Pengaruh Letak Daun dan Lama Fermentasi terhadap Mutu Teh Daun Gaharu

Abstract

The Effect of Leaf Position and Fermentation Time on the Quality of Agarwood Tea Leaf, supervised by ISMED SUHAIDI and ELISA JULIANTI The aim of this research was to find the effect of leaf position and fermentation time on the quality of agarwood tea leaf and to study the potential of agarwood leaf as brewed tea. The research was using completely randomized design with two factors, i.e leaf position (L): (shoot leaf, the second leaf, and the third leaf) and fermentation time (T) : (70 minutes, 80 minutes, 90 minutes and 100 minutes). Parameters analyzed were yield, moisture content, ash content, tannin content, antioxidant activities, score values of steeping water colour, particles appearance, infusion flavor, pulp infusion colour, and organoleptic value of taste, The results showed that leaf position had highly significant effect on yield, moisture content, ash content, tannin content, antioxidant activities, score values of steeping water colour, particles appearance, pulp infusion colour, and organoleptic value of taste. The fermentation time had highly significant effect on moisture content, tannin content, antioxidant activities, score values of steeping water colour, particles appearance, infusion flavor, pulp infusion colour, and organoleptic value of taste. Interaction of the two factors had significant effect on moisture content, ash content and score value of steeping water colour. The shoot leaf and fermentation time of 70 minutes produced the best agarwood tea.