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KARAKTERISTIK TEH DAUN JAMBU BIJI MERAH (Psidium guajava L.) DENGAN PENGARUH VARIASI PENGERINGAN DAN PENAMBAHAN BUBUK KAYU MANIS (Cinnamomum burmannii)

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Penilaian

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Tea is a beverage deeply integrated into our daily lives. Red guava leaf tea (Psidium guajava L.) has demonstrated significant potential as an alternative to traditional tea due to its rich nutritional content and antioxidants. Combining red guava leaf tea with cinnamon powder can enhance the sensory quality and bioactivity of the tea while adding value to the final product. This combination not only provides uniqueness but also potential health benefits from both ingredients, creating innovation in the herbal tea industry in Indonesia. This study aims to determine the effect of drying on the characteristics of red guava leaf tea combined with the addition of cinnamon powder. The research employs a factorial Completely Randomized Design (CRD) with 8 treatments, each repeated 3 times. Factor A involves drying duration with two levels (A1 = 12 hours and A2 = 18 hours), while Factor B includes the proportion of cinnamon powder addition at four levels (B1 = 0%, B2 = 5%, B3 = 15% and B4 = 25%). Observed parameters include physical characteristics such as color, chemical characteristics such as moisture content, ash content, antioxidant activity, and solution pH, as well as hedonic tests for aroma, taste, and color. Color analysis is conducted using a color reader based on the Munsell system. Moisture content, ash content, and antioxidant activity are measured using AOAC methods. The pH value is determined using an Autech pH meter based on Sudarmadji et al. (2007), while organoleptic evaluation is performed using a hedonic test. The results indicate that the drying duration of red guava leaf tea significantly affects antioxidant activity, moisture content, ash content, lightness (L), redness (a*), yellowness (b*), and organoleptic characteristics (color) but has no significant effect on solution pH and organoleptic characteristics (taste and aroma). The proportion of cinnamon powder addition significantly affects antioxidant activity, ash content, lightness (L*), redness (a*), yellowness (b*), and organoleptic characteristics (color) but has no significant effect on moisture content, solution pH, and organoleptic characteristics (taste and aroma). The interaction of both factors does not significantly influence any physical, chemical, or organoleptic parameters (taste and aroma). Based on the analysis, the IC50 value for antioxidant activity ranges from 56.40 ppm to 161.02 ppm, moisture content ranges from 6.34% to 7.76%, ash content ranges from 6.55% to 7.98%, solution pH ranges from 5.51 to 5.59, lightness ranges from 72.28% to 47.21%, redness ranges from -0.79% to 2.07%, and yellowness ranges from 11.50% to 23.32%.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2507002610	T172650	T1726502025	Central Library (Reference)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T1726502025

Publisher

: ., 2025

Collation

xvii, 94 hlm.; ill.; tab.; 29 cm.

Language

Indonesia

ISBN/ISSN

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Classification

630.07

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)

Pertanian

Specific Detail Info

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Statement of Responsibility

EM

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