Aktivitas Antioksidan Dan Organoleptik Teh Kombinasi Daun Tin Dan Daun Mint Dengan Variasi Lama Pengeringan

Rofiah, Danik and , Dra.Titik Suryani, M.Sc. (2018) Aktivitas Antioksidan Dan Organoleptik Teh Kombinasi Daun Tin Dan Daun Mint Dengan Variasi Lama Pengeringan. Skripsi thesis, Universitas Muhammadiyah Surakarta.

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Tea is a popular drink made from leaves, leaf buds, or dried leaves. One of its innovation ingredient is a combination of tin leaves and mint leaves. Tin contain Mucilages, vitamins, enzymes, nicotinic acid, tyrosine and flavinoids in the form of luteolin and quercetin. While mint leaves contain 78% menthol, resin and tannin. The purpose of this research is to identifity the antioxidant activity and the quality of combination tea of tin leaf and mint leaf on long drying variation. The design of this study using Randomized Complete Randomized Design (RAL) with two factors, they are: first factor: combination of tin leaf and mint leaf T1 = 1: 1 (2 g: 2 g), T2 = 2: 1 (4 g: 2 g), T3 = 3 : 1 (6 g: 2 g) and second factor: variation of drying time P1 (120 min) and P2 (150 min) with temperature 50oC and 2 times replication. The results showed that the highest antioxidant activity was found in the T3P1 treatment, which was in combination of tin leaf 6 g: mint leaf 2 g with 120 minutes drying time of 81.652%. The best quality of tea is avaibel in the T1P1 treatment (a combination of 2 g leaf: mint 2 g) with a 120-minute drying time of brownish yellow, distinctive mint flavor, fresh flavors and liked.

Item Type: Karya ilmiah (Skripsi)
Uncontrolled Keywords: Teh, Daun Tin dan Daun Mint, Aktivitas Antioksidan.
Subjects: Q Science > QD Chemistry
Divisions: Fakultas Keguruan dan Ilmu Pendidikan > Pendidikan Biologi
Depositing User: DANIK ROFIAH
Date Deposited: 07 Aug 2018 02:00
Last Modified: 07 Aug 2018 02:00
URI: http://eprints.ums.ac.id/id/eprint/65296

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