Electronic Theses and Dissertation

Daun pucuk merah (Syzygium myrtifolium) mengandung senyawa bioaktif seperti
fenol, flavonoid, antioksidan, dan tanin yang berpotensi dijadikan teh herbal. Namun, perlu
dilakukan pengolahan yang tepat untuk menghasilkan produk berkualitas, terutama melalui
pengeringan yang memengaruhi mutu kimia dan sensorinya. Tujuan penelitian ini
Mengetahui pengaruh suhu dan lama pengeringan terhadap karakteristik kimia (kadar air,
abu, aktivitas antioksidan) dan sensori (warna, aroma, rasa, aftertaste) teh celup daun pucuk
merah. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 2 faktor.
Faktor pertama ialah suhu pengeringan (S) terdiri atas 2 taraf yaitu 50⁰C dan 60⁰C. Faktor
kedua adalah lama pengeringan (W) terdiri atas 3 taraf yaitu 120 menit, 140 menit dan 160
menit. Setiap perlakuan diulang sebanyak 3 kali sehingga diperoleh 18 satuan percobaan.
Parameter penelitian ini adalah kadar air, kadar abu, aktivitas antioksidan, uji hedonik
(warna, aroma, rasa, aftertaste). Data yang diperoleh dianalisis menggunakan uji sidik ragam
(ANOVA) dan jika terdapat pengaruh nyata antar perlakuan maka dilanjutkan dengan
Duncan’s Multiple Range Test (DMRT).
Hasil penelitian menunjukkkan bahwa suhu dan lama pengeringan berpengaruh nyata
(P

Red Shoot Leaf (Syzygium myrtifolium) contains bioactive compounds such as phenols, flavonoids, antioxidants, and tannins, which have the potential to be developed into herbal tea. However, proper processing is necessary to produce a high-quality product, particularly through drying, which affects its chemical and sensory qualities. The aim of this study is to determine the effect of drying temperature and duration on the chemical characteristics (moisture content, ash content, antioxidant activity) and sensory attributes (color, aroma, taste, aftertaste) of red shoot leaf tea bags. This research used a Completely Randomized Design (CRD) with two factors. The first factor was drying temperature (T), consisting of two levels: 50°C and 60°C. The second factor was drying duration (D), consisting of three levels: 120 minutes, 140 minutes, and 160 minutes. Each treatment was repeated three times, resulting in a total of 18 experimental units. The parameters observed in this study included moisture content, ash content, antioxidant activity, and hedonic tests (color, aroma, taste, aftertaste). The collected data were analyzed using analysis of variance (ANOVA), and if significant differences were found between treatments, the Duncan’s Multiple Range Test (DMRT) was applied. The results showed that temperature and drying duration significantly (P