Jurnal Agroindustri
Vol 6, No 1 (2016)

EFFECT OF GREENLEAF QUALITY AND MOISTURE CONTENT ON PHYSICAL AND ORGANOLEPTIC OF THE CTC (Crushing Tearing Curling) TEA

Hafiz Thanoza (Dept. of Agric. Technology, Fac. of Agriculture, Univ. of Bengkulu)
Devi Silsia (Dept. of Agric. Technology, Fac. of Agriculture, Univ. of Bengkulu)
Zulman Efendi (Dept. of Agric. Technology, Fac. of Agriculture, Univ. of Bengkulu)

Article Info

Publish Date
31 May 2016

Abstract

PTPN VII (Persero) Pagaralam Business Unitstarted developing the processing of black tea (CTC). Only after several times the processing quality CTC teas produced unsatisfactory. The Company continues to optimize the performance ofthe processingand quality control of CTC tea. This study aims to determine the effect of the quality of shootsandwilting percentage of the physical and organoleptic properties of CTC tea. This research was conducted in PTPN VII (Persero) Act Pagaralam. The results showed that all of the top quality withvalue range 62% to 70% and the percentage of wilted 65% to 72% no real effect on the physical and organoleptic properties. The water content and density of CTC tea has fulfilled SNI and enterprise standards. CTC tea produced medium quality (Fair made).

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Journal Info
Jurnal Agroindustri
Website

Abbrev

agroindustri

Publisher

Universitas Bengkulu

Subject

Agriculture, Biological Sciences & Forestry Electrical & Electronics Engineering Energy Industrial & Manufacturing Engineering

Description

Jurnal Agroindustri is a journal (scientific publication) made available by the Department of Agricultural Technology, Faculty of Agricultural, University of Bengkulu. It is jointly published with the Publication Board of Agriculture Faculty (BPFP) and Indonesian Association of Agro-industrial ...