HASNA, LULU ZAKIYAH (2025) KARAKTERISTIK FISIK, KIMIA, DAN ORGANOLEPTIK TEH DAUN MANGGA DENGAN VARIETAS DAN SUHU PENGERINGAN BERBEDA. S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.
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Abstract
The most utilized part of the mango plant is its fruit, whereas other parts such as the leaves hold potential as a source of antioxidant. Mango leaves can be processed into herbal tea. The drying temperature during tea processing is important to consider as it can affect the characteristics of the tea. This study aimed to determine the physical, chemical, and organoleptic characteristics of mango leaf tea produced using different varieties and drying temperatures. There were two factors used in this study. The first factor was mango leaf variety (arumanis, manalagi, and gedong). The second factor was drying temperature (50°C and 60°C). The results showed that different mango leaf varieties had a significant effect on moisture content, ash content, antioxidant activity, total phenol, total flavonoid, L* value, a* value, b* value, and color parameters in organoleptic tests. Variation in drying temperature significantly affected moisture content, ash content, antioxidant activity, total phenol, total flavonoid, and b* value. The interaction between the two factors significantly affected antioxidant activity, total phenol, total flavonoid, L* value, a* value, and b* value.
| Item Type: | Thesis (S1) | |||||||||
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| Additional Information: | Bagian dari tanaman mangga yang banyak dimanfaatkan adalah buahnya, padahal bagian lain seperti daunnya menyimpan potensi sebagai salah satu sumber antioksidan. Daun mangga dapat diolah menjadi teh herbal. Suhu pengeringan selama pembuatan teh penting untuk diperhatikan karena dapat mempengaruhi karakteristik teh yang dihasilkan. Penelitian ini bertujuan untuk mengetahui karakteristik fisik, kimia, dan organoleptik dari teh daun mangga yang dibuat dengan varietas dan suhu pengeringan berbeda. Penelitian ini menggunakan Rancangan Acak Lengkap Faktorial dengan dua faktor, yaitu varietas daun mangga (arumanis, manalagi, dan gedong) dan suhu pengeringan (50°C dan 60°C). Hasilnya menunjukkan bahwa penggunaan varietas daun mangga yang berbeda memberikan pengaruh nyata terhadap karakteristik kadar air, kadar abu, aktivitas antioksidan, total fenol, total flavonoid, nilai L*, nilai a*, nilai b*, dan parameter warna pada uji organoleptik. Variasi suhu pengeringan berpengaruh nyata terhadap kadar air, kadar abu, aktivitas antioksidan, total fenol, total flavonoid, dan nilai b*. Interaksi kedua faktor berpengaruh nyata terhadap aktivitas antioksidan, total fenol, total flavonoid, nilai L*, nilai a*, dan nilai b*. | |||||||||
| Subjects: | Q Science > Q Science (General) S Agriculture > S Agriculture (General) |
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| Divisions: | 04-Fakultas Pertanian 04-Fakultas Pertanian > 41221-Program Studi Teknologi Pangan |
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| Depositing User: | Lulu Zakiyah Hasna | |||||||||
| Date Deposited: | 14 Aug 2025 02:08 | |||||||||
| Last Modified: | 14 Aug 2025 02:08 | |||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/53935 |
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