<![CDATA[ABSTRACT The purpose of the study was to determine the effect of ginger formulations on organoleptic assessment and quality of tawaoloho tea bag products. This study used a Completely Randomized Design (CRD) with variation of addition of temulawak (Curcuma Xanthorrhiza Roxb) and jasmine tea (Jasminum Officinale) namely P1T1 (25% of ginger and 50% of jasmine tea), P1T2 (20% of ginger and 55% of jasmine tea), P1T3 (15% of ginger and 60% of jasmine tea), P1T4 (10% of ginger and 65% of jasmine tea), and P1T5 (5% of ginger and 70% of jasmine tea). The results showed that the P1T4 formulation was the most preferred formulation by the panelists with scores on preference for color, taste, aroma and acceptability of 3.78 (like), 3.83 (like), 3.65 (like) and 5.92 (very like). This product can be accepted (preferred) by panelists based on the results of organoleptic assessment. Keywords:TawaolohoTea Bag, Temulawak, Jasmine Tea. ABSTRAK Tujuan penelitian adalah untuk Menentukan pengaruh formulasi temulawak terhadap penilaian organoleptik dan mutu produk teh celup tawaoloho. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan variasi penambahan temulawak (Curcuma Xanthorrhiza Roxb) dan teh melati (Jasminum Officinale) yaitu P1T1 (penambahan temulawak 25% dan teh melati 50%), P1T2 (penambahan temulawak 20% dan teh melati 55%), P1T3 (penambahan temulawak 15% dan teh melati 60%), P1T4 (penambahan temulawak 10% dan teh melati 65%), dan P1T5 (penambahan temulawak 5% dan teh melati 70%). Hasil penelitian menunjukkan bahwa formulasi P1T4 merupakan formulasi yang paling disukai panelis dengan skor penilaian kesukaan terhadap warna, rasa, aroma dan daya terima berturut-turut sebesar 3,78(suka), 3,83 (suka), 3,65 (suka) dan 5,92 (sangat suka). Produk ini dapat diterima (disukai) oleh panelis berdasarkan hasil penilaian organoleptik. Kata kunci: Teh CelupTawaoloho, Temulawak, Teh Melati.]]>
