PENGARUH PENAMBAHAN DAUN STEVIA (Stevia rebaudiana bertoni) TERHADAP KARAKTERISTIK TEH OOLONG DAUN KOPI ROBUSTA (Coffea canephora)

SAPUTRI, BELLA and Santoso, Budi (2025) PENGARUH PENAMBAHAN DAUN STEVIA (Stevia rebaudiana bertoni) TERHADAP KARAKTERISTIK TEH OOLONG DAUN KOPI ROBUSTA (Coffea canephora). Undergraduate thesis, Sriwijaya University.

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Abstract

Robusta coffee leaves are generally only used as waste, so to increase added value, further utilization is carried out into tea products. Tea is usually consumed with added sugar, but its high calories have a bad impact on health, so natural sweetener stevia leaves are used as a sugar substitute to maintain the functional properties of tea. The purpose of this research was to determine effect of addition stevia leaf (Stevia rebaudiana bertoni) on the characteristics of oolong tea robousta leaves (Coffea canephora). This research was conducted from August 09, 2024 to January 29, 2025 at the Laboratory of Processing Chemistry and Sensory of Agricultural Products, Department of Agricultural Technology, Faculty of Agriculture, Sriwijaya University. This research used a non-factorial completely randomized design (CRD) method consisting of 6 treatments. Each treatment was repeated 3 times. Treatment factors include the addition of stevia leaves with the following concentrations: 0%, 10%, 15%, 20%, 25% and 30%. Parameters observed include chemical characteristics (moisture content and ash content), physical characteristics (color), functional characteristics (total phenols and antioxidant activity), sensory characteristics using hedonic test (aroma, taste and color), and ranking test (sweetness level). The treatment of stevia leaf concentration in robusta coffee leaf oolong tea gave a significant effect on ash contect, total phenols, antioxidant activity, hedonic test (aroma and taste), and ranking test (sweetness level). But had no significant effect on colors (lightness, redness and yellowness), and organoleptic test (color). The addition of stevia leaves increased the functional value and sweetness of the tea. Robusta coffee leaf oolong tea with F1(10% stevia leaves) was the best treatment based on organoleptic taste (taste, aroma and color).

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	daun kopi robusta, daun stevia, teh oolong
Subjects:	S Agriculture > S Agriculture (General) > S530-559 Agricultural education
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Bella Saputri
Date Deposited:	23 Apr 2025 04:16
Last Modified:	23 Apr 2025 04:16
URI:	http://repository.unsri.ac.id/id/eprint/170553

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