Agustine, Patricia (2020) Pengaruh Lama Pelayuan dan Lama Pengeringan Terhadap Sifat Fisik, Kimia, dan Organoleptik Teh Herbal Pucuk Merah (Syzygium oleana) Metode Teh Hijau. Sarjana thesis, Universitas Brawijaya.
Abstract
Tanaman pucuk merah atau Syzygium oleana adalah jenis tanaman hias yang megandung berbagai macam senyawa bioaktif seperti fenol, flavonoid, antioksidan, asam betulinat, dan minyak atsiri yang berguna bagi tubuh manusia. Melihat banyaknya potensi dari tanaman tersebut, maka tanaman pucuk merah dapat dimanfaatkan menjadi minuman teh herbal. Hasil akhir yang diinginkan adalah teh herbal pucuk merah yang mengandung senyawa bioaktif tinggi layaknya teh hijau, tapi juga memiliki aroma dan rasa yang dapat diterima masyarakat. Pada penelitian ini, variasi lama pelayuan dan lama pengeringan teh herbal pucuk merah akan diamati pengaruhnya terhadap sifat fisik, kimia, dan organoleptik teh herbal pucuk merah metode teh hijau. Rancangan percobaan pada penelitian ini menggunakan dengan Rancangan Acak Kelompok Faktorial (RAK FAKTORIAL) dengan 2 faktor, yakni variasi lama pelayuan yang terdiri dari 8 jam, 10 jam, 12 jam, dan lama pengeringan yang terdiri dari 3 jam, 4 jam, dan 5 jam sehingga diperoleh 9 kombinasi perlakuan. Masing-masing perlakuan diulang sebanyak 3 kali, sehingga didapatkan 27 satuan percobaan. Data hasil percobaan kemudian dianalisis menuggunakan Analysis of Variance (ANOVA) menggunakan aplikasi Minitab 17 dan uji lanjut menggunakan uji BNT (Beda Nyata Terkecil) atau DMRT (Duncan’s Multiple Range Test) apabila terjadi interaksi dengan selang kepercayaan 95%. Analisis perlakuan terbaik teh herbal pucuk merah ditentukan dengan metode Multiple Attribute. Lama pelayuan dan lama pengeringan memberikan pengaruh nyata (α=0,05) terhadap kadar air, total fenol, kadar tanin, aktivitas antioksidan IC50, kecerahan (L), kemerahan (a), dan kekuningan (b) teh herbal pucuk merah. Terjadi interaksi diantara perlakuan lama pelayuan dan lama pengeringan terhadap aktivitas antioksidan dan organoleptik warna, aroma, dan rasa teh herbal pucuk merah. Perlakuan terbaik diperoleh pada lama pelayuan 8 jam dan lama pengeringan 3 jam dengan karakteristik kadar air 6,08%, total fenol 330,32 mg/g, kadar tanin 58,26 mg/g, aktivitas antioksidan IC50 8,26 ppm, tingkat kecerahan (L) 39,50, tingkat kemerahan (a) -3,07, tingkat kekuningan (b) 7,8, nilai tingkat kesukaan organoleptik warna 3,41, aroma 3,34, dan rasa 2,44. Perbandingan dilakukan antara metode pengolahan teh hijau dan hitam pada teh herbal pucuk merah, dan diperoleh teh herbal pucuk merah dengan metode teh hijau dan teh hitam memiliki kadar air sebesar 6,08% dan 5,10%, kadar total fenol metode hijau dan teh hitam sebesar 330,32 mg/g dan 287,27 mg/g, kadar tanin metode teh hijau dan teh hitam sebesar 58,26 mg/g dan 44,11 mg/g, aktivitas antioksidan IC50 metode teh hijau dan teh hitam sebesar 8,26 ppm dan 12,38 ppm, nilai kesukaan warna teh hijau dan teh hitam sebesar 3,41 dan 3,79, nilai kesukaan aroma teh hijau dan teh hitam sebesar 3,34 dan 3,76, nilai kesukaan rasa teh hijau dan teh hitam sebesar 2,44 dan 2,89, nilai katekin metode teh hijau dan teh hitam sebesar 0,22% dan 0,17%, dan kadar kuersetin metode teh hijau dan teh hitam sebesar 0,0096% dan 0,029%.
English Abstract
Pucuk merah or Syzygium oleana is a type of ornamental plant that contains various bioactive compounds such as phenols, flavonoids, antioxidants, betulinic acid, and essential oils that are useful for the human body. Seeing the many potentials of these plants, pucuk merah can be used as herbal tea drinks. The desired end result is pucuk merah herbal tea which contains high bioactive compounds like green tea, but also has an aroma and taste that consumers can accept. In this study, the variation of withering time and drying time of pucuk merah will be observed for their effects on physical, chemical, and organoleptic pucuk merah herbal teas with green tea method. The experimental design in this study used Factorial Randomized Block Design with 2 factors, namely the variation of withering time consisting of 8 hours, 10 hours, 12 hours, and drying time consisting of 3 hours, 4 hours, and 5 hours, so there will be 9 treatments in total. Each treatment was repeated 3 times, to obtain 27 experimental units. The experimental data were then analyzed using Analysis of Variance (ANOVA) using the Minitab 17 application and further testing using the LSD (Least Significant Difference) or DMRT (Duncan's Multiple Range Test) tests which occurred with an interaction with a 95% confidence interval. The analysis of the best treatment for pucuk merah herbal tea was determined by the Multiple Attribute method. Withering time and drying time had a significant effect (α = 0.05) on water content, total phenol, tannin content, antioxidant activity IC50, brightness level (L), redness level (a), and yellowish level (b) of pucuk merah herbal tea. There was an interaction between withering time and drying time on antioxidant and organoleptic activity of pucuk merah herbal tea. The best treatment was obtained at 8 hours withering time and 3 hours drying time with water content of 6,08%, total phenol 330,32 mg/g, tannin content 58,26 mg/g, antioxidant activity IC50 8.26 ppm, brightness level (L) 39,50, redness level (a) -3,07, yellowish level (b) 7,8, the hedonic value of pucuk merah herbal tea colour 3,41, aroma 3,34, and taste 2,44. Comparisons were made between green and black tea processing methods for pucuk merah herbal tea, and it was obtained that pucuk merah herbal tea with the green tea and black tea methods had the characteristics of the water content of 6,08% and 5,10%, the total phenol content of the green and black tea method was 330,32 mg/g and 287,27 mg/g, the tannin content of the green tea and black tea method was 58,26 mg/g and 44,11 mg/g, the antioxidant activity IC50 of the green tea and black tea method was 8,26 ppm and 12,38 ppm, the value of colour for green tea and black tea was 3,41 and 3,79, the value for the flavor for green tea and black tea was 3,34 and 3,76, the value for taste of green tea and black tea was 2,44 and 2,89, the catechin levels of the green tea and black tea methods was 0,22% and 0,17%, and the quercetin levels of the green tea and black tea methods was 0,0096% and 0,029%.
Other obstract
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| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 338.16 |
| Uncontrolled Keywords: | Pucuk merah, Pelayuan, Pengeringan, Teh herbal, Withering, Drying, Herbal Tea. |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture > 338.16 Production efficiency |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Unnamed user with email gaby |
| Date Deposited: | 25 Oct 2021 07:13 |
| Last Modified: | 25 Sep 2024 06:07 |
| URI: | http://repository.ub.ac.id/id/eprint/185969 |
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