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All Journal Jurnal AGROTEKNOLOGI Agrointek Jurnal Sains dan Teknologi Pangan BIOLINK (Jurnal Biologi Lingkungan, Industri, Kesehatan) AGRITEKNO, Jurnal Teknologi Pertanian Journal of Saintech Transfer Jurnal Mutu Pangan : Indonesian Journal of Food Quality Eduvest - Journal of Universal Studies Kajian Pendidikan Dasar (KAPEDAS) Animal Production
Elisa Julianti
Program Studi Ilmu Dan Teknologi Pangan Fakultas Pertanian USU Medan Jl. Prof. A. Sofyan No. 3 Kampus USU Medan
Aerospace Engineering Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Economics, Econometrics & Finance Education Health Professions Languange, Linguistic, Communication & Media Mathematics Neuroscience Public Health Social Sciences Veterinary Other

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Pengaruh Lama dan Suhu Penyimpanan Terhadap Mutu Minuman Teh Bunga Krisan Batik Nasution, Indah S; Julianti, Elisa; Romauli, Nauas D M
AGRITEKNO: Jurnal Teknologi Pertanian Vol 14 No 2 (2025): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2025.14.2.134

Abstract

Batik chrysanthemum is one type of chrysanthemum whose use is limited to cut flowers. Chrysanthemum tea beverage processing is one form of product diversification that can increase the added value of chrysanthemum flowers. This study aims to determine the shelf life of chrysanthemum tea beverages packaged in glass bottles. This research design uses a factorial complete randomized design with two factors, namely storage temperature (room temperature and cold temperature (10 oC) as the first factor and storage time (0, 3, 6, 9, 12, and 15 days) as the second factor. Each treatment combination was made in 3 replicates; the results showed that the indication of temperature and storage duration gave a very significant effect (P < 0.01) on total phenolics, total flavonoids gave a significantly different effect (P < 0.05) on anthocyanin levels, and antioxidant activity. They gave a significantly different effect (P < 0.05) on the color index. The research results show that the ideal storage life of Chrysanthemum flower tea is at a cold temperature (10 °C). At this storage life, the chrysanthemum flower tea beverage has a high antioxidant activity and is acceptable for consumption.
Co-Authors Abdul Muktadir, Abdul Ade Trisna Ari, Ari Andani Nasution Era Yusraini FARAH FAHMA Herla Rusmarilin Intan Sari, Febby Jenny Elisabeth Khaswar Syamsu Kwanariesta, Jessica Lubis, Siti Basyariah Putri Mimi Nurminah Muhammad Usman, Muhammad Nasution, Indah S Prof. Dr. Ir Albiner Siagian M.Si Ridwansyah Ridwansyah Romauli, Nauas D M Romauli, Nauas Domu Marihot Syahputri, Gusti Ananda Terip Karo-Karo Titi Candra Sunarti Utami, Yulisa Widi Winarni, Endang