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Isnaini Rahmadi
Institut Teknologi Sumatera
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Industrial & Manufacturing Engineering Mechanical Engineering Social Sciences Other

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Penentuan Karakteristik Fisikokimia dan Fungsional Minuman Teh (Camellia sinensis L.) dalam Kemasan Yunanda Anggi Ilda Pratiwi; Isnaini Rahmadi; Wafi Adizara Muzakki; Amalia Wahyuningtyas
Communication in Food Science and Technology Vol. 3 No. 2 (2024): Communication in Food Science and Technology
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat, Institut Teknologi Sumatera

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35472/cfst.v3i2.1936

Abstract

Tea contains chemical compounds that are beneficial to the body, such as phenolic compounds. Packaged tea drinks are obtained from steeping tea with the addition of water, sugar, synthetic flavors, stabilizers, acidity regulators, and food additives that are tightly packaged. This research aims to evaluate the suitability of the quality of packaged tea drinks based on SNI requirements and determine physicochemical characteristics which include pH and total dissolved solids, while functional properties include total phenols and antioxidant activity. This research used a purposive sampling technique designed with a Completely Randomized Design with two duplicate replications. The results of the physicochemical and functional characteristic tests were analyzed using the ANOVA method and DMRT with α=5%. The results show that ready-to-drink tea products have a pH value between 5.4–6.79, total dissolved solids with a value of 6.5–8.2 °Brix, and antioxidant activity with a value of 56.83%–79.15%, where in terms of physicochemical content and functional properties, the five samples of packaged tea drinks can be said to be good. However, only 3 of the 5 samples had phenol content that was in accordance with that required by SNI 3413 of 2011.
Co-Authors Alfajar Puja Kusuma Amalia Wahyuningtyas Anisa Saputri Dea Tio Mareta Duwi Hariyanto Fithriyani, Dina Hasbiyalloh Hasbiyalloh Ilham Marvie Khoirun Naimah Lasuardi Permana Madi Madi Muhammad Rizky Ramanda Nina Lutfia Munawaroh Nugraha Edhi Suyatma Rinaldi Ikhram Risfihan Rafi Samsu Udayana Nurdin Samsu Udayana Nurdin Samsu Udayana Nurdin Sugiyono Sugiyono . Sussi Astuti Syahrizal Nasution Wafi Adizara Muzakki Yunanda Anggi Ilda Pratiwi Zada Agna Talitha