Electronic Theses and Dissertation

Tasya wahyuni (2023). aktivitas antioksidan dan uji organoleptik teh herbal daun kelor dengan penambahan perisa alami untuk meningkatkan kesukaan konsumen. telah dilakukan penelitian mengenai aktivitas antioksidan dan uji organoleptik teh herbal daun kelor dengan penambahan perisa alami untuk meningkatkan kesukaan konsumen. penelitian ini menggunakan pendekatan kuantitatif dengan jenis penelitian eksperimen semu (quasy experiment). pembuatan teh herbal daun kelor kombinasi bunga rosella dan daun pandan dibuat dengan kode variasi yaitu a0 (kontrol tanpa penambahan perisa alami dengan berat 2 g), a1kr (1,3 g daun kelor: 0,7 g kelopak bunga rosella), a2kr (1 g daun kelor: 1 g kelopak bunga rosella), a3kr (0,7 g daun kelor :1,3 kelopak bunga rosella) dan a1kp (1,3 g daun kelor: 0,7 g daun pandan), a2kp (1g daun kelor: 1 g daun pandan), a3kp (0,7 g daun kelor: 1,3 daun pandan). setiap variasi diuji kadar air, aktivitas antioksidan dan uji organoleptik. hasil dari penelitian menunjukkan kadar air tertinggi terdapat pada teh daun kelor yang ditambahkan daun pandan variasi a2kp yaitu 8,2%, sedangkan kadar air terendah pada penambahan kelopak bunga rosella variasi a3kr yaitu 5,05%, aktivitas antioksidan tertinggi terdapat pada teh daun kelor yang ditambahkan kelopak bunga rosella variasi a3kr yaitu 97,12%, sedangkan aktivitas antioksidan terendah terdapat pada teh daun kelor tanpa penambahan perisa alami variasi a0 yaitu 89,40%. uji organoleptik terhadap produk teh memperlihatkan bahwa teh dengan kode a1kr, a2kr, a3kr, dan a1kp, a2kp, a3kp dengan penambahan perisa alami kelopak bunga rosella dan daun pandan dapat meningkatkan kesukaan konsumen baik secara rasa, warna dan aroma. kata kunci: teh herbal, daun kelor, kelopak bunga rosella, daun pandan, kadar air, aktivitas antioksidan dan organoleptik

ABSTRACT Tasya Wahyuni (2023). Antioxidant Activity and Organoleptic Test of Moringa Leaf Herbal Tea with the Addition of Natural Flavors to Increase Consumer Likes. Research has been carried out on the antioxidant activity and organoleptic tests of moringa leaf herbal tea with the addition of natural flavors to increase consumer preference. This research uses a quantitative approach with a quasi-experimental type of research. Herbal tea made from moringa leaves with a combination of rosella flowers and pandan leaves was prepared using the variation code A0 (control without adding natural flavor weighing 2 g), A1KR (1.3 g moringa leaves: 0.7 g rosella flower petals), A2KR (1 g Moringa leaves: 1 g rosella petals), A3KR (0.7 g Moringa leaves :1.3 rosella flower petals) and A1KP (1.3 g Moringa leaves: 0.7 g pandan leaves), A2KP (1g Moringa leaves : 1 g pandan leaves), A3KP (0.7 g Moringa leaves: 1.3 pandan leaves). Each variation is tested for water content, antioxidant activity and organoleptic tests. The results of the study showed that the highest water content was found in moringa leaf tea added with pandan leaves of the A2KP variety, namely 8.2%, while the lowest water content was found in the addition of rosella flower petals with the A3KR variation, namely 5.05%. added rosella flower petals A3KR variation, namely 97.12%, while the lowest antioxidant activity was found in Moringa leaf tea without the addition of natural flavorings A0 variation, namely 89.40%. Organoleptic tests on tea products showed that teas with the codes A1KR, A2KR, A3KR, and A1KP, A2KP, A3KP with the addition of natural flavors of rosella petals and pandan leaves could increase consumer preference both in taste, color and aroma. Keywords: Herbal Tea, Moringa Leaves, Rosella Flower Petals, Pandan Leaves, Water Content, Antioxidant and Organoleptic Activity