CD Skripsi
Lama Pengeringan Terhadap Aktivitas Antioksidan Dan Karakteristik Mutu The Herbal Buah Pedada (Sonneratia Caseolaris)
ABSTRACT
Herbal tea is a beverage made from the processing of flowers, bark, seeds,
leaves, fruits, and roots of various plants that have benefits for the body. This study
aims to determine the drying time of selected pedada fruit herbal tea on the quality
characteristics and antioxidant activity of the herbal tea. The study was conducted
experimentally using a completely randomised design (CRD) consisting of four
treatments and four replications. The treatments in this study were drying time of
LP1 (110 minutes), LP2 (130 minutes), LP3 (150 minutes), and LP4 (170 minutes).
The parameters observed in this study were moisture content, ash content,
polyphenol content, antioxidant activity, and sensory evaluation. The data were
statistically analysed using analysis of variance (ANOVA) and followed by
Duncan's multiple range test (DMRT) at the 5% level. The results showed that
drying time significantly affected moisture content, ash content, crude fiber,
polyphenol content, antioxidant activity, and sensory evaluation. The LP3 treatment
(drying time of 150 minutes) was the selected treatment for pedada fruit herbal tea
with a moisture content of 7.10%, ash content of 6.37%, polyphenol content of
1.25%, and antioxidant activity content of 239.82 ppm. The sensory characteristics
are described as pale yellow in colour, with a slight aroma of pedada fruit, and a
slightly bitter taste. The hedonic sensory evaluation of colour, aroma, taste, and
overall acceptability was moderately favourable.
Keywords : antioxidants, drying time, herbal tea, pedada fruit
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