ANALISIS ORGANOLEPTIK PRODUK TEH CELUP TAWALOHO (Spondias Pinnata.) - Aryadi, Fadli; Wahyuni, Sri; Rejeki, Sri (Jurnal Sains dan Teknologi Pangan, 2017)
ABSTRACT  The purpose of this study was to determine the formulation of tawaloho leaf and tea leaf on the organoleptic value of tawaloho tea products (Spondias pinnata) most favored by the panelists and to determine the antioxidant and phytochemicalactivity of tawaloho tea. This research used Completely Randomized Design (CRD) with the variation formula of tawaloho leafaddition (Spondias pinnata) was 0%, 15%, 25%, 35%, 45% and 100%. The results showed that the addition of 25% tawaloholeaf tea was the preferred treatment of panelist with preference score of color of 3.97 (likes), taste of 3.57 (likes), aroma of3.58 (likes) and receptivity of 3.70 (likes). Based on this research, it can be concluded that tawaloho tea product withformulation of tawaloho and tea leaves (25% and 75%) was acceptable and favorable by panelists.  Keywords: Tea, tawaloho, organoleptic. ABSTRAK Tujuan penelitian adalah untuk mentukan formulasi daun tawaloho dan daun teh terhadap nilai organoleptik produk teh celuptawaloho(Spondias pinnata) yang paling disukai oleh panelis. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL),dengan formula variasi penambahan daun tawaloho (Spondias pinnata) yaitu penambahan daun teh tawaloho 0%, 15%,25%, 35%, 45% dan 100%. Hasil penelitian menunjukkan bahwa perlakuan penambahan daun teh tawaloho 25% merupakanperlakuan yang paling disukai panelis dengan skor penilaian kesukaan terhadap warna sebesar 3,97(suka), rasa sebesar3,57 (suka), aroma sebesar 3,58 (suka) dan daya terima 3,70 (suka). Berdasarkan penelitian ini, dapat disimpulkan bahwaproduk teh tawaloho dengan formulasi daun tawaloho dan daun teh (25% dan 75%) dapat diterima dan disukai oleh panelis.Kata kunci: The, tawaloho, orgnoleptik.