<![CDATA[Bajakah (Uncaria acida Roxb) has been widely circulated in the market both in whole and processed form such as Bajakah tea. Many studies have also been carried out on bajakah, but until now there has been no specific research on the effect of shelf life on the quality of tea, especially water content, total plate number, and organoleptic tests. The purpose of this study was to determine the effect of shelf life on the quality of Bajakah tea as determined by water content, total plate number, and organoleptic tests (color, smell, taste) based on SNI 3753 : 2014. This study used a completely randomized design (CRD) with 4 treatments and 3 repetitions with the factor used was the shelf life which was carried out for 3 months. The results of the study during 4 months of storage had no significant effect on the water content, color and odor of the panelists on the tea produced, and had a significant effect on the total plate number and taste. When compared with SNI 3753:2014, the best results were obtained with a maximum shelf life of 2 months which complied with SNI 3753:2014 standards, especially in the parameters of total plate number and tasteBanyak bajakah (Uncaria acida Roxb) yang saat ini beredar di pasaran, baik dalam bentuk mentah maupun olahan, termasuk teh bajakah. Penelitian tentang bajakah juga telah banyak dikembangkan, namun sampai kini masih belum terdapat penelitian khusus mengenai pengaruh masa simpan terhadap kualitas teh bajakah, khususnya kadar air, angka lempeng total (ALT), serta uji organoleptik. Tujuan penelitian ini adalah untuk mengetahui pengaruh masa simpan terhadap kualitas teh bajakah yang ditentukan oleh kadar air, angka lempeng total (ALT), dan uji organoleptik (warna, bau, rasa) berdasarkan sni 3753: 2014. Penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL) 4 perlakuan dan 3 ulangan dengan faktor yang digunakan ialah masa simpan yang dilakukan selama 3 bulan. Hasil Penelitian selama 4 bulan penyimpanan tidak berpengaruh nyata terhadap kadar air, warna, dan bau panelis terhadap teh yang dihasilkan, dan berpengaruh nyata terhadap angka lempeng total dan rasa. Jika dibandingkan dengan SNI 3753:2014, hasil terbaik didapatkan pada perlakuan masa simpan maksimal 2 bulan yang memenuhi standar SNI 3753:2014, khususnya pada parameter angka lempeng total dan rasa.]]>
