Kajian Pengaruh Jenis Bahan Baku, Pengeringan, dan Penyeduhan terhadap Karakteristik Fisikokimia dan Organoleptik Teh Herbal = Study on The Effect of Raw Materials, Drying, and Brewing Conditions towards The Physicochemical and Sensory Characteristics of Herbal Tea

Foris, Patrick Daylon (2022) Kajian Pengaruh Jenis Bahan Baku, Pengeringan, dan Penyeduhan terhadap Karakteristik Fisikokimia dan Organoleptik Teh Herbal = Study on The Effect of Raw Materials, Drying, and Brewing Conditions towards The Physicochemical and Sensory Characteristics of Herbal Tea. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Teh herbal merupakan jenis minuman yang terbuat dari bahan baku selain daun teh (Camellia sinensis) seperti biji-bijian, daun, akar, atau bunga dari tumbuhan lain. Bagian bunga dan daun adalah bagian yang lebih umum untuk dimanfaatkan karena lebih mudah untuk diolah serta lebih banyak mengandung senyawa aktif dibandingkan biji dan akar. Proses pengolahan teh herbal sama dengan teh Camellia sinensis yang terdiri atas pemetikan, pencucian, pelayuan, pengeringan, dan penyeduhan. Suhu dan lama pengeringan merupakan faktor penentu karakteristik fisikokimia dan organoleptik teh herbal. Selain pengeringan, karakteristik dan kandungan senyawa kimia aktif dalam teh herbal juga dapat dipengaruhi oleh suhu dan lama penyeduhan. Tujuan dari kajian pustaka ini adalah untuk mengetahui pengaruh proses pengeringan serta penyeduhan pada karakteristik fisikokimia dan organoleptik teh herbal dengan bahan baku yang berbeda yaitu bunga telang, bunga rosella, daun alpukat, dan daun sirsak. Proses pengeringan pada suhu 50-60°C selama 3-4 jam dengan bahan baku yang berasal dari bunga menghasilkan teh herbal dengan kandungan senyawa bioaktif dan aktivitas antioksidan yang lebih tinggi dibandingkan teh herbal berbahan dasar daun. Teh herbal bunga rosella yang diseduh pada suhu 90°C selama 20 menit memiliki kandungan fenol paling tinggi yaitu 11,196 mg/g dan %inhibisi DPPH sebesar 58,8% sehingga tergolong antioksidan tinggi. Teh herbal bunga telang dan bunga rosella dapat diterima oleh panelis dengan kriteria agak suka, sedangkan teh herbal daun alpukat dan daun sirsak diterima dengan kriteria netral. Secara keseluruhan, teh herbal yang berbahan dasar kelopak bunga memiliki karakteristik fisikokimia dan organoleptik yang lebih baik dibandingkan teh herbal dengan bahan dasar daun. / Herbal tea is a type of beverage made from raw materials other than tea leaves (Camellia sinensis) such as seeds, leaves, roots, or flowers from other plants. Flowers and leaves are the common parts to be used as herbal tea because they are easier to process and contain more active compounds than seeds and roots. Herbal tea has the same processing process as Camellia sinensis tea in general which consists of harvesting, washing, withering, drying, and brewing. Temperature and drying time are the determining factors toward the physicochemical and organoleptic characteristics of herbal tea. In addition, the characteristics and chemical compound in herbal tea can be affected by temperature and brewing time. The objective of this literature review was to determine the effect of the drying and brewing process on the physicochemical and sensory characteristics of herbal tea with different raw materials such as blue pea flower, roselle flower, avocado leaf, and soursop leaf. The drying process at 50-60°C for 3-4 hours on flower-based herbal tea produces higher bioactive compounds and antioxidant activity than the leaf-based herbal tea. Roselle herbal tea which was brewed at 90°C for 20 minutes had the highest phenol content of 11.196 mg/g and 58.8 % of DPPH inhibition. Blue pea and roselle flower herbal tea were slightly like by the panelists, while avocado leaf and soursop leaf herbal tea were accepted within the range of neutral by panelist. Overall, flower-based herbal tea has better physicochemical and organoleptic characteristics than leaf-based herbal teas.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Foris, Patrick DaylonNIM01034180057Patrickdaylon07@gmail.com
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorSoedirga, Lucia CNIDN0325098702Lucia.soedirga@uph.edu
Uncontrolled Keywords: Antioksidan; Bunga; Daun; DPPH; Teh herbal
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 6879 not found.
Date Deposited: 27 Jan 2022 11:32
Last Modified: 27 Jan 2022 11:32
URI: http://repository.uph.edu/id/eprint/44946

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