PENGARUH SUHU DAN LAMA PENGERINGAN TERHADAP MUTU TEH DAUN KETUL (Bidens pilosa L.) - Etika, Magdalena; Giyatmi, Giyatmi (Jurnal Teknologi Pangan dan Kesehatan (The Journal of Food Technology and Health), 2020)
ABSTRAK:  Penelitian ini bertujuan untuk mengetahui suhu dan lama pengeringan terhadap mutu teh daun ketul yang meliputi kadar air, kadar abu, aktivitas antioksidan, organoleptik (warna, aroma dan rasa) teh daun ketul (Bidens pilosa). Penelitian ini dirancang menggunakan Rancangan Acak Lengkap Faktorial (RALF) dengan 9 perlakuan dan 2 ulangan. Hasil pengamatan dianalisis menggunakan Analysis of Variance (ANOVA) serta uji lanjut Duncan’s Multiple Range Test (DMRT) pada taraf 5%. Perlakuan terdiri dari dua faktor yaitu suhu (50, 55 dan 60°C) dan lama pengeringan (120, 150 dan 180 menit). Hasil penelitan menunjukkan bahwa suhu pengeringan dalam pembuatan teh daun ketul memberikan pengaruh yang berbeda nyata terhadap kadar air, kadar abu, aktivitas antioksidan dan organoleptik (aroma). Penelitian ini menunjukkan bahwa pengeringan pada suhu 60°C dan lama pengeringan selama 180 menit menghasilkan teh daun ketul dengan mutu terbaik yaitu kadar air sebesar 7,25%, kadar abu sebesar 7,52%, aktivitas antioksidan sebesar 8,68% dengan warna agak disukai yaitu kuning agak kecoklatan, aroma agak disukai yaitu agak langu dan rasa agak disukai yaitu sepat.ABSTRACT:The aim of this research was conducted the effect of temperature and drying time on the quality of ketul leaf tea which includes moisture content, ash content, antioxidant activity, organoleptic (color, aroma and taste) of ketul leaf tea (Bidens pilosa L.). This study was designed using a Factorial Completely Randomized Design (RALF) with 9 treatments and 2 replications. The results of the observation were analyzed using Analysis of Variance (ANOVA) diversity analysis and analyzed further by Duncan's Multiple Range Test (DMRT) at 5% level. The treatments consisted of two factors with the temperatures (50, 55 and 60°C) and drying times (120, 150 and 180 minutes). The results showed significantly different effects on moisture content, ash content, antioxidant activity and organoleptic (aroma). This research has shown that drying at temperature 60°C and drying time for 180 minutes produces ketul leaf tea withthe best quality with moisture content 7,25%, ash content 7,52%, antioxidant activity 8,68%, with a rather preferred color that is slightly brownish yellow, the aroma is rather preferred that is rather unpleasant and the taste is rather preferred that is tight.