MEMPELAJARI PENGARUH LAMA PELAYUAN DAN PENAMBAHAN TEH DAUN SIRSAK TERHADAP MUTU TEH HITAM
ABSTRACT: This study was
conducted to investigate the effect
of ratio of tea leaves and
soursop leaves on the quality of tea. This study used
a completely randomized
design with two
factors, namely ratio
of tea leaves
and soursop leaves
( D ) : (20:80%, 40:60%,
60:40%, 80:20%) and
withering time (
P ) :
(15,16,17,18 hours). The
Parameters analyzed were moisture content, tannin content, ash
content, and the value of organoleptics (taste, color of water and texture) The
result showed that the ratio of tea
leaves and soursop leaves had highly significant effect on the moisture
content, tannin content, ash content, color, taste and texture. Withering time
had highly significant effect on water content, tannin content, ash content,
color, taste and texture. The interaction of ratio of tea leaves and soursop
leaves and withering time had a highly
significant effect on
the moisture content,
tannin content, ash
content, color, taste
and texture. Ratio
of soursop leaves and tea leaves 50%:50% with 18 hours withering
produced the best quality of tea.
Keyword: leaves of tea,
soursop leaves, ratio of tea leaves and passion fruit leaves, withering time
Penulis: Dodi mart Tuhu Manik,
Herla Rusmarilin, Lasma Nora Limbong
Kode Jurnal: jppertaniandd150023
