Herbal tea atau teh herbal adalah salah satu produk minuman campuran teh dan tanaman herbal, salah satunya daun jambu air yang memiliki khasiat dalam membantu pengobatan suatu penyakit atau sebagai penyegar. Produk teh biasanya dibuat dari daun selain daun teh salah satunya daun jambu air. Daun jambu air juga memiliki banyak manfaat dengan adanya kandungan seperti senyawa flavonoid, fenolik dan tannin yang berpotensi sebagai sumber antidiabetes, antimikroba dan antikanker. Dalam teh kering dalam kemasan memiliki syarat yaitu Standar Mutu menurut BSN 2013. Tujuan dari penelitian ini adalah mengetahui karakteristik dan uji sensoris berdasarkan perbedaan letak daun jambu air dan lama pengeringan. Metode yang digunakan dalam penelitian ini yaitu menggunakan metode RAL (Rancangan Acak Lengkap) antara lain uji kadar abu, uji kadar air, uji warna, uji pH, uji kejernihan, uji total padatan terlarut dan uji sensoris. Sistem komputerisasi yang digunakan adalah software SPSS 16.0. Hasil penelitian berdasarkan perbedaan letak daun jambu air dan lama pengeringan tidak memiliki pengaruh nyata (p≥0,05) terhadap hasil uji kadar abu, uji warna terhadap nilai a* (derajat merah), uji kejernihan dan uji sensoris terhadap (skor aroma, rasa dan kesukaan keseluruhan). Sedangkan kadar air memiliki perbedaan nyata terhadap perbedaan letak daun dengan nilai kadar air lebih tinggi pada letak daun tengah (2,02) dibandingkan pada letak daun pucuk (1,65). Pada nilai b* dan skor warna terhadap kesukaan panelis juga memiliki perbedaan nyata terhadap perbedaan letak daun yakni hasil lebih tinggi diperoleh pada letak daun pucuk (19,13) dibandingkan dengan letak daun tengah (17,47). Pada nilai L* hasil tertinggi yaitu diperoleh pada interaksi antara letak daun tengah dan pengeringan selama 5 jam (16,26). Hasil terendah pada uji pH diperoleh pada interaksi yakni antara letak daun tengah dan lama pengeringan 5 jam (4,87). Hasil pada uji total padatan terlarut terendah yakni interaksi antara letak daun tengah dan pengeringan 3 jam (0,03). Jadi, teh herbal daun jambu air telah memenuhi standar SNI pada persyaratan teh kering dalam kemasan.


Deskripsi Lain

Herbal tea is one of the products of a mixture of tea and herbal plants, one of which is water apple leaves that have properties to help treat a disease or as a refresher. Tea products are usually made from leaves other than tea leaves, one of which is water apple leaves. Water apple leaves also have many benefits in the presence of ingredients such as flavonoids, phenolic compounds and tannins which have the potential as a source of antidiabetic, antimicrobial and anticancer. In dry tea in the packaging has a requirement that is the Quality Standard according to BSN 2013. The purpose of this study is to know the characteristics and sensory tests based on differences in the location of the water apple leaves and the drying time. The method used in this study is using the RAL method (Complete Random Design) including ash test, water content test, color test, pH test, clarity test, total dissolved solids test and sensory test. The computerized system used is SPSS 16.0 software. The results of the study were based on differences in the location of water apple leaves and drying duration did not have a significant effect (p≥0.05) on the results of ash content test, color test on a * (red degree), clarity test and sensory test (aroma score, taste and overall preference). While the water content has a significant difference to the difference in the location of leaves with water content values higher in the middle leaf location (2.02) compared to the location of shoots (1.65). On the value of b * and color score on the preference of panelists also had a significant difference in the difference in location of leaves ie higher yield was obtained at the location of shoots (19,13) compared to the location of the middle leaf (17,47). At the L * value the highest result is obtained at the interaction between the location of the middle leaf and drying for 5 hours (16.26). The lowest results in the pH test were obtained at the interaction between the middle leaf location and the 5 hour drying time (4.87). The results of the lowest total dissolved solids test were the interaction between the location of the middle leaf and the drying of 3 hours (0.03). So, water apple leaves herbal tea has met SNI standards on the requirements of dry tea in packaging.

• ANALISIS KARAKTERISTIK DAN UJI SENSORIS TEH HERBAL DAUN JAMBU AIR (Syzygium aqueum) PADA PERBEDAAN LETAK DAUN DAN LAMA PENGERINGAN