Pengaruh Penambahan bubuk Jahe (Zingiber officinale Rosc.) Terhadap sifat Fisikokimia Dan Organoleptik Teh Herbal Beluntas (Pluchea Indica Less)

Simatupang, Inti Dani (2024) Pengaruh Penambahan bubuk Jahe (Zingiber officinale Rosc.) Terhadap sifat Fisikokimia Dan Organoleptik Teh Herbal Beluntas (Pluchea Indica Less). S1 thesis, UNIVERSITAS UNJA.

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Abstract

ABSTRAK - Penelitian ini dilakukan untuk mengetahui pengaruh penambahan jahe terhadap sifat fisikokimia dan organoleptik teh herbal beluntas dan untuk mengetahui perlakuan penambahan jahe terbaik pada teh herbal beluntas. Penelitian ini dilaksanakan menggunakan metode Rancangan Acak Lengkap (RAL), dengan lima taraf perlakuan dan tiga kali ulangan, dengan penambahan jahe (0%, 2,5%, 5,0%, 7,5%, 10%). Parameter yang diamati yaitu aktivitas antioksidan, total fenol, total tanin, kadar air, warna, pH,dan uji organoleptik. Hasil penelitian menunjukan bahwa penambahan jahe pada pembuatan teh herbal beluntas berpengaruh nyata terhadap nilai uji aktivitas antioksidan, total fenol, total tanin, warna, pH, dan organoleptik namun tidak berpengaruh nyata terhadap nilai kadar air pada teh herbal yang dihasilkan. Penambahan jahe yang terbaik terdapat pada penambahan jahe 10% dengan hasil analisis yaitu antioksidan 66,06%, total fenol 25,62 mg GAE/100mL, total tanin 1,53 mg TAE/100mL, pH 6,10, kadar air 4,83, nilai warna (L*67,77, a*-1,37 dan b*67,03) dengan sifat uji organoleptik mutu hedonik aroma, warna, rasa dan penerimaan keseluruhan disukai panelis (suka) Kata Kunci: Beluntas, Jahe, Teh Herbal ABSTRACT - This research was conducted to determine the effect of adding ginger on the physicochemical and organoleptic properties of beluntas herbal tea and to determine the best treatment for adding ginger to beluntas herbal tea. This research was carried out using the Completely Randomized Design (CRD) method, with five treatment levels and three replications, with the addition of ginger (0%, 2.5%, 5.0%, 7.5%, 10%). The parameters observed were antioxidant activity, total phenol, total tannin, water content, color, pH, and organoleptic tests. The research results showed that the addition of ginger to making beluntas herbal tea had a significant effect on the antioxidant activity test values, total phenols, total tannins, color, pH and organoleptics but had no significant effect on the water content values in the herbal tea produced. The best addition of ginger is the addition of 10% ginger with analysis results namely antioxidants 66.06%, total phenols 25.62 mg GAE/100mL, total tannins 1.53 mg TAE/100mL, pH 6.10, water content 4.83, color values (L*67.77, a*-1.37 and b*67.03) with the organoleptic test properties of hedonic quality of aroma, color, taste and overall acceptance favored by panelists (liked).

Type:	Thesis (S1)
Uncontrolled Keywords:	Beluntas, Jahe, Teh Herbal
Subjects:	L Education > L Education (General)
Divisions:	Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian
Depositing User:	SIMATUPANG
Date Deposited:	17 Jul 2024 03:13
Last Modified:	17 Jul 2024 03:13
URI:	https://repository.unja.ac.id/id/eprint/68382

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