<![CDATA[ The process of enzymatic oxidation and drying was one of the stages of tea processing that distinguished black tea from other types. Both treatments were determinants of the quality of black tea powder. The purpose of this study was to determine the effect of enzymatic oxidation time and drying temperature on the moisture content, yield, and organoleptic of orthodox black tea according to SNI. The method used in the preparation of the research is experimental with quantitative descriptive data discussion. The object of research is tea obtained from PT. Perkebunan Nusantara VIII, Rancabali. Parameters observed were moisture content analysis, yield analysis, and organoleptic analysis (appearance, liquor, and infused leaf). The results obtained were the combination of oxidation time and drying temperature gave different effects on the moisture content, yield, and organoleptic of orthodox black tea. The best treatment for black-orthodox tea is a combination of oxidation time of 120 minutes and drying temperature of 120˚C with moisture content (2,23%), yield (25,5%), and organoleptic; appearance (24), liquor (26), infused leaf (4). Therefore, these research was important to do because there was no research that examines the effect of oxidation time and drying temperature on the moisture content, yield, and organoleptic of orthodox black tea. Proses oksidasi enzimatis dan pengeringan menjadi salah satu tahap pengolahan teh yang membedakan teh hitam dengan jenis lainnya. Kedua perlakuan tersebut merupakan penentu kualitas bubuk teh hitam. Tujuan dari penelitian ini adalah mengetahui pengaruh waktu oksidasi enzimatis dan suhu pengeringan terhadap kualitas fisik dan organoleptik teh hitam orthodox sesuai SNI. Metode yang digunakan dalam penyusunan penelitian yaitu secara eksperimental dengan pembahasan data secara deskriptif kuantitatif. Objek penelitian berupa teh yang diperoleh dari PT. Perkebunan Nusantara VIII, Rancabali. Parameter yang diamati diantaranya, analisis kadar air, analisis rendemen, dan analisis organoleptik (appearance, liquor, dan infused leaf). Hasil yang didapatkan adalah perlakuan kombinasi waktu oksidasi dan suhu pengeringan memberikan pengaruh yang berbeda terhadap kualitas fisik dan organoleptik teh hitam-orthodox. Perlakuan terbaik teh hitam-orthodox yaitu, perlakuan kombinasi waktu oksidasi 120 menit dan suhu pengeringan 120˚C dengan kadar air (2,23%), rendemen (25,5%), dan organoleptik; appearance (24), liquor (26), infused leaf (4). Oleh karena itu penelitian ini penting untuk dilakukan karena belum terdapat penelitian yang mengkaji pengaruh waktu oksidasi dan suhu pengeringan terhadap kualitas fisik dan organoleptik teh hitam orthodox.]]>
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