Sulistiyani, Ade (2023) Pengaruh Bentuk Serbuk dan Berat Sampel Terhadap Daya Terima Teh Kulit Melinjo Warna Kuning (Gnetum gnemon L.). S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.
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Abstract
Tea is one of the nutritious drinks that are popular with the Indonesian people. Currently, many new tea varieties have been developed apart from the tea plant (Camelia sinensis). One of the ingredients that can be developed into tea is melinjo peel, particularly the yellow melinjo peel because it consists of a very strong antioxidant activity and contains the best α-glucosidase inhibitor activity. This study aims to determine the effect of the powder shape and sample weight on the acceptability of yellow melinjo peel tea. This study used an experimental method with a complete randomized design (RAL) with 2 factors. The first factor is the shape of the tea powder (fine, semi-fine and coarse powder) and the second factor is the weight of the tea sample (2.5 grams, 3 grams and 5 grams). The hedonic test was conducted to determine the level of acceptance of yellow melinjo peel tea conducted on 40 semi-trained panelists with a scale of 1 to 7 (from dislike very much to like very much). Data were processed using the IBM SPSS 25.0 Statistics for Windows application with the Kruskal-Wallis statistical test and the Mann-Whitney follow-up test with a significance level of P < 0.05. The results showed that the powder shape and sample weight of the yellow melinjo peel tea had a significant (P<0.05) effect on taste, aroma, clarity, thickness, astringency, flavor and overall acceptability but had no significant effect (P>0, 05) on color and body. The formula that the panelists liked the most was the melinjo peel tea with a sample weight of 2.5 grams and in the form of fine powder with an average value of 4.23 (rather like it).
| Item Type: | Thesis (S1) | |||||||||
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| Additional Information: | Teh merupakan salah satu minuman berkhasiat yang digemari masyarakat Indonesia. Saat ini telah banyak dikembangkan variasi teh baru selain dari tanaman teh (Camelia sinensis). Salah satu bahan yang dapat dikembangkan menjadi teh adalah kulit melinjo terutama kulit melinjo warna kuning karena memiliki aktivitas antioksidan yang sangat kuat serta mengandung aktivitas inhibitor α-glukosidase paling baik. Penelitian ini bertujuan untuk mengatahui pengaruh bentuk serbuk dan berat sampel terhadap daya terima teh kulit melinjo warna kuning. Penelitian ini menggunakan metode eksperimen dengan rancangan acak lengkap (RAL) faktorial dengan 2 faktor. Faktor pertama adalah bentuk serbuk teh (serbuk halus, semi halus dan kasar) serta faktor kedua adalah berat sampel teh (2,5 gram, 3 gram dan 5 gram). Uji hedonik dilakukan untuk mengetahui tingkat penerimaan teh kulit melinjo warna kuning yang dilakukan terhadap 40 panelis semi terlatih dengan skala 1 sampai dengan 7 (sangat tidak suka sampai amat sangat suka). Data diolah menggunakan aplikasi IBM SPSS 25.0 Statistic for Windows dengan uji stastistik Kruskal-Wallis dan uji lanjutan Mann-Whitney dengan tingkat signifikansi P < 0,05. Hasil penelitian menunjukkan bahwa bentuk serbuk dan berat sampel teh kulit melinjo warna kuning memberikan pengaruh yang nyata (P < 0,05) terhadap rasa, aroma, kejernihan, kepekatan, kesepatan, flavour dan tingkat penerimaan keseluruhan tetapi tidak berpengaruh nyata (P > 0,05) terhadap warna dan kepekatan rasa. Adapun formula yang paling disukai panelis adalah teh kulit melinjo dengan berat sampel 2,5 gram dan bentuk serbuk halus dengan nilai rerata 4,23 (agak suka). | |||||||||
| Uncontrolled Keywords: | Kulit Melinjo Warna Kuning, Daya Terima, Bentuk Serbuk, Berat Sampel Yellow Melinjo Peel, Acceptability, Powder Shape, Sample Weight | |||||||||
| Subjects: | Q Science > Q Science (General) Q Science > QD Chemistry R Medicine > R Medicine (General) |
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| Divisions: | 07-Fakultas Kedokteran > 13211-Prodi Ilmu Gizi 07-Fakultas Kedokteran |
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| Depositing User: | Mrs. Ade Sulistiyani | |||||||||
| Date Deposited: | 24 Jul 2023 14:35 | |||||||||
| Last Modified: | 25 Jul 2023 10:39 | |||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/27051 |
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