Skripsi
PENAMBAHAN DAUN STEVIA PADA PEMBUATAN TEH DAUN GAMBIR.
The purpose of this research was to determine the effect of addition of stevia leaves on the chemical and sensory characteristics of gambir leaf tea. This study used non-factorial completely randomized design (CRD) method with formulation treatment (F), namely gambier leaves and stevia leaves consisting of 6 treatments, Each treatment was repeated 4 times. The treatment factors included the addition of gambier leaves and stevia leaves with the following concentrations: gambir leaves 100% : 0% stevia leaf powder, gambir leaves 97.5% : 2.5% stevia leaf powder, gambir leaves 95% : 5%, gambir leaves 92.5% : 7.5% stevia leaf powder, gambir leaves 90% : 10% stevia leaf powder, gambir leaves 87.5% : 12.5% stevia leaf powder, gambir leaves 85% : 15% stevia leaf powder. Parameters observed included chemical characteristics (moisture content, ash content, total phenol, antioxidant activity, and pH), and sensory characteristics using a preference test (hedonic) including color, aroma, and taste. The results showed that the addition of stevia leaves had a significant effect on ash content, total phenols, antioxidants, pH, color, taste and aroma. but had no significant effect on moisture content. The best treatment was F4 treatment (gambir leaves 90%:10% stevia leaf powder), based on preference test, of ash content, total phenols, antioxidants, and pH.
Inventory Code | Barcode | Call Number | Location | Status |
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2307001241 | T87280 | T872802023 | Central Library (Referens) | Available |
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