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Roselle (Hibiscus sabdariffa) tea was a phenolic acid and anthocyanin enriched-functional drink. The high antioxidant content of roselle tea benefits to prevent degenerative diseases, such as diabetes. The acidity flavor was due to the high content of phenolic compounds and anthocyanins. This led to the addition of low glycemic index sugar. Therefore, it is necessary to understand the formulation between the variation of flower petals and sugar type's addition. The purpose of this study was todoi:10.26656/fr.2017.4(3).343 fatcat:xeupgj2meney3idobqi7kjvohm