Aktivitas Antioksidan Dan Sifat Organoleptik Teh Daun Kelor Dengan Variasi Lama Pengeringan Dan Penambahan Kayu Manis Serta Cengkeh Sebagai Perasa Alami

Indriyani, Eka Datik (2015) Aktivitas Antioksidan Dan Sifat Organoleptik Teh Daun Kelor Dengan Variasi Lama Pengeringan Dan Penambahan Kayu Manis Serta Cengkeh Sebagai Perasa Alami. Skripsi thesis, Universitas Muhammadiyah Surakarta.

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Abstract

A new innovation in the manufacture of tea is by using Moringa leaf and with the addition of Cinnamon and cloves as natural flavourings. Moringa leaves contain vitamin A and C and also high compound flavonoid so that good for processed drink. The Cinnamon and clove was contains essentials oil eugenol which has a form of natural taste so good for the addition as flavourings. The purpose of this study to determine the antioxidant content and organoleptic test of Moringa tea leaves was given variation drying time Cinnamon addition and also cloves as natural flavourings. This study was used method RAL (Complete Random Device) factorial pattern by 2 factorial, first factorial that was Cinnamon and Clove addition ((0,25 g : 0,5 g (1 : 2), 0,5 g : 0,25 g (2 : 1)), and the second factorial of old drying variation that was during 40 minute, 80 minute and 120 minute. The highest antioxidant contain on A3B1 as miuch as 53,48% on 40 minutes drying time and 0,5 g and also 0,25 g Cinnamon Addition, lower result antioxidant contain on A2B1 as much as 44,3 % on 40 minutes srying time and 0,25 g Cinnamon addition and also 0,5 clove addition. Tea leaves organoleptic test owning energy accept liking was bold tan, adorous Cinnamon, feel fresh.

Item Type: Karya ilmiah (Skripsi)
Uncontrolled Keywords: tea, Moringa leaves, Cinnamon, Clove, old drying
Subjects: Q Science > QH Natural history > QH301 Biology
Divisions: Fakultas Keguruan dan Ilmu Pendidikan > Pendidikan Biologi
Depositing User: Ari Fatmawati
Date Deposited: 18 Jun 2015 07:23
Last Modified: 18 Jun 2015 07:23
URI: http://eprints.ums.ac.id/id/eprint/33435

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