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Diarrhea is a condition in which a person defecates with a soft or runny consistency, it can even be water alone and the frequency is more frequent (usually three or more times) in one day. One of the beneficial plants is the Moringa oleifera Lam. Plant. Flavonoids, tannins and steroids in Moringa leaves are thought to be anti-diarrhea. This study aims to determine the antidiarrheal activity of the ethanol extract of Moringa oleifera Lam. Leaves against male white mice (Mus musculus) induced by Oleum ricini. Observations were made for 3 hours. This research is an experimental study divided into 6 groups, namely the normal group, positive control (Loperamid HCl), negative control (Na CMC), and ethanol extract of moringa leaves at a dose of 200 mg / KgBB, 400 Mg / KgBB and 800 mg / KgBB. Numeric data were processed using SPSS with One Way ANOVA test. The results showed that the optimal dose was 200 mg / KgBW in the ethanol extract of Moringa oleifera Lam. Leaves as an antidiarrheal in male white mice (Mus musculus) induced by Oleum ricini.

Complementary food is additional food for babies which must contain the energy and substances needed by the body. Decreased immune system has a negative impact on the health of children under five. One way is to use natural ingredients such as Moringa leaves which are processed into food that is liked by babies. The aim of this research is to determine the effect of giving Moringa leaf extract on the weight gain of babies aged 6 - 12 months in the Samata Community Health Center Working Area in 2022. The research was conducted in 2022. May 2021- December 2022. The research design used is quantitative research with a One Group Pretest and Posttest quasi-experimental design. The population is 32 babies aged 6-12 years from October - December 2021. The sampling technique is Total Sampling. Data analysis was carried out univariate and bivariate using the Paired Sample T-Test. The research results obtained from the Normality test showed a significance value of > 0.05, so the data was normally distributed, the univariate test showed that the distribution of the average increase in baby weight was 12.85 kg to 13.53 kg before and after being given Moringa leaf extract in complementary foods for breast milk. , and there was a significant influence between the baby's appetite and weight before and after being given Moringa leaf extract with a P-Value of 0.000 < 0.05. Based on the research results, it was concluded that there was a significant effect between Moringa leaf extract and increased body weight before and after administration. So it is recommended for the Samata Community Health Center to provide innovative additional food for babies to improve the nutritional status of babies at the Samata Community Health Center.

Lack of public knowledge regarding traditional medicine, namely the use of Moringa leaves which can lower blood pressure. The aim of this study was to identify the effect of giving kelor leaf tea on reducing blood pressure in hypertension sufferers in Kukusan Beji Depok. Quantitative research method with a pre-experimental approach. The sampling technique used was purposive sampling with a sample size of 15 respondents. Data were collected using a pretest posttest observation sheet given the Moringa leaf tea intervention. The statistical tests used in this research are the Wilcoxon test and the paired sample T-test. Based on the results of the Wilcoxon test on systolic blood pressure, it shows a significance value (p-value = 0.001), the significance value for diastolic blood pressure using the paired sample T-test is (p-value = 0.000). In conclusion, there is an effect of giving Moringa leaf tea on reducing blood pressure in hypertension sufferers in Kukusan Beji Depok in 2023.    

Siomay is a food originating from China which was brought to Indonesia which is then much loved by Indonesian people. Apart from mackerel, snapper fish can also be an alternative as a substitute for siomay raw materials. Vegetables that are usually used are carrots and leeks besides that Moringa leaves can also be an alternative to supporting ingredients. The aims of this study were (1) to determine the most preferred composition of snapper dumplings and moringa leaves. (2) To find out how to make snapper and moringa leaf dumplings. (3) To find out the public's acceptance of snapper and moringa leaf dumplings. The level of people's preference for snapper dumplings and Moringa leaves from the results of the questionnaire test showed that the panelists liked the aspects of taste, aroma, texture with the addition of 20%

The target of this IbM program is the Partner Group in Gowa Regency (Pesantren Wihdatul Ulum Borisallo Gowa). The IbM program to be developed is the Making of Moringa Leaf Sticks using moringa leaves as raw materials along with other additional ingredients. The advantages of these Moringa Leaf Sticks are as a tasty and nutritious snack containing various vitamins and antioxidants. Moringa Leaf Sticks use raw materials such as wheat flour and moringa leaves, which are readily available. Moringa leaves are easy to cultivate, making them readily accessible. In addition, Moringa Leaf Sticks can be made with simple technology and basic equipment, making it easy to be developed by the Partner Group in Gowa Regency, turning it into a new entrepreneurial venture that can increase income and improve the community's economy. These Moringa Leaf Sticks have the potential to be marketed in stores as they are generally liked by the public and can contribute to improving public health

