Aktivitas Antioksidan Dan Sifat Organoleptik Teh Daun Kelor Kombinasi Daun Belimbing Wuluh Dan Perasa Mint Dengan Variasi Suhu Pengeringan

Pariawan Rizky, Muhammad and , Dra. Aminah Asngad, M.Si (2017) Aktivitas Antioksidan Dan Sifat Organoleptik Teh Daun Kelor Kombinasi Daun Belimbing Wuluh Dan Perasa Mint Dengan Variasi Suhu Pengeringan. Skripsi thesis, Universitas Muhammadiyah Surakarta.

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Abstract

Tea is a beverage made from natural ingredients that are safe to eat and drink, has benefits for the body and enjoyed by brewing. Moringa leaves and Bilimbi leaves can be combine to produce the tea. Flavonoids, tannins, saponins are compounds contained in moringa leaves and bilimbi leaves. The purpose of this study to determine the antioxidant activity and organoleptic test of moringa leaves tea and bilimbi leaves and mint flavors with drying temperature variation. The study design with completely randomized design two factors, Factor 1 = Drying temperature 55oC (S1), 60oC (S2), 65oC (S3) and Factor 2 = Formulation of Moringa leaves; bilimbi leaves= 1,5g; 1,5g (J1), 2g; 1g (J2), 1g; 2g (J3). The results showed that there was a difference of antioxidant activity of moringa leaves tea and bilimbi leaves and mint flavors with drying temperature variation. The highest antioxidant on S1J2 (temperature 55oC with moringa leaves 2g; bilimbi leaves 1g) is 65,20% and the lowest antioxidant activity on S3J3 (temperature 65oC with moringa leaves 1g; bilimbi leaves 2g) is 22,19%. Organoleptic test tea had light brown, less fresh taste, less fragrant flavor, and have panelis received dislikes.

Item Type:	Karya ilmiah (Skripsi)
Uncontrolled Keywords:	tea, moringa leaves, bilimbi leaves, antioxidant activity, drying temperature
Subjects:	H Social Sciences > H Social Sciences (General)
Divisions:	Fakultas Keguruan dan Ilmu Pendidikan > Pendidikan Biologi
Depositing User:	MUHAMMAD RIZKY PARIAWAN
Date Deposited:	11 Aug 2017 01:43
Last Modified:	11 Aug 2017 01:43
URI:	http://eprints.ums.ac.id/id/eprint/55184

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