Skripsi

VARIASI LAMA PERENDAMAN DAN JENIS LARUTAN TERHADAP KARAKTERISTIK TEH HERBAL BIJI ALPUKAT (PERSEA AMERICANA MILL.)

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This study aims to determine the effect of variations in soaking duration and types of solution on thecharacteristics of avocado seed tea (Persea americana Mill.). This research was conducted from November to December 2025 at the Laboratory of Chemistry, Processing and Sensory of Agricultural Products, Department of Agricultural Technology, Sriwijaya University. This study used a Factorial Completely Randomized Design with two treatment factors. The first treatment factor (factor A) was soaking duration which consisted of three treatment levels (12 hours, 24 hours and 36 hours), the second treatment factor (factor B) was the type of soaking solution which consisted of three treatment levels (calcium hydroxide, sodium carbonate and sodium metabisulfite). Each treatment was repeated three times. Parameters observed in this study consisted of physical characteristics (color L*, a*, b*), chemical characteristics (moisture content, antioxidant activity, total phenol content, tannin content and phytochemical tests) and sensory characteristics (color, taste and aroma). Soaking time significantly affected lightness (L*), redness (a*), moisture content, IC50, total phenols and tannin content. Soaking solution significantly influenced redness (a*), moisture content, IC50, total phenols and tannin content. The interaction of both factors significantly affected redness (a*), moisture content, IC50, total phenols, tannin content, as well as hedonic evaluation on color and taste parameters. The best treatment was obtained from the combination of 36 hours soaking time with sodium carbonate solution, resulting in lightness (L*) of 47.34, redness (a*) of 10.10, yellowness (b*) of 16.11, moisture content of 11.36%, antioxidant activity (IC50) of 83.64 ppm, total phenolic content of 45.55 mg GAE/g and tannin content of 84.22 mg TAE/g. Sensory score of 2.68 for color (neutral), 3.80 for taste (like) and 3.04 for aroma (like)

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Detail Information

Series Title

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Call Number

T1970052026

Publisher

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

Collation

xvii, 114 hlm.; ilus.; tab, 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

-

Edition

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Subject(s)

Prodi Teknologi Hasil Pertanian
Teh herbal

Specific Detail Info

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Statement of Responsibility

TUTI

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