Dayah Ruhul Falah was founded in 2003 by Al Fadhil Tgk.H.Ibrahim Hasyim, established on 4500 m2 of waqf land with 800 students from various regions of Aceh such as North Aceh, Pidie, Aceh Besar and Banda Aceh. Along with the development of time and progress that is increasingly globalized, pesantren have not shown significant progress, this is because pesantren still have challenges ranging from management, the curriculum that is applied and the facilities owned are still very limited and the source of funds is minimal. The ability of pesantren managers to innovate is a requirement for efforts to direct changes in pesantren institutions to become more advanced in increasing and financial independence to make these changes. So far, the management of financial funds related to the activities carried out at Pasantren Ruhul Falah, both educators' honorariums and other needs in general, has been sourced from financing originating from the parents of students, government and private institutions. Pasantren Ruhul Falah, which was founded in 2003, has no pasanten-owned business entity managed under the pasantren, so it is necessary to conduct training and education for administrators and students in the dayah by making kueh, developing moringa leaves into the economy. This service activity was carried out with the aim of increasing knowledge and skills for training participants to become independent entrepreneurs. The method we do with lectures, questions and answers, practice and demonstrations and group exercises. This program begins with the preparation stage by forming a community service committee team by coordinating team members with the aim of making it easier to socialize to other university lecturers who want to join the community service group. In this community service, the target to be achieved is understanding and skills so that it can improve the economy in Pasantren Ruhul Falah Samahani Aceh Besar.

This research is about nastar cakes which have the main raw material as wheat flour substituted with cassava flour to reduce the use of wheat flour and the addition of Moringa leaf powder to increase the nutritional content. The purpose of this study is determine 1) the sensory quality of nastar cake with cassava flour substitution and the addition of Moringa leaf powder 2) nutritional and non-nutritional content based on laboratory tests including protein, carbohydrates, fat, water, ash, vitamin C and antioxidants 3) material costs pineapple cake. This type of research is an experiment. Observation data collection techniques by means of sensory quality tests were carried out by 30 panelists. The independent variables of the research were cassava flour substitution (75% and 100%) and the addition of Moringa leaf powder (3g, 5g and 7g). The dependent variable of the research is sensory quality including shape, color, texture, aroma, and taste. The control variables in this study include the types of materials, equipment and processing techniques. Data analysis used two way anova and Duncan. The results showed 1) there was an effect on the sensory quality of making nastar cakes with substitution of cassava flour and the addition of Moringa leaf powder including color, texture, aroma and taste. 2) there is no effect on the sensory quality of the nastar cake shape because it is influenced by the mold. 3) product that are said to be good may contain nutrition equal to or greater according to SNI 2011 including ash content 1.12%, moisture content 4.93%, protein 6.08%, fat 3.81%, carbohydrates 53.10%, vitamin C 16.55 mg/100g and antioxidants 123.60 mg/100g. 4) the best product has a material cost price of IDR 32,806.

Perempuan berperan penting dalam pembangunan ekonomi dan peningkatan kesejahteraan rumah tangga. Namun kendala seperti ketakutan untuk memulai usaha, kurangnya pemahaman tentang peluang usaha, pengembangan usaha, kurangnya kreativitas wirausaha, dan kurangnya keterampilan dalam memproduksi industri rumah tangga menyebabkan banyak perempuan di Desa Tambu tidak memiliki usaha. Oleh karena itu, penting untuk fokus pada upaya pemberdayaan perempuan di bidang ekonomi. Artikel ini akan membahas bagaimana memaksimalkan potensi perempuan dalam meningkatkan kesejahteraan ekonomi rumah tangga melalui pelatihan pembuatan batang kelor. Tujuan dari pelatihan ini adalah untuk menggali dan mengasah kemampuan perempuan serta memberikan dorongan dan motivasi bagi perempuan untuk dapat mandiri menjalankan usaha. Hasil observasi dan analisis mengungkapkan bahwa pemberdayaan perempuan melalui pelatihan, pendampingan dan pendampingan dapat membantu perempuan memperoleh pendapatan yang lebih baik dan memperkuat posisinya dalam keluarga dan masyarakat. Diharapkan pelatihan yang telah diberikan dapat membantu masyarakat untuk meningkatkan kesejahteraan ekonomi keluarganya dan mampu mengelola usaha.

