@thesis{thesis,
		author={NAINGGOLAN  YOSAVAT TAMARO and Santoso  Budi},
		title ={PENAMBAHAN EKSTRAK CRUDE KATEKIN GAMBIR DALAM TEH DAUN KOPI},
		year={2023},
		url={http://repository.unsri.ac.id/104536/},
		abstract={The objective research was to determine effect of a combination of coffee leaves and gambir catechin crude extract on the chemical and organoleptic characteristics of coffee leaf tea. The experiment was conducted at Chemical, Sensory and Processing of Agricultural Products Laboratory, Department of Agricultural Technology, Faculty of Agriculture, Sriwijaya University from August 2022 to March 2023. The research used a Completely Randomized Design non-factorial, namely the formulation of coffee leaf tea and gambir catechin crude extract. Each treatment was repeated 3 times. Each treatment was as follows:  100% coffee leaf tea: 0% gambir catechin crude; 95% coffee leaf tea: 5% gambir catechin crude; 90% coffee leaf tea: 10% gambir catechin crude; 85% coffee leaf tea: 15% gambir catechin crude extract; 80% coffee leaf tea: 20% gambir catechin crude. The observed parameters were chemical characteristics (pH, total phenol, antioxidant activity, moisture content and ash content) and sensory characteristics (color, taste and aroma). The results showed that the addition of gambir crude catechin had a significant effect on the pH value, ash content, total phenol and antioxidant activity. The best treatment was combination of 80% coffee leaf tea: 20% gambir crude catechin based on antioxidant activity and total phenols with characteristics of pH 6.00, total phenols 146.63 mgGAE/g, antioxidant activity 19.94 ppm, water content 10.39 % and ash content 7.24%.}
		}