Pengaruh Suhu Dan Lama Penyeduhan Terhadap Aktivitas Antioksidan Dan Sifat Sensoris Teh Herbal Daun Alpukat (Persea Americana Mill.)

I Wayan Rai Widarta, S.TP., M.Si., I WAYAN RAI WIDARTA and Putu Ari Sandhi Wipradnyadewi, S.TP., MP., PUTU ARI SANDHI WIPRADNYADEWI (2017) Pengaruh Suhu Dan Lama Penyeduhan Terhadap Aktivitas Antioksidan Dan Sifat Sensoris Teh Herbal Daun Alpukat (Persea Americana Mill.). Ilmu dan Teknologi Pangan, 6 (2). ISSN 25278010

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Abstract

Avocado leave (Persea americana Mill) is one from nature that can be used as herbal tea. This
research aimed to acknowledge the temperature and the length of brewing effect on antioxidants reaction and
sensory properties of the avocado leave herbal tea, with the best charateristics. This research applied Completely
Randomized Design (Rancangan Acak Lengkap/ RAL) with two factors factorial pattern, which were three levels
of the water temperature; 70ºC, 85ºC, 100ºC and three different length of brewing times, which were 1 minute, 3
minutes and 5 minutes. The experiment was done two times and there were 18 unit of experiments were done in
total. The data taken from the experiment were analyzed with variance and the experiment was continued with
DMRT test. The results show that the temperature and length of brewing affect highly on total phenol, flavonoid,
antioxidants activity, and sensory properties of the avocado leave herbal tea. The best result is the experiment
with 100ºC water temperature in 5 minutes of brewing that produce total phenol 291,63mg/100g, total flavonoid
16,71mg/g, antioxidants reaction 18,55% and green brown sensory properties, specific avocado leave herbal tea
smell, a bit bitter, and overall beloved result

Item Type: Article
Subjects: L Education > L Education (General)
Divisions: Faculty of Law, Arts and Social Sciences > School of Education
Depositing User: USDI USDI Universitas Udayana
Date Deposited: 20 Jul 2020 12:24
Last Modified: 20 Jul 2020 12:24
URI: https://erepo.unud.ac.id/id/eprint/17214

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