Karakteristik fisiko-kimia seduhan teh hitam dengan penambahan perasan lemon varietas "lokal" (Citrus limon) dan minyak Eucalyptus globulus = Physico-chemical characteristics of steeped black tea with addition of local lemon juice (Citrus limon) and Eucalyptus globulus oil

Andriana, Andriana (2021) Karakteristik fisiko-kimia seduhan teh hitam dengan penambahan perasan lemon varietas "lokal" (Citrus limon) dan minyak Eucalyptus globulus = Physico-chemical characteristics of steeped black tea with addition of local lemon juice (Citrus limon) and Eucalyptus globulus oil. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Teh hitam diolah dengan oksidasi enzimatis pada proses pembuatannya sehingga memiliki aktivitas antioksidan yang rendah dan warna yang gelap. Penambahan perasan lemon lokal serta minyak esensial Eucalyptus globulus diharapkan dapat meningkatkan kecerahan warna dan aktivitas antioksidan pada seduhan teh hitam. Tujuan dari penelitian ini adalah menentukan karakteristik fisiko-kimia dan organoleptik dari seduhan teh hitam dengan penambahan perasan lemon lokal dan minyak esensial Eucalyptus globulus. Teh hitam diseduh selama 2, 4, 6, 8, dan 10 menit, kemudian dianalisis aktivitas antioksidan, pH, dan warna. Waktu penyeduhan teh hitam terbaik kemudian ditambahkan dengan perasan lemon lokal (0,00%, 1,00%, 2,00%, dan 3,00%) dan minyak esensial Eucalyptus globulus (0,00%, 0,05%, 0,10%, 0,15%) serta dilakukan analisis aktivitas antioksidan, pH, warna, total fenolik, total flavonoid, total tanin terkondensasi, panjang gelombang maksimum, dan uji organoleptik. Hasil penelitian menunjukkan bahwa penyeduhan teh hitam dengan waktu 8 menit menghasilkan aktivitas antioksidan terbaik. Penambahan perasan lemon lokal sebanyak 0,00% dan minyak esensial Eucalyptus globulus sebanyak 0,15% menghasilkan aktivitas antioksidan dan total fenolik terbaik pada seduhan teh hitam. Penambahan perasan lemon lokal hingga mencapai konsentrasi 3,00% cenderung meningkatkan aktivitas antioksidan dan total fenolik pada seduhan teh hitam. Seduhan teh hitam dengan konsentrasi perasan lemon lokal 0,00% dan konsentrasi minyak esensial Eucalyptus globulus 0,15% merupakan sampel yang paling dapat diterima oleh panelis. Panjang gelombang maksimum pada seduhan teh dengan penambahan perasan lemon lokal dan minyak esensial Eucalyptus globulus terjadi pergeseran. Penambahan perasan lemon lokal dan minyak esensial Eucalyptus globulus cenderung meningkatkan aktivitas antioksidan pada seduhan teh hitam. / Black tea is a type of tea with enzimatic reaction in the manufacturing process that has a low antioxidant activity and darker color than other types of tea. The addition of local lemon juice and Eucalyptus globulus essential oil were expected to increase the lightness and antioxidant activity of black. The aim of this research was to determine the physico-chemical characteristics and organoleptic of steeped black tea with addition of local lemon juice and Eucalyptus globulus essential oil. Black tea was steeped for 2, 4, 6, 8, and 10 minutes and were analyzed for its antioxidant activity, pH, and color. The steeped tea with the highest antioxidant activity was then added with local lemon juice (0,00%, 1,00%, 2,00%, dan 3,00%) and Eucalyptus globulus essential oil (0,00%, 0,05%, 0,10%, 0,15%) then analyzed for its antioxidant activity, pH, color, total phenolic, total flavonoid, total condensed tannin, maximum wavelength, and organoleptic. The result showed that 8 minutes brewed black tea has the optimum antioxidant activity. Addition of 0,00% local lemon juice and 0,15% Eucalyptus globulus essential oil had the optimum antioxidant activity of the black tea. Addition of local lemon juice up to 3,00% was tend to increased the black tea’s antioxidant activity and total phenolic. Steeped black tea with addition of 0,00% local lemon juice and 0,15% Eucalyptus globulus essential oil was the most acceptable by the panelists. The maximum wavelength of the steeped black tea with addition of lemon local juice and Eucalyptus globulus essential oil was shifted. The addition of local lemon juice and Eucalyptus globulus essential oil was tend to increase the antioxidant activity of black tea.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Andriana, AndrianaNIM01034170052andrianachandrateo@gmail.com
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorHardoko, HardokoNIDN0308016301hardoko.fti@uph.edu
Thesis advisorSinaga, WennyNIDN0314108701wenny.sinaga@uph.edu
Uncontrolled Keywords: aktivitas antioksidan; lemon lokal; minyak esensial Eucalyptus globulus; teh hitam
Subjects: T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions: University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Depositing User: Users 6774 not found.
Date Deposited: 22 Feb 2021 07:04
Last Modified: 22 Feb 2021 07:04
URI: http://repository.uph.edu/id/eprint/21782

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