This research is aimed at studying the effect of different drying temperatures on the characteristics of the brewed
herbal tea from the mulberry leaves. The benefits of this research is to; provide new information about the
processing of mulberry leaves, know the characteristics of brewed herbal tea from mulberry leaves, measure the
antioxidant activity of brewed herbal tea from mulberry leaves, develop food diversification regarding herbal tea,
increase the economic value of mulberry leaves and it is expected to become a branch of industry of herbal tea made
from mulberry leaves. The method used is a randomized block design with a pattern of one factor drying
temperature consisting of three (3) levels: at 40o C (s1), 50° C (s2), and 60° C (s3). The results showed that the drying
temperature influences the color organoleptic responses and antioxidant activity. The product processed in the
drying temperature at 40° C is the best product because it has the value of IC50 of 89.43 ppm and belongs to a class
of strong antioxidant potential.
Keywords: black mulberry leaves, drying temperature, antioxidant.