Pengaruh Kadar Air dari Bubuk Teh Hasil Fermentasi terhadap Kapasitas Produksi pada Stasiun Pengeringan di Pabrik Teh PTPN IV Unit Kebun Bah Butong

Abstract

The firing process is one process that important in manufacture of black tea. The purpose of this process is to stopping the enzymetic oxidation reaction of polyphenol tea and decreasing the water content of the fermented tea so its storage more longer. In this research observed the water content from the fermented tea through ripening is useful to see the effect of water content from the fermented tea to capacity production at firing station in Tea Factory PTPN IV Unit Field Bah Butong. The result of experiment and observation show that, if water content of the fermented tea is high, so capacity production of dried tea is decrease and in turn, if the water content of the fermented tea is low, so capacity production of dried tea is increase.