Firstyawan F, M (2015) Formulasi Teh Celup Fungsional Berbahan Teh dan Daun Sirsak. Sarjana thesis, Universitas Brawijaya.
Abstract
Daun teh dan sirsak merupakan tanaman yang mengandung senyawa antioksidan dan mampu menangkal radikal bebas. Daun teh memiliki senyawa antioksidan yang disebut katekin, sedangkan dalam daun sirsak disebut acetogenin. Kandungan antioksidan tersebut berpotensi dibuat formulasi teh dan daun sirsak menjadi teh celup fungsional. Penelitian ini bertujuan untuk mengetahui nilai aktivitas antioksidan dan mendapatkan nilai organoleptik formulasi teh dan daun sirsak. Percobaan menggunakan Rancangan Acak Kelompok Faktorial dengan 2 faktor. Faktor 1 yaitu jenis teh (J) terdiri 2 yaitu teh hitam dan teh hijau. Faktor 2 yaitu proporsi daun sirsak (N) yang terdiri 3 level yaitu 20%, 30%, dan 40%. Setiap perlakuan diulang 3 kali sehingga diperoleh 18 satuan percobaan. Pengujian ada 3 jenis yaitu uji kadar air, aktivitas antioksidan, dan uji organoleptik. Data yang diperoleh diuji dengan uji ANOVA dan dilanjutkan uji DMRT dan BNT. Penelitian menunjukkan bahwa formulasi proporsi daun sirsak dan jenis teh berpengaruh nyata terhadap kadar air dan aktivitas antioksidannya. Hasil penelitian didapatkan 2 perlakuan terbaik. Pertama perlakuan teh hitam 80% : daun sirsak 20% (J1N1) memiliki organoleptik aroma sebesar 3,47, rasa 3,37, dan warna 3,90 dengan nilai kadar air 7,46% dan aktivitas antioksidan 70,17 ppm. Kedua perlakuan teh hijau 80% : daun sirsak 20% (J2N1) memiliki nilai organoleptik aroma sebesar 3,57, rasa 3,23, dan warna 3,57 dengan nilai kadar air 5,48% dan aktivitas antioksidan 50,83 ppm.
English Abstract
ea and soursop leaf are plant that contain antioxidant compounds and can prevent the free radicals. The tea leaves have antioxidant compounds called catechin, while the soursop leaves called acetogenin. The antioxidant content potentially to made formulations tea and soursop leaves become functional tea bag. This study aims to determine the value of antioxidant activity and get the value of organoleptic tea and soursop leaves formulation. Factorial Randomized Block Design with two factors have used in this study. Factor 1 is a type of tea (J) comprises two factors, black tea and green tea. Factor 2 is the proportion of the soursop leaves (N) comprises three levels, 20%, 30% and 40%. Each treatment was repeated three times to obtain 18 units of experiment. There are three types of trial, a test moisture content, antioxidant activity, and organoleptic test. The data obtained were tested by ANOVA and continued DMRT and BNT. Research shows that the formulation proportion soursop leaves and types of tea have significant effect on water content and antioxidant activity. The result showed two best treatment. The first treatment 80% of black tea : 20% of soursop leaves (J1N1) has organoleptic value of 3,47 aromas, 3.37 flavor and 3.90 color with 7.46% of water content and 70.17 ppm of antioxidant activity. The second treatmens 80% green tea: 20% soursop leaves (J2N1) has a value of 3.57 organoleptic aromas, 3.23 flavors and 3.57 color with 5.48% water content and 50.83 ppm of antioxidant activity
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2015/382/051508671 |
| Uncontrolled Keywords: | Antioksidan, Organoleptik, Sirsak, Teh,--Antioxidant, Organoleptic, Soursop, Tea |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Industri Pertanian |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 07 Jan 2016 08:31 |
| Last Modified: | 12 Mar 2022 15:01 |
| URI: | http://repository.ub.ac.id/id/eprint/150293 |
Preview |
Text
Hal_i_cover.pdf Download (1MB) | Preview |
Preview |
Text
Hal_iv_Riwayat_Hidup.pdf Download (1MB) | Preview |
Preview |
Text
Hal_ix_Kata_Pengantar.pdf Download (1MB) | Preview |
Preview |
Text
Hal_vii_Ringkasan.pdf Download (1MB) | Preview |
Preview |
Text
Hal_v__Lembar_Persembahan.pdf Download (1MB) | Preview |
Preview |
Text
Hal_xv_Daftar_Lampiran.pdf Download (1MB) | Preview |
Preview |
Text
Hal_xiv_Daftar_Gambar.pdf Download (1MB) | Preview |
Preview |
Text
Lembar_Persetujuan_A4.pdf Download (1MB) | Preview |
Preview |
Text
Hal_xiii_Daftar_Tabel.pdf Download (1MB) | Preview |
Preview |
Text
Lembar_Pengesahan_A4.pdf Download (1MB) | Preview |
Preview |
Text
Bab_II_4-15.pdf Download (1MB) | Preview |
Preview |
Text
Bab_I_1-3.pdf Download (1MB) | Preview |
Preview |
Text
Bab_III_16-24.pdf Download (1MB) | Preview |
Preview |
Text
Bab_V_41.pdf Download (1MB) | Preview |
Preview |
Text
Cover.pdf Download (1MB) | Preview |
Preview |
Text
BAB_IV_24-40.pdf Download (1MB) | Preview |
Preview |
Text
Daftar_Pustaka_42-48.pdf Download (1MB) | Preview |
Preview |
Text
Hal_vi_Surat_Pernyataan_Keaslian.pdf Download (1MB) | Preview |
Preview |
Text
Hal_xi_Daftar_Isi.pdf Download (1MB) | Preview |
Actions (login required)
 |
View Item |