PENGARUH TINGKAT KETUAAN DAUN DAN LAMA FERMENTASI TERHADAP KARAKTERISTIK TEH HITAM DAUN GAMBIR (Uncaria gambir, Roxb)

CINCIN, CINCIN and Santoso, Budi (2024) PENGARUH TINGKAT KETUAAN DAUN DAN LAMA FERMENTASI TERHADAP KARAKTERISTIK TEH HITAM DAUN GAMBIR (Uncaria gambir, Roxb). Undergraduate thesis, Sriwijaya University.

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Abstract

Tea is a beverage made by brewing the dried leaves, shoots or petioles of the Camelia Sinensis plant. There are four types of tea based on processing, namely green tea, oolong tea, white tea and black tea. Black tea is obtained through a fermentation process that does not use microbes as enzymes, but is carried out by the phenolase enzyme contained in the tea leaves themselves. The fermentation process in black tea produces a type of polyphenol theaflavins and thearubigin. One type of plant that has good potential and has properties that are not inferior to tea to be processed into tea is Gambir leaves. This study aims to determine the effect of leaf position and length of fermentation on the physical, chemical functional sensory characteristics of gambir leaf black tea. This study revealed a completely randomised design (CRD) with two treatment factors, namely leaf position consisting of 3 levels (young, medium and old leaves) and fermentation duration consisting of 3 levels (5, 6, and 7 hours). The parameters observed consisted of chemical characteristics (water content, ash content, antioxidant activity, pH and phenolics) sensory characteristics (colour, taste and aroma). Conclusion from the research which has been carried out, the older the gambier leaves are, the antioxidant activity has a decreasing IC50 value, the water content decreases and the total phenol increases, whereas, the longer the fermentation time the IC50 nilated antioxidant activity decreases, the water content decreases, the total phenol decreases and the Ph increases. The best treatment this research obtained from the A3B1 sampel of old sjam fermented leaves with antioxidant activity of 40,64 ppm, total phenol of 91, 23 mg GAE/g, water content of 4,57%, ash content of 3,11% and solution Ph of 4,54.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Aging level, fermentation, gambier leaves
Subjects:	S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General)
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Cincin Cincin
Date Deposited:	06 Sep 2024 06:51
Last Modified:	06 Sep 2024 06:51
URI:	http://repository.unsri.ac.id/id/eprint/156791

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