Formulation and Analysis of Chinese Malunggay (Sauropus androgynus), Serpentina (Andrographis paniculata), and Stevia (Stevia rebaudiana Bertoni) Leaves Tea: Basis for Livelihood Opportunities
DOI:
https://doi.org/10.65339/ijsis.V1.I1.40Keywords:
Formulation, Herbal Tea, Livelihood Opportunities, Nutritional Analysis, Physicochemical Properties, Sensory Evaluation, Stevia Rebaudiana, Chinese Malunggay, SerpentinaAbstract
This study formulated and evaluated herbal tea blends from Chinese Malunggay (Sauropus androgynus), Serpentina (Andrographis paniculata), and Stevia (Stevia rebaudiana Bertoni) leaves as a basis for livelihood opportunities. Grounded in functional food theory, phytochemical composition theory, acid–base chemistry, and food processing and product development principles, the research employed an experimental single-factorial design arranged in a completely randomized design with three treatments varying in leaf proportions. Leaves were washed, dried under controlled low temperatures, pulverized, blended into 2.5–3 g tea bags, and steeped under standardized conditions. Sensory evaluation of color, aroma, taste, and general acceptability was conducted by ten trained panelists (Registered Nutritionist-Dietitians, Food Safety Officers, and Food Technologists) using a 9-point hedonic scale. The most acceptable treatment underwent physicochemical analysis (moisture content, water-insoluble solids, pH, mold and yeast count) and nutritional profiling (crude protein, carbohydrates, energy, total fat, ash, sodium, and nutrition facts). All treatments produced acceptable sensory scores with no significant differences; Treatment 1 (1.5 g Chinese Malunggay, 1 g Serpentina, 0.5 g Stevia) achieved the highest overall acceptability. Physicochemical results met regulatory benchmarks for stability and safety, while nutritional values indicated high protein and mineral content with low sodium. The study concludes that a safe, nutritious, and sensorially acceptable herbal tea can be developed from local plants and recommends pilot commercialization of Treatment 1 together with community training for livelihood generation. The work contributes to SDG 3 (Good Health and Well-Being) and SDG 8 (Decent Work and Economic Growth) by supporting functional beverage development and local income opportunities. It advances socio-economic and public-health sustainability through value-added utilization of indigenous medicinal plants for community enterprise and consumer wellness.
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