PENGARUH PENAMBAHAN BUBUK JAHE EMPRIT DAN VARIASI LAMA PENGERINGAN TERHADAP KARAKTERISTIK TEH HERBAL KULIT KAKAO (THEOBROMA CACAO L.)

ADRIANSYAH, JIMMY PUTRA and Hermanto, Hermanto (2023) PENGARUH PENAMBAHAN BUBUK JAHE EMPRIT DAN VARIASI LAMA PENGERINGAN TERHADAP KARAKTERISTIK TEH HERBAL KULIT KAKAO (THEOBROMA CACAO L.). Undergraduate thesis, Sriwijaya University.

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Abstract

The purpose of this study was to determine the effect of adding concentrations of ginger powder and drying time variations on the characteristics of cocoa peel herbal tea (Theobroma cacao L.). This research was conducted from March 2023 to April 2023 at the Chemical Laboratory, Processing and Sensory Agricultural Products, Agricultural Product Technology Study Program, Department of Agricultural Technology, Faculty of Agriculture, Sriwijaya University. This study used a Factorial Randomized Block Design with two treatment factors and each treatment was repeated three times. Treatment factor A concentration of emprit ginger powder (5%, 10%, 15%) and treatment factor B drying time (5 hours, 6 hours, 7 hours). Parameters observed in this study included chemical characteristics (moisture content, ash content, total phenol and antioxidant activity) and sensory characteristics (taste, color and aroma). The results of this study indicate that treatment factor A (concentration of emprit ginger powder) has a significant effect on total phenol, antioxidant activity and sensory characteristics (taste, color and aroma) of cocoa skin herbal tea. Meanwhile, factor B (drying time) had a significant effect on moisture content, ash content, total phenol, antioxidant activity and sensory characteristics (taste, color and aroma). The interaction of the two treatment factors had a significant effect on antioxidant activity and sensory characteristics (taste, color and aroma). The best treatment in this study was the A3B1 treatment (concentration of powdered ginger powder 15% ; drying time 5 hours) with a water content value of 11.73%; ash content of 7.61%; total phenol was 142.05 mgGAE/g and antioxidant activity (IC50) was 60.57 ppm and organoleptik test (taste 3,80; color 3.12 and aroma 3,76).

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Jahe Emprit, Kulit Kakao, Lama Pengeringan, Teh Herbal
Subjects:	S Agriculture > S Agriculture (General) > S539.5-542.3 Research. Experimentation
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Jimmy Putra Adriansyah
Date Deposited:	06 Sep 2023 02:25
Last Modified:	06 Sep 2023 02:25
URI:	http://repository.unsri.ac.id/id/eprint/128299

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