Skripsi

KARAKTERISTIK FISIK, KIMIA, DAN SENSORIS MINUMAN TEH DAUN KELOR (Moringa oleifera) DENGAN PERBEDAAN METODE PENGERINGAN DAN UKURAN PARTIKEL DAUN TEH

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This study aimed to determine the physical, chemical, and sensory characteristics of moringa leaf tea with different drying methods and particle sizes. This study used a factorial Completely Randomized Design (CRD) with two factors (drying method and particle sizez). The first factor was the drying method (conventional drying and vacuum drying), and second factor was the tea leaf particle sizes (40, 60, and 80 mesh). The observed parameters were (physical, chemical, and sensory) characteristics, namely lightness, redness, yellowness, pH, total phenolic, antioxidant activity, and hedonic tests (color, taste, and aroma). The results showed that drying methods significantly affected the physical characteristic (redness), chemical characteristics (pH, total phenolic, and antioxidant activity), and sensory characteristics (color, taste, and aroma). Particle sizes significantly affected chemical characteristics (pH and total phenolic) and sensory characteristics (color, taste, and aroma). The interaction between drying method and tea leaf particle sizes significantly affected chemical characteristics (pH and total phenolic) as well as sensory characteristics (color, taste, and aroma.The best treatment based on physical and chemical characteristics was obtained from the combination of vacuum drying and 80 mesh particle size, which produced a lightness value of 70.40%, redness value of -0.94, and yellowness value of -3.76. In addition, this treatment showed an antioxidant activity (IC₅₀) value of 73.32 ppm, total phenolic content of 77.10 mg GAE/g, pH value of 5.97. The most preferred treatment by panelists was A2B1 (Vacuum; 40 mesh). Keywords : moringa leaves, conventional drying, vacuum drying, particle sizez

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Detail Information

Series Title

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Call Number

T2014202026

Publisher

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

Collation

xv, 85 hlm.; ilus.; tab.; 29 cm.

Language

Indonesia

ISBN/ISSN

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Classification

641.337 0

Content Type

Text

Media Type

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Carrier Type

-

Edition

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Subject(s)

Prodi Teknologi Hasil Pertanian
Minuman Herbal--Teh Daun Kelor

Specific Detail Info

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Statement of Responsibility

MI

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