• Document: SKRIPSI. KARAKTERISTIK TEH HERBAL DARI DAUN KACAPIRING (Gardenia jasminoides Ellis) DENGAN PERBEDAAN POSISI DAUN DAN LAMA PENGERINGAN
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SKRIPSI KARAKTERISTIK TEH HERBAL DARI DAUN KACAPIRING (Gardenia jasminoides Ellis) DENGAN PERBEDAAN POSISI DAUN DAN LAMA PENGERINGAN HERBAL TEA CHARACTERISTICS OF GARDENIA LEAVES (Gardenia jasminoides Ellis) BASED ON THE DIFFERENT OF LEAF POSITION AND DRYING TIMES Endah Kartika Sari 05111003026 PROGRAM STUDI TEKNOLOGI HASIL PERTANIAN JURUSAN TEKNOLOGI PERTANIAN FAKULTAS PERTANIAN UNIVERSITAS SRIWIJAYA 2015 SUMMARY ENDAH KARTIKA SARI. Herbal Tea Characteristics of Gardenia Leaves (Gardenia jasminoides Ellis) Based on the Different of Leaf Positions and Drying Times. (Supervised by RINDIT PAMBAYUN and FRISKA SYAIFUL). The objective of this research was to determine the characteristic of gardenia leaves herbal tea based on different of leaf positions and drying times. The research was conducted at the Laboratory of Agricultural Chemistry, Agricultural Faculty, Sriwijaya University, Indralaya from January to September 2015. The research used a Factorial Randomized Block Design with two factors and each treatment had three replications. The first factor was leaves position (positions 1 and 2, positions 3 and 4, and positions 5 and 6) and the second factor was the drying times (3, 4, and 5 hours). The measured parameters were yield, color (lightness, redness, yellowness), water content, ash content, IC 50, total phenol, sensory characteristics of dried herbal tea (aroma and color) and sensory characteristics of brewed herbal tea (aroma, color and flavor). The results showed that leave positions had significant effect on yield, water content, total phenol, and IC50. Drying time had significant effect on yield, water content, and ash content. Furthermore, interaction of the two factors showed significant effect water content. The results showed that sensory analysis of different leave positions and drying times had significant effect on the dried herbal tea (color) and brewed herbal tea (aroma, color, and flavor). In conclusion, the A2B1 treatment (leave positions 3 and 4, drying time 3 hours) was found to be the best treatment with characteristics as follows water content of 4.89 %, ash content of 5.32 %, yield of 38.51 %, total phenol of 78.44 mg/L, IC50 of 0,048 μg/mL, dried herbal teas (aroma of 2.88 and color of 2.88) and brewed herbal tea (aroma of 2.60, color of 2.64 and flavor of 2.60). Keyword : herbal tea, leaves, drying RINGKASAN ENDAH KARTIKA SARI. Karakteristik Teh Herbal Daun Kacapiring (Gardenia jasminoides Ellis) dengan Perbedaan Posisi Daun dan Lama Pengeringan (Dibimbing oleh RINDIT PAMBAYUN dan FRISKA SYAIFUL). Tujuan penelitian ini adalah untuk mengetahui karakteristik teh herbal dari daun kacapiring dengan perbedaan posisi daun dan lama pengeringan. Penelitian ini dilaksanakan di Laboratorium Kimia Hasil Pertanian, Jurusan Teknologi Pertanian, Fakultas Pertanian, Universitas Sriwijaya, Indralaya. Penelitian ini dilaksanakan pada bulan Januari sampai dengan September 2015. Penelitian ini menggunakan Rancangan Acak Kelompok Faktorial (RAKF) dengan dua perlakuan dan masing-masing perlakuan diulang sebanyak tiga kali. Faktor pertama yaitu posisi daun (posisi daun 1 dan 2, posisi daun 3 dan 4, dan posisi daun 5 dan 6) dan faktor ke dua yaitu lama waktu pengeringan (3 jam, 4 jam dan 5 jam). Parameter yang diukur adalah rendemen, warna (lightness, redness, yellowness), kadar air, kadar abu, IC50, total fenol, karakteristik sensoris teh herbal kering (warna dan aroma) dan teh herbal seduh (warna, aroma dan rasa). Hasil penelitian menunjukkan bahwa perlakuan perbedaan posisi daun berpengaruh nyata terhadap rendemen, kadar air, total fenol dan IC50. Perlakuan lama waktu pengeringan berpengaruh nyata terhadap rendemen, kadar air, dan kadar abu. Interaksi antara posisi daun dan lama waktu pengeringan berpengaruh nyata terhadap kadar air. Hasil analisa sensoris menunjukkan bahwa perbedaan posisi daun dan lama waktu pengeringan berpengaruh nyata terhadap teh herbal kering (warna) dan teh herbal seduh (aroma, warna dan rasa). Perlakuan terbaik pengolahan teh herbal daun kacapiring adalah A2B1 (daun posisi 3 dan 4, lama pengeringan 3 jam) dengan karakteristik: kadar air 4,89 %, kadar abu 5,32 %, rendemen 38,51 %, total fenol 78,44 mg/L, IC50 0,048 μg/mL, teh herbal kering (aroma 2,88 dan warna 2,88) dan teh herbal seduh (aroma 2,60, warna 2,64 dan rasa 2,60). Kata Kunci : Teh herbal, daun, pengeringan. SKRIPSI KARAKTERISTIK TEH HERBAL DARI DAUN KACAPIRING (Gardenia jasminoides Ellis) DENGAN PERBEDAAN POSISI DAUN DAN LAMA PENGERINGAN HERBAL TEA CHARACTERISTICS OF GARDENIA LEAVES (Gardenia jasminoides Ellis) BASED ON THE DIFFERENT OF LEAF POSITION AND DRYING TIMES Sebagai Salah Satu Syarat Untuk Memperoleh Gelar Sarjana Teknologi Pertanian Endah Kartika Sari

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