Sosis merupakan produk olahan daging yang mempunyai nilai gizi yang tinggi. Penelitian pengolahan sosis menggunakan bahan baku ikan bandeng dengan penambahan serbuk daun kelor. Tujuan penelitian untuk mengetahui sifat fisik, kimia dan sensoris osis ikan bandeng .  Metode penelitian menggunakan Rancangan Acak Lengkap (RAL) pada sosis ikan bandeng dengan 4 perlakuan penambahan serbuk daun kelor yaitu  kontrol: 0%, 3%, 6% dan 9%  serta diulang 3 kali. Hasil uji sifat fisik yang terbaik: kekerasan (0%=1723,52 g), kekuatan gel (3%=0,52), kekenyalan (0%=9,13), daya lengket (0%=0,18). Hasil uji warna yang terbaik: kecerahan-hitam L*(0%=60,71), warna hijau-merah a* (9%=-5,68), warna kuning-biru b*(9%=22,38). Hasil uji sifat kimia yang terbaik menurut SNI 101-3820-1995: kadar air (0%=72,32%), abu (9%=1,65%), protein (9%=14,19%), lemak (9%=4,10%) dan serat kasar (9%=2%). Hasil uji sensoris yang terbaik: aroma (0%=5,40 “agak suka”), rasa (0%=6,04 “suka”), tekstur (0%=5,56 “agak suka”), warna (0%=5,50 “agak suka”).  Kesimpulan penelitian ini yaitu penambahan serbuk daun kelor dengan berbagai konsentrasi berpengaruh terhadap sifat fisik meliputi kekerasan dan kekuatan gel tetapi tidak berpengaruh terhadap kekenyalan dan daya lengket sosis ikan bandeng. Juga  berpengaruh terhadap warna meliputi  tingkat kecerahan-hitam (L*),  kecenderungan kewarna hijau-merah (a*) dan warna kuning-biru (b*). Pada sifat kimia mampu meningkatkan kadar serat kasar, berpengaruh terhadap kadar air tetapi tidak berpengaruh terhadap kadar abu, protein dan lemak. Hasil uji sifat sensoris berpengaruh terhadap tingkat kesukaan panelis meliputi aroma, rasa, tekstur dan warna sosis ikan bandeng.

Nori merupakan olahan rumput laut jenis Phorphyra yang dibuat dengan cara dihaluskan, dibumbui dan dikeringkan sehingga menghasilkan bentuk lembaran tipis. Penelitian ini menggunakan penambahan daun kelor untuk meningkatkan aktivitas antioksidan dari nori rumput laut hijau yang dibuat. Penelitian ini bertujuan untuk menentukan formulasi yang tepat dalam pembuatan nori dari rumput laut hijau dan daun kelor sehingga diperoleh produk nori yang memiliki aktivitas antioksidan tinggi dan disukai konsumen. Penelitian ini dilakukan dengan metode Rancangan Acak Lengkap (RAL) yang terdiri dari 2 faktor yaitu perbandingan rumput laut hijau dan daun kelor  dengan variasi suhu pengeringan. Faktor pertama perbandingan rumput laut hijau dan daun kelor (10:90, 20:80, dan 30:70), sedangkan faktor kedua variasi suhu pengeringan nori (45, 55 dan 65ËšC). Hasil uji kimia dan sensorik terbaik berdasarkan aktivitas antioksidan adalah substitusi daun kelor dan rumput laut hijau (30:70) dengan variasi suhu pengeringan 45ËšC dengan hasil kadar air 13,38%, kadar abu 8,82%, aktivitas antioksidan 69,73% dan kuat tarik 0,86. Hasil uji warna hijau kehitaman pada skor  4,06, flavor daun kelor agak langu pada skor 2,65, kerenyahan nori tidak terlalu renyah pada skor 2,96, kelaotan nori tidak alot pada skor 2,76 dan kesukaan keseluruhan 2,68.

Anemia in pregnant women can increase maternal and child mortality and morbidity rates. Anemia increases the risk of abortion, KJDR, premature birth, hemorrhagic and so on. Anemia in pregnancy affects the growth and development of the fetus both before and after birth. The prevalence of anemia in pregnant women in Indonesia is 48.9%. One of the ways to reduce the incidence of anemia in pregnant women is to provide nutrition education that can help reduce anemia to the community, especially pregnant women. Tanakaraeng Village is used as a counseling location. The method used in this community service activity is lectures and discussions using powerpoint, LCD. From the results of data processing using a paired T test with a sample of 21 people, it was obtained that there was an increase in knowledge from the average value of the pre-test questionnaire, which obtained a value of 45.23 and post-test: 74.76. The result of the paired T test is 0.000. There is an average knowledge before being given counseling and after being given counseling.

