Development and formulation of rosella (hibiscus sabdariffa) tea bags combined with pandan (pandanus amaryllifolius) aroma (‘rosedan’) and its antioxidant activity

Abstract

This study aimed to develop and evaluate a rosella (Hibiscus sabdariffa L.) and pandan (Pandanus amaryllifolius Roxb.) herbal tea bag formulation (“Rosedan”) with antioxidant properties and consumer acceptance. A Research and Development (R&D) approach using the 4D model was applied, involving formulation design, antioxidant testing, and organoleptic evaluation. Three formulations were developed with different ratios: 70:30, 80:20, and 100% rosella (control). Antioxidant activity was assessed using the DPPH method, while organoleptic testing (color, aroma, taste, and overall liking) was conducted on 50 respondents. The instrument for sensory evaluation was validated by three experts and categorized as very valid (mean score = 4.00). The results showed that Formulation 1 (70:30) had the strongest antioxidant activity (IC₅₀ = 0.400 mg/mL), indicating a synergistic effect between rosella and pandan compounds. Statistical analysis revealed that the data were not normally distributed; thus, nonparametric tests were applied. The Friedman test showed a significant difference in overall preference among formulations (p < 0.05), with Formulation 1 ranked highest. Further analysis using the Wilcoxon Signed Rank Test confirmed that Formulation 1 was significantly more preferred than the others. In conclusion, the 70:30 rosella–pandan formulation is the most optimal in terms of antioxidant activity and consumer acceptance, making it a promising functional herbal beverage for further development