Karakteristik Organoleptik Teh Daun Binahong dengan Penambahan Kayu Manis - Muhammad Yasir; Meittycorfrida Mailoa; Priscillia Picauly (Universitas Pattimura, 2019)
This study was aimed to determine the right concentration of cinnamon addition in the binahong leaf tea based on its sensory characteristics along with its phytochemical compounds composition. A completely randomized experimental design with three levels of cinnamon concentration i.e.; 20%, 30%, and 40% was applied in this research. Results showed that right concentration of cinnamon addition in the binahong leaf tea was 40% and contained phytochemical compounds such as alkaloids, saponins, flavonoids, steroids, triterpenoids and phenolics. Keywords: binahong leaves, cinnamon, tea drink ABSTRAK Penelitian ini bertujuan untuk mendapatkan konsentrasi penambahan kayu manis yang tepat terhadap teh daun binahong berdasarkan sifat organoleptik dan komposisi senyawa fitokimianya. Penelitian ini menggunakan rancangan acak lengkap yang terdiri dari satu faktor yaitu konsentrasi kayu manis dengan tiga taraf perlakuan yaitu; 20%, 30%, dan 40%. Hasil penelitian menunjukkan bahwa teh daun binahong yang terbaik yaitu penambahan kayu manis dengan konsentrasi 40% yang mengandung senyawa fitokimia alkaloid, saponin, flavonoid, steroid, triterpenoid dan fenolik. Kata kunci: daun binahong, kayu manis, minuman teh