Lip Balm is one of the cosmetic products to moisturize the lips. The ingredients used in this lip balm are beeswax (beeswax), original olive oil, Moringa leaf powder and pandan leaf powder which are useful for dealing with dry lips because they contain vitamin C which has benefits for the lips. This lip balm has excellent receptivity and adds to the variety of lip balms by making use of natural ingredients. The purpose of this experiment is to find out and explain the process of making Lip Balm, to find out the benefits of Lip Balm, and to explain the advantages and disadvantages of Moringa Leaf and Pandan Leaf Lip Balm. The experiment of making Moringa Leaf and Pandan Leaf Lip Balm was carried out using the methods of observation, interviews, experiments, documentation, literature, and analysis. The composition of the lip balm is Moringa leaf powder 1gr, pandan leaf powder 1gr, beeswax 10gr, olive oil 6ml and this lip balm has a soft, dense and non-greasy texture. every day so that the lips are not dry and chapped. Based on sensory tests and public tests, this lip balm from Moringa leaves and pandan leaves is suitable for use because of its excellent benefits for moisturizing lips

Kelor adalah tanaman perdu dari family Moringaceae yang banyak dijumpai di Indonesia khususnya di Desa Uedele Kecamatan Tojo Kabupaten Tojo Una-Una sebagai tanaman pagar dan mempunyai banyak manfaat. Saat ini daun kelor banyak yang mencoba buat menjadi tepung dan hal ini merupakan salah satu alternatif yang baik dimanfaatkan untuk pakan ternak karena ketersediaannya banyak dan harganya murah. Namun kandungan nutrisi daun kelor dari Desa Uedele belum diketahui. Penelitian ini bertujuan untuk mengetahui kandungan nutrisi dari tepung daun kelor yang berasal dari Desa Uedele Kecamatan Tojo Kabupaten Tojo Una-Una. Parameter yang diamati dalam penelitian ini yaitu kadar air, abu, protein kasar, serat kasar dan lemak kasar. Pengujian kandungan nutrisi menggunakan analisis proksimat. Hasil penelitian menunjukan bahwa tepung daun kelor memiliki kadar air sebesar 10,96%, abu 9,45%, protein kasar 24,14%, serat kasar 11,44%, dan lemak kasar 6,11%. Tingginya protein kasar tepung daun kelor dapat dimanfaatkan sebagai pakan ternak sumber protein.

Tortilla chips ialah suatu produk olahan jagung dari hasil proses pemasakan dengan larutan alkali, penggilingan, pengeringan dan penggorengan. Penelitian ini menggunakan jagung, serbuk ketapang dan tepung daun kelor sebagai bahan dasar pembuatan tortilla. Serbuk ketapang memiliki kandungan protein dan serat dengan jumlah yang cukup banyak sehingga berpotensi digunakan sebagai bahan tortilla, sedangkan tepung daun kelor memiliki kandungan serat dan mineral. Penelitian ini bertujuan untuk menentukan formulasi tortilla serbuk ketapang dengan ditambahkan tepung daun kelor yang tinggi protein, serat dan antioksidan.  Penelitian ini dilakukan dengan  metode  Rancangan Acak Lengkap (RAL) yang terdiri dari  1 faktor yaitu perbandingan jagung, serbuk ketapang dengan dan tepung daun kelor. Dari faktor tersebut didapatkan 9 perlakuan P1 (jagung 72g, sebuk ketapang 18g, kelor 10g) sampai dengan P9 (jagung 48g, serbuk ketapang 32g, kelor 20g). Hasil penelitian ini menunjukkan bahwa perlakuan dengan kadar serat kasar tertinggi yaitu P8 (jagung 56g, serbuk ketapang 24g, kelor 20g) dengan nilai 3,67%, kadar protein tertinggi pada perlakuan P7(jagung 64g, ketapang 16g, kelor 20g) dengan nilai 10,35%, kadar mineral abu tertinngi pada P6 (jagung 51g, serbuk ketapang 34g, kelor 15g) dengan nilai 4,50%, dan kesukaan keseluruhan terdapat pada perlakuan P1 (jagung 72g, sebuk ketapang 18g, kelor 10g)dengan nilai 3,32 (suka).Â

