Pengaruh Lama Pelayuan Terhadap Sifat Fisikokimia dan Organoleptik Teh Daun Kopi Liberika (Coffea liberica)

Sunanda, A.Deski (2023) Pengaruh Lama Pelayuan Terhadap Sifat Fisikokimia dan Organoleptik Teh Daun Kopi Liberika (Coffea liberica). S1 thesis, UNIVERSITAS JAMBI.

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Abstract

ABSTRAK - Penelitian ini dilakukan untuk mengetahui pengaruh lama pelayuan terhadap sifat fisikokimia dan organoleptik teh daun kopi liberika (Coffea liberica). Penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL) dengan taraf perlakuan yaitu lama pelayuan 0, 6, 8, 10, 12, 14 jam dengan 3 kali pengulangan sehingga didapat 18 satuan percobaan. Parameter yang diamati yaitu rendemen bubuk dan kadar air bubuk. Seduhan yang diamati yaitu pH, warna, aktivitas antioksidan, total fenol, total tanin dan organoleptik. 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%. Hasil penelitian menunjukkan bahwa lama pelayuan berpengaruh nyata terhadap rendemen, kadar air, pH, warna L*, aktivitas antioksidan, total fenol, total tanin dan organoleptik. Perlakuan terbaik lama pelayuan teh daun kopi liberika terdapat pada lama pelayuan 10 jam dengan rendemen bubuk 32,91%, kadar air bubuk 2,71%, pH 6,14, warna L* (39,67), a* (20,00), b* (22,67), oHue (48,62), aktivitas antioksidan 54,061%, total fenol 284,993 mg GAE/g, total tanin 140,010 mg TAE/g, mutu hedonik warna 3,80 (agak coklat), mutu hedonik aroma 2,76 (tidak kuat aroma daun kopi), mutu hedonik rasa 3,04 (agak pahit), hedonik warna 3,96 (agak suka), hedonik aroma 3,80 (agak suka), hedonik rasa 3,60 (agak suka), dan hedonik penerimaan keseluruhan 3,88 (agak suka). Kata kunci – Daun kopi liberika, Pelayuan, Teh ABSTRACT- This research was conducted to determine the effect of withering time on the physicochemical and organoleptic properties of Liberica coffee leaf tea (Coffea liberica). This study used a completely randomized design (CRD) method with treatment levels of withering time of 0, 6, 8, 10, 12, 14 hours with 3 repetitions to obtain 18 experimental units. Parameters observed were powder yield and powder water content. The observed steepings were pH, color, antioxidant activity, total phenol, total tannin, and organoleptic. 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. The results showed that the aging time significantly affected the yield, water content, pH, L* color, antioxidant activity, total phenol, total tannin and organoleptic. The best treatment of liberica coffee leaf tea withering time was 10 hours withering time with powder yield 32.91%, powder moisture content 2.71%, pH 6.14, color L* (39.67), a* (20.00 ), b* (22.67), oHue (48.62), antioxidant activity 54.061%, total phenol 284.993 mg GAE/g, total tannins 140.010 mg TAE/g, hedonic quality of color 3.80 (slightly brown), quality hedonic aroma 2.76 (not strong aroma of coffee leaves), hedonic quality 3.04 (bit bitter), hedonic color 3.96 (rather like), hedonic aroma 3.80 (rather like), hedonic taste 3.60 ( somewhat like), and hedonic overall acceptance 3.88 (rather like). Keywords - Liberica coffee leaves, Withering, Tea

Type:	Thesis (S1)
Uncontrolled Keywords:	Daun kopi liberia, Pelayuan, Teh
Subjects:	L Education > L Education (General)
Divisions:	Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian
Depositing User:	SUNANDA
Date Deposited:	02 Aug 2023 06:33
Last Modified:	18 Sep 2023 03:50
URI:	https://repository.unja.ac.id/id/eprint/54655

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