Aktivitas Antioksidan Seduhan Teh Daun Alpukat Dengan Variasi Penambahan Daun Mint Dan Daun Stevia

Testiningsih, Riski Farama (2015) Aktivitas Antioksidan Seduhan Teh Daun Alpukat Dengan Variasi Penambahan Daun Mint Dan Daun Stevia. Skripsi thesis, Universitas Muhammadiyah Surakarta.

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Abstract

Tea products can be produced from another leaf such as avocado leaves. Avocado leaves used to facilitate urination, urinary tract stone crushers, and thrush medication. Avocado leaves contain sugars, flavonoids, quersetin, and sterin compounds. Mint leaves can give the effect of cold on food and beverage products because it contains menthol as the main constituent of essential oil. Stevia plant is a low-calorie natural sweetener as an alternative to sugar because it contains stevioside. The study design using completely randomized design 2 factors: factor 1: formulation of avocado leaves with mint leaves 2: 0.4 g (F1), 2: 0.8 g (F2), 2: 1.2 g (F3) and factors 2: dosage of stevia leaf is 0.3 g (S1) and 0.6 g (S2) with 3 replications. Based on the research results of the highest antioxidant activity of steeping avocado leaves tea on F1S1 treatment (formulations 2 g avocado leaf : 0.4 g of mint leaves, and the leaves of stevia 0.3 g) is 49.87%. F2S2 treatment (formulations 2 g avocado leaf : 0.8 g of mint leaves, and the leaves of stevia 0.6 g) is the most dominant steeping tea products as tea with brown color, typical aroma of mint leaves, taste the sweetest and most preferred by the panelists.

Item Type: Karya ilmiah (Skripsi)
Uncontrolled Keywords: Tea, avocado leaves, mint leaves, stevia leaves, antioxidant.
Subjects: Q Science > QH Natural history > QH301 Biology
Divisions: Fakultas Keguruan dan Ilmu Pendidikan > Pendidikan Biologi
Depositing User: Ari Fatmawati
Date Deposited: 28 Jul 2015 02:01
Last Modified: 28 Jul 2015 02:01
URI: http://eprints.ums.ac.id/id/eprint/35198

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