KAJIAN KARAKTERISTIK SEDUHAN TEH HERBAL DARI DAUN MURBEI (Morus sp) YANG DIPROSES DENGAN METODE PENGOLAHAN DAN SUHU PENGERINGAN YANG BERBEDA

Winda Laelasari, 10.302.0005 and Nana Sutisna Achyadi, Dosen and Yusman Taufik, DS (2016) KAJIAN KARAKTERISTIK SEDUHAN TEH HERBAL DARI DAUN MURBEI (Morus sp) YANG DIPROSES DENGAN METODE PENGOLAHAN DAN SUHU PENGERINGAN YANG BERBEDA. Skripsi(S1) thesis, Fakultas Teknik Unpas.

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Abstract

ABSTRACT The intented and purpose of this study was to determined effect of processing methods and drying temperature on the characteristics of herbal tea brewed from the leaves of mulberry. The benefits of this research was provide new information about the processing of mulberry leaves, knowing the characteristics of herbal tea brewed from the leaves of mulberry, measure the antioxidant activity of herbal tea brewed from the leaves of mulberry, develops food diversification regarding herbal tea, mulberry leaf increase the economic value and is expected to become an industrial branch herbal tea made from mulberry leaves. The design of experiments was used split-plot design with 2x3 factorial as much as 4 replications, and done the further test LSD. The first factor was method of processed (M) that is a method of processing indonesia and method of processing Thailand. The second factor was drying temperature (S) which was 40o C, 50o C, and 60o C. The results of research showed that the temperature of drying give the effect on organoleptik response color and antioxidant activity. While a method of processing and at that interaction with the temperature drying not exerting influence against characteristic of brewing an herbal tea of mulberry leaves. Keyword : Herbal tea, processing methods, drying temperature, brewed characteristics

Item Type: Thesis (Skripsi(S1))
Subjects: S1-Skripsi
Divisions: Fakultas Teknik > Teknik Pangan 2015
Depositing User: Irwan Kustiawan
Date Deposited: 20 Apr 2016 06:31
Last Modified: 18 Mar 2021 03:38
URI: http://repository.unpas.ac.id/id/eprint/3597

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