Synergistic Formulation and Shelf Stability Evaluation of Brown Seaweed (Sargassum sp.) Infused Tisane Enhanced with Butterfly Pea Flower and Sappan Wood

¹ department of Aquatic Product Technology, Faculty of Fisheries and Marine Sciences, IPB University, Bogor, West Java, 16680, Indonesia
² Center of Coastal and Marine Resources Studies (PKSPL), IPB University, Bogor, 16127, Indonesia

^* Corresponding author: wahyu.ramadhan@apps.ipb.ac.id

Abstract

Conventional seaweed beverages often concentrate solely on individual compounds, lacking the integration of complementary herbs. This study aimed to develop a functional tisane using Sargassum sp., butterfly pea flowers, and sappan wood, resulting in an antioxidant-rich tisane with favourable sensory attributes and storage stability. The research consisted of two phases: formulating the functional tisane and evaluating its quality stability. Sargassum sp. tisane contained flavonoids, saponins, phenols, and tannins. Hedonic testing revealed that the composition of Sargassum sp. significantly influenced taste and aroma preferences, with Formula F1 (ginger) achieving the highest taste score of 3.87. Formula F1 included sterols, saponins, and tannins, with an antioxidant content of 9.93 ppm. While the tisane’s pH slightly decreased during storage, importantly antioxidant activity remained consistently high until the end of storage. Microbial and other shelf-life parameters were evaluated using a combination of low-temperature storage and standard food preservatives in sterilized bottles. In conclusion, this study highlighted the potential of formulating a functional tisane using Sargassum sp., butterfly pea flowers, and sappan wood. These findings contributed to an improved comprehension of how to create appealing, stable, and bioactive-rich tisanes by utilizing a combination of marine herbs.