Winangsih, Astri and , Dra. Aminah Asngad, M.Si (2017) Uji Vitamin C Dan Organoleptik Teh Kombinasi Daun Kelor Dan Kulit Jeruk Rasa Jahe Dengan Variasi Suhu Pengeringan. Skripsi thesis, Universitas Muhammadiyah Surakarta.
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Abstract
Teh kombinasi daun kelor dan kulit jeruk rasa jahe merupakan salah satu inovasi pengoptimalan pemanfaatan tanaman kelor dan tanaman jeruk. Daun kelor dan kulit jeruk mengandung senyawa vitamin C. Tujuan penelitian ini untuk mengetahui kandungan vitamin C dan sifat organoleptik teh kombinasi daun kelor dan kulit jeruk rasa jahe dengan variasi suhu pengeringan. Metode penelitian ini rancangan acak lengkap dengan dua faktor yaitu faktor 1 : variasi suhu pengeringan 50°C (S1), 55°C (S2), 60°C (S3) dan faktor 2 : variasi konsentrasi daun kelor : kulit jeruk 1,5:1,5 (K1), 2:1 (K2), 2,5:0,5 (K3). Hasil penelitian menunjukan bahwa terdapat perbedaan hasil uji vitamin C pada teh kombinasi daun kelor dan kulit jeruk rasa jahe dengan variasi suhu pengeringan. Uji vitamin C tertinggi pada perlakuan K1S1 (suhu 50°C dengan daun kelor 1,5 g : kulit jeruk 1,5 g) yaitu 0,76471% dan uji vitamin C terendah pada perlakuan K3S3 ( suhu 60°C dengan daun kelor 2,5 g : kulit jeruk 0,5 g) yaitu 0,21959%. Uji sifat organoleptik teh daun kelor kombinasi kulit jeruk memiliki rasa sedikit pahit, aroma sedikit langu dan memiliki daya terima suka. Tea combination of moringa leaves and orange peel with the addition of natural ginger flavor is one of the optimization innovation of the use of moringa and orange plants. Moringa leaves and orange peel contain vitamin C compounds. The purpose of this thesis is to determine the content of vitamin C test and organoleptic tea combination of moringa leaves and orange peel flavor of ginger with variation of drying temperature. The research method was complete randomized design with two factors: factor 1 is : temperature variation drying 50 ° C (S1), 55 ° C (S2), 60 ° C (S3) and factor 2 is: variation of leaf concentration kelor: orange peel 1,5: 1,5 (K1), 2: 1 (K2), 2,5: 0,5 (K3). The results showed that there was a difference results of vitamin C test in tea kelor and orange peel combination with variations in drying temperature and the addition of natural ginger taste. The highest vitamin C test in the K1S1 treatment (50 ° C with 1,5 m of moringa leaf: orange peel 1,5 g) was 0,76471% and the lowest vitamin C test in K3S3 treatment (60 ° C with moringa leaf 2,5 g: orange peel 0,5g) that is 0,21959%. Test the organoleptic properties combination of moringa leaf and orange peel has a slightly bitter, the scent is slightly lucid and has the acceptable power.
| Item Type: | Karya ilmiah (Skripsi) |
|---|---|
| Uncontrolled Keywords: | Tea, Kelor Leaves, Orange Peel, Drying Temperature, Vitamin C Test |
| Subjects: | H Social Sciences > H Social Sciences (General) Q Science > QK Botany |
| Divisions: | Fakultas Keguruan dan Ilmu Pendidikan > Pendidikan Biologi |
| Depositing User: | ASTRI WINANGSIH |
| Date Deposited: | 10 Aug 2017 02:04 |
| Last Modified: | 10 Aug 2017 02:04 |
| URI: | http://eprints.ums.ac.id/id/eprint/55008 |
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