KARAKTERISTIK FISIKOKIMIA TEH DAUN BUNGA LOTUS (Nelumbo nucifera) SEBAGAI TEH HERBAL

KRISKA, KRISKA and Ridhowati, Sherly (2023) KARAKTERISTIK FISIKOKIMIA TEH DAUN BUNGA LOTUS (Nelumbo nucifera) SEBAGAI TEH HERBAL. Undergraduate thesis, Sriwijaya University.

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Abstract

KRISKA, The Physicochemical Of Characteristics From Lotus Flower Leaf Tea (Nelumbo Nucifera) as Herbal Tea. (Supervised by Sherly Ridhowati). This study aimed to determine the physicochemical characteristics of lotus flower leaf tea (Nelumbo nucifera) as an herbal tea. This study used a Factorial Complete Randomized Design (RALF) with two treatment factors, namely formulation (P) and withering duration (H) with 3 repeats. The treatment uses the formulation P0 (100% lotus leaves), P1 (70% lotus leaves: 30% lotus flowers), P2 (40% lotus leaves: 60% lotus flowers) as well as for the long withering treatment, namely H1 (8 hours withering time) and H2 (without withering). The parameters observed are chemical analysis (moisture content, ash content, water soluble ash content, acid insoluble ash content and extracts content in water), bioactive analysis (tannin content) and sensory analysis (color, aroma and taste). The results showed that the formulation treatment had no significant effect on water content, ash content, water-soluble ash content, acid insoluble ash content, and extract content in water. But the withering treatment had an effect on ash content and tannin content. In sensory test analysis, formulation treatment and withering time have a significant effect on color, aroma and taste in lotus flower leaf tea. The water content of lotus flower leaf tea ranges from 6,58% to 9,02%, the ash content ranges from 5,94% to 6,68%, the soluble ash content in water ranges from 76,26% to 81,93%, the acid insoluble ash content ranges from 0,31% to 0,36%, the extract content in water ranges from 22,15% to 25,84% and the bioactive content of tannins ranges from 6,87 to 12,04 mg TAE/g. Color parameter values on sensory tests ranged from 3,24 to 5,48 aroma from 4,12 to 5,72 and taste from 2,96 to 4,88. Keywords : tea, lotus flower leaves, formulation, withering

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Teh, Daun Bunga Lotus, Formulasi, Pelayuan
Subjects:	S Agriculture > SH Aquaculture. Fisheries. Angling > SH334.5-334.7 Fishery technology
Divisions:	05-Faculty of Agriculture > 54244-Fisheries Product Technology (S1)
Depositing User:	Kriska Kriska
Date Deposited:	28 Jul 2023 07:39
Last Modified:	28 Jul 2023 07:39
URI:	http://repository.unsri.ac.id/id/eprint/123414

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