PENGARUH LAMA DAN SUHU PENGERINGAN TERHADAP KARAKTERISTIK TEH HERBAL PARE (Momordica charantia L)

Chandra Fitrayana, 10.30.20059 and Hasnelly, DS and Ina Siti Nurminabari, Ds (2016) PENGARUH LAMA DAN SUHU PENGERINGAN TERHADAP KARAKTERISTIK TEH HERBAL PARE (Momordica charantia L). Skripsi(S1) thesis, Fakultas Teknik Unpas.

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Abstract

Herbal tea is a drink made from the herb flowers, leaves, seeds, roots, or dried fruit. The aim of the research is to study the drying time and drying temperature on the characteristics of herbal tea pare the drying method. The benefit of this study is to provide information to the public regarding the manufacture of herbal tea pare. Methods of research conducted in two phases include preliminary studies and primary research. The preliminary study is intended pare selected determines the type that will be used as reference for the main study. The main research aims to determine the effect of drying time and temperature on the characteristics of bitter melon herbal tea. The experimental design used in this study was a randomized block design (RBD) with a 3x3 factorial pattern repeats three times, followed by further testing duncan. Variable drying experiment consists of a long (L), namely (4 hours, 5 hours, 6 hours) and drying temperature (S), namely (50 ° C, 60 ° C, 70 ° C). Organoleptic test results and qualitative analysis of flavonoids in the preliminary study, the results showed that white pare pare best is to be used in the main study. Results of chemical analyzes on the primary research pare herbal tea drying time significantly affected the ash content and the levels of vitamin C. As for the water content had no significant effect. Pare herbal tea drying temperature significantly affected the ash content and the levels of vitamin C. As for the moisture content and ash content had no significant effect. Interaction between drying time and drying temperature pare herbal tea has significant effect on the entire chemical response namely moisture content, ash content and high levels of vitamin C. The results of quantitative analasis flavonoids is 0.08%.

Item Type:	Thesis (Skripsi(S1))
Subjects:	S1-Skripsi
Divisions:	Fakultas Teknik > Teknik Pangan 2014
Depositing User:	Irwan Kustiawan
Date Deposited:	19 Apr 2016 07:12
Last Modified:	19 Apr 2016 07:12
URI:	http://repository.unpas.ac.id/id/eprint/3574

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