Pengaruh Teknik Pengolahan dan Penambahan Madu Terhadap Karakteristik Mutu dan Kandungan Antioksidan Teh Daun Alpukat

Abstract

The purpose of this study was to determine the effect of processing techniques and the addition of honey on the quality characteristics and antioxidant content of avocado leaf tea. This study used a completely randomized design (CRD) with two factors, namely processing technique (S) = (boiled; oven; sun; wind dry) and honey addition (K): (4% ; 8% ; 12% ; 16%). The parameters analyzed were color index, pH, total soluble solids, antioxidant activity, total flavonoid content, color scoring test, aroma, taste, viscosity, and general acceptance. The results showed a highly significant effect of avocado leaf tea processing techniques on color index, total soluble solids, pH, antioxidant activity, total flavonoid content, color scoring, taste, aroma, and general acceptance and no significant effect on viscosity scoring. The addition of honey has a highly significant effect on color index, total soluble solids, pH, antioxidant activity, total flavonoid content, flavor scoring, and general acceptance, and had no significant effect on color, aroma, and viscosity scoring. The interaction between the two factors showed a highly significant effect on antioxidant activity, significant on total flavonoid content, but not significant on color index, total soluble solids, pH, color scoring, taste scoring, aroma scoring, viscosity, and general acceptance. The best drink was produced in the S4K4 treatment, which was steeped avocado leaf tea with wind dry drying and the addition of 16% honey which had an antioxidant activity value of 57.2859 μg/ml.