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PENGARUH BERAT CASCARA DAN LAMA PENYEDUHAN TERHADAP KARAKTERISTIK TEH CELUP CASCARA

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Penilaian

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The purpose of this research was to determine the effect of cascara weight and brewing time on the brewing yield of cascara teabags. This study used a Factorial Completely Randomized Design (RALF) with two treatment factors and was repeated three times. Factor A is the weight of the cascara (3 grams, 5 grams and 7 grams). Factor B is the length of brewing time (5 minutes, 10 minutes and 15 minutes). Parameters observed were physical characteristics (color l*, c*, h*), phytochemical content (tannin content), and chemical characteristics (pH, antioxidant activity, total phenol, total acid, total dissolved solids). The results of this study showed that the weight of cascara, the duration of brewing and the interaction of both significantly affected lightness, chroma, hue, pH, total acid, total dissolved solids, total phenol, antioxidant activity, and tannin levels. The best treatment was chosen based on the high content of phytochemical compounds in cascara tea steeping. Cascara tea with a weight of 7 grams and a brewing time of 15 minutes as the best treatment with pH 4.47, total acid 0.177%, total dissolved solids 1.4°Brix, antioxidant activity 25.05 ppm, and total phenol 11.9 GAE/mL.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2207002126	T74097	T740972022	Central Library (Referens)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T740972022

Publisher

Inderalaya : Prodi Teknologi Hasil Pertanian, Jurusan Teknologi Pertanian, Fakultas Pertanian., 2022

Collation

ix, 47 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

663.907

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

Prodi Teknologi Hasil Pertanian
Teknologi pembuatan minuman teh

Specific Detail Info

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Statement of Responsibility

SEPTA

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