Armando L, Tio (2017) Formulasi Pembuatan Teh Celup Fungsional Dengan Penambahan Adas (Foeniculum Vulgare Mill.) Sebagai Inovasi Kuliner Khas Tengger, Jawa Timur. Sarjana thesis, Universitas Brawijaya.
Abstract
Indonesia memiliki sepuluh tujuan destinasi atau pariwisata yang indah dan menarik, salah satunya adalah Bromo Tengger Semeru. Namun, belum adanya inovasi kuliner yang memanfaatkan komoditas asli Tengger seperti tanaman adas menjadi kekurangan tempat wisata ini. Sehingga, perlu adanya inovasi kuliner yang memanfaatkan tanaman adas menjadi produk teh celup fungsional, namun diperlukannya penelitian lanjutan dalam proses pembuatannya. Pada penelitian ini jenis teh yang digunakan yaitu teh hitam dan teh hijau yang akan dicampurkan dengan tanaman adas (batang, daun dan buah) dengan konsentrasi sebanyak 50%, 60% dan 70% dari 2,5 gram berat formulasi. Hasil dari penelitian menunjukkan bahwa kadar air yang terdapat dalam formulasi bubuk teh hitam 50% : bubuk adas 50% sebesar 14,67% dan formulasi bubuk teh hijau 30% : bubuk adas 70% sebesar 12,42%. Pada analisis uji organoleptik berdasarkan parameter warna, aroma dan rasa secara berturut ditemukan hasil rerata pada formulasi bubuk teh hitam 50% : viii bubuk adas 50% sebesar 3,60, 4,00 dan 3,80, sedangkan pada formulasi bubuk teh hijau 30% : bubuk adas 70% 3,80 untuk warna, 3,90 untuk aroma dan 3,90 untuk rasa. Pada uji tingkat kesukaan konsumen didapatkan hasil berdasarkan parameter warna, aroma dan rasa secara berturut untuk formulasi bubuk teh hitam 50% : bubuk adas 50% dan bubuk teh hijau 30% : bubuk adas 70% sebesar 82,86%, 75,24%, 74,76% dan 71,91%, 64,29%, 73,81%. Pada uji aktivitas antioksidan menggunakan metode DPPH ditemukan hasil pada formulasi bubuk teh hitam 50% : bubuk adas 50% sebesar 7,70 ± 0,05% b/b dan formulasi bubuk teh hijau 30% : bubuk adas 70% sebesar 16,06 ± 0,8% b/b.
English Abstract
Indonesia has ten tourist destinations which are beautiful and interesting, one of them is Bromo Tengger Semeru. But, there isn’t culinary innovation which make use of original commodities, for example fennel plant become deficiency of this destination. So, needed availability of culinary innovation which make use of fennel plant as functional teabag, but needed advance research in making process. This research, kinds of tea which used is black tea and green tea will mixed with fennel (stems, leaves and fruit) with concentration 50%, 60%, 70% from 2,5 gram formulation. The results from this research showed that the water content in the formulation of 50% black tea powder: 50% fennel powder is 14.67% and formulation of 30% green tea powder : 70% fennel powder is 12.42%. In the analysis of organoleptic test based on colour parameters, flavour and taste were found the average result on the formulation of 50% black tea powder: 50% fennel powder are 3.60 for colour, 4.00 for flavour and 3.80 for taste, while in 30% green tea powder: 70% fennel powder x are 3.80 for colour, 3.90 for flavour and 3.90 for taste. In the consumer’s test, the result obtained based on the colour paramaters, flavour and taste for the formulation of 50% black tea powder: 50% fennel powder and 30% green tea powder: fennel powder 70% are 82.86%; 75.24%; 74.76% and 71.91%; 64.29%; 73.81%. In the antioxidant activity test using DPPH method found results on the formulation of 50% black tea powder: 50% fennel powder is 7.70 ± 0.05% w/w and 30% green tea powder: 70% fennel powder is 16.06 ± 0.8% w/w.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2017/723/051800036 |
| Uncontrolled Keywords: | Tanaman Adas, Teh Celup Fungsional, Uji Kadar Air, Uji Organoleptik, Uji Konsumen, Uji Aktivitas Antioksidan |
| Subjects: | 600 Technology (Applied sciences) > 663 Beverage technology > 663.9 Nonalcoholic brewed beverages > 663.94 Tea |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Industri Pertanian |
| Depositing User: | Yusuf Dwi N. |
| Date Deposited: | 25 Jan 2018 07:05 |
| Last Modified: | 03 Nov 2021 01:38 |
| URI: | http://repository.ub.ac.id/id/eprint/8416 |
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