Testing of Physical Quality Parameters of Herbal Tea “Kalon Tea” CV GTS
Pengujian Parameter Mutu Fisik Teh Herbal “Kalon Tea” CV GTS
DOI:
https://doi.org/10.21070/pels.v10i1.1818Keywords:
Leakage Monitoring, Moisture Control, Packaging System, Quality Assurance, Botanical BeverageAbstract
General Background Herbal tea beverages formulated from natural botanical ingredients provide significant health benefits without caffeine content. Specific Background Powdered formulations comprising green tea, kemuning, lemongrass, and saffron require rigorous control procedures to preserve active compounds and physical integrity. Knowledge Gap Despite strict hygiene sanitization and standardized packaging, continuous physical parameter monitoring during active manufacturing remains critical to prevent structural failures. Aims This field study investigates the systematic manufacturing workflow and physical parameter testing methods applied to commercial botanical beverages. Results Observational and interview data reveal a systematic workflow encompassing mixing, oven drying, cooling, and automated filling into two-gram pouches. To maintain physical standards, control protocols mandate a leakage level test every 30 minutes, where pouches are steeped in hot water and pressed to ensure no powder escapes. Furthermore, sealing operations utilize silica gel and nitrogen flushing to stabilize moisture levels below ten percent and prevent oxidative deterioration. Novelty The research outlines a specific industrial-scale assurance framework, highlighting real-time leakage monitoring intervals in beverage manufacturing. Implications Executing these periodic structural tests alongside strict sanitation protocols secures product consistency, prolongs shelf life, and fulfills commercial standards.
Highlights:
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Observational data indicates that manufacturing involves systematic mixing, oven drying, and automated filling procedures.
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A continuous leakage monitoring protocol occurs every thirty minutes to guarantee pouch structural integrity.
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Applying nitrogen flushing and silica gel during sealing prevents moisture increase and oxidative degradation.
Keywords: Leakage Monitoring, Moisture Control, Packaging System, Quality Assurance, Botanical Beverage
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