摘要：Comparison of fig leaves with stevia leaves and drying time were evaluated for their effect on the quality of fig leaf teabags. The study was designed using a factorial completely randomized design with 2 factors: the ratio of fig leaves to stevia leaves (D) and drying time (P). The results of the analysis showed that the ratio of fig leaves and stevia leaves had a very significant effect on the water content, total sugar, and total phenol and had no significant effect on the crude fiber content. Drying time has a very significant effect on water content, total phenol, and crude fiber content, and has no significant effect on total sugar. The interaction between the 2 factors gave a very significant effect on the total phenol. The best fig leaf tea formulation is 95% fig leaf: 5% stevia leaf and 120 minutes drying time with antioxidant activity content of 23.81 g/mL.
