Skripsi

PENAMBAHAN BUBUK BIJI PINANG (ARECA CATECHU) DAN BUBUK DAUN STEVIA (STEVIA REBAUDIANA) PADA TEH DAUN KOPI.

---

Penilaian

---

This study aimed to determine the effect of addition of areca nut powder and stevia leaf powder on the chemical and organoleptic characteristics of coffee leaf tea as a functional drink. This research was conducted from 7th November until 7th December 2022 at the Chemical, Sensory and Agricultural Product Processing Laboratory, Department of Agricultural Technology, Faculty of Agriculture, Sriwijaya University. This study used a non-factorial Completely Randomized Design (RAL), namely the formulation of areca nut powder, stevia powder and coffee leaf tea. Each treatment was repeated 3 times. Each treatment was as follows: 100% coffee leaf tea : 0% areca nut powder : 0% stevia powder; 95% coffee leaf tea : 1.5% areca nut powder : 3.5% stevia powder; 90% coffee leaf tea : 3% areca nut powder : 7% stevia powder; 85% coffee leaf tea : 4.5% areca nut powder : 10.5% stevia powder; 80% coffee leaf tea : 6% areca nut powder : 14% stevia powder. The parameters observed in this study were chemical characteristics (water content, ash content, pH, total phenol and antioxidant activity) and organoleptic tests (color, aroma and taste). The results showed that the addition of areca nut and stevia powder into coffee leaf tea significantly affected the pH, ash content, total phenol and antioxidant activity. The best treatment was a formulation of 80% coffee leaf tea : 6% areca nut powder : 14% stevia powder based on total phenol and antioxidant activity with characteristic of pH 6.87, total phenol 24.12 mgTAE/mL, antioxidant activity 38.76 ppm, 5.36% water content and 7.91% ash content.

---

Availability

Inventory Code	Barcode	Call Number	Location	Status
2307001206	T91003	T910032023	Central Library (Referens)	Available

Detail Information

Series Title

-

Call Number

T910032023

Publisher

Indralaya : Prodi Teknologi Hasil Pertanian, Jurusan Teknologi Pertanian, Fakultas Pertanian Universtas Sriwijay., 2022

Collation

vii, 40 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

-

Classification

663.907

Content Type

Text

Media Type

-

Carrier Type

-

Edition

-

Subject(s)

Prodi Teknologi Hasil Pertanian
Teknologi Pembuatan Minuman Lainnya

Specific Detail Info

-

Statement of Responsibility

MURZ

Other version/related

File Attachment

Comments

---

You must be logged in to post a comment