Patin, Elsa Wiriani (2017) PENGARUH VARIASI SUHU PENGERINGAN TERHADAP SIFAT FISIKOKIMIA TEH DAUN SAMBILOTO (Andrographis paniculata). S1 thesis, Universitas Mataram.
![[img]](http://eprints.unram.ac.id/style/images/fileicons/text.png) |
Text
J1A012035.docx Restricted to Repository staff only Download (1MB) |
Abstract
The aim of this research is to find out the influence of drying temperature variation on physico chemical characteristic of Andrographis paniculata leaf tea which include moisture content, ash content, antioxidant activity, extract level in water and organoleptic (color, flavor And aroma) on the leaves of sambiloto tea (Andrographis paniculata). This study was designed using Completely Randomized Design (RAL) with 5 level treatments and 4 replications. The result of the observation was analyzed by using analysis of variance at 5% significance level. The treatment consisted of one factor that influence the variation of drying temperature 50, 55, 60, 65 and 70oC with 50 minutes drying time. The results showed that the drying temperature of leaf bitter tea had significant effect moisture on content, ash content, antioxidant activity, water extract level, hedonic organoleptic parameters and scores (color, flavor and aroma). The results of this study indicate that drying with temperature 60⁰C produces leaf sambiloto tea with the best quality of moisture content (8.16%), ash content (8.04%), antioxidant activity (78.29%), water soluble extract (41,93%) as well as organoleptic aroma (neutral and somewhat typical bitter leaf smell), taste (dislike and very bitter) and color (neutral and brownish yellow).
| Item Type: | Thesis (S1) |
|---|---|
| Keywords (Kata Kunci): | drying, sambiloto, tea. |
| Subjects: | T Technology > TS Manufactures |
| Divisions: | Fakultas Teknologi Pangan dan Agroindustri |
| Depositing User: | Imran SE |
| Date Deposited: | 13 Mar 2019 03:22 |
| Last Modified: | 13 Mar 2019 03:22 |
| URI: | http://eprints.unram.ac.id/id/eprint/12705 |
Actions (login required)
 |
View Item |
