<![CDATA[AbstrakTeh kulit buah salak serai secang merupakan salah satu produk pangan turunan dari buah salak, yang berbentuk teh celup dan merupakan campuran dari simplisia kulit buah salak, serai dan secang. Kulit buah salak biasanya dianggap limbah ternyata memiliki potensi pengembangan karena mengandung senyawa metabolit sekunder seperti flavonoid dan tannin yang bermanfaat bagi kesehatan. Penelitian ini bertujuan untuk mengetahui formulasi terbaik melalui uji hedonik dengan melibatkan 7 panelis ahli, serta menganalisis kelayakan usaha secara finansial. Metode penelitian menggunakan pendekatan eksperimen dengan rancangan acak lengkap (RAL) serta deskripsi kuantitatif. Pengujian statistik menggunakan metode One Way Anova (ANOVA), diikuti uji lanjut Duncan pada taraf signifikansi 5%. Hasil penelitian menunjukkan bahwa perlakuan pra-pengeringan, baik melalui steam blanching dan non blanching pada kulit buah salak, secara nyata mempengaruhi aroma produk. Namun, tidak ditemukan pengaruh nyata terhadap warna, rasa, aftertaste dan overall produk. Berdasarkan rata-rata uji hedonik, formulasi terbaik produk teh kulit buah salak serai secang yaitu F1 dengan perlakuan steam blanching yang memperoleh nilai 3,43 dengan kategori suka. Berdasarkan kelayakan finansial, diperoleh nilai R/C Ratio sebesar 1,66 menunjukkan bahwa usaha ini memenuhi syarat kelayakan finansial, dimana pendapatan yang dihasilkan cukup untuk menutupi biaya produksi dan memberikan keuntungan.Kata Kunci: Teh Kulit Buah Salak, Uji Hedonik, One Way Anova, Kelayakan FinansialAbstractSalak fruit peel tea serai secang is one of the food products derived from salak fruit, which is in the form of tea bags and is a mixture of salak fruit peel simplisia, lemongrass and secang. Salak fruit peel is usually considered waste, but it has development potential because it contains secondary metabolite compounds such as flavonoids and tannins that are beneficial for health. This study aims to determine the best formulation through hedonic test involving 7 expert panelists, and analyze the financial feasibility of the business. The research method used an experimental approach with a complete randomized design (CRD) and quantitative description. Statistical testing used One Way Anova (ANOVA) method, followed by Duncan's further test at 5% significance level. The results showed that pre-drying treatment, both through steam blanching and non-blanching of salak fruit peel, significantly affected the product’s aroma. However, there was no significant effect on the color, taste, aftertaste and overall product. Based on the average hedonic test, the best formulation of snake fruit peel tea product is F1 with steam blanching treatment, which obtained a score of 3.43 in the liking category. Based on financial feasibility, the R/C Ratio value of 1.66 indicates that this business meets the financial feasibility requirements, where the income generated is sufficient to cover production costs and provide a profit.Keywords: Salak Fruit Peel Tea, Hedonic Test, One Way Anova, Financial Feasibility]]>
