Image of PENGARUH VARIASI SUHU DAN LAMA PENGERINGAN TERHADAP KARAKTERISTIK TEH HERBAL KULIT KAKAO (Theobroma cacao L.) THE EFFECT OF TEMPERATURE VARIATIONS AND DRYING TIME ON THE CHARACTERISTICS OF COCOA PEEL HERBAL TEA (Theobroma cacao L.)

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PENGARUH VARIASI SUHU DAN LAMA PENGERINGAN TERHADAP KARAKTERISTIK TEH HERBAL KULIT KAKAO (Theobroma cacao L.) THE EFFECT OF TEMPERATURE VARIATIONS AND DRYING TIME ON THE CHARACTERISTICS OF COCOA PEEL HERBAL TEA (Theobroma cacao L.)

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This study aims to find out the exact temperature and drying time for the chemical characteristics of cocoa bark herbal tea (Theobroma cacao L.). This study used a Completely Randomized Factorial Design (RALF) with 2 treatment factors and each treatment was repeated 3 times. Treatment factor A is drying temperature (A1 = 50 ºC, A2 = 60 ºC, A3 = 70 ºC) and treatment factor B is drying time (B1 = 5 hours, B2 = 6 hours, B3 = 7 hours). Parameters observed in this study included chemical characteristics (moisture content, ash content, total phenol and antioxidant activity) and sensory characteristics (color, taste and aroma). The results of this study indicated that treatment factor A (drying temperature) and factor B (drying time) had a significant effect on moisture content, ash content, total phenol, antioxidant activity, and sensory characteristics (color, taste and aroma) of cocoa peel herbal tea. The interaction of the two treatment factors had a significant effect on antioxidant activity and sensory characteristics (color, taste and aroma). The best treatment in this study was the treatment with a drying temperature of 60°C and a drying time of 5 hours based on a antioxidant activity (IC50) was 67,49 ppm; total phenol was 101,09 mgGAE/g; moisture content of 10,81%; ash content of 7,20% and organoleptik test (color 3,04; taste 3 and aroma 3,72).

Availability
Inventory Code Barcode Call Number Location Status
2307005540T128574T1285742023Central Library (Referens)Available but not for loan - Not for Loan
Detail Information
Series Title
-
Call Number
T1285742023
Publisher
Inderalaya : Prodi Teknologi Hasil Pertanian, Fakultas Pertanian Universitas Sriwijaya.,
Collation
xv, 42 hlm.; ilus.; 29 cm
Language
Indonesia
ISBN/ISSN
-
Classification
663.907
Content Type
Text
Media Type
unmediated
Carrier Type
-
Edition
-
Subject(s)
Prodi Teknologi Hasil Pertanian
Teknologi pembuatan minuman teh
Specific Detail Info
-
Statement of Responsibility
Other version/related

No other version available

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