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, 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.