The purpose of this service activity is to increase the knowledge and skills of participants in Moringa processing; increase participants' knowledge about the potential of Moringa leaves as a healthy food ingredient, and produce Moringa chicken nuget products and Moringa leaf sticks. The activity method used is mentoring with activity stages; 1. preparation, 2. implementation, 3. evaluation. The results of the activity showed an increase in the knowledge and skills of the participants in processing Moringa leaves, participants knew that Moringa leaves have good nutritional potential and can be developed as a healthy food processing ingredient, and participants are skilled in processing Moringa leaves into Moringa chicken nuggets and Moringa leaf sticks. . Given the large benefits of this activity, it is advisable to carry out further activities in the form of assistance in marketing Moringa leaf processed products in order to increase people's income.

Latar belakang: Teh merupakan minuman yang sangat umum dalam kehidupan seharihari.Produk teh tidak hanya dihasilkan dari daun teh saja tetapi masih banyak tanaman yang dapat digunakan salah satunya adalah tanaman Moringa oleifera lamk atau yang kita kenal dengan Kelor. Tanaman kelor banyak ditanam di daerah Desa Dawung Kec. Palang Kab.  Tuban sebagian besar masyarakat memanfaatkan pohon kelor hanya sebagai pagar  dipekarangan rumah, masih banyak warga yang belum mengetahui manfaat dari tanaman tersebut. Secara umum dipahami bahwa daun kelor sangat baik untuk tubuh dan membawa banyak manfaat bagi kesehatan kita. Metode: Dengan pelatihan, pendampingan dan evaluasi yang dilakukan selama program pengabdian masyarakat sampai para mitra mampu mengembangkan bisnis dengan baik. Kegiatan ini bertujuan mengembangkan kewirausahaan setiap rumah tangga untuk mendukung pengembangan ekonomi kreatif dan pendapatan keuangan. Hasil :dari kegiatan ini yaitu 1) meningkatkan pendapatan setiap  kepala rumah tangga dalam upaya mendukung kegiatan pengembangan masyarakat, terdapat peningkatan pendapatan keuangan meskipun belum dalam sekala besar ; 2)  omunitas wirausaha memiliki kemampuan perencanaan bisnis; 3) meningkatkan  kemampuan komunitas wirausaha dalam melakukan operasi bisnis. Hasil yang di dapatkan dari pelatihan tersebut adalah warga selain mendapatkan ilmu dalam mengola daun kelor juga mendapatkan pemasukan tambahan dalam keuangan dari hasil penjualan teh kesehatan. Simpulan: Dari kegiatan inidi bahwa masyarakat akan kreatif dan produktif untuk meningkat pendapatan.

Subtitution of kelor leaves flour in making Cup Cake hopefully become new innovation in Cup Cake product and can improve economical amount of kelor plant. Purpose of this research are: 1) Knowing the sensory characterictic of Kelor Leaves Cup Cake; 2) Knowing people acceptance to Kelor Leaves Cup Cake. Method used in this research by using library method, documentation, experiment, and hedonic test. Experiment in making Kelor Leaves Cup Cake held in laboratory of culinary art study program at AKS Ibu Kartini, Jl. Sultan Agung No. 77, Gajahmungkur District, Semarang City. Addition percentage of kelor leaves flour in making Kelor Leaves Cup Cake as amount of 5%, 10%, and 15% from flour weight. Result of this research shows that Kelor Leaves Cup Cake product has sensory characteristic included sweet flavour with taste of kelor leaves, colour from greeny yellow until dark green, tekxture hard sponged and specific aroma of Cup Cake (margarine aroma with kelor leaves aroma). Panelists aceptance to Kelor Leaves Cup Cake by hedonic test result shows that panelists choose Kelor Leaves Cup Cake with addition of kelor leaves flour as amount of 15 %. It is concluded that there is innovation opportunity from Cup Cake with addition of kelor leaves flour.

