MUTU MINUMAN TEH DARI FORMULASI DAUN POHPOHAN (Pilea trinervia Wight) DAN TEH HITAM (Camellia sinensis)

Abstrak

ABSTRAK: Penelitian ini dilakukan untuk mengetahui formulasi daun pohpohan dan teh hitam pada mutu fisik, mutu kimia, mutu organoleptik, dan mutu pendukung teh formulasi daun pohpohan dan teh hitam. Terdapat enam formulasi dengan tiga pengulangan. Taraf formulasi daun pohpohan dan teh hitam (50:50, 40:60. 30:70, 20:80, 10:90, dan 0:100). Variabel yang diukur dalam penelitian ini adalah mutu fisik (kekentalan), mutu kimia (nilai pH, kadar air, kadar abu, total padatan terlarut, dan kadar tanin), mutu organoleptik (warna, aroma, dan rasa), dan mutu pendukung (aktivitas antioksidan). Desain penelitian yang digunakan adalah desain rancangan acak lengkap (RAL). Teknik analisis data yang digunakan adalah analisis variasi (ANOVA) diikuti oleh uji Duncan dengan α = 0,01, yang menunjukkan perbedaan nyata. Penelitian ini menunjukkan bahwa nilai pH, kadar abu, kadar air, total padatan terlarut, kadar tanin, mutu organoleptik aroma berpengaruh signifikan terhadap formulasi daun pohpohan dan teh hitam. Formulasi teh daun pohpohan dan teh hitam 40:60 memiliki tingkat penerimaan tertinggi. Formulasi daun pohpohan dan teh hitam tersebut memiliki karakteristik warna coklat tua, memiliki aroma kuat, rasa tidak sepat, kekentalan 1,86 cP, nilai pH 6,64, kadar air 8,23%, kadar abu 12,76%, total padatan terlarut 8,33^oBrix, kadar tanin 0,57% dan aktivitas antioksidan (IC50) 106,45%. Berdasarkan hasil penelitian dan pembahasan, disarankan untuk dilakukan penelitian lebih lanjut pada uji aktivitas antioksidan pada semua formulasi.

ABSTRACT: This study was conducted to determine the formulation of pohpohan leaf and black tea on the quality of the physical, chemical quality, sensory quality, and supportive quality formulations pohpohan leaf with black tea. There are six treatments with three replications. The level of formulation pohpohan leaf and black tea (50:50, 40:60, 30:70, 20:80, 10:90, and 0:100). The variables measured in the study is the physical quality (thickness), chemical quality (score of pH, moisture content, ash content, total dissolved solids, and levels of tannin), sensory quality (color, smell, and taste), and supportive quality (antioxidant activity). The research design used was a completely randomized design (CRD). Technical analysis of the data used is the analysis of variation (ANAVA) followed by Duncan test with α= 0,01 level, indicating a real difference. Research shows that score of pH, moisture content, ash content, total dissolved solids, tannin content, smell organoleptically significantly influence the formulation of pohpohan leaf and black tea. Formulation (40:60) of pohpohan leaf and black tea gives the highest level of acceptance. The formulation has the characteristics of dark brown in color, strong in smell, non-spiky flavor, thickness, 2,86 cP thickness, 6,64 score of pH, 8,23% moisture content, 12,76% ash content, 8,33oBrix total dissolved solids, 0,57% tannin levels, and 106,45% antioxidant activity (IC50). Based on the result of the research and the discussion, it is recommended to do the further research on antioxidant activity to all formulations.