ANALISIS ORGANOLEPTIK PRODUK TEH CELUP TAWALOHO (Spondias Pinnata.)

Fadli Aryadi, Sri Wahyuni, Sri Rejeki

Abstract



ABSTRACT  
The purpose of this study was to determine the formulation of tawaloho leaf and tea leaf on the organoleptic value of
tawaloho tea products (Spondias pinnata) most favored by the panelists and to determine the antioxidant and phytochemical
activity of tawaloho tea. This research used Completely Randomized Design (CRD) with the variation formula of tawaloho leaf
addition (Spondias pinnata) was 0%, 15%, 25%, 35%, 45% and 100%. The results showed that the addition of 25% tawaloho
leaf tea was the preferred treatment of panelist with preference score of color of 3.97 (likes), taste of 3.57 (likes), aroma of
3.58 (likes) and receptivity of 3.70 (likes). Based on this research, it can be concluded that tawaloho tea product with
formulation of tawaloho and tea leaves (25% and 75%) was acceptable and favorable by panelists.
 
Keywords: Tea, tawaloho, organoleptic.
ABSTRAK
Tujuan penelitian adalah untuk mentukan formulasi daun tawaloho dan daun teh terhadap nilai organoleptik produk teh celup
tawaloho(Spondias pinnata) yang paling disukai oleh panelis. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL),
dengan formula variasi penambahan daun tawaloho (Spondias pinnata) yaitu penambahan daun teh tawaloho 0%, 15%,
25%, 35%, 45% dan 100%. Hasil penelitian menunjukkan bahwa perlakuan penambahan daun teh tawaloho 25% merupakan
perlakuan yang paling disukai panelis dengan skor penilaian kesukaan terhadap warna sebesar 3,97(suka), rasa sebesar
3,57 (suka), aroma sebesar 3,58 (suka) dan daya terima 3,70 (suka). Berdasarkan penelitian ini, dapat disimpulkan bahwa
produk teh tawaloho dengan formulasi daun tawaloho dan daun teh (25% dan 75%) dapat diterima dan disukai oleh panelis.

Kata kunci: The, tawaloho, orgnoleptik.




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