KARAKTERISTIK ANTIOKSIDAN DAN MUTU
ORGANOLEPTIK TEH HERBAL DAUN JAMBU BIJI
DENGAN PENAMBAHAN SERBUK JAHE MERAH
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Institusion
Universitas Djuanda
Author
Ishlah, Fadhilatul
Subject
Q Science (General)
Datestamp
2022-03-29 02:02:12
Abstract :
ABSTRACT FADHILAT UL ISHLAH. B.1510966. Characteristics antioxidant and organoleptic quality guava leaf herbal tea with the addition of red ginger powder. Supervised by Sri Rejeki Retna Pertiwi and Intan Kusumaningrum. Guava leaf Herbal Tea is a drink that is rich in antioxidants and classified into functional drinks. This research uses various processing methods including black tea, oolong tea and green tea and the addition of red ginger concentration varies among others 3%, 6%, and 9%. This study aims to determine the water content, ash content, polyphenol levels, and flavonoid levels, as well as the organoleptic and antioxidant quality of selected guava leaf herbal teas. This research uses a completely randomized two-factor design (CRD). The first factor is the difference in the processing method of guava leaf herbal tea and the second factor is the addition of red ginger. The first factor consists of three treatment levels namely black tea, oolong tea, and green tea. The second factor also consists of three levels of treatment namely 3%, 6%, and 9%. Analysis of the data used is Analysis of Variance (ANOVA) with duncan further tests. Selected guava leaf herbal tea is a method of processing green tea with the addition of 9% red ginger. Guava leaf herbal tea with the method of processing green tea and red ginger containts antioxidant activity that is 74,66%. Keywords : Guava leaf herbal tea, red ginger, antioxidant activity, polyphenols, flavonoids.
ABSTRACT FADHILAT UL ISHLAH. B.1510966. Characteristics antioxidant and organoleptic quality guava leaf herbal tea with the addition of red ginger powder. Supervised by Sri Rejeki Retna Pertiwi and Intan Kusumaningrum. Guava leaf Herbal Tea is a drink that is rich in antioxidants and classified into functional drinks. This research uses various processing methods including black tea, oolong tea and green tea and the addition of red ginger concentration varies among others 3%, 6%, and 9%. This study aims to determine the water content, ash content, polyphenol levels, and flavonoid levels, as well as the organoleptic and antioxidant quality of selected guava leaf herbal teas. This research uses a completely randomized two-factor design (CRD). The first factor is the difference in the processing method of guava leaf herbal tea and the second factor is the addition of red ginger. The first factor consists of three treatment levels namely black tea, oolong tea, and green tea. The second factor also consists of three levels of treatment namely 3%, 6%, and 9%. Analysis of the data used is Analysis of Variance (ANOVA) with duncan further tests. Selected guava leaf herbal tea is a method of processing green tea with the addition of 9% red ginger. Guava leaf herbal tea with the method of processing green tea and red ginger containts antioxidant activity that is 74,66%. Keywords : Guava leaf herbal tea, red ginger, antioxidant activity, polyphenols, flavonoids.
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