KARAKTERISTIK FISIKOKIMIA TEH DAUN SIRSAK (Annona muricata Linn.) DENGAN VARIASI SUHU DAN WAKTU PELAYUAN - Halimun, Riana Zenida (Lembaga Penelitian dan Pengabdian Masyarakat, Institut Teknologi Sumatera, 2025)
Abstract: Daun sirsak (Annona muricata Linn.) merupakan tumbuhan yang dapat dipergunakan menjadi alternatif minuman fungsional berupa teh yang mengandung senyawa antioksidan yang relatif tinggi. Penelitian ini bertujuan untuk mengetahui pengaruh suhu dan waktu pelayuan terhadap kualitas teh daun sirsak. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari dua variabel yaitu suhu pelayuan (80 dan 90˚C) dan lama pelayuan (2 dan 3 menit). Analisis produk meliputi kadar air, kadar abu, nilai pH, nilai rendemen, kadar polifenol, dan evaluasi hedonik (rasa, warna, aroma). Analisis data menggunakan ANOVA disertai dengan uji lanjut Duncan pada selang kepercayaan 95%. Hasil penelitian menunjukkan bahwa semakin meningkatnya suhu pelayuan maka akan menurunkan kadar air, kadar abu dan nilai rendemen serta meningkatkan kadar polifenol teh daun sirsak, Semakin lama waktu pelayuan maka akan menurunkan kadar air, kadar abu dan nilai rendemen serta meningkatkan nilai pH dan kadar polifenol teh daun sirsak, sedangkan interaksi antara suhu dan waktu pelayuan menurunkan kadar air, kadar abu dan nilai rendemen serta meningkatkan nilai pH teh daun sirsak. Proses pelayuan daun tidak berdampak pada uji hedoni teh daun sirsak. Hasil analisis menjelaskan bahwa produk teh daun sirsak yang terpilih adalah A2B2 (90˚C suhu pelayan dan 3 menit waktu pelayuan) dengan kadar air 4,060%, kadar abu 6,370%, nilai pH 6,46, nilai rendemen 32,010%, dan kadar polifenol 22,54%. Hasil uji hedonik menunjukkan bahwa variasi suhu dan lama pelayuan tidak mempengaruhi nilai kesukaan (aroma, warna, dan rasa). Keywords: Daun Sirsak, Pelayuan, Polifenol, Teh. Abstract: Soursop leaves (Annona muricata Linn.) have been identified as a potential functional beverage ingredient due to their high antioxidant content. This analysis aims to determine the effect of temperature and aging time on the quality of soursop leaf tea. To this end, a Completely Randomized Design (CRD) was employed, encompassing two variables: temperature (80 and 90°C) and time (2 and 3 minutes). The product analysis encompassed a comprehensive array of parameters, including moisture content, ash content, pH value, yield value, polyphenol content, and hedonic evaluation (taste, color, aroma). The collected data underwent analysis using a one-way analysis of variance (ANOVA) followed by Duncan's further test at 95% confidence interval. The results indicated that the variation in temperature led to a decrease in water content, ash content, and yield value, and an increase in polyphenol content of soursop leaf tea. Conversely, the variation in aging time resulted in a decrease in water content, ash content, and yield value, and an increase in pH value and polyphenol content of soursop leaf tea. Additionally, the interaction between temperature and aging time led to a decrease in water content, ash content, and yield value, and an increase in pH value of soursop leaf tea. The leaf-rotting process exerted no influence on the hedonic evaluation of soursop leaf tea. The analysis yielded the following results: the selected soursop leaf tea product was A2B2 (90°C and 3 minutes) with a moisture content of 4.060%, ash content of 6.370%, pH value of 6.46, yield value of 32.010%, and polyphenol content of 22.54%. The hedonic test results indicated that variations in temperature and aging time did not have a significant impact on the product's favorability value. Keywords: Polyphenols, Soursop Leaves, Tea, Withering