Development and business plan of black tea (camelia sinensis l.) jam

Sutedjo, Danny AgusWahyudi (2017) Development and business plan of black tea (camelia sinensis l.) jam. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Jam is water based preservation method for fruit. Lemon has high vitamin C content. Vitamin C can act as antioxidant source. Black tea has antioxidant activity. The objective of this research is to made jam from lemon and black tea then commercialize it. Lemon concentrations used were 25%, 30% and 35%. Black tea concentrations used were 2.5%, 5%, and 7.5%. The research focuses on different concentration of lemon and black tea towards jam. The research consists of sensory analysis, antioxidant activity analysis, vitamin C analysis, and physicochemical analysis. The sensory analysis was done to 70 untrained panelists with the parameter of bitter aftertaste, sour taste, sweet taste, stickiness, spreadability, tea aroma, and color for scoring test. Hedonic test had bitter aftertaste, sour taste, sweet taste, stickiness, spreadability, tea aroma, and color, and overall acceptance. The three formulations is chosen based on the sensory result. The chosen formulation will be elected from that three formulations based on vitamin C and antioxidant analysis. Chosen formulation was made using 2.5% black tea and 30% lemon. The chosen black tea jam contains of The nutritional composition of chosen black tea jam is 25.3051±0.0258% of moisture content, 0.0175±0.0048% of fats, 71.2131% of carbohydrates, 0.2213±0.0000% of protein, and 0.3624±0.0002% of ash contents, 18.29 mg/ml IC50, and 0.11 mg/ml vitamin C content. The business plan is made for 10 years. The target market of GOTCHA according to survey is young adults 18-35, tea lovers, all gender, and health conscious people. The business plan of GOTCHA is proven to be feasible. The general assumption and calculation show that GOTCHA has a potential to become a profitable business. The pH, water activity, and syneresis are controled. It also fulfilled some requirement of good grade color based on USDA (1980)

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