PENGARUH SUHU PENGERINGAN DAN WAKTU PENYEDUHAN TERHADAP KARAKTERISTIK TEH CELUP BAWANG DAYAK (ELEUTHERINE PALMIFOLIA) DAN DAUN SIRSAK (ANNONA MURICATA L.)

JAYANTI, HERDA FITRI and Sugito, Sugito (2022) PENGARUH SUHU PENGERINGAN DAN WAKTU PENYEDUHAN TERHADAP KARAKTERISTIK TEH CELUP BAWANG DAYAK (ELEUTHERINE PALMIFOLIA) DAN DAUN SIRSAK (ANNONA MURICATA L.). Undergraduate thesis, Sriwijaya University.

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Abstract

The purpose of this research was to determine the effect of drying temperature and brewing time on the brewing yield of a combination of Dayak onion and soursop leaf teabags. This study used a Factorial Completely Randomized Design (RALF) with two treatment factors and was repeated three times. Factor A is the drying temperature (50oC, 55oC and 60oC). Factor B is the length of brewing time (5 minutes, 10 minutes and 15 minutes). Parameters observed were physical characteristics (color L*, a*, b*) and chemical characteristics (pH, antioxidant activity, total phenol, flavonoid). The results of this study showed that the drying temperature, the duration of brewing and the interaction of both significantly affected lightness, greenness, yellowness, pH, antioxidant activity, total phenol, and flavonoid. The best treatment was chosen based on the high content of phytochemical compounds in the combination of Dayak onion and soursop leaf tea. Combination of Dayak onion and soursop leaf tea with a temperature of 50oC and a brewing time of 15 minutes as the best treatment with pH 5.21, antioxidant activity 21.19 ppm, and total phenol 6.6 mg GAE/mL.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	teh celup, bawang dayak, daun sirsak
Subjects:	S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General)
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Herda Fitri Jayanti
Date Deposited:	31 Oct 2022 06:40
Last Modified:	31 Oct 2022 06:40
URI:	http://repository.unsri.ac.id/id/eprint/81158

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