KARAKTERISTIK ORGANOLEPTIK, SIFAT KIMIA DAN AKTIVITAS ANTIOKSIDAN TEH FORMULASI DAUN KAKAO DAN KAYU MANIS - Sadimantara, Muhammad Syukri; Asranudin, Asranudin; sakir, sakir; Sadimantara, Fahria Nadiryati; Suwarjoyowirayatno, Suwarjoyowirayatno; Rhenyslawaty, Rhenyslawaty (JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO, 2018)
ABSTRACT The aims of this study was to determine the effect of cocoa and cinnamon leaf formulations on organoleptic assessment, chemical properties and antioxidant activity of cocoa leaves tea. This study used a Completely Randomized Design (CRD), consisting of 5 types of cocoa and cinnamon leaves formulation namely 100% of cocoa leaves: 0% of cinnamon (KM0), 95% of cocoa leaves: 5% of cinnamon (KM1), 90% of leaf cacao: 10% of cinnamon (KM2), 85% of cocoa leaves: 15% of cinnamon (KM3) and 80% of cocoa leaves: 20% of cinnamon (KM4). The formulations of cocoa and cinnamon leaves had significant effect (p <0.05) on color and taste organoleptic tests, but was not significantly effect on aroma parameters. Based on organoleptic assessment, cocoa leaves tea can be accepted by panelists. Moisture content, pH, and antioxidant activity of selected sample were 3.96%, 5.12-6.20 and 39.55%, respectively. Based on these results, cocoa leaves tea with the addition of cinnamon can meet the standard. Keywords: Cocoa Leaf Tea, Cinnamon, Organoleptic, Antioxidant activities. ABSTRAK Tujuan penelitian adalah untuk mengetahui pengaruh formulasi daun kakao dan kayu manis terhadap penilaian organoleptik, sifat kimia dan aktifitas antioksidan teh daun kakao. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL), yang terdiri dari 5 jenis perlakuan formulasi daun kakao dan kayu manis yaitu daun kakao 100% : kayu manis 0% (KM0), daun kakao 95% : kayu manis 5% (KM1), daun kakao 90% : kayu manis 10% (KM2) daun kakao 85% : kayu manis15% (KM3) dan daun kakao 80% : kayu manis 20% (KM4). Formulasi daun kakao dan kayu manis mempunyai hasil yang berpengaruh nyata (p<0,05) pada uji organoleptik warna dan rasa, namun berpengaruh tidak nyata terhadap parameteraroma. Berdasarkan penilaian organoleptik, teh daun kakao dapat diterima oleh panelis. Kadar air, pH, dan aktivitasantioksidan pada sampel terpilih berturut-turut sebesar 3,96%, 5,12-6,20 dan 39,55%. Berdasarkan hasil tersebut maka teh daun kakao dengan penambahan kayu manis dapat memenuhi standar teh. Kata kunci: Teh daun kakao,Kayu manis, Organoleptik, Aktivitas antioksidan.