FUNCTIONAL TISANE DRINK FORMULA BASED ON BROWN SEAWEED (Sargassum sp.) AND HERBS

Abstract

This invention concerns a beverage formula based on Sargassum seaweed, butterfly pea flower (Clitoria sp.) and sappan wood (Caesalpinia sappan) with the determination of additional extract types of ginger (Zingiber officinale), lemon (Citrus limon) or lemongrass (Cymbopogon citratus) as natural flavors. The real difference is seen in the resulting color, the tisane drink product of lemongrass (Cymbopogon citratus) and ginger (Zingiber officinale) variants is blue while lemon (Citrus limon) is purple. This tisane drink invention, which is named Algatea consists of ingredients such as brown seaweed (Sargassum sp.) 0.05-0.1% w / v, telang (Clitoria sp.) 0.15-0.30% w / v, secang (Caesalpinia sappan) 0.05-0.30% w / v, sorbitol sugar 0.5-1.0% w / v, honey 0.3-1.5% w / v with several flavor options, namely ginger (Zingiber officinale) 0.5-3% w / v, or lemongrass (Cymbopogon citratus) 0.5-3% w / v, or lemon (Citrus limon) 0.5-3%w / v.After going through the cooking process, the mixed ingredients are filtered and then put into sterile bottles. This tisane drink is evaluated for its chemical composition, nutritional information, phytochemical and antioxidant tests. There are three flavor variants, which are sourced from ginger extract (F1), lemongrass extract (F2), and lemon extract (F3). Based on the results of phytochemical and antioxidant tests, the F1 (ginger) formulation shows very strong antioxidant results because it has an IC50 value below 50ppm. Phytochemical components are also detected positively in the alkaloid, flavonoid, steroid, and tannin components. After going through the shelf life verification process and process sterilization, this drink is ready for industrial production and marketed as a healthy, functional, ready-to-drink drink.

Description

FUNCTIONAL BEVERAGE FORMULA TISANE BASED ON BROWN SEAWEEDS (SARGASSUM SP.) AND HERBS Invention Engineering Field The present invention concerns a grass-based tisane beverage formula. Sargassum Sea. More specifically, This invention concerns a formula a drink containing a mixture of three herbal ingredients consisting of from Sargassum seaweed, butterfly pea flowers and sappanwood. Background of the Invention Health drinks are drinks that contain elements nutritional or non-nutritional elements and if consumed can have a positive influence on body health. health as one of the products that Already Drink known society, are often found on the market with various brands and form, such as in liquid form, instant powder or tablets. People tend to prefer using products that are packaged and the presentation is more practical And fast, because there is no need takes a lot of time to prepare. health that has been circulating various forms of processing, namely j tea, ready-to-drink and non-carbonated drinks. in fresh juice from in ready-to-eat form has practicality and convenience for consumers public superiority Drink form available Because in concentrate, Health drink reason (doi:10.1111 / j.1541- 4331.2010.00110.x). One of the functional drinks that is currently A popular one is tisane, which is a combination of dried leaves, flowers, and bark that can provide special flavors and benefits. Efforts to make health drinks continue to be done with carry out various formulations of natural ingredients containing high antioxidant. One of the plants that contains a lot of antioxidants, namely grass 10.22146 / agritech.9320). sea Sargassum sp. (do: Sargassum sp. is a type of brown seaweed. which contain secondary metabolites including alkaloid compounds, glycosides, tannins, phenolics, flavonoids, and steroids in abundance used in medicine and the pharmaceutical industry (doi: 10.1016 / S2221-1691(12)60125-7). Sargassum sp. contains high active compounds and produces antioxidant activity strong. Related research includes Sargassum sp. having antioxidant activity with a 1C50 value of 68.89 ppm. Reviewed from its bioactive content, Sargassum sp. seaweed is very has the potential to be developed as a functional beverage product which can improve public health. Grass drink The ocean that is currently circulating only contains one active components only