PENGARUH PROSES PENYANGRAIAN DAN PENGERINGAN TERHADAP KARAKTERISTIK FISIK DAN MUTU SENSORI TEH HIJAU DAUN TORBANGUN (Coleus amboinicus L.) = THE EFFECT OF ROASTING AND DRYING PROCESS TOWARDS PHYSICAL CHARACTERISTICS AND SENSORY QUALITY OF GREEN TEA FROM LEAVES OF TORBANGUN (Coleus amboinicus L.)

PANJAITAN, VERONICA RATI and Saputra, Daniel and Hower, Haisen (2018) PENGARUH PROSES PENYANGRAIAN DAN PENGERINGAN TERHADAP KARAKTERISTIK FISIK DAN MUTU SENSORI TEH HIJAU DAUN TORBANGUN (Coleus amboinicus L.) = THE EFFECT OF ROASTING AND DRYING PROCESS TOWARDS PHYSICAL CHARACTERISTICS AND SENSORY QUALITY OF GREEN TEA FROM LEAVES OF TORBANGUN (Coleus amboinicus L.). Undergraduate thesis, Sriwijaya University.

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Abstract

The research objective was to make the Torbangun (Coleus amboinicus)leaves green tea with roasting method. The specific purpose of this study was to study the effect of roasting temperature, roasting duration, and follow-through on drying qualities of the Torbangun (Coleus amboinicus L.) leaves green tea. Thism research was conducted on August until October 2018 at the Laboratory of Agricultural Chemistry and Laboratory of Biosystem, Agricultural Technology Department, Agricultural Faculty, Sriwijaya University, South Sumatera. This research used Split-Split Plot Design with three factors. The main plot factor was roasting temperature (A), sub plot factor was roasting duration (B) and sub-sub plot factor was follow-through drying (C). Each treatment had three replications. This research used four parameters that were throughput (%), water content (%bb), color of brewed green tea (L*, a*, and b*), and sensory characteristic using hedonic test (color, flavor and aroma). The result showed that the roasting temperature, roasting duration and follow-through on drying had significants effects on the throughput, water content, and the color of brewed the torbangun leaves green tea. Interaction of the roasting duration and follow-through drying (BC) had significants effect on the throughput and color of brewed the torbangun leaves green tea, while interaction roasting temperature and follow-through drying (AC) had significants effect on yellowness. The treatment of A1B1C1 (roasting temperature 150OC, roasting duration 10 minute, and ovens drying) was the best treatment with the highest level of acceptance based on organoleptic test (aroma and taste). The characteristics of A1B1C1 were 9.69% of throughput, 3.83% of moisture content, 30.07% of lightness, 0.53 of redness, and 2.80 of yellowness.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	drying, green tea, roasting, torbangun leaves
Subjects:	S Agriculture > S Agriculture (General) > S671-760.5 Farm machinery and farm engineering
Divisions:	05-Faculty of Agriculture > 41201-Agricultural Engineering (S1)
Depositing User:	Users 12 not found.
Date Deposited:	24 Aug 2019 16:51
Last Modified:	24 Aug 2019 16:51
URI:	http://repository.unsri.ac.id/id/eprint/4851

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