Garuda - Garba Rujukan Digital

Julianti, Elisa

Department Of Food Technology, Faculty Of Agriculture, Universitas Sumatera Utara, Medan 20152, Indonesia

Author-ID : 1345285

Religion Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Mechanical Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Tingkat Kesukaan Konsumen Terhadap Teh Gaharu (Aquilaria malaccensis Lamk.) Berdasarkan Bentuk dan Ukuran serta Kandungan Antioksidan Simatupang, Jhonny; Batubara, Ridwanti; Julianti, Elisa
Peronema Forestry Science Journal Vol 4, No 1 (2015): Peronema Forestry Science Journal
Publisher : Program studi Kehutanan USU

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Agarwood (Aquilaria malaccensis Lamk.) are now popular to be exploited by farmers as a healthy drink. This research was done to study the effect of the shape and size of the tea from agarwood leaves on the consumers acceptance and antioxidant content. Agarwood leaves tea made in three forms: whole leave, cutted and fine particle size. Agarwood tea from these three size of shape and size then were evaluated of their hedonic level at 0 day and after 2 months of storaged in room temperatur by 50 panelists. The antioxidant activity was evaluated on methanol extracts from the three kinds ofagarwood leaves tea by using DPPH method after 2 month of storage. The result of the research shows that the froporcle of agarwood leave tea was more liked by panelists followed by the cutted leaves tea and the whole leaves tea had the lowest value of the hedonic score. The same result was found on the agarwood leaves tea that had been storage for 2 months, in the term of aroma, color for aswell as taste. The hedonic score of arom, color and taste of agarwood leaves tea after 2 months of storage till more than 3,00. It showed that the agarwood leaves tea still was accepted by panelists. The result of antioxidant activity evaluation showed that the fine particle size of agarwood leaves tea had the highest antioxidant activity. The value of IC50 of the agarwood leaves tea from the whole, cutted an fine size leaves were 85,89; 150,01; and 73,02 ppm respectively. Keywords: Agarwood leaves, organoleptic, antioxidant activity, tea.

Tingkat Kesukaan Konsumen Terhadap Teh Gaharu (Aquilaria malaccensis Lamk.) Berdasarkan Bentuk dan Ukuran serta Kandungan Antioksidan Jhonny Simatupang; Ridwanti Batubara; Elisa Julianti
Peronema Forestry Science Journal Vol 4, No 4 (2015): Peronema Forestry Science Journal
Publisher : Program studi Kehutanan USU

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (686.553 KB)

Agarwood (Aquilaria malaccensis Lamk.) are now popular to be exploited by farmers as a healthy drink. This research was done to study the effect of the shape and size of the tea from agarwood leaves on the consumers acceptance and antioxidant content. Agarwood leaves tea made in three forms: whole leave, cutted and fine particle size. Agarwood tea from these three size of shape and size then were evaluated of their hedonic level at 0 day and after 2 months of storaged in room temperatur by 50 panelists. The antioxidant activity was evaluated on methanol extracts from the three kinds ofagarwood leaves tea by using DPPH method after 2 month of storage. The result of the research shows that the froporcle of agarwood leave tea was more liked by panelists followed by the cutted leaves tea and the whole leaves tea had the lowest value of the hedonic score. The same result was found on the agarwood leaves tea that had been storage for 2 months, in the term of aroma, color for aswell as taste. The hedonic score of arom, color and taste of agarwood leaves tea after 2 months of storage till more than 3,00. It showed that the agarwood leaves tea still was accepted by panelists. The result of antioxidant activity evaluation showed that the fine particle size of agarwood leaves tea had the highest antioxidant activity. The value of IC50 of the agarwood leaves tea from the whole, cutted an fine size leaves were 85,89; 150,01; and 73,02 ppm respectively. Keywords: Agarwood leaves, organoleptic, antioxidant activity, tea

NILAI KESUKAAN KONSUMEN TERHADAP TEH DAUN GAHARU (Aquilaria malaccensis Lamk) BERDASARKAN LETAK DAUN PADA BATANG Nora Adriana; Ridwanti Batubara; Elisa Julianti
Peronema Forestry Science Journal Vol 4, No 4 (2015): Peronema Forestry Science Journal
Publisher : Program studi Kehutanan USU

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (711.945 KB)

Agarwood is a product of non-timber forest product are high value and are exported to foreign countries. Utilization of wood still focused on the use of agarwood tress, sap and skin is more often used as a distinctive aroma produced. Therefore, it is necessary to study on the effect of the aloe plant leaf leaves of that aloes. The purpose of this study is to determine the level of preference for the public to tea agarwood (A. malaccensis Lamk) based on the location of the leaves on the stem. The result showed that the level of public preference for tea agarwood (A. malaccensis Lamk) are on a scale of 3-4 is enough like to like. Consumers prefer tea from the leaves of the aloes are in the middle position on the aloe tree. Keyword : agarwood leaves, agarwood tea leaves, the level preference.

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