PENGARUH BERAT CASCARA DAN LAMA PENYEDUHAN TERHADAP KARAKTERISTIK TEH CELUP CASCARA

JANNAH, DITA AULIA and Sugito, Sugito (2022) PENGARUH BERAT CASCARA DAN LAMA PENYEDUHAN TERHADAP KARAKTERISTIK TEH CELUP CASCARA. Undergraduate thesis, Sriwijaya University.

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Abstract

The purpose of this research was to determine the effect of cascara weight and brewing time on the brewing yield of cascara teabags. This study used a Factorial Completely Randomized Design (RALF) with two treatment factors and was repeated three times. Factor A is the weight of the cascara (3 grams, 5 grams and 7 grams). Factor B is the length of brewing time (5 minutes, 10 minutes and 15 minutes). Parameters observed were physical characteristics (color l*, c*, h*), phytochemical content (tannin content), and chemical characteristics (pH, antioxidant activity, total phenol, total acid, total dissolved solids). The results of this study showed that the weight of cascara, the duration of brewing and the interaction of both significantly affected lightness, chroma, hue, pH, total acid, total dissolved solids, total phenol, antioxidant activity, and tannin levels. The best treatment was chosen based on the high content of phytochemical compounds in cascara tea steeping. Cascara tea with a weight of 7 grams and a brewing time of 15 minutes as the best treatment with pH 4.47, total acid 0.177%, total dissolved solids 1.4°Brix, antioxidant activity 25.05 ppm, and total phenol 11.9 GAE/mL.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Berat Cascara, Teh Cascara, Waktu Penyeduhan
Subjects:	S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General)
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Dita Aulia Jannah
Date Deposited:	19 Jul 2022 02:31
Last Modified:	19 Jul 2022 02:31
URI:	http://repository.unsri.ac.id/id/eprint/74097

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