Uji Vitamin C Dan Sifat Organoleptik Teh Daun Kelor Kombinasi Kulit Apel Dengan Variasi Suhu Pengeringan

Suryanti, Diyah and , Dra. Aminah Asngad, M.Si (2017) Uji Vitamin C Dan Sifat Organoleptik Teh Daun Kelor Kombinasi Kulit Apel Dengan Variasi Suhu Pengeringan. Skripsi thesis, Universitas Muhammadiyah Surakarta.

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Abstract

Tea is the kind of beverage most widely consumed as a fresh beverage, ithas benefits for the body, enjoyed by brewing. Material is produced from Moringa leaves containing flavonoids, calories, carbohydrates, calcium, magnesium, phosphorus, sulfur, potassium, vitamin C.Apples peel contains vitamin C to add to the aroma of tea and contain quercitin used as an antioxidant and anti cancer. The purpose of this study was to determine the content of vitamin C and organoleptic qualities of moringa leaves and apples peel with variation of drying temperature. The methods design was completely randomized design with two factors: factor 1 :Formulation Moringa leaves : Apples peel 1,5: 1,5 (K1), 2: 1 (K2), 2,5: 0,5 (K3) and factor 2: Drying Temperature Temperature (S1) 500C (S2) 550C (S3) 600C with 2 replications. The result of the research showed the highest levels of vitamin C was the formulation of 2,5:0,5 and the drying temperature of 500C that were 452,80 mg. The lowest levels of vitamins C was formulation of 1,5:1,5 formulation and the drying temperature of 600C were 147,37 mg. The most dominant tea products are slightly aerated scent and bitter taste, panelist receiving power likes 2: 1 tea formulation with 550C temperature.

Item Type:	Karya ilmiah (Skripsi)
Uncontrolled Keywords:	Moringa leaves, Applespeel, Drying Temperature, Tea, Vitamin C.
Subjects:	L Education > L Education (General) Q Science > Q Science (General) Q Science > QK Botany
Divisions:	Fakultas Keguruan dan Ilmu Pendidikan > Pendidikan Biologi
Depositing User:	DIYAH SURYANTI
Date Deposited:	10 Aug 2017 03:57
Last Modified:	10 Aug 2017 03:57
URI:	http://eprints.ums.ac.id/id/eprint/55041

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