The effect of the comparison of fig leaves with stevia leaves and drying time on the quality of fig leaf teabags

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