KARAKTERISTIK TEH CELUP BIJI PEPAYA DENGAN PENAMBAHAN DAUN SALAM (SYZYGIUM POLYANTHUM SEBAGAI SUMBER ANTIOKSIDAN ALAMI

SEPTRIANI, VIONITA and Priyanto, Gatot (2024) KARAKTERISTIK TEH CELUP BIJI PEPAYA DENGAN PENAMBAHAN DAUN SALAM (SYZYGIUM POLYANTHUM SEBAGAI SUMBER ANTIOKSIDAN ALAMI. Undergraduate thesis, Sriwijaya University.

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Abstract

Penelitian ini bertujuan untuk mengetahui karakteristik teh celup biji pepaya dengan penambahan daun salam (Syzygium polyanthum) sebagai sumber antioksidan alami terhadap karakteristik kimia dan sensoris. Penelitian ini menggunakan rancangan acak lengkap faktorial (RALF) dengan dua faktor perlakuan, yaitu proporsi biji pepaya (A1 = 50%) dan (A2 = 75%) serta proporsi daun salam (A1 = 0%) dan (A2 = 50%) serta untuk uji organoleptik menggunakan faktor C yakni suhu seduh (C1 =95oC) dan (C2 = 85oC). Parameter yang diamati pada penelitian ini meliputi karakteristik kimia (kadar air, kadar abu, aktivitas antioksidan, total fenol) dan karakteristik organoleptik (warna, aroma dan rasa). Hasil penelitian menunjukan bahwa proporsi biji pepaya berpengaruh nyata terhadap kadar air, aktivitas antioksidan dan total fenol teh celup. Proporsi daun salam berpengaruh nyata terhadap kadar air, kadar abu, aktivitas antioksidan dan total fenol. Berdasarkan hasil analisa menunjukan bahwa nilai rata-rata kadar air yaitu 6,65% - 7,71%, kadar abu yaitu 7,57% - 8,29%, aktivitas antioksidan yaitu 86,56 ppm - 255 ppm, total fenol yaitu 24,74 mg GAE/g - 66,21 mg GAE/g.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Teh celup, biji pepaya, daun salam, antioksidan.
Subjects:	S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General)
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Vionita Septriani
Date Deposited:	30 Jul 2024 07:33
Last Modified:	30 Jul 2024 07:33
URI:	http://repository.unsri.ac.id/id/eprint/153477

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