and has not been packaged in any way commercial. Seaweed drinks that have been studied previously also only contains one element of seaweed and there is no other which uses additional local spices, such as butterfly pea flowers and sappanwood. Butterfly Pea flower is a plant that contains anthocyanin pigments. has the potential to be developed as a local natural dye various food industries (doL: 10.20956 / canrea.v211.120). The use of butterfly pea flowers can be made into a tea drink. made by directly brewing fresh flowers that are picked individually directly or can be dried first and then brewed with warm water. Butterfly pea flowers contain anthocyanin compounds which can be used as a natural dye. Color is an indicator which is important for food and drink. Anthocyanin is part of the flavonoid family which acts as a compound bioactive because it has antioxidant properties (doL: 10.23969 / pftj.v8i2.4049). Sappan wood (Caesalpinia sappan L) has colored pigments which is caused by the presence of the compound brazilin provides Coloring ranges from dark orange to deep red. Application the use of sappanwood as a traditional medicine in several areas The area is more familiar with sappanwood with its pink color. Secang has long been used as a natural dye and medicine. traditionally as a herbal medicine and drink which is very popular because taste that is organoleptically acceptable. Group One of the flavonoids found in sappanwood is anthocyanin. Anthocyanin is a compound that is good for health because it has antioxidant and antibacterial activity, anti-inflammatory, anticancer, lipid peroxidation (doi: 10.24843 / itepa.2019.v08.102.p12). Drinks that are often found in most communities drinks in the form of instant powder, and there are still few companies which produces health drinks in bottled form Ready to drink. Great health benefits and bioactive compounds contained in Sargassum sp. butterfly pea flower and wood sappanwood has the potential to be used as a functional drink ready-to-drink product called AlgaTea. A functional drink Algatea is a drink made from seaweed Sargassum, butterfly pea flowers, and sappanwood with boiling method at boiling temperature (90”C) for 10 minutes, mixing, sugar addition and packaging. The Algatea production process requires the existence of quality stability analysis so that it can be accepted by society and can be produced commercially. Sargassum sp. seaweed contains sufficient antioxidants. high, but its use as a food ingredient is still rare found. Efforts to increase antioxidants can be done by consume foods that are sources of antioxidants, including sources antioxidants from Sargassum sp. seaweed. The problem is sargassum seaweed has a fishy and less pleasant aroma preferred, so it is necessary to have materials that can neutralize the aroma. Butterfly pea flowers and sappanwood added to beverage formulas to improve the aroma profile which tends to be fishy and also acts as a natural coloring in drinks functional. The right formula is needed to make the drink popular and accepted by consumers, which can then be predicted its stability during storage. Some research results and patents for functional drinks that has been noted, reported as follows: Seaweed drink made from raw materials Undaria pinnatifida, Sargassum fusiforme, citric acid, sugar and water (Patent, CN101653239A). Then It has been reported again that seaweed juice drinks contain high in iron, and rich in calcium and based on test results in vivo was found to be able to detoxify heavy metals and improve bone health (Patent, CN101653277A). Uses kelp seaweed, citric acid: sugar and water where the weight the ratio is 30-50: 20-40: 1.0-1.5: 30-50: 300- 500 (CN101653238A). Both patents unfortunately only report the use of seaweed as a basic ingredient in making the drink, and the formulation has not been reported yet other herbs. Another patent reports the use of sappanwood which is capable of plays a role in angiogenesis inhibitory activity, so that can be used effectively for prevention and treatment angiogenesis-related diseases such as vascular disease, cardiovascular disease, eye disease, chronic inflammatory disease, skin disease, skin disease, Alzheimer's disease, obesity and cancer (Patent, WO2007066928A1). In addition, the patent others reported the use of butterfly pea flowers (0.5-2 wt.