KARAKTERISTIK ORGANOLEPTIK DAN SIFAT KIMIA MINUMAN FUNGSIONAL LIANG TEH DAUN KARAMUNTING (Rhodomyrtus tomentosa) DENGAN PENAMBAHAN KAYU MANIS - Ranggawati, Mustika; Tamrin, Tamrin; Asyik, Nur (JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO, 2018)
ABSTRACT The purpose of this research was to determine the effect of the addition of cinnamon to the organoleptic characteristics andthe chemical properties of downy rose-myrtle leaf liang tea products. This research used non factorial completelyrandomized design consist of 5 types of the treatment cinnamon addition namely 0% (M0), 5% (M1), 10% (M2), 15% (M3)and 20% (M4). The addition of cinnamon in various concentrations did not affect on the taste score of tea because it was stillon the same scale of 4 (like) and had no significant effect (p> 0,05) on color parameter with average score of 4 (like) andaroma 3.1 (rather like). The addition of cinnamon had a very significant effect (p <0.05) on chemical properties (pH), theaddition of cinnamon decreased the pH of tea. Moisture content of downy rose-myrtle leaf liang tea was 7.14%. The watercontent of the product has been in accordance with the quality of the water content of tea bags based on SNI namely 10%w/w (maximum). Statistically, the addition of cinnamon in downy rose-myrtle leaf liang tea had no significant effect on color,aroma and water content but it is in accordance with tea criteria based on tea quality standard.Keywords: Downy rose-myrtle leaf, cinnamon, functional drink, liang tea. ABSTRAK Tujuan penelitian adalah untuk menentukan pengaruh penambahan kayu manis terhadap karakteristik organoleptik dan sifatkimia produk liang teh daun karamunting. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) non faktorial yangterdiri dari 5 jenis perlakuan penambahan kayu manis yaitu penambahan kayu manis 0% (M0), 5% (M1), 10% (M2), 15%(M3) dan 20% (M4). Penambahan kayu manis dalam berbagai konsentrasi tidak mempengaruhi tingkat kesukaan rasa tehkarena masih berada dalam skala yang sama yaitu 4 (suka) dan berpengaruh tidak nyata (p>0,05) terhadap parameterwarna dengan rata-rata 4 (suka) dan aroma dengan rata-rata 3,1 (agak suka). Penambahan kayu manis berpengaruh sangatnyata(p<0,05) terhadap sifat kimia (pH), penambahan kayu manis menurunkan pH pada teh. Kadar air serbuk liang tehdaun karamunting rata-rata yaitu 7,14%. Kadar air produk telah sesuai dengan mutu kadar air teh celup berdasarkan SNIyaitu 10% b/b (maksimum). Secara statistik penambahan kayu manis pada liang teh daun karamunting berpengaruh tidakyang nyata terhadap warna, aroma dan kadar air namun sudah sesuai dengan kriteria teh berdasarkan standar mutu teh. Kata kunci: Daun karamunting, kayu manis, minuman fungsional, liang teh.