Aktivitas Antioksidan dan Organoleptik Teh Daun Kelor Kombinasi Daun Jambu Biji dengan Variasi Suhu Pengeringan serta Penambahan Jahe

Kurniawan, Kiky Wahyu and -, Dra. Aminah Asngad, M.Si (2017) Aktivitas Antioksidan dan Organoleptik Teh Daun Kelor Kombinasi Daun Jambu Biji dengan Variasi Suhu Pengeringan serta Penambahan Jahe. Skripsi thesis, Universitas Muhammadiyah Surakarta.

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Abstract

Moringa leaf tea combination of guava leaf with the addition of ginger is one of the optimization innovation of the use of moringa and guava plants. Moringa leaves and guava leaves contain antioxidant compounds such as tannins, saponins, flavonoids, alkoloid, triterpen and querceetin. The purpose of this thesis is to determine the antioxidant activity and organoleptic properties of moringa leaf tea combination of guava leaf with variation of drying temperature and addition of ginger. The research method was complete randomized design with two factors: factor 1: temperature variation of drying 55 ° C (S1), 60 ° C (S2), 65 ° C (S3) and factor 2: variation of leaf concentration moringa: guava leaf 1: 1 (K1), 1: 2 (K2), 2: 1 (K3). The results showed that there is difference results of antioxidant activity result in moringa leaf tea of guava leaves combination with variations in drying temperature and the addition of natural ginger taste. The highest antioxidant activity in the S1K3 treatment (55 ° C with 2 g of moringa leaf: guava leaf 1 g) was 70.49% and the lowest antioxidant activity in the S3K2 treatment (65 ° C with moringa leaf 1 g: guava leaf 2 g) that is 30.77%. The results of the organoleptic test of the moringa leaves combination with guava leaves showed that the average value given by the panelist to the color was 2.55 (light brown), the taste assessment was 2.05 (sense of chelity) and of the aroma is 2.5 (unpleasant) on the S3K2 treatment (65 ° C with moringa leaf 1 g: guava leaf 2 g), assessing the received power of 2.7 (likes) on the S1K3 treatment (55 ° C with 2 g of moringa leaf: guava leaf 1 g).

Item Type: Thesis (Skripsi)
Uncontrolled Keywords: teh, daun kelor, daun jambu biji, suhu pengeringan, aktivitas antioksidan
Subjects: Q Science > Q Science (General)
Q Science > QH Natural history > QH301 Biology
Divisions: Fakultas Keguruan dan Ilmu Pendidikan > Pendidikan Biologi
Depositing User: KIKY WAHYU KURNIAWAN
Date Deposited: 03 Aug 2017 08:20
Last Modified: 03 Aug 2017 08:20
URI: http://eprints.ums.ac.id/id/eprint/54403

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