CD Skripsi

Karakteristik Teh Herbal Kombinasi Daun Kelor Dan Daun Jahe Merah

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ABSTRACT
This study aim was to get the best ratio for moringa leaves and red ginger leaves in making herbal tea. This research method used an experimental method, using completely randomized design (CRD) which consist of six treatments and three replications to obtain 18 experimental units. The treatments in this study were ratio of moringa and red ginger leaves, K1 (100:0), K2 (90:10), K3 (80:20), K4 (70:30), K5 (60:40), K6 (50:50). The parameter observed were yield, water content, ash content, crude fibre content, antioxidant activity, descriptive and hedonic assessment of color, flavor, taste, and overall assessment of hedonic. Data were analyzed statistically using analysis of variance (ANOVA) and continued with DMRT at 5% level. The chosen treatment was K6 with ratio of moringa and red ginger leaves 50:50 with 21.49% yield, 10.22% water content, 7.6% ash content, crude fibre content 16.24%, and antioxidant activity 20.21 μg/ml. The result of sensory assesment on color was 2.13 (light brown), flavor 2.67 (moringa-red ginger leaves), taste 2.60 (slightly bitter). The result of hedonic sensory assessment on color was 3.53 (like), flavor 3.73 (like), taste 3.33 (rather like), and overall 3,30 (rather like).
Keyword: Moringa tea, red ginger leaves

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1706114772

Penerbit

Pekanbaru : Universitas Riau –Fakultas Pertanian– TEKNOLOGI INDUSTRI PERTANIAN., 2022

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1706114772

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 INDUSTRI PERTANIAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

DAUS

Versi lain/terkait

Lampiran Berkas

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