Skripsi
PENGARUH PENAMBAHAN BUBUK BUAH PINANG MUDA DAN VARIASI LAMA PENGERINGAN TERHADAP KARAKTERISTIK TEH KULIT SALAK (SALACCA ZALACCA)
This research aims to determine the characteristics of herbal salacca peel tea with the addition of young betel nut powder and variations in drying duration. This study uses a factorial Completely Randomized Design (CRD) consisting of 9 treatments. Each treatment was repeated 3 times. Factor A is the variation in drying time (A1= 3 hours, A2= 4 hours, A3= 5 hours) and factor B is the concentration of added young betel nut powder (B1=5%, B2=10%, and B3=15%). The parameters observed in this study include physical characteristics such as color, chemical characteristics such as moisture content, ash content, antioxidant activity, and solution pH, as well as hedonic tests such as aroma, taste, and color. The research results show that the drying duration significantly affects the solution's pH parameters, moisture content, ash content, antioxidant activity, as well as color, taste, and aroma, but has no significant effect on lightness, redness, and yellowness. The concentration of added young betel nut powder significantly affects the solution's pH, redness, moisture content, ash content, antioxidant activity, as well as color, taste, and aroma, but has no significant effect on lightness and yellowness. The interaction between the two treatments has no significant effect. The best treatment is formulation A3B3 (Drying time of 5 hours and a variation in the ratio of salacca skin 85% : 15% young betel nut powder).
Inventory Code | Barcode | Call Number | Location | Status |
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2507002194 | T170555 | T1705552025 | Central Library (Reference) | Available but not for loan - Not for Loan |
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