Wulandari, Meilinda (2015) Formulasi Teh Celup Fungsional, Pengaruh dari jenis Teh (Hitam dan Hijau) serta Penambahan Bubuk Buah Kulit Manggis. Sarjana thesis, Universitas Brawijaya.
Abstract
Penelitian ini menggunakan teh hijau dan teh hitam ditambah bubuk kulit manggis sebesar 20%, 30%, 40%. Teh hijau memiliki antioksidan lebih tinggi karena tidak mengalami proses fermentasi. Teh hitam dibuat dengan fermentasi penuh. Kulit buah manggis mengandung beberapa senyawa dengan aktivitas farmakologi misalnya antiinflamasi, pengobatan penyakit jantung, antibakteri, bahkan untuk terapi HIV. Formulasi adalah suatu proses pencampuran antara dua atau lebih jenis bahan baku yang berbeda. Pada penelitian ini diharapkan antioksidan pada teh dapat bertambah dan juga ingin memperbaiki rasa pada hasil seduhan bubuk kulit manggis secara organoleptik. Tujuan penelitian ini adalah mendapat formulasi terbaik antara teh (hijau dan hitam) ditambah bubuk kulit manggis. Percobaan menggunakan rancangan acak kelompok (RAK) dengan dua faktor perlakuan yakni faktor I adalah jenis teh (Hitam dan Hijau) kemudian Faktor II adalah proporsi bubuk kulit manggis (20%, 30%, dan 40%). Perlakuan diulang 3 kali. Berdasarkan kombinasi perlakuan, 6 sampel diuji kadar air, aktivitas antioksidan dan diuji secara organoleptik meliputi warna, aroma dan rasa dengan metode hedonic scale dengan jumlah panelis agak terlatih sebanyak 25 orang. Data hasil pengamatan dianalisis sidik ragam ANOVA. Apabila menunjukkan beda nyata maka di lanjut dengan menggunakan metode duncan’s multiple range test (DMRT). Data uji organoleptik diuji dengan uji Friedman, apabila menunjukkan beda nyata dilanjutkan uji lanjut Friedman. Perlakuan terbaik dihitung menggunakan indeks efektivitas. Pemilihan perlakuan terbaik berdasarkan hasil uji organoleptik yang meliputi warna, aroma dan rasa. Hasil penelitian menunjukkan bahwa penambahan bubuk kulit manggis pada jenis teh yang berbeda yakni teh (hitam dan hijau) berpengaruh nyata (α=5%)terhadap kadar air, antioksidan dan organoleptik (warna, aroma dan rasa). Teh formulasi terbaik adalah jenis teh hitam dengan penambahan bubuk kulit manggis sebanyak 20% dengan rerata kadar air 5,65%, dan nilai IC50 62,87ppm. Kadar air teh formulasi memenuhi syarat mutu SNI 03-3836-2012 yaitu dengan kadar air maksimal 8%.
English Abstract
This study used green tea and black tea plus mangosteen peel powder by 20%, 30%, 40%. Green tea has higher antioxidant because it does not undergo the fermentation process. Black tea is made by fermenting full. Mangosteen peel contains several compounds with pharmacological activity, for example anti-inflammatory, the treatment of heart disease, antibacterial, even for HIV therapy. Formulation is a mixing process between two or more different types of raw materials. In this study are expected antioxidants in tea may increase and also wants to improve the taste of the mangosteen peel powder steeping results organoleptic. The aim of this study is to obtain the best formulation between tea (green and black) plus a mangosteen peel powder. Experiments using a randomized block design (RAK) with two treatment factors namely factor I was kind of tea (Black and Green) and Factor II was the proportion of mangosteen peel powder (20%, 30%, and 40%). Treatment was repeated 3 times. Based on the combined treatment, 6 samples tested water content, antioxidant activity and organoleptic tested include color, aroma and flavor with hedonic scale method the number of somewhat trained panelists of 25 people. The data were analyzed variance ANOVA. If the result of analysis showed significantly different, continued with test of Duncan’s Multiple Range Test (DMRT). Data organoleptic test was tested with Friedman test, if the test shows significant difference continued Friedman. The best treatment is calculated using an index of effectiveness. Selection of the best treatment based on the results of organoleptic test covering color, aroma and flavor. The results showed that the addition of mangosteen peel powder on the different types of tea (black and green) significantly (α=5%) of the water content, antioxidant and organoleptic (color, aroma and flavor). The best formulation tea was black tea with the addition of powdered bark of the mangosteen as much as 20% with average water content of 5.65%, and IC50 values 62,87ppm. The water content of tea formulations meet the quality requirements of SNI 03-3836-2012 i.e, with a maximum moisture content of 8%.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2015/154/051503870 |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Industri Pertanian |
| Depositing User: | Endang Susworini |
| Date Deposited: | 29 Jun 2015 08:54 |
| Last Modified: | 09 Nov 2021 06:14 |
| URI: | http://repository.ub.ac.id/id/eprint/150040 |
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