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KARAKTERISTIK TEH HERBAL DAUN TIN (Ficus carica Linn) DENGAN VARIASI SUHU DAN LAMA PENGERINGAN

Khumairoh, Lipi Ayu Nur (2020) KARAKTERISTIK TEH HERBAL DAUN TIN (Ficus carica Linn) DENGAN VARIASI SUHU DAN LAMA PENGERINGAN. Undergraduate (S1) thesis, University of Muhammadiyah Malang.

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Abstract

Herbal tea is drink made from roots, stems, flowers, seeds, and fruit skin from plants that have benefits as medicinal plants, making it suitable for use as a detoxification of the body. One type of plant whose leaves can be used as herbal tea is tin leaf. Tin is a plant that is believed to treat many diseases because it has many bioactive compounds, such as, b-sitosterol, saponins, flavonoids, and tannins. The study aim to determine the interaction between variations in drying temperature and drying time on the characteristics of tin leaf herbal tea, determine the treatments that produce herbal tea with the best characteristics. The experimental design used was a randomized group design (rak) with 2 factors, namely drying temperature 50°C; 60°C; 70°C and drying duration 2 hours; 3 hours; 4 hours. After being combined 9 treatments were repeated 3 times. Observation parameters that will be analyzed consist of water content, ash content, antioxidant activity, water soluble ash content from total ash, total flavonoids, color intensity (L,a,b), and organoleptics. The results showed that the interaction between drying temperature and drying duration on water content, ash content, antioxidant activity, water soluble ash, total flavonoids, and color intensity (L,a,b). The best tin herbal tea based on the analysis of De Garmo namely at a drying temperature of 50°C and drying duration of 3 hours to produce a water content of 7.57%, ash content of 6.58%, antioxidant activity 56.69%, water soluble ash 45.50%, total flavonoids 5.00 mg/mg, color L 35.47, color a -1.80, color b 5.17, distinctive aroma, distinctive taste, yellowish-green color, and overall acceptance rather like. Tin leaf herbal tea produced has met the standards based on the Indonesian National Standard 03-3836-2012 in terms of maximal water content. 8%, maximal ash content 8%, water soluble ash minimal 45%, tea special aroma, tea special taste, and color is green, yellowish-red, and brownish.

Item Type: Thesis (Undergraduate (S1))
Student ID: 201510220311104
Thesis Advisors: Mochammad Wachid (0721068201), Warkoyo (0003036402)
Keywords: Herbal tea, tin leaf, drying temperature, drying duration
Subjects: Q Science > QD Chemistry
T Technology > TP Chemical technology
Divisions: Faculty of Agriculture and Animal Husbandry > Department of Food Technology (41203)
Depositing User: 201510220311104
Date Deposited: 17 Feb 2020 03:54
Last Modified: 17 Feb 2020 03:54
URI : http://eprints.umm.ac.id/id/eprint/59429

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