Karakteristik Organoleptik Teh Daun Binahong dengan Penambahan Kayu Manis

AGRITEKNO: Jurnal Teknologi Pertanian Pub Date : 2019-10-01 DOI:10.30598/jagritekno.2019.8.2.53

M. Yasir, Meittycorfrida Mailoa, Priscillia Picauly

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引用次数: 1

Abstract

This study was aimed to determine the right concentration of cinnamon addition in the binahong leaf tea based on its sensory characteristics along with its phytochemical compounds composition. A completely randomized experimental design with three levels of cinnamon concentration i.e.; 20%, 30%, and 40% was applied in this research. Results showed that right concentration of cinnamon addition in the binahong leaf tea was 40% and contained phytochemical compounds such as alkaloids, saponins, flavonoids, steroids, triterpenoids and phenolics. Keywords: binahong leaves, cinnamon, tea drink ABSTRAK Penelitian ini bertujuan untuk mendapatkan konsentrasi penambahan kayu manis yang tepat terhadap teh daun binahong berdasarkan sifat organoleptik dan komposisi senyawa fitokimianya. Penelitian ini menggunakan rancangan acak lengkap yang terdiri dari satu faktor yaitu konsentrasi kayu manis dengan tiga taraf perlakuan yaitu; 20%, 30%, dan 40%. Hasil penelitian menunjukkan bahwa teh daun binahong yang terbaik yaitu penambahan kayu manis dengan konsentrasi 40% yang mengandung senyawa fitokimia alkaloid, saponin, flavonoid, steroid, triterpenoid dan fenolik. Kata kunci: daun binahong, kayu manis, minuman teh

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红叶茶的有机特性

本研究的目的是根据肉桂的感官特征及其植物化学成分，确定在宾纳红叶茶中添加肉桂的适当浓度。研究采用了完全随机的实验设计，肉桂浓度分为三个等级，即 20%、30% 和 40%。结果表明，肉桂在宾那红叶茶中的适宜添加浓度为 40%，其中含有生物碱、皂苷、黄酮类、甾体、三萜类和酚类等植物化学物质。关键词：宾那红叶；肉桂；茶饮料 ABSTRACT This study aims to obtain the right concentration of cinnamon addition to binahong leaf tea based on organoleptic properties and composition of phytochemical compounds.本研究采用完全随机设计，包括一个因素，即肉桂浓度，以及三个处理水平，即 20%、30% 和 40%。结果表明，添加 40% 浓度肉桂的宾纳红叶茶最佳，其中含有生物碱、皂苷、类黄酮、甾体、三萜类和酚类植物化学化合物。关键词：宾纳红叶、肉桂、茶饮料

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AGRITEKNO: Jurnal Teknologi Pertanian

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