CD Skripsi

Studi Pembuatan Teh Hitam Celup Dengan Fortifikasi Bubuk Chlorella Sp. Sebagai Minuman Fungsional

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ABSTRACT
Chlorella sp. is a type of green microalgae that contains bioactive compounds such as alkaloids, steroids, saponins, flavonoids, quinones and antioxidants so it has the potential as an anti-obesity. The purpose of this study was to determine the effect of fortification, determine the potential and determine the best concentration of fortified Chlorella sp powder. in the manufacture of black tea bags as functional drinks. The method used in this study was experimental, while the experimental design used in this study was a non-factorial completely randomized design (CRD) with 3 treatment levels, namely the addition of Chlorella sp. powder. 0% (C0), 0.5% (C1), 0.75% (C2) and 1% (C3) by weight of tea leaves, repeated 3 times so that the experimental units were 12 units. The parameters measured in this study were organoleptic analysis consisting of color, aroma and taste values. Chemical analysis consisting of analysis of total phenols, total flavonoids, tannin content, antioxidant activity, chlorophyll a and b levels, water content and fiber value. The results of research on powder fortification of Chlorella sp. on the manufacture of black tea bags as a functional drink did not significantly affect the organoleptic quality characteristics (color, aroma and taste) and significantly affected the quality of chemical content (total phenols, total flavonoids, tannin content, antioxidant activity, chlorophyll a and b levels and fiber value ). The results showed that the fortification of Chlorella sp. powder. 1% is the best concentration for the fortification of black tea bags as a functional drink, because the organoleptic quality characteristics of the black teas are not significantly different from the use of Chlorella sp. concentrations. 0% (control) and the quality of chemical content such as total phenol (186.10 mgGAE/g), total flavonoids (60.31 mgQE/g), tannin content (0.26 mgGAE/g), antioxidant activity (84.29 mg/L), chlorophyll a content (3.25 μg/mL), chlorophyll b content (2.32 μg/mL), water content (9.42%) and fiber value (16.08%) in black tea bags has the highest value.
Kata kunci: black tea, Chlorella sp., minuman fungsional, obesity
1.) Student of the Fisheries and Marine Science Faculty, Universitas Riau
2.) Lecturer of the Fisheries and Marine Science Faculty, Universitas Riau

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1904124780

Penerbit

Pekanbaru : Universitas Riau – Fakultas Perikanan Dan Ilmu Kelautan – Teknologi Hasil Perikanan., 2023

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1904124780

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 HASIL PERIKANAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

DAUS

Versi lain/terkait

Lampiran Berkas

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