Kanshabilla, Devinsha Rian and Kiki Fibrianto, STP., M.Phil., Ph.D (2023) Pengaruh Suhu dan Lama Penyimpanan Terhadap Karakteristik Kimia dan Sensori Bubuk Teh Daun Kopi. Sarjana thesis, Universitas Brawijaya.
Abstract
Faktor yang dapat mempengaruhi sensoris teh dari daun kopi adalah suhu dan lama penyimpanan bubuk teh daun kopi. Teh yang juga bersifat higroskopis, sangatlah mudah menyerap air. Akibatnya, aroma dan rasa teh akan berubah saat lama disimpan. Aroma dan rasa teh dapat berangsur-angsur berkurang karena lebih banyak air yang disimpan di dalamnya. Tujuan penelitian ini yakni untuk mengetahui adanya pengaruh suhu dan lama penyimpanan terhadap karakteristik kimia dan sensori pada bubuk teh daun kopi, serta mengetahui adanya pengaruh suhu dan lama penyimpanan bubuk teh daun kopi dan korelasinya terhadap karakteristik sensori seduhan teh daun kopi. Pada penelitian ini digunakan rancangan percobaan RAK dengan 2 faktor jenis yakni suhu (40 dan 50°C) dan faktor kedua yakni lama penyimpanan (0, 8, 16, 24, 32 hari). Data yang diperoleh dianalisa dengan menggunakan ANOVA dengan selang kepercayaan 95%, dan selanjutnya dianalisa dengan Uji Lanjut BNJ (Turkey) dengan selang kepercayaan 95%,. Sedangkan untuk analisa hubungan uji sensoris dan uji kimia menggunakan Multiple Correlations. Hasil penelitian menunjukkan suhu dan lama penyimpanan berpengaruh nyata (p<0,05) terhadap karakteristik kimia (kadar air, kadar fenol, kadar tanin, dan juga tingkat kecerahan (nilai L)). Hasil penelitian menunjukkan nilai akhir kadar fenol (91,74 mg GAE/g - 66,19 mg GAE/g), kadar tanin (66,71 mg GAE/g - 61,56 mg GAE/g), nilai L* (kecerahan) (13,5-8,25), kadar air (5,91% - 6,50%). Dari kedua faktor terdapat interaksi berbeda nyata (p<0,05) terhadap kadar fenol. Hasil korelasi uji kimia dan uji sensoris menunjukkan berbeda nyata (p<0,05) terhadap fenol dan tanin yang artinya fenol dan tanin berkorelasi positif terhadap persepsi rasa pahit dan mouthfeel astringent.
English Abstract
Factors that can affect the sensory taste of coffee leaf tea are the storage temperature and time of coffee leaf tea powder. Tea, which is also hygroscopic, easily absorbs water. As a result, the aroma and taste of tea will change when stored for a long time. The aroma and taste of the tea gradually diminish as more water is stored in it. The purpose of this study was to determine the effect of storage temperature and time on the chemical and sensory characteristics of coffee leaf tea powder, as well as to determine the effect of storage temperature and time of coffee leaf tea powder and its correlation to the sensory characteristics of coffee leaf tea brewing. In this study, RAK experimental design was used with 2 factors, namely temperature (40 and 50°C) and the second factor, namely storage time (0, 8, 16, 24, 32 days). The data obtained were analyzed using ANOVA with confidence interval of 95% and further tested by BNJ (Turkey) with confidence interval of 95%. For the analysis of the relationship between sensory tests and chemical tests using Multiple Correlations. The results showed that the chemical tests which included water content, phenol content, tannin content, and also the brightness level (L value) showed significantly different results (p<0.05) for temperature and storage time. The results showed that the final value of phenol content (91.74 mg GAE/g - 66.19 mg GAE/g), tannin content (66.71 mg GAE/g - 61.56 mg GAE/g), L* value (brightness) (13.5- 8.25), moisture content (5.91% - 6.50%). From the two factors there was a significantly different interaction (p<0.05) on phenol content. The results of the correlation of chemical tests and sensory tests showed (p<0.05) for phenols and tannins, which means that phenols and tannins had a positive correlation with the perception of bitter taste and astringent mouthfeel.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 052310 |
| Uncontrolled Keywords: | Karakteristik kimia, Sensori, Suhu dan lama penyimpanan, Teh Daun Kopi-Chemical Characteristics, Coffee Leaves Tea, Sensory, Temperature and Time Storage |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Industri Pertanian |
| Depositing User: | Unnamed user with email y13w@ub.ac.id |
| Date Deposited: | 15 Jan 2024 06:25 |
| Last Modified: | 15 Jan 2024 06:25 |
| URI: | http://repository.ub.ac.id/id/eprint/210156 |
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