Skripsi

PENGARUH KETEBALAN IRISAN DAN SUHU PENGERINGAN TERHADAP KARAKTERISTIK TEH HERBAL BIJI ALPUKAT (Persea americana Mill.)

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This study aims to determine the effect of slice thickness and drying temperature on the physical, chemical, and sensory characteristics of avocado seed herbal tea. This study was conducted from December 2025 to January 2026 at the Agricultural Product Analysis, Agricultural Product Chemistry, and Agricultural Product Sensory Laboratory, Department of Agricultural Product Technology, Faculty of Agriculture, Sriwijaya University. The study used a Completely Randomized Design (CRD) Factorial with two treatment factors. The first factor (A) is the slice thickness consisting of three levels, namely 1 mm, 2 mm, and 3 mm. The second factor (B) is the drying temperature consisting of three levels, namely 40°C, 50°C, and 60°C. Each treatment was repeated three times. The parameters observed included physical characteristics (yield and color L*, a*, b*), chemical characteristics (moisture content, ash content, antioxidant activity, total phenol, and phytochemical test), and sensory characteristics (color, aroma, and taste). The results showed that the thickness of the slices significantly affected the yield, color (L*, a*, b*), water content, antioxidant activity and total phenols. The drying temperature significantly affected the yield, lightness, water content, antioxidant activity and total phenols. Based on the De Garmo method, the treatment with the highest effectiveness value was A2B2 (slice thickness 2 mm and drying temperature 50°C), with a yield of 36.33%, lightness 33.47, redness 9.56, yellowness 4.61, water content 8.66%, ash content 3.55%, antioxidant activity (IC50) 62.52 µg/mL, total phenol 11.60 GAE/g, and sensory scores of taste 2.8, color 3.16 and aroma 3.16. Although the A2B2 treatment had the highest effectiveness value based on the De Garmo method, this treatment cannot yet be fully categorized as the best treatment because the resulting water content still exceeds the maximum water content limit for dry tea according to SNI 3836:2013, which is 8%. Therefore, further optimization of the drying process is needed to produce avocado seed herbal tea with the best characteristics while meeting applicable quality standards.

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Detail Information

Series Title

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Call Number

T2012572026

Publisher

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

Collation

xvi, 140 hlm.; ilus.; tab.; 29 cm.

Language

Indonesia

ISBN/ISSN

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Classification

634.6507

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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