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All Journal Jurnal Sains dan Teknologi Pangan
Siti Maryam Eka Putri Kaplale
Pattimura University
Agriculture, Biological Sciences & Forestry

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KARAKTERISTIK KIMIA DAN ORGANOLEPTIK TEH HERBAL KULIT PALA (Myristica fragrans Houtt) DENGAN VARIASI LAMA PENGERINGAN MATAHARI Siti Maryam Eka Putri Kaplale; Syane Palijama; Rachel Breemer
Jurnal Sains dan Teknologi Pangan Vol 8, No 5 (2023): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jstp.v8i5.43371

Abstract

This study aims to determine the appropriate sun drying time for the chemical and organoleptic characteristics of the herbal nutmeg peel. This study used a completely randomized design with 4 levels of sun drying treatment, including: M1 = 10 hours, M2 = 15 hours, M3 = 20 hours, M4 = 25 hours, and repeated 3 times. The results showed the best treatment was sun drying for 25 hours which had 16.74% phenol content, 6.82% moisture content, 32% yield, 10.84% ash content, 58.89% fiber content, and had an average organoleptic test value and organoleptic characteristics of both the hedonic test and the hedonic quality test respectively include: color with a scale value of 3.75 (very like) and 3.58 (very brownish yellow) and taste with a scale value of 3.08 (like) and 3.03 (taste of nutmeg)
Co-Authors Rachel Breemer Syane Palijama