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All Journal Itepa : Jurnal Ilmu dan Teknologi Pangan
Ida Ayu Putu Jasmine Chandra Dewi
Program Studi Teknologi Pangan, Fakultas Teknologi Pertanian, Universitas Udayana
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology

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Pengaruh Penambahan Bubuk Jahe Emprit (Zingiber officinale var. Amarum) Terhadap Karakteristik Teh Celup Herbal Daun Salam (Syzygium polyanthum (Wight.) Walp) Ida Ayu Putu Jasmine Chandra Dewi; Putu Timur Ina; Ni Luh Ari Yusasrini
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 10 No 3 (2021): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2021.v10.i03.p09

Abstract

This research was aimed to determine the effect of the emprit ginger powder additions on the characteristics of bay leaf herbal tea bag and to determine the appropriate addition of emprit ginger powder to get the best bay leaf herbal tea bag characteristics. The design used in this study was a Completely Randomized Design (CRD) with an additional emprit ginger powder treatment with consisting of 5 namely: 0%, 5%, 10%, 15%, and 20%. This study was repeated 3 times so that they were obtained 15 experimental units. The data obtained were analyzed by analysis of variance (ANOVA) and if the treatment had a significant effect followed by Duncan’s Multiple Range Test (DMRT). The results showed that the addition of 20% emprit ginger powder had a significant effect (P<0,05) on moisture content, extract content in water, phenol total, flavonoid total, antioxidant activity, IC50, hedonic test and scoring test (aroma and taste). The results showed that bay leaf herbal tea bag with the addition of 20% emprit ginger powder was the best treatment with moisture content 8.93%, extract content in water 16.97%, phenol total 3.35 mgGAE/g, flavonoid total 0.62 mgQE/g, antioxidant activity 73.90%, IC50 value 640.99 ppm. The characteristics of the brewed tea water such as the color was common, the typhical aroma of emprit ginger and liked, the typhical taste of emprit ginger and liked, and overall acceptance was liked.
Co-Authors Ni Luh Ari Yusasrini Putu Timur Ina