ANALISIS KARAKTERISTIK TEH OOLONG DAUN GAMBIR (Uncaria gambir Roxb) BERDASARKAN POSISI DAUN DAN WAKTU OKSIDASI ENZIMATIS

NISTRISYAH, DEFI and Santoso, Budi (2024) ANALISIS KARAKTERISTIK TEH OOLONG DAUN GAMBIR (Uncaria gambir Roxb) BERDASARKAN POSISI DAUN DAN WAKTU OKSIDASI ENZIMATIS. Undergraduate thesis, Sriwijaya University.

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Abstract

This study aims to determine the effect of leaf position and enzymatic oxidation time on the chemical, sensory and functional characteristics of gambier leaf oolong tea. This study used Factorial Completely Randomized Design (CRD) with 2 factors (leaf position and enzymatic oxidation time) consisting of 9 treatments and repeated 3 times. The parameters observed in this study were sensory characteristics using hedonic preference test including aroma, color and taste and chemical characteristics (pH, total phenols, antioxidant activity, moisture content and ash content). The results showed that leaf position and enzymatic oxidation time in making gambier leaf oolong tea had a significant effect on organoleptic tests, antioxidant activity and total phenols. The best treatment was A1B2 (young leaf position, 120 minutes enzymatic oxidation time) based on the value of antioxidant activity (IC50), total phenols, ash content, pH, and organoleptic test

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	daun gambir, teh oolong, oksidasi enzimatis
Subjects:	S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General)
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Defi Nistrisyah
Date Deposited:	10 Sep 2024 08:55
Last Modified:	10 Sep 2024 08:55
URI:	http://repository.unsri.ac.id/id/eprint/157078

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