CD Skripsi

Karakteristik Sensori Dan Aktivitas Antioksidan Teh Herbal Daun Sirsak Dengan Penambahan Daun Mint

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ABSTRACT
Herbal tea is one of the functional drinks made from ingredients that can provide benefits because it contains phenol group compounds as antioxidants that play a role in warding off free radicals. The study aimed to obtain the best additional mint leaves on sensory characteristics and antioxidant activity of soursop leaves herbal tea. The research was conducted experimentally using a completely randomized design (CRD) with six treatments and three replications. The data obtained were statistically analyzed using analysis of variance (ANOVA) and followed by Duncan's multiple range test (DMRT) at 5% to determine the difference in each treatment, except for the observation of antioxidant activity. Antioxidant activity data were analyzed descriptively. This study's treatments of additional mint leaves at levels 10, 20, 30, 40, and 50% of the soursop leaves weight (b/b). The results showed that the additional mint leaves significantly affected moisture content, ash content, polyphenol content, antioxidant activity, and sensory evaluation. The best treatment was additional mint leaves 50% which had 8.68% moisture content, 7.97% ash content, 37.66% polyphenol content, and IC50 antioxidant activity 29.08 ppm. The herbal tea from additional mint leaves 50% was brown, slightly unpleasant aroma, non-spicy taste, and overall assessment hedonically was favored by panelists with an score of 4.04.
Keywords: Herbal tea, mint leaves, soursop leaves.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1706113903

Penerbit

Pekanbaru : Universitas Riau –Fakultas Pertanian– TEKNOLOGI PERTANIAN., 2023

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1706113903

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

TEKNOLOGI PERTANIAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

DAUS

Versi lain/terkait

Lampiran Berkas

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