Pengaruh Penambahan Jahe Merah dan Variasi Suhu Pengeringan terhadap Karakteristik Mutu dan Kandungan Antioksidan Teh Celup Daun Kumis Kucing

Abstract

Medicinal plants are in demand by the public because of the bioactive compounds in them which have a good effect on health. Tea is a type of beverage that is widely consumed in various countries. The functional value found in tea is its high antioxidant content and its beneficial for health. This study was conducted to determine the effect of the addition of red ginger and variations in drying temperature on the quality characteristics and antioxidant content of cat whiskers leaf tea bags. The study used a factorial Completely Randomized Design (CRD) method consisting of two factors, namely the addition of red ginger (10%, 20%, 30% and 40%) and variations in drying temperature (40oC, 50oC and 60oC). The parameters analyzed were water content, ash content, water soluble ash content, crude fiber content, pH, hedonic test (aroma, taste, color and general acceptance) and the best treatment was testes for water soluble dietary fiber content. The results of this study indicate that the addition of red ginger had a highly significant effect on several test parameters such as water content, ash content, water soluble ash content, crude fiber content, pH, antioxidant content, aroma hedonic value, taste hedonic value and general acceptance hedonic value. Variations in drying temperature had a highly significant effect on several parameters being tested such as water content, ash content, water soluble ash content, fiber content and antioxidant content. This variation of drying temperature also had no significant effect on several such as pH, hedonic aroma value, taste hedonic value, color hedonic value and general acceptance hedonic value. The best results showed that the addition of ginger of 40% and drying temperature of 60oC resulted in the best quality of tea bags.