$) in alcoholic beverages, butterfly pea flowers do not leave any sediment and completely dissolved and does not experience loss of deterioration color in alcoholic beverages (Patent, JP2008182924A). Until now, several studies have also been reported which uses telang and secang, but is still a drink alone which only contains one herb (doi: 10.23960 / jtihp.vl&il, 10.22146 / agritech.26665, 10.1155 / 2019 / 2916914, 10.7324 / JAPS.2018.8909). Nothing has been done yet reported the combination of the three materials (Sargassum, telang and secang in a tisane drink. This invention provides the advantages of combining seaweed and butterfly pea and sappan flowers, synergistic between These ingredients produce higher antioxidant content high in the alagtea drink formula compared to the formula other. Brief Description of the Invention The purpose of this invention is to provide herbal drinks (tisane) ready to drink and contains antioxidants from natural ingredients of seaweed, telang and secang. To achieve this goal, therefore the target The invention is to provide a functional tisane beverage formula consisting of brown seaweed (Sargassum sp.) (0.05- 0.1 S&b / v), telang (0.15-0.308 w / v), secang (0.05-0.308 w / v), sorbitol sugar (0.5-1.0 $ w / v), honey (0.3-1.5 $8& w / v) with Several flavor options are ginger (0.5-38 w / v), or lemongrass (0.5-38 b / v), or lemon (0.5-38 w / v). In this embodiment the tisane drink contains the highest antioxidant is a drink with added ginger (0.5-38 w / v). The beneficial effects of the present invention are that drinks containing sargassum, telang and secang can increase antioxidant content, fiber content, and components nutritional value of drinks when compared to herbal drinks produced conventionally, that is, containing only grass just the sea. Complete Description of the Invention The production process of tisane beverage in this invention is described as follows, the raw material used is seaweed Sargassum sp., dried butterfly pea flowers and sappanwood. The resulting invention is a functional drink based on brown seaweed (Sargassum sp), butterfly pea flowers and sappanwood. consists of 3 flavor variants, namely, Functional tisane drink formula consisting of grass brown sea bream (Sargassum sp.)(0.05-0.1 8b / v), telang (0.15-0.308 w / v), secang (0.05-0.308 w / v), sorbitol sugar (0.5-1.0 8 w / v), honey (0.3-1.5 $ w / v) with several flavor options, namely ginger (0.5-38 w / y), or lemongrass (0.5-38 w / u), or lemon (0.5-38 w / u). 1. Lemon Variant (F1): Sargasssum sp. (0.05-0.1 Sb / v), telang (0.15-0.308 w / v), secang (0.05-0.308 w / v), sorbitol sugar (0.5- 1.0 8 b / y), honey (0.3-1.5 £$ b / vy) and lemon (0.5-38 w / v). 2. Ginger Variant (F2): Sargassum sp. (0.05-0.1 Sb / v), telang (0.15-0.308 w / v), secang (0.05-0.308 w / v), sorbitol sugar (0.5- 1.0 8 b / v), honey (0.3-1.5 $ w / v) and ginger (0.5-38 w / v). 3. Lemongrass (F3): Sargassum sp.(0.05-0.1 8b / v), telang (0.15- 0.308 w / v), secang (0.05-0.308 w / v), sorbitol sugar (0.5-1.0 8$ b / v), honey (0.3-1.5 8 b / y) and lemongrass (0.5-38 b / y). Blue colored lemongrass and ginger variant tisane drink product while lemons are purple. Making Algatea tisane drinks begins with preparation ingredients as mentioned above after that the ingredients that It has been mixed, filtered and then put into bottles. Drink This tisane has gone through a testing process, namely, chemical composition, nutritional information, phytochemical and antioxidant tests. A. Chemical Composition Raw materials in the form of seaweed Sargassum sp., flowers telang, and sappan wood were subjected to chemical composition analysis for knowing the non-nutritional content. Chemical composition of seaweed greatly influenced by the type of species, habitat, level of maturity, and environmental conditions. Chemical composition The main things measured in raw materials are water content, protein, fat, ash and carbohydrates. Chemical composition test results can be obtained seen in Table 1. Table 1 Chemical composition Component (S8) Sargassum sp. Butterfly Pea Flower, Secang Wood Water