Adhamatika, Adhima (2018) Kajian Jenis Pengeringan Dan Rasio Teh Kering : Air Seduhan Pada Pembuatan Teh Daun Bidara (Ziziphus Mauritiana L.). Sarjana thesis, Universitas Brawijaya.
Abstract
Daun bidara merupakan bahan baku tradisional dengan kandungan antioksidan yang cukup tinggi sehingga berpotensi untuk dijadikan produk herbal. Salah satu jenis produk yang dapat diaplikasian dengan bahan baku daun bidara yaitu teh daun bidara. Penelitian ini bertujuan untuk mengetahui pengaruh jenis pengeringan dan rasio teh kering : air seduhan serta interaksi antar kedua faktor terhadap sifat fisik, kimia, dan organoleptik teh daun bidara. Penelitian dilakukan dengan menggunakan Rancangan Acak Kelompok Faktorial dengan 2 faktor. Faktor I adalah jenis pengeringan (cabinet drying, sangrai, dan sinar matahari) dan faktor II adalah rasio teh kering : air seduhan (1:100, 2:100, 3:100, 4:100, dan 5:100). Data yang diperoleh dianalisa dengan ANOVA (Analysis of Variance) dan dilanjutkan dengan uji BNT (Beda Nyata Terkecil) atau DMRT (Duncan’s Multiple Range Test) apabila ada interaksi dengan selang kepercayaan 5%. Analisa data hasil uji hedonik menggunakan minitab General Linear Model. Analisa perlakuan terbaik teh daun bidara menggunakan metode Multiple Attribute. Jenis pengeringan berpengaruh nyata (α = 0,05) terhadap kadar air, total fenol, total flavonoid, kadar tanin, aktivitas antioksidan, pH, nilai kecerahan (L*), nilai kemerahan (a*), nilai kekuningan (b*), parameter warna dan parameter rasa uji organoleptik. Rasio teh kering : air seduhan berpengaruh nyata (α = 0,05) terhadap seluruh karakteristik fisik, kimia, dan organoleptik teh daun bidara. Interaksi antara jenis pengeringan dan rasio teh kering : air seduhan berpengaruh nyata (α = 0,05) terhadap total fenol, total flavonoid, kadar tanin, nilai kecerahan (L*), dan nilai kekuningan (b*) teh daun bidara. Perlakuan terbaik teh daun bidara adalah perlakuan dengan jenis pengeringan sinar matahari dan rasio teh kering : air seduhan 5:100. Teh daun bidara hasil perlakuan terbaik memiliki kadar air 6,98%; total fenol 444,44 mg/L; total flavonoid 424,92 mg/L; kadar tanin 88,06 mg/L; aktivitas antioksidan 54,36%; pH 5,17; nilai kecerahan (L*) 26,36; nilai kemerahan 3,66; nilai kekuningan (b*) 4,04; nilai hedonik parameter aroma 3,25; nilai hedonik parameter warna 3,40; dan nilai hedonik parameter rasa 1,60.
English Abstract
Bidara leaves are traditional raw materials with high antioxidant content that is potentially used for herbal product. One type of product that can be applied with the raw material of bidara leaves is tea. The aim of this research is to know the influence of drying method and the ratio of dry tea : steeped water and the interaction between both factors on physical, chemical and organoleptic characteristics of bidara leaves tea. The research was conducted by using Randomized Block Design (RAK) with 2 factors. Factor I is the drying method (cabinet drying, roasting, and sun drying) and factor II is the ratio of dry tea : steeped water (1:100, 2:100, 3:100, 4:100, and 5:100). The data obtained was analyzed by ANOVA (Analysis of Variance) and continued by BNT (Darkest Different Range Test) or DMRT (Duncan's Multiple Range Test) with 5% confidence interval. Data analysis of hedonic test results uses Minitab General Linear Model. the best treatment analysis of bidara leaves tea uses Multiple Attribute method. Drying method has influence significantly (α = 0,05) on water content, totall phenol, total flavonoid, tannin content, antioxidant activity, pH, brightness value (L*), redness value (a*), yellowish value (b*), color and taste of bidara leaves tea organoleptic parameters. Ratio of dry tea : steeped water has influence significantly (α = 0,05) on all physical, chemical, and organoleptic characteristics of bidara leaves tea. The interaction between drying method and ratio of dry tea : steeped water has influence significantly (α = 0,05) on total phenol, total flavonoid, tannin content, brightness value (L*) and yellowish value (b*). The best treatment of bidara leaves tea is the treatment with sun drying method and the ratio of dry tea : steeped water 5:100. Bidara leaves tea has 6,98% water content; total phenol 444,44 mg/L; totall flavonoid 424,92 mg/L; tannin content 88,06 mg/L; antioxidant activity 54,36%; pH 5,17; brightness value (L*) 26,36; redness value 3,66; yellowish value (b*) 4,04; hedonic value aroma parameter 3,25; hedonic color parameter value 3,40; and hedonic value taste parameter 1,60.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2018/216/051805363 |
| Uncontrolled Keywords: | Daun Bidara, Jenis Pengeringan, Rasio Teh Kering : Air Seduhan, Teh / Bidara Leaves, Drying Method, Ratio of Dry Tea : Steeped Water, Tea |
| Subjects: | 600 Technology (Applied sciences) > 641 Food and drink > 641.2 Beverages (drinks) |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Endang Susworini |
| Date Deposited: | 23 Sep 2019 01:56 |
| Last Modified: | 30 Jun 2022 07:08 |
| URI: | http://repository.ub.ac.id/id/eprint/165518 |
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