Pengaruh Lama Pengeringan Terhadap Sifat Fisikokimia dan Organoleptik Teh Herbal Rumput Mutiara (Hedyotis corymbosa)

Mufadhdhal, Fikri (2022) Pengaruh Lama Pengeringan Terhadap Sifat Fisikokimia dan Organoleptik Teh Herbal Rumput Mutiara (Hedyotis corymbosa). S1 thesis, Fakultas Pertanian.

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Abstract

Penelitian ini dilakukan untuk mengetahui pengaruh lama pengeringan terhadap sifat fisiko kimia teh herbal rumput mutiara serta menentukan lama pengeringan terbaik. Penelitian ini menggunakan metode rancangan acak lengkap (RAL) dengan menggunakan suhu 50o C dan perlakuan lama pengeringan ( 120 menit, 130 menit, 140 menit, 150 menit, 160 menit). Masing-masing perlakuan dibuat tiga (3) kali ulangan sehingga diperoleh 15 satuan percobaan. Hasil penelitian menunjukkan bahwa lama pengeringan berpengaruh nyata terhadap total fenol, total flavonoid, aktivitas antioksidan dan derjat warna a*. Perlakuan terbaik terdapat pada lama pengeringan 140 menit memiliki total fenol sebesar 46,50 mg GAE/100mg, total flavonoid sebesar 10,74 mg QE/100mg, aktivitas antioksidan sebesar 54,60%, pH 5,44, nilai derajat warna L* 28,30, a* 6,43 dan b* 19,77 berdasarkan hasil uji organoleptik memiliki warna yang sangat cokelat (1,44), rasa netral (3,36), aftertaste sepat (2,68) dan penerimaan kesuluruhan netral (3,44) Kata Kunci: Rumput Mutiara, Lama Pengeringan, dan Teh Herbal Rumput Mutiara This study was conducted to determine the effect of drying time on the physic chemical properties of flat top mille graines herbal tea and to determine the best drying time. This study used a completely randomized design method (CRD) using a temperature of 50 degrees celcius and drying time treatments (120 minutes, 130 minutes, 140 minutes, 150 minutes, 160 minutes). Each treatment was replicated three (3) times so that 15 experimental units were obtained. The results showed that drying time significantly affected total phenol, total flavonoid, antioxidant activity and color degrees value a*. The best treatment was found at a drying time of 140 minutes having a total phenol of 46.50 mg GAE/100mg, total flavonoids of 10.74 mg QE/100mg, antioxidant activity of 54.60%, pH 5,44, color degrees value L* 28.30, a* 6.43 and b* 19.77 based on the results of organoleptic test had a very brown color (1.44), neutral taste (3,36), astringent aftertaste (2,68) and neutral overall acceptance is (3,44) Keywords: Flat Top Mille Graines, Effect of Drying Time, and Flat Top Mille Graines Herbal Tea.

Type:	Thesis (S1)
Uncontrolled Keywords:	Flat Top Mille Graines, Effect of Drying Time, and Flat Top Mille Graines Herbal Tea
Subjects:	L Education > L Education (General)
Divisions:	Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian
Depositing User:	MUFADHDHAL
Date Deposited:	29 Jun 2022 06:54
Last Modified:	29 Jun 2022 06:54
URI:	https://repository.unja.ac.id/id/eprint/35919

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