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PENGARUH POSISI DAUN DAN LAMA PENGERINGAN TERHADAP KARAKTERISTIK TEH HIJAU DAUN GAMBIR (Uncaria gambir Roxb)

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This study aimed to determine the effect of leaf position and drying time on the chemical characteristics of gambier leaf-based green tea. The research was conducted at the Laboratory of Chemistry and Processing of Agricultural Products, Departement of Agricutural Technology, Faculty of Agriculture, Sriwijaya University from May 2024 to June 2024. This study used a Factorial Completely Rendomazied Design (FCRD) with two treatment factors. The treatment was repeated three times. The first factor is the position of gambier leaves (A1: young gamier leaves (1st and 2nd leaves ), A2: medium gambier leaves (3rd and 4th leaves) A3: old gambier leaves (5th and 6th leaves)) and the second factor is drying time (B1: 90 minutes, B2: 120 minutes, B3: 150 minutes). The parameters observed included chemical characteristics namely moisture content, ash content, total phenolics, antioxidant activity and pH test. A3B1 treatment (old gambier leaves (5th and 6th leaves)) with drying of 90 minutes) based on moisture content of 7,9%; ash content of 2,12%; solution pH of 4,56; total phenolics of 77,98 mgGEA/g; antioxidant activity (IC50) of 30,75 ppm.

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Detail Information

Series Title

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Call Number

T1529762024

Publisher

Indralaya : ., 2024

Collation

xiv, 165 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

663.940 7

Content Type

Text

Media Type

unmediated

Carrier Type

-

Edition

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Subject(s)

Prodi Teknologi Hasil Pertanian
Teh Hijau — Pengolahan

Specific Detail Info

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Statement of Responsibility

KA

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