Dibyanti, Prakadhini (2017) Aktivitas Antioksidan Pada Formulasi Teh Hijau Celup (Camellia sinensis L) Dengan Penambahan Kulit Jeruk Nipis Dan Pandan. Sarjana thesis, Universitas Brawijaya.
Abstract
Teh merupakan salah satu minuman yang berperan penting sebagai salah satu penghasil devisa negara. Bahan teh yang biasanya digunakan yaitu Camellia sinensis, namun untuk menambah manfaat minuman tehdapat digunakan kulit jeruk nipis dan pandan wangi. Tujuan penelitian ini adalah mengetahui aktivitas antioksidan dan mendapatkan hasil uji organoleptik terhadap formulasi teh celup. Bahan yang digunakan dalam penelitian ini yaitu kulit jeruk nipis, daun pandan yang dikeringkan dengan menggunakan tunnel dryer dan teh hijau. Bahan yang digunakan untuk analisis aktivitas antioksidan yaitu etanol dan DPPH dengan konsentrasi 0,2 mM. Metode yang digunakan yaitu RAK (Rancangan Acak Kelompok) dengan dua faktor. Faktor pertama adalah proporsi bubuk daun pandan. Faktor kedua yaitu proporsi kulit jeruk nipis. Analisa statistik yang digunakan yaitu analisa ragam (ANOVA). Setelah dilakukan pengujian kadar air terhadap formulasi teh celup, terjadi peningkatan kadar air jika proporsi pandan dan kulit jeruk nipis semakin ditingkatkan. Aktivitas antioksidan yang dimiliki oleh formulasi teh celup menunjukkan bahwa peningkatan proporsi pandan dari 1 gram dan 1,5 gram cenderung konstan dengan kategori sedang namun pada proporsi 0,5 gram terjadi peningkatan dengan kategori kuat. Hal tersebut dikarenakan pada proporsi pandan yang semakin tinggi memiliki kadar air yang semakin tinggi, Peningkatan proporsi kulit jeruk nipis pada formulasi teh celup memiliki aktivitas antioksidan yang konstan dengan kategori sedang. Hasil organoleptik menunjukkan bahwa aroma, rasa, dan warna memiliki pengaruh dengan nilai berturut-turut 3,6; 4,08; dan 3,2 dengan kategori netral cenderung disukai panelis.
English Abstract
Tea is one of beverage that plays an important role as one of the countrys foreign exchange. Tea ingredients normally used is Camellia sinensis, but to increase benefits of drinks tea can used lime peel and pandan leaf. The purpose of this study was to determine the antioxidant activity and to get the organoleptic test of the formulation of a teabag. Materials used in this research is dries lime peel, dried pandan leaves by using a tunnel dryer and green tea. Materials that used for the analysis of antioxidant activity is DPPH and ethanol with 0,2 mM concentration. Method that used is RAK (Random Group) with two factors. The first factor is the proportion of pandan leaf powder. The second factor is the proportion of dried lime peel. The statistical analysis used is the analysis of variance (ANOVA). After testing the water content of formulation teabag, increased levels of water if the proportion of pandan and lime peel intensified. The antioxidant activity which is owned by teabag formulations showed that the increase in the proportion of pandan of 1 gram and 1.5 gram remained constant with category but the proportion of 0.5 grams increased with strong category. That is because the higher proportion of pandan have a higher water content, Increasing the proportion of lime peel formulations teabag has antioxidant activity that is constant with the medium category. The results showed that the organoleptic scent, flavor, and color have influence with successive values of 3.6; 4.08; and 3.2 with a neutral category tend to be favored panelists.
Other obstract
-
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2017/107/051702565 |
| Uncontrolled Keywords: | Antioksidan, kulit jeruk, pandan wangi, teh celup |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Kustati |
| Date Deposited: | 06 Mar 2017 14:43 |
| Last Modified: | 16 Nov 2021 07:14 |
| URI: | http://repository.ub.ac.id/id/eprint/151332 |
![[thumbnail of BAB_IV_Pembahasannn.pdf]](http://repository.ub.ac.id/style/images/fileicons/text.png) |
Text
BAB_IV_Pembahasannn.pdf Restricted to Registered users only Download (1MB) |
|
Text
BAB_III_METODOLOGI_PENELITIAN.pdf Restricted to Registered users only Download (1MB) |
|
Text
BAB_V_kesimpulan_dan_saran.pdf Restricted to Registered users only Download (1MB) |
|
Text
Cover-Daftar_isi.pdf Restricted to Registered users only Download (1MB) |
|
Text
jurnal.pdf Restricted to Registered users only Download (1MB) |
|
Text
DAFTAR_PUSTAKA.pdf Restricted to Registered users only Download (1MB) |
|
Text
Lampiran_1Lembar_Kuisioner_Uji_Organoleptik.pdf Restricted to Registered users only Download (1MB) |
|
Text
Lampiran_2_kadar_air.pdf Restricted to Registered users only Download (1MB) |
|
Text
Lampiran_3_ANOVA_Antioksidan_Bahan.pdf Restricted to Registered users only Download (1MB) |
|
Text
Lampiran_4._Hasil_Perhitungan_IC50.pdf Restricted to Registered users only Download (1MB) |
|
Text
Lampiran_5._Grafik_Perhitungan_IC50.pdf Restricted to Registered users only Download (1MB) |
|
Text
Lampiran_6_analisa_ragam_antioksidan.pdf Restricted to Registered users only Download (1MB) |
|
Text
Lampiran_8._Analisis_Uji_t_Antioksidan.pdf Restricted to Registered users only Download (1MB) |
|
Text
Lampiran_8_IC50_bahan.pdf Restricted to Registered users only Download (1MB) |
|
Text
Lampiran_9_Hasil_Rekap_Organoleptik.pdf Restricted to Registered users only Download (1MB) |
|
Text
Lampiran_11_dokumentasi.pdf Restricted to Registered users only Download (1MB) |
|
Text
Lampiran_10_uji_t_organoleptik.pdf Restricted to Registered users only Download (1MB) |
|
Text
lembar_pengesahan.pdf Restricted to Registered users only Download (2MB) |
|
Text
lembar_persetujuan.pdf Restricted to Registered users only Download (2MB) |
|
Text
BAB_I_Pendahuluan.pdf Restricted to Registered users only Download (1MB) |
|
Text
BAB_II_Tinjauan_Pustaka.pdf Restricted to Registered users only Download (1MB) |
Actions (login required)
 |
View Item |