drink incorporated with ginger (Zingiber officinale) and lemongrass (Cymbopogon citratus) Yap, Lee Wen Kenaf (Hibiscus cannabinus L.) was a valuable plant used for fiber and had health benefits like anti-inflammatory and antioxidant properties. It is an alternative crop as wood that has cellulose. This research attempts to utilize the parts of kenaf leaves instead of only using kenaf fiber. Therefore, this study aims to develop the kenaf leaves (Hibiscus Cannabinus L.) herbal drink product incorporated with ginger (Zingiber officinale) and lemongrass (Cymbopogon citratus) as well as evaluate the physicochemical properties of herbal drink and perform a sensory evaluation of herbal drink. This research is to find out the best herbal drink based on the formulation. The formulated kenaf herbal drink was analysed the physicochemical properties of herbal drink such as colour analysis, pH analysis, total soluble solid analysis, antioxidant activity in the herbal drink. The pH values for all herbal drink were ranged from 3.83 to 4.93 while the total soluble solids were 0.13 to 0.23. The antioxidant activity of herbal drink was varied from 63.79% to 92.85%. The DPPH assays result was indicated that Formulation 6 had higher antioxidant activity compared to commercial oolong tea. Sensory evaluation was conducted to find out the most preferences of kenaf herbal drink. Analysis of the sensory demonstrated that Formulation 6 was the most preferences among them. 2020 Undergraduate Final Project Report NonPeerReviewed Yap, Lee Wen (2020) Sensory and physicochemical properties of kenaf leaves (Hibiscus Cannabinus L.) herbal drink incorporated with ginger (Zingiber officinale) and lemongrass (Cymbopogon citratus). Final Year Project thesis, Universiti Malaysia Kelantan. (Submitted)
institution Universiti Malaysia Kelantan
building Perpustakaan Universiti Malaysia Kelantan
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaysia Kelantan
content_source UMK Institutional Repository
url_provider http://umkeprints.umk.edu.my/
description Kenaf (Hibiscus cannabinus L.) was a valuable plant used for fiber and had health benefits like anti-inflammatory and antioxidant properties. It is an alternative crop as wood that has cellulose. This research attempts to utilize the parts of kenaf leaves instead of only using kenaf fiber. Therefore, this study aims to develop the kenaf leaves (Hibiscus Cannabinus L.) herbal drink product incorporated with ginger (Zingiber officinale) and lemongrass (Cymbopogon citratus) as well as evaluate the physicochemical properties of herbal drink and perform a sensory evaluation of herbal drink. This research is to find out the best herbal drink based on the formulation. The formulated kenaf herbal drink was analysed the physicochemical properties of herbal drink such as colour analysis, pH analysis, total soluble solid analysis, antioxidant activity in the herbal drink. The pH values for all herbal drink were ranged from 3.83 to 4.93 while the total soluble solids were 0.13 to 0.23. The antioxidant activity of herbal drink was varied from 63.79% to 92.85%. The DPPH assays result was indicated that Formulation 6 had higher antioxidant activity compared to commercial oolong tea. Sensory evaluation was conducted to find out the most preferences of kenaf herbal drink. Analysis of the sensory demonstrated that Formulation 6 was the most preferences among them.
format Undergraduate Final Project Report
author Yap, Lee Wen
spellingShingle Yap, Lee Wen
Sensory and physicochemical properties of kenaf leaves (Hibiscus Cannabinus L.) herbal drink incorporated with ginger (Zingiber officinale) and lemongrass (Cymbopogon citratus)
author_facet Yap, Lee Wen
author_sort Yap, Lee Wen
title Sensory and physicochemical properties of kenaf leaves (Hibiscus Cannabinus L.) herbal drink incorporated with ginger (Zingiber officinale) and lemongrass (Cymbopogon citratus)
title_short Sensory and physicochemical properties of kenaf leaves (Hibiscus Cannabinus L.) herbal drink incorporated with ginger (Zingiber officinale) and lemongrass (Cymbopogon citratus)
title_full Sensory and physicochemical properties of kenaf leaves (Hibiscus Cannabinus L.) herbal drink incorporated with ginger (Zingiber officinale) and lemongrass (Cymbopogon citratus)
title_fullStr Sensory and physicochemical properties of kenaf leaves (Hibiscus Cannabinus L.) herbal drink incorporated with ginger (Zingiber officinale) and lemongrass (Cymbopogon citratus)
title_full_unstemmed Sensory and physicochemical properties of kenaf leaves (Hibiscus Cannabinus L.) herbal drink incorporated with ginger (Zingiber officinale) and lemongrass (Cymbopogon citratus)
title_sort sensory and physicochemical properties of kenaf leaves (hibiscus cannabinus l.) herbal drink incorporated with ginger (zingiber officinale) and lemongrass (cymbopogon citratus)
publishDate 2020
url http://discol.umk.edu.my/id/eprint/4391/
_version_ 1763303407673671680
score 13.211869

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