Karakteristik Minuman Tradisional Teh Daun Kopi (Kawa Daun) dengan Metode Pengolahan Cold Brew

Abstract

This research was conducted to determine the effect of the amount of kawa leaves and the duration of brewing on the quality of the traditional kawa leaves drink using the cold brew. This study used a completely randomized design (CRD) with 2 factors, namely the number of kawa (B): (20 g, 30 g, 40 g and 50 g) and brewing time (L): (6 hours, 9 hours and 12 hours). Parameters analysed were color index, pH, total dissolved solids, antioxidant activity, total flavonoid content, hedonic color, aroma, taste, viscosity and general acceptance. The results showed that the number of kawa leaves had a highly significant effect on color index, pH, total dissolved solids, antioxidant activity, hedonic value of color, taste and general acceptance. The effect of the number of kawa leaves causes the value of color index, pH, antioxidant activity to decrease and the value of total dissolved solids, total flavonoid content, hedonic taste increases, while the hedonic value of taste, and general acceptance increases before experiencing a decrease. Brewing time had a highly significant effect on pH, antioxidant activity, total flavonoid content, hedonic color, taste and general acceptance. The duration of breawing caused a decrease in the pH value, antioxidant activity, hedonic taste, and the value of total flavonoid content, hedonic color and general acceptance increases. The interaction between the amount of kawa daun and the duration of breawing causd the value of antioxidant activity to decrease, and the value of total flavonoid content, hedonic color increases, while the hedonic value of taste, and general acceptance increases before decreasing. The results showed that the B4L3 (amount of ingredients 50 grams with 12 hours of brewing time) had the highest value for antioxidant content of 51.7746 µg/ml and total flavonoids content of 25,4361 QE/g.