Pengaruh Lama Penyeduhan terhadap Sifat Fisikokimia dan Organoleptik Minuman Teh Daun Kopi Liberika (Coffea liberika)

Fitrah, Gilang Kholis (2025) Pengaruh Lama Penyeduhan terhadap Sifat Fisikokimia dan Organoleptik Minuman Teh Daun Kopi Liberika (Coffea liberika). S1 thesis, Universitas Jambi.

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Abstract

Teh merupakan minuman yang sangat umum dalam kehidupan kita sehari hari. Teh banyak disukai dan dikonsumsi oleh seluruh lapisan masyarakat dan dikenal memiliki banyak manfaat bagi kesehatan. Tujuan dari penelitian ini guna mengetahui pengaruh lama penyeduhan terhadap sifat fisikokimia dan organoleptic teh daun kopi liberika (Coffea liberica). Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 5 taraf perlakuan yaitu (3 menit, 6 menit, 9 menit, 12 menit, dan 15 menit) dan 4 kali ulangan sehingga diperoleh 20 satuan percobaan. Data dianalisis menggunakan analysis of varience (ANOVA) pada taraf 5%. Jika terdapat pengaruh perlakuan, dilanjutkan dengan uji lanjut duncan multiple range test (DMRT) pada taraf 5%.perlakuan penyeduhan 15 menit dengan nilai aktivitas antioksidan 76,99% inhibisi, total fenol 90,259 mg GAE/g, total tanin 88,604 mg TAE/g, pH 5,01, total padatan terlarut 0,450Brix, nilai warna L* 48, nilai warna a* 49, nilai warna b* 64,75, mutu hedonik rasa 2,20 (pahit), mutu hedonik warna 3,12 (coklat kemerahan), hedonik rasa 2,68 (tidak suka), hedonik aroma 3,52 (agak suka), hedonik warna 4,08 (suka), hedonik penerimaan keseluruhan 3,12 (agak suka) dan perbandingan jamak 4,08 (sama baiknya dengan R). Tea is a very common drink in our daily lives. Tea is widely liked and consumed by all levels of society and is known to have many health benefits. The purpose of this study was to determine the effect of brewing time on the physicochemical and organoleptic properties of liberica coffee leaf tea (Coffea liberica). This study used a Completely Randomized Design (CRD) with 5 treatment levels, namely (3 minutes, 6 minutes, 9 minutes, 12 minutes, and 15 minutes) and 4 replications to obtain 20 experimental units. The data were analyzed using analysis of varience (ANOVA) at the 5% level. If there is an effect of treatment, it is followed by the Duncan multiple range test (DMRT) at the 5% level.15 minutes brewing treatment with antioxidant activity value of 76.99% inhibition, total phenol 90.259 mg GAE/g, total tannin 88.604 mg TAE/g, pH 5.01, total soluble solids 0.450Brix, color value L* 48, color value a* 49, color value b* 64.75, taste hedonic quality 2.20 (bitter), color hedonic quality 3.12 (reddish brown), taste hedonic 2.68 (dislike), aroma hedonic 3.52 (rather like), color hedonic 4.08 (like), overall acceptance hedonic 3.12 (rather like) and multiple comparison 4.08 (as good as R).

Type:	Thesis (S1)
Uncontrolled Keywords:	Daun Kopi, Lama Penyeduhan dan Minuman Teh Daun Kopi
Subjects:	L Education > L Education (General)
Divisions:	Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian
Depositing User:	Fitrah
Date Deposited:	14 Jul 2025 04:22
Last Modified:	03 Aug 2025 06:58
URI:	https://repository.unja.ac.id/id/eprint/83971

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