Pengaruh Pencampuran Daun Kayu Manis (Cinnamomum burmnni) terhadap Sifat Fisikokimia dan Organoleptik Seduhan Teh Hitam

Setiyandi, Naufal Bintang (2023) Pengaruh Pencampuran Daun Kayu Manis (Cinnamomum burmnni) terhadap Sifat Fisikokimia dan Organoleptik Seduhan Teh Hitam. S1 thesis, Universitas Jambi.

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Abstract

ABSTRAK – Penelitian ini dilakukan untuk mengetahui pengaruh pencampuran daun kayu manis (Cinnamomum burmannii) terhadap sifat fisikokimia dan organoleptik seduhan teh hitam. Penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL) dengan taraf perlakuan yaitu perbandingan teh hitam dan daun kayu manis yaitu dengan perbandingan 90%:10%; 80%:20%; 70%;30%; 60%:40%; 50%:50% dengan 4 kali pengulangan sehingga diperoleh 20 satuan percobaan. Parameter yang diamati meliputi yaitu derajat warna, pH, aktivitas antioksidan, total fenol, total tanin, serta sifat organoleptik (mutu hedonik warna, mutu hedonik aroma dan mutu hedonik rasa, serta hedonik penerimaan keseluruhan dan perbandingan jamak). Data yang diperoleh dianalisis menggunakan ANOVA taraf 1% dan 5%. Apabila terdapat pengaruh perlakuan, maka akan dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT) pada taraf 5%. perlakuan pencampuran teh dengan perbandingan 70% teh hitam dan 30% daun kayu manis menjadi perlakuan terbaik dengan nilai aktivitas antioksidan 76,46, total fenol 199,31 mg GAE/g, total tanin 114,69 mg TAE/g, nilai pH 6,11, nilai warna L* (32,25), a* (26,75), dan b* (37,75) dengan deskripsi warna dark orange, mutu hedonik warna 3,44 (merah agak pekat), mutu hedonik aroma 3,72 (campuran teh hitam dan daun kayu manis), mutu hedonik rasa 2,84 (tidak sepat), hedonik penerimaan keseluruhan 4,16 (suka), dan perbandingan jamak 6,16 (lebih baik dari R). Kata Kunci: Antioksidan, daun kayu manis, dan teh hitam ABSTRACT – This research was conducted to determine the effect of of mixing cinnamon leaves (Cinnamomum burmannii) on the physicochemical and organoleptic properties of brewing black tea. This study used a completely randomized design (CRD) with treatment levels, namely the ratio of black tea and cinnamon leaves, with a ratio of 90%:10%; 80%:20%; 70%;30%; 60%:40%; 50%:50% with 4 repetitions to obtain 20 experimental units. Parameters observed included color degree, pH, antioxidant activity, total phenol, total tannins, and organoleptic properties (color hedonic quality, aroma hedonic quality and taste hedonic quality, and hedonic overall acceptance and multiple ratios). The data obtained analyzed using ANOVA levels of 1% and 5%. If there is a treatment effect, it will be continued with the Duncan's Multiple Range Test (DMRT) at the 5% level. Tea mixing treatment with a ratio of 70% black tea and 30% cinnamon leaves was the best treatment with an antioxidant activity value of 76.46, total phenol 199.31 mg GAE/g, total tannin 114.69 mg TAE/g, pH value 6, 11, color values L* (32.25), a* (26.75), and b* (37.75) with a description of dark orange color, hedonic quality of color 3.44 (slightly deep red), hedonic quality of aroma 3 .72 (a mixture of black tea and cinnamon leaves), hedonic taste 2.84 (not astringent), overall acceptance hedonic 4.16 (like), and plural ratio 6.16 (better than R). Keywords: Antioxidants, cinnamon leaves, and black tea

Type:	Thesis (S1)
Uncontrolled Keywords:	Antioksidan, daun kayu manis, dan teh hitam
Subjects:	L Education > L Education (General)
Divisions:	Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian
Depositing User:	Setiyandi
Date Deposited:	11 Jul 2023 04:40
Last Modified:	11 Jul 2023 04:40
URI:	https://repository.unja.ac.id/id/eprint/52026

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