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PENGARUH PENAMBAHAN BUBUK DAUN STEVIA (STEVIA RBAUDIANA) DAN RASIO PENYEDUHAN TERHADAP KARAKTERISTIK TEH CELUP CASCARA

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Penilaian

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This study aims to determine the physical and chemical characteristics of the effect of addition of stevia leaf powder (stevia rbaudiana) and the brewing ratio to the characteristics 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 brewing ratio of cascara: water (1:100 mL, 2:100 mL and 3:100 mL). Factor B is the weight of stevia leaf powder (5%, 10% and 15%). The parameters observed were physical characteristics (lightnes (L*), redness (a*), yellowness (b*)) and chemical characteristics (pH, total acid, total dissolved solids, and antioxidant activity). The results of this study showed that the ratio of brewing cascara teabags and the addition of stevia leaf powder had a significant effect on the color of lightnes (L*), redness (a*)yellowness (b*), total acid, total dissolved solids, and antioxidant activity. The higher the ratio of brewing tea bags and the addition of stevia leaf powder, the value of redness, pH, TPT °brix and antioxidant activity will increase, while the values of lightness, yellowness andtotal acid decrease. The best treatment in this study was the A3B3 treatment with a characteristic value of lightness (L*) 26.33, redness (a*) 1.87, yellowness (b*) 0.87, pH 4.81, total acid 4.36, TPT 1.8 °brix, and 136.29 ppm antioxidant activity.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2207004418	T81164	T811642022	Central Library (Referens)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T811642022

Publisher

Inderalaya : Prodi Teknologi Hasil Perikanan, Jurusan Perikanan, Fakultas Pertanian Universitas Siwijaya., 2022

Collation

xvi, 91 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 Perikanan
Teknologi pembuatan minuman teh

Specific Detail Info

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Statement of Responsibility

SEPTA

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