Trizani, Anita (2025) PENGARUH KONSENTRASI TEH BUNGA TELANG (Clitoria ternatea L.) PADA PROSES PENYEDUHAN TERHADAP AKTIVITAS ANTIOKSIDAN DAN SIFAT SENSORI. [Eksperiment]
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Abstract
Abstrak – Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi bubuk bunga telang (Clitoria Ternatea L.) terhadap sifat fisikokimia dan sensori teh bunga telang dan untuk mendapatkan konsentrasi bubuk bunga telang terbaik terhadap sifat fisikokimia dan sensori teh bunga telang yang dihasilkan. Penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL) dengan 5 taraf perlakuan dan 4 ulangan sehingga diperoleh 20 satuan percobaan. Perlakuan yang digunakan yaitu konsentrasi teh bunga telang yaitu 0,17%, 0,33%, 0,50%, 0,67% dan 0,83%. Analisis data dilakukan dengan analisis sidik ragam ANOVA pada taraf 5% untuk mengetahui pengaruh antar perlakuan. Apabila diperoleh data yang berpengaruh nyata, maka dilanjutkan dengan uji lanjut Duncan's New Multiple Range Test (DNMRT) pada taraf 5%. Hasil penelitian menunjukkan bahwa konsentrasi 0,17% teh bunga telang merupakan perlakuan yang terbaik dengan nilai pH 4,39, antosianin 1,10 mg/mL, L*16,70 a*39,48, b*-50,08, aktivitas antioksidan 44,22%, uji sensori mutu hedonik rasa 3,04% (agak sepat), mutu hedonik warna 1,68% (ungu), hedonik rasa 3,28% (agak suka), hedonik warna 3,00% (agak suka) dan penerimaan keseluruhan 3,48% (agak suka). Kata Kunci: Bunga Telang, Teh, Aktivitas Antioksidan Abstract – This research aims to determine the effect of the concentration of butterfly pea flower powder (Clitoria Ternatea L.) on the physicochemical and sensory properties of butterfly pea flower tea and to obtain the best concentration of butterfly pea flower powder on the physicochemical and sensory properties of the butterfly butterfly tea produced. This research used the Completely Randomized Design (CRD) method with 5 treatment levels and 4 replications to obtain 20 experimental units. The treatment used was the concentration of butterfly pea flower tea, namely 0.17%, 0.33%, 0.50%, 0.67% and 0.83%. Data analysis was carried out using ANOVA analysis of variance at the 5% level to determine the effect between treatments. If data is obtained that has a real effect, then continue with the Duncan's New Multiple Range Test (DNMRT) at the 5% level. The results showed that a concentration of 0.17% butterfly pea flower tea was the best treatment with a pH value of 4.39, anthocyanin 1.10 mg/mL, L*16.70 a*39.48, b*-50.08, activity antioxidant 44.22%, sensory test hedonic quality of taste 3.04% (slightly astringent), hedonic quality of color 1.68% (purple), hedonic taste 3.28% (somewhat like), hedonic color 3.00% (somewhat like) and overall acceptance 3.48% (somewhat like). Keywords: Butterfly Flower, Tea, Antioxidant Activity
| Type: | Eksperiment |
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| Uncontrolled Keywords: | Bunga Telang, Teh, Aktivitas Antioksidan |
| Subjects: | L Education > L Education (General) |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | trizani |
| Date Deposited: | 13 Jan 2025 04:38 |
| Last Modified: | 13 Jan 2025 04:38 |
| URI: | https://repository.unja.ac.id/id/eprint/74291 |
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