Virtual Booth

The utilization of local plants as alternative food sources may contribute to improving the nutritional needs of communities. Moringa leaves (Moringa oleifera) and aloe vera (Aloe vera) are known to contain various nutrients, including vitamin C; however, their use as beverage ingredients remains relatively limited. This study aimed to develop a blended tea made from moringa leaves and aloe vera and to qualitatively assess its vitamin C content and consumer acceptability. The study consisted of three stages: preparation of the moringa–aloe vera tea blend at a ratio of 2:1, qualitative testing for vitamin C, and an organoleptic evaluation. The qualitative vitamin C test was conducted using an iodine solution as an indicator, while the organoleptic evaluation assessed the color, aroma, and taste of the product among 100 panelists from various age groups. The qualitative test indicated the presence of vitamin C in the tea blend, as evidenced by a color change in the sample following the addition of the iodine solution. The organoleptic evaluation demonstrated a favorable level of consumer acceptance. The percentages of panelists who rated the color, aroma, and taste as either liked or highly liked were 81%, 87%, and 93%, respectively. Taste received the highest level of acceptance among the three evaluated attributes. Based on these findings, the moringa–aloe vera tea blend has potential for further development as a locally sourced alternative beverage that is acceptable to consumers.