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PENGARUH SUHU DAN WAKTU PENYEDUHAN TERHADAP KARAKTERISTIK TEH HERBAL BIJI ALPUKAT (Persea americana Mill.)

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This research aimed to determine the effect of temperature and brewing time on the physical, chemical, and sensory characteristics of avocado seed herbal tea (Persea americana Mill.). This research was conducted from December 2025 to January 2026 in the Agricultural Product Chemistry, Processing, and Sensory Laboratory, Department of Agricultural Technology, Sriwijaya University. This research used a factorial completely randomized design with two treatment factors. The first treatment factor (factor A) was the brewing temperature, consisting of two levels (70℃ and 100℃), and the second treatment factor (factor B) was the brewing time, consisting of four levels (3 minutes, 5 minutes, 7 minutes, and 9 minutes). Each treatment was replicated three times. The parameters observed in this study consisted of physical characteristics (color L* a* b*), chemical characteristics (solution pH, antioxidant activity, total phenol, and qualitative phytochemical tests), and sensory characteristics (color, aroma, and taste). The results showed that the treatment of brewing temperature significantly affected the value of lightness (L*), yellowness (b*), antioxidant activity, total phenol, and hedonic tests (color and taste) but did not significantly affect the redness (a*), pH and aroma of avocado seed herbal tea. The treatment of brewing time significantly affected the value of lightness (L*), redness (a*), yellowness (b*), antioxidant activity, total phenol, and hedonic tests (color and taste) but did not significantly affect the pH and aroma of avocado seed herbal tea. The interaction of temperature and brewing time significantly affected the value of lightness (L*), redness (a*), yellowness (b*), antioxidant activity, total phenol, and hedonic tests (color and taste). The best treatment in this research was A1B4 treatment (brewing temperature 70°C for 9 minutes) with a lightness (L*) value of 17.76, redness (a*) 18.31, yellowness (b*) 4.86, pH 5.92, antioxidant activity IC50 79.30 ppm, total phenol 15.72 mg GAE/g, sensory color 3.32, aroma 3.04 and taste 3.00.

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Detail Information

Series Title

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Call Number

T2011732026

Publisher

Indralaya : Prodi Teknologi Hasil Pertanian, Fakultas Pertanian Universitas Sriwijaya., 2026

Collation

xii, 119 hlm.; ilus.; tab.; 29 cm.

Language

Indonesia

ISBN/ISSN

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Classification

641.337 07

Content Type

Text

Media Type

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Carrier Type

-

Edition

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Subject(s)

Prodi Teknologi Hasil Pertanian
Teh Herbal Biji Alpukat

Specific Detail Info

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Statement of Responsibility

MI

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