SIFAT KIMIA DAN SENSORIS TEH DAUN KAKAO (Theobroma Cacao L.) BERDASARKAN TINGKAT KEMATANGAN DAUN

NUR JANNAH (2020) SIFAT KIMIA DAN SENSORIS TEH DAUN KAKAO (Theobroma Cacao L.) BERDASARKAN TINGKAT KEMATANGAN DAUN. Undergraduate Theses thesis, Universitas Tadulako.

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Abstract

ABSTRACT This study aims to obtain the level of leaf maturity that provides the best chemical and sensory properties for cocoa leaf tea. The design used was a Completely Randomized Design and Randomized Block Design with one factor, consisting of 3 treatments 5 replications so that 15 units of the experiment were obtained. Young leaves in positions 1 and 2 of shoots, medium leaves in positions 3 and 4 of shoots and old leaves in positions 5 and 6 of shoots. The cocoa leaves are withered at a temperature of 80oC RH <70% for 20 minutes then blended and then oven at 90-100oC for 4 hours. The parameters analyzed include yield, moisture content, antioxidants, sensory properties, namely color, aroma, taste and liking. The results showed that the best tea is old leaves. Tea yield and antioxidant vitemin C cocoa leaf tea increases with increasing level of cocoa leaf maturity, while water content decreases. The sensory nature of cocoa leaf tea in terms of color, scent, taste and likeness can be appreciated by panelists. Cocoa leaf has the potential to be used as raw material for making tea. Key words: Cocoa leaf, leaf maturity level, chemical properties, and sensory properties of cocoa leaf tea ABSTRAK Penelitian ini bertujuan untuk mendapatkan tingkat kematangan daun yang memberikan sifat kimia dan sensoris terbaik terhadap teh daun kakao. Rancangan yang digunakan adalah Rancangan Acak Lengkap dan Rancangan Acak Kelompok satu faktor, terdiri atas 3 perlakuan 5 kali ulangan sehingga diperoleh 15 unit percobaan. Daun muda pada posisi 1 dan 2 dari pucuk, daun sedang pada posisi 3 dan 4 dari pucuk dan daun tua posisi 5 dan 6 dari pucuk. Daun kakao tersebut dilayukan pada suhu 80oC RH < 70% selama 20 menit kemudian di blender lalu di oven pada suhu 90-100oC selama 4 jam. Parameter yang dianalisis meliputi rendemen, kadar air, antioksidan, sifat sensoris yaitu warna, aroma, rasa dan kesukaan. Hasil penelitian menunjukkan bahwa teh yang terbaik adalah daun tua. Rendemen teh dan antioksidan vitamin C teh daun kakao meningkat dengan bertambahnya tingkat kematangan daun kakao, sedangkankadar air menurun. Siftat sensoris teh daun kakao dari aspek warna, aroma, rasa, dan kesukaan dapat diperima oleh panelis. Daun kakao berpotensi digunakan sebagai bahan baku pembuatan teh. Kata kunci :Daun kakao, tingkat kematangan daun, sifat kimia, dan sifat sensoris teh daun kakao

Item Type: Thesis (Undergraduate Theses)
Subjects: University Structure > Faculty of Agriculture > Agrotechnology
S1 - Undergraduate Thesis > Faculty of Agriculture > Agrotechnology
Divisions: Faculty of Agriculture > Agrotechnology
Tadulako Subject Areas > S1 - Undergraduate Thesis > Faculty of Agriculture > Agrotechnology
Depositing User: system estd estd
Date Deposited: 20 Jul 2020 07:03
Last Modified: 20 Jul 2020 06:35
URI: http://repository.untad.ac.id/id/eprint/5311

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