Content 17.8240.12” 17.56t0.11” 10.2t0.06" Ash Content 16.11t0.02” 5.08t0.06” 0.9740.01” Protein Content 8.5340.13” 18, 94t0.078 0.614t0.01” Fat Content 1.2540.01” 2.02t0.02” 0.07t0.00” Carbohydrate 56.314t0.02” 56.414t0.01” 88.154t0.03 Description: Numbers followed by different letters in the same column showed significantly different results at the Duncan test level 58 (a»0.05). The percentage of water content in food is called water content. alr. Water content has an important role in determining power food preservation because it can affect physical properties, physical changes, and enzymatic changes. Water content is very affects the quality of a material. The lower the content The more water in seaweed, the better the quality of seaweed. (doi: 10.14710 / baf.v2211.7804). Sargassum sp has water content of 17,828. The value of the water content obtained by the grass Sargassum sp. sea is the highest value compared to the water content of butterfly pea flowers and sappanwood. The proximate composition of water content parameters can affect other compositions, low water content values ​​can increase protein, fat, ash and carbohydrate levels. Ash is an inorganic substance that is the remaining result of burning something. organic material. The high and low levels of ash contained in a material can be related to the number of mineral elements. Dried Sargassum sp. seaweed has a high ash content value. higher than the ash content in butterfly pea flowers and sappanwood. High ash content in seaweed influenced by the presence of salt and other minerals attached for example Na, Ca, K and Mg. the more mineral content, the higher the ash content. The results of the protein content analysis show that butterfly pea flowers dry has a higher protein content compared to with protein content of Sargassum sp. and sappanwood. The content protein in butterfly pea flowers is 18,948, in seaweed Sargassum sp. and sappanwood are only worth 8.538 and 0.615, respectively. The protein content value of Sargassum sp. in larger studies when compared with the results of previous research (doi: 10.17844 / jphpi.v2012.18013) which has a protein content value of 3.648. The protein content in the material is influenced by the amount of water content lost during drying. The results of the analysis of fat content in the three ingredients show low fat content, namely between 0.07-2.028. The content The fat content in Sargassum sp has a value of 1.258. Sargassum sp. fat in previous studies showed a value which is smaller, namely 0.238 (doi: 10.17844 / jphpi.v20i2.18013). The highest carbohydrate content is found in sappan wood dry. Sargassum sp. seaweed and butterfly pea flowers have the carbohydrate content is almost the same, namely 56.318 and 56.415. Carbohydrates in seaweed are found in the form of fiber cannot be digested by digestive enzymes. This causes the calorie intake given is small so that seaweed used as a diet program. B. Nutritional Information Nutritional information is a list of nutritional content. food in packaging that complies with standardized formats. The nutritional information label is an information medium regarding characteristics and nutritional content of a product so that make it easier for consumers to choose healthier products. Determination of the nutritional content of functional tisane drinks was carried out by calculating nutritional adequacy figures based on analysis proximate. Serving size of Algatea functional drink each package contains 350 mL of functional drink The ginger variant meets the total energy requirement of 11.3 kcal. All three drink formulas have a total fat content of «0.02-grams and protein content «0.04 grams. The carbohydrate content contained in functional drinks, the ginger variant is 2.8 grams, the variant lemongrass at 2.3 grams, and the lemon variant at 3.8 grams. Total recommended daily carbohydrate intake for ages 30-49 years is 394 grams per day for men, while for women of 323 grams per day. The daily carbohydrate intake figure that The recommended intake for ages 50-64 is 309 grams for men and 285 grams for women. Carbohydrate intake in the elderly further restricted to 309 grams for men and 252 grams for for women. The value information for the