Uji Evaluasi Sediaan pada Teh Herbal Jahe,Kulit Kayu Manis, dan Belimbing Wuluh

Abstract

Background: Herbal tea is a product of brewing various types of plants starting from leaves, stems, flowers and fruit. Tea is a drink that is widely circulated loved and consumed by people all over the world and most of the people use it Tea is a refreshing and healthy drink. Objective: This study aims to evaluate ginger herbal tea preparations,starfruit and cinnamon bark. Method: Samples of ginger, cinnamon bark and starfruit were taken from Padang Bulan market in Medan, North Sumatra. Organoleptic Tests, pH Tests, and Hedonic/Likeability Tests were carried out. Results: The results showed that the herbal tea samples of ginger, starfruit, and cinnamon bark with 3 formulas, namely F I, F II, and F III in these three formulas. The similarities in the organoleptic test are the distinctive ginger aroma, brownish color, and distinctive ginger taste and slightly thick texture. pH test results on F I with 3 repetitions with an average pH of 3.66. F II was carried out with 3 repetitions, namely with an the average pH result was 3.40 and F III was tested 3 times with an average pH value 3.20. The results of the hedonic test show that in F I the writer chose to really dislike it categories (8.7%), dislike (13%) and neutral (73.9%). In F II the author chooses neutral (30.4%) like (60.9%) and really like (8.7%) and the F III data shows that the author chooses neutral (4.3%) and very like (95.0%) categories. Result of the hedonic test in the table shows that the panelists like F III in the very like category with a value of (95.7%), FI in the neutral category (73.9%) and F II in the like category (60.9%) Conclusion: The tea preparations made meet the evaluation requirements well preparation and is the most popular formula for panelists at F III.