Roti tawar adalah suatu jenis makanan yang dibuat dari minimal empat macam bahan yaitu tepung terigu,air, ragi dan garam yang dicampur menjadi satu membentuk suatu adonan dan selanjutnya difermentasi dandipanggang. Penelitian ini bertujuan mengetahui presentase rasio tepung komposit (terigu-kentang) denganpenambahan tepung kelor sehingga menghasilkan roti tawar yang memiliki protein paling optimal dandisukai konsumen. Penelitian ini menggunakan rancangan acak lengkap (RAL) yang terdiri 2 faktor denganmasing-masing 3 ulangan. Faktor pertama yaitu tepung terigu dan tepung kentang sedangkan faktor keduatepung daun kelor sehingga diperoleh perlakuan 900:100:10, 900:100:20, 900:100:30, 800:200:10, 800:200:20,800:200:30, 800:200:30, 700:300:10, 700:300:20 dan 700:300:30. Hasil penelitian terbaik menunjukan bahwakombinasi perlakuan konsentrasi tepung terigu:tepung kentang:tepung daun kelor 900:100:20 g didasarkanpada kadar protein paling tinggi dan organoleptik terbaik yang terdapat pada roti tawar. Pada perlakuan inidihasilkan kadar air 41,53%, kadar abu 8,62%, kadar protein 8,62%, kadar lemak 2,26%, kadar karbohidrat46,39%, volume pengembangan 145,36%, serta uji organoleptik terhadap warna 1,97 hijau, flavor kelor 2,44terasa, flavor kentang 1,62 terasa, tekstur lembut 3,03 lembut dan kesukaan keseluruhan 2,51 disukai.Kata kunci: Roti tawar, tepung daun kelor, tepung kentang, subtitusi.

Sirup termasuk minuman instan yang memiliki rasa dan aroma tertentu. Beberapa tanaman dapatdimanfaatkan sebagai bahan baku untuk formulasi sirup herbal antara lain daun kelor dan bunga rosella.Sirup daun kelor dan bunga rosella merupakan salah satu potensi sirup herbal dengan kandungan aktivitasantioksidan yang mudah dikonsumsi dan baik bagi kesehatan. Penelitian ini bertujuan untuk menentukanformulasi sirup herbal daun kelor dengan ekstrak bunga rosella sebagai minuman kesehatan bagi konsumendengan aktivitas antioksidan yang tinggi. Penelitian dilakukan dengan Rancangan Acak Lengkap (RAL)faktorial yang terdiri dari 2 faktor. Faktor pertama yaitu daun kelor (5, 10, 15 g) sedangkan faktor keduaekstrak bunga rosella (5, 10, 15 g). Hasil penelitian menunjukkan bahwa kombinasi perlakuan konsentrasidaun kelor : bunga rosella 15:15 merupakan perlakuan terbaik didasarkan pada aktivitas antioksidan dan ujiorganoleptik terbaik yang terdapat pada sirup. Karakteristik sirup adalah pH 3,82, vitamin C 20,40 mg/100ml, total padatan terlarut 41,33%, aktivitas antioksidan DPPH 48,97%, gula total 13,82%, serta uji organoleptikterhadap warna 1,80 (merah muda), flavor kelor 2,56 (terasa kelor), flavor rosella 1,89 (terasa rosella), rasaasam 1,87 (terasa asam) dan kesukaan keseluruhan 1,72 (cukup disukai).Kata kunci: Formulasi sirup, daun kelor, rosella

Moringa olifiera yang kita kenal dengan nama Kelor adalah salah satu tanaman yang bergizi, sejakdahulu dikenal oleh masyarakat Indonesia sebagai tanaman yang berkhasiat. Daun kelor dalam pembuatanteh sangat bermanfaat untuk kesehatan karena mengandung kandungan flavonoid sebagai antioksidan danantiinflamasi. Tanaman kelor sudah dikenal luas di Indonesia, khususnya didaerah pedesaan, tetapi belumdimanfaatkan secara maksimal dalam kehidupan sehari-hari. Penelitian dilakukan dengan menggunakanRancangan Acak Lengkap (RAL) faktorial yang terdiri dari 2 faktor. Faktor pertama dengan rasio daun kelordan rosela (1:1, 2:1, 1:2) sedangkan faktor yang kedua lama pengeringan (60, 80, 120 menit). Tujuan penelitianini adalah untuk menghasilkan teh kering yang bersifat fungsional dan mengandung antioksidan tinggiserta disukai konsumen. Hasil penelitian menunjukan kombinasi perlakuan rasio daun kelor dan rosela 1:2adalah yang paling optimal, selain karena aktivitas antioksidan yang tinggi dan agak disukai berdasarkanuji organoleptik. Pada perlakuan ini dihasilkan kadar abu 6,33%, aktivitas antioksidan 64,59%, fenol 2,21%,pH 4,79, serta uji organoleptik terhadap kesukaan keseluruhan yaitu 2,87 (sedikit suka).Kata kunci: Antioksidan, teh, kelor, rosela, pengeringan.