ginger, lemongrass and lemon variants is 350 mL for serving size, Number of servings per pack is 1 and based on the percentage of AKG, the calorie requirement is 2150 kcal. In general, Tisane drinks provide a nutritional contribution of 18%. carbohydrates and 0$ for total fat and protein. C. Phytochemical Profile Table 2. Phytochemical Test Results of Functional Drinks Treatment Test Positive Test Results Phytochemical Fl F2 F3 Alkaloid Dragendorf — - - Red Precipitate Meyer — 4 4 White Sediment Wagner — tt Brown sediment Steroid t 4 4 Blue and green Flavonoids — 4 4 Red / yellow / orange Saponin 4 4 4 Foam forms Phenol — — t Green and Green Blue hydroquinone Tannin 4 4 4 Dark red Information : F1 — ginger variant F2 lemongrass variant F3 — yarian lemon The results of the phytochemical analysis showed that the formula F2 and F3 is positive for containing alkaloids. Alkaloids are one of the... compounds that have the potential to act as antioxidants. Alkaloids together with flavonoids and saponins believed to be sources of inhibitors lipase that inhibits pancreatic lipase activity. The results of the flavonoid analysis showed positive results. in formulas F2 and F3. Positive results are indicated by characteristics orange-yellow in color. Flavonoids are a group of compounds the largest natural phenolic. Flavonoids are mainly compounds that soluble in water. Saponin tests on all three formulas showed positive results. which is characterized by the presence of foam. Functional tisane beverages tested positive for Steroids are marked by the presence of a blue color. The three formulas functional drinks tested positive for containing tannin compounds. Positive is indicated by the presence of a dark red color. Tannin functions as an antioxidant that can bind free radicals so that the body can avoid cell damage and prevent the emergence of various diseases. D. Antioxidant Content Table 3 Antioxidant activity values ​​of beverage formulas Antioxidant Activity Sample (ppm) Fl 9.93t3.79 F2 55.98t2.09 F3 20, 6244, 65 Information : F1 — ginger variant F2 — lemongrass yarian F3 — yarian lemon Functional tisane drinks contain antioxidants of 9.93 for the ginger flavor variant, 55.98 for the lemongrass flavor, and 20.62 in lemon flavor. Ginger and lemon variants are included in very strong antioxidant category, while the lemongrass variant has strong antioxidants. Antioxidants are categorized as very strong If the ICs9 value is less than 50 ppm, it is strong if the ICs9 value is 50-100 ppm, while if the IC-o value is 100-150 ppm, and antioxidants categorized as weak if 1IC50 is 150-200 ppm. Tisane drinks are formulated to contain quite high antioxidants due to the raw materials used also contains high levels of antioxidants. Sargassum sp. has the potential to be a source of natural antioxidants, according to Sedjati et al. (2018) Sargassum sp. extract has an IC50 value of 69.274 ug / ml. The value of antioxidant activity in butterfly pea flowers and sappan wood is also classified as strong, butterfly pea flowers have value IC50 was 53.61 ug / ml (doi: 10.25026 / jJsk.v213.147) and wood sappanwood has a 1IC50 value of 83.33 ng / ml (Palupi and Widyaningsih 2015). The antioxidant content of this drink is much higher higher compared to research on grass tea drinks previous sea level, namely 638 ppm (JPHPI 2019, Volume 22 Number 3) and 5000 ppm (AGRITECH, Vol. 35, No. 4, November 2015). In general The recommended dose for consuming antioxidants is 400 mg / day. The next stage is preparation for implementation in industry. where the final stage is verification of the sterilization process bottling and checking product shelf life to guarantee This drink is a ready to drink product.

Claims

. Functional tisane drink formula consisting of grass brown sea bream (Sargassum sp.)(0.05-0.1 $8b / v), telang (0.15- 0.308 w / v), secang (0.05-0.308 w / v), sorbitol sugar (0.5- 1.0 8 b / y), honey (0.3-1.5 $ w / v). . The formula according to claim 1, wherein ginger is selected in concentrations of 0.5-38 w / v. . The formula according to claim 1, wherein the lemongrass is selected in concentrations of 0.5-38 w / v. . The formula according to claim 1, wherein lemon is selected in concentrations of 0.5-38 w / v.