ANDIAN, SRI (2024) KARAKTERISTIK TEH ALGA COKELAT (Turbinaria conoides) DENGAN METODE PENGERINGAN YANG BERBEDA. S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.
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Abstract
Turbinaria conoides brown algae tea is a functional beverage product that uses seaweed as the main ingredient. This research aims to determine the best drying method for the characteristics of T. conoides tea. This research was carried out from May 2023 to July 2023. This research consisted of three stages including making T. conoides tea, brewing T. conoides tea, and testing T. conoides tea (testing water content, extract content in water, pH, ash content, water soluble ash content, acid insoluble ash content , total phenol, and hedonic tests). The randomized design used was a Completely Randomized Design (CRD) with one factor, four levels of treatment, namely sun drying, roast drying, oven drying, and commercial tea as a positive control with 2 replications. The research results show that the best drying method for T. conoides tea is the roasted drying method with a water content value of 14.21 ± 0.302%, an extract value in water of 16.628 ± 1.076%, a pH value of 7.45 ± 0.091, a total ash content value of 13.180 ± 0.189%, water soluble ash content value 21.330 ± 3.892%, acid insoluble ash content value 0.81 ± 0.0005%, and total phenol value 489 ± 68.815%. The hedonic test on color parameters was 3.50 ± 0.682%, smell 2.83 ± 0.791%, and taste 3.13 ± 0.937%.
| Item Type: | Thesis (S1) | |||||||||
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| Additional Information: | Teh alga cokelat Turbinaria conoides adalah produk minuman fungsional yang memanfaatkan rumput laut sebagai bahan utama. Penelitian ini bertujuan untuk menentukan metode pengeringan terbaik terhadap karakteristik teh Turbinaria conoides.Penelitian ini dilaksanakan pada bulan Mei-Juli 2023. Pembuatan teh T. conoides , pengujian kadar air, pengujian ekstrak dalam air, pengujian pH, dan pengujian hedonik dilakukan di Laboratorium Teknologi Pengolahan Hasil Perairan, Program Studi Ilmu Perikanan, Fakultas Pertanian, Universitas Sultan Ageng Tirtayasa. Pengujian kadar abu, kadar abu larut air, kadar abu tak larut asam dilakukan di Laboratorium Analisis Pangan, Program Studi Teknologi Pangan, Fakultas Pertanian, Universitas Sultan Ageng Tirtayasa. Pengujian total fenol dilakukan di Laboratorium Terpadu, Institut Pertanian Bogor. Penelitian ini terdiri dari tiga tahap meliputi pembuatan teh T. conoides, penyeduhan teh T. conoides , dan pengujian teh T. conoides (pengujian kadar air, kadar ekstrak dalam air, pH, kadar abu, kadar abu larut air, kadar abu tak larut asam, total fenol, dan uji hedonik). Rancangan acak yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan satu faktor yaitu metode pengeringan, terdapat tiga taraf perlakuan yaitu perlakuan metode pengeringan sinar matahari, pengeringan sangrai, dan pengeringan oven, teh komersial sebagai kontrol positif dengan 2 kali ulangan. Hasil penelitian menunjukkan metode pengeringan terbaik teh T. conoidesterdapat pada metode pengeringan sangrai dengan nilai kadar air sebesar 14,21 ± 0,302%, nilai ekstrak dalam air 16,628 ± 1,076%, nilai pH 7,45 ± 0,091, nilai kadar abu total 13,180 ± 0,189%, nilai kadar abu larut air 21,330 ± 3,892%, nilai kadar abu tak larut asam 0,81 ± 0,0005%, dan nilai total fenol 489 ± 68,815%. Uji hedonik pada parameter warna 3,50 ± 0,682%, bau 2,83 ± 0,791%, dan rasa 3,13 ± 0,937%. | |||||||||
| Uncontrolled Keywords: | drying method, seaweed, tea, Turbinaria conoides. metode pengeringan, rumput laut, teh, Turbinaria conoides. | |||||||||
| Subjects: | S Agriculture > SH Aquaculture. Fisheries. Angling | |||||||||
| Divisions: | 04-Fakultas Pertanian 04-Fakultas Pertanian > 54244-Program Studi Ilmu Perikanan |
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| Depositing User: | Ms Sri Andian | |||||||||
| Date Deposited: | 26 Mar 2024 15:00 | |||||||||
| Last Modified: | 26 Mar 2024 15:00 | |||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/34337 |
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