KARAKTERISTIK ORGANOLEPTIK DAN SIFAT KIMIA MINUMAN FUNGSIONAL LIANG TEH DAUN KARAMUNTING (Rhodomyrtus tomentosa) DENGAN PENAMBAHAN KAYU MANIS

Mustika Ranggawati, Tamrin Tamrin, Nur Asyik

Abstract


ABSTRACT  
The purpose of this research was to determine the effect of the addition of cinnamon to the organoleptic characteristics and
the chemical properties of downy rose-myrtle leaf liang tea products. This research used non factorial completely
randomized design consist of 5 types of the treatment cinnamon addition namely 0% (M0), 5% (M1), 10% (M2), 15% (M3)
and 20% (M4). The addition of cinnamon in various concentrations did not affect on the taste score of tea because it was still
on the same scale of 4 (like) and had no significant effect (p> 0,05) on color parameter with average score of 4 (like) and
aroma 3.1 (rather like). The addition of cinnamon had a very significant effect (p <0.05) on chemical properties (pH), the
addition of cinnamon decreased the pH of tea. Moisture content of downy rose-myrtle leaf liang tea was 7.14%. The water
content of the product has been in accordance with the quality of the water content of tea bags based on SNI namely 10%
w/w (maximum). Statistically, the addition of cinnamon in downy rose-myrtle leaf liang tea had no significant effect on color,
aroma and water content but it is in accordance with tea criteria based on tea quality standard.

Keywords: Downy rose-myrtle leaf, cinnamon, functional drink, liang tea.
 
ABSTRAK
Tujuan penelitian adalah untuk menentukan pengaruh penambahan kayu manis terhadap karakteristik organoleptik dan sifat
kimia produk liang teh daun karamunting. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) non faktorial yang
terdiri dari 5 jenis perlakuan penambahan kayu manis yaitu penambahan kayu manis 0% (M0), 5% (M1), 10% (M2), 15%
(M3) dan 20% (M4). Penambahan kayu manis dalam berbagai konsentrasi tidak mempengaruhi tingkat kesukaan rasa teh
karena masih berada dalam skala yang sama yaitu 4 (suka) dan berpengaruh tidak nyata (p>0,05) terhadap parameter
warna dengan rata-rata 4 (suka) dan aroma dengan rata-rata 3,1 (agak suka). Penambahan kayu manis berpengaruh sangat
nyata(p<0,05) terhadap sifat kimia (pH), penambahan kayu manis menurunkan pH pada teh. Kadar air  serbuk liang teh
daun karamunting rata-rata yaitu 7,14%. Kadar air produk telah sesuai dengan mutu kadar air teh celup berdasarkan SNI
yaitu 10% b/b (maksimum). Secara statistik penambahan kayu manis pada liang teh daun karamunting berpengaruh tidak
yang nyata terhadap warna, aroma dan kadar air namun sudah sesuai dengan kriteria teh berdasarkan standar mutu teh.
 
Kata kunci: Daun karamunting, kayu manis, minuman fungsional, liang teh.

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DOI: http://dx.doi.org/10.33772/jstp.v3i1.3983

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