Skripsi

ANALISIS KARAKTERISTIK TEH OOLONG DAUN GAMBIR (Uncaria gambir Roxb) BERDASARKAN POSISI DAUN DAN WAKTU OKSIDASI ENZIMATIS

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This study aims to determine the effect of leaf position and enzymatic oxidation time on the chemical, sensory and functional characteristics of gambier leaf oolong tea. This study used Factorial Completely Randomized Design (CRD) with 2 factors (leaf position and enzymatic oxidation time) consisting of 9 treatments and repeated 3 times. The parameters observed in this study were sensory characteristics using hedonic preference test including aroma, color and taste and chemical characteristics (pH, total phenols, antioxidant activity, moisture content and ash content). The results showed that leaf position and enzymatic oxidation time in making gambier leaf oolong tea had a significant effect on organoleptic tests, antioxidant activity and total phenols. The best treatment was A1B2 (young leaf position, 120 minutes enzymatic oxidation time) based on the value of antioxidant activity (IC50), total phenols, ash content, pH, and organoleptic test

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Detail Information

Series Title

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Call Number

T1570782024

Publisher

Indralaya : ., 2024

Collation

xviii, 151 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

663.940 7

Content Type

Text

Media Type

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Carrier Type

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Edition

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Subject(s)

Prodi Teknologi Hasil Pertanian
Teh — Pengolahan

Specific Detail Info

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Statement of Responsibility

TUTI

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