CD Skripsi

Mutu Teh Herbal Daun Keji Beling Dengan Perlakuan Lama Pengeringan

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The purpose of this study was to the best drying time on the quality of herbal tea of leaves keji beling. This study used a Completely Randomized Design with four treatments and four replications. The treatment used herbal tea of leaves keji beling were P1 (120 minutes dying), P2 (150 minutes drying), P3 (180 minutes drying), and P4 (210 minutes drying). The data obtained statistically using ANOVA and DNMRT at 5% level. Results of showed that the drying time significantly affected the water content, ash content, antioxidant activity, polyphenol content, and affect the sensory assessment descriptive and hedonic. The best treatment of the result was P2 treatment (150 minutes drying) which has a water content 7.36%, ash content 3.19%, antioxidant activity 10.79 μg/ml, polyphenols content 15.63%, a little green color, slightly leaves keji beling flavoredand a little tart taste. An overall assessment of herbal tea leaves keji beling is rather to be like by the panelists.
Keywords: Herbal tea, keji beling, and drying time.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

06 03. 118 (0002)

Penerbit

Pekanbaru : Universitas Riau – Fakultas Pertanian – Teknologi Hasil Pertanian., 2018

Deskripsi Fisik

x, 58 ghlm.; ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

06 03. 118 (0002)

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 PERTANIAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

DAUS

Versi lain/terkait

Lampiran Berkas

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