Skripsi

PENGARUH PERBEDAAN SUHU DAN LAMA PENGERINGAN TERHADAP KARAKTERISTIK FISIK, KIMIA, DAN SENSORIS TEH BIDARA ARAB (Ziziphus spina-christi L.)

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This study aimed to determine the effect of differences in temperature and drying time on the physical, chemical, and sensory characteristics of Arabic jujube tea drinks. This research was conducted in February 2024 at the Agricultural Product Chemistry Laboratory, Agricultural Product Technology Study Program, Department of Agricultural Technology, Faculty of Agriculture, Sriwijaya University. This study used the Completely Randomized Factorial Design (RALF) method with 2 treatment factors, namely differences in drying temperature (A) consisting of 3 treatment levels (50⁰C, 60⁰C, and 70⁰C) and differences in drying time (B) consisting of 3 treatment levels (2 hours, 3 hours, and 4 hours), so that 9 treatment combinations were obtained. Each treatment was repeated 3 times so that 27 experimental units were obtained. Parameters observed in this study included physical characteristics (L* a* b* color), chemical characteristics (water content, flavonoids, antioxidants) and sensory characteristics (aroma and color). The results showed that the effect of temperature differences significantly affected the redness value, water content, antioxidants, and sensory characteristics (aroma and color). The effect of differences in drying time significantly affected redness, water content, antioxidants, and sensory characteristics (aroma and color). The interaction of temperature differences and drying time significantly affected redness and sensory characteristics (aroma and color).

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Detail Information

Series Title

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Call Number

T1604882024

Publisher

Indralaya : Prodi Teknik Pertanian, Fakultas Pertanian Universitas Sriwijaya., 2024

Collation

xvi, 103 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

663.907

Content Type

Text

Media Type

unmediated

Carrier Type

-

Edition

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Subject(s)

Prodi Teknik Pertanian
Teh Herbal – Pengolahan

Specific Detail Info

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Statement of Responsibility

TUTI

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