Electronic Theses and Dissertation

ABSTRAK
Penelitian ini bertujuan untuk mengetahui pengaruh jenis cascara dan perbandingan cascara dengan jahe emprit terhadap karakteristik fisikokimia dan sensori teh celup herbal serta menentukan perlakuan terbaik. Penelitian menggunakan Rancangan Acak Lengkap (RAL) faktorial dengan dua faktor, yaitu jenis cascara (arabika dan robusta) serta perbandingan cascara dan jahe emprit (90:10, 80:20, dan 70:30). Setiap perlakuan diulang tiga kali sehingga diperoleh 18 satuan percobaan. Data dianalisis menggunakan Analysis of Variance (ANOVA) dan dilanjutkan Duncan's Multiple Range Test (DMRT) pada taraf nyata 5%. Parameter yang diamati meliputi pH, aktivitas antioksidan, total fenol, total padatan terlarut (TPT), serta uji hedonik warna, aroma, dan rasa. Hasil penelitian menunjukkan bahwa jenis cascara berpengaruh nyata terhadap aktivitas antioksidan dan berpengaruh sangat nyata terhadap pH, TPT, serta mutu sensori. Perbandingan cascara dan jahe emprit berpengaruh terhadap aktivitas antioksidan, total fenol, TPT, dan mutu sensori. Perlakuan terbaik adalah J1P1 (cascara arabika : jahe emprit = 90:10) dengan pH 4,71, aktivitas antioksidan 76,99%, total fenol 25,34 mg GAE/g, TPT 1,33 °Brix, serta skor hedonik warna 3,9, aroma 3,7, dan rasa 3,3.
Kata kunci: cascara, jahe emprit, teh celup herbal

ABSTRACT This study aimed to determine the effects of cascara type and the proportion of cascara to emprit ginger on the physicochemical and sensory characteristics of herbal tea bags and to identify the best treatment. A factorial Completely Randomized Design (CRD) was used with two factors: cascara type (Arabica and Robusta) and cascara-to-emprit ginger ratio (90:10, 80:20, and 70:30). Each treatment was replicated three times, resulting in 18 experimental units. Data were analyzed using Analysis of Variance (ANOVA) followed by Duncan's Multiple Range Test (DMRT) at the 5% significance level. The observed parameters included pH, antioxidant activity, total phenolic content, total soluble solids (TSS), and hedonic evaluation of color, aroma, and taste. The results showed that cascara type significantly affected antioxidant activity and highly significantly affected pH, TSS, and sensory quality. The proportion of cascara and emprit ginger significantly influenced antioxidant activity, total phenolic content, TSS, and sensory attributes. The best treatment was J1P1 (Arabica cascara ginger = 90:10), with pH 4.71, antioxidant activity of 76.99%, total phenolic content of 25.34 mg GAE/g, TSS of 1.33 °Brix, and hedonic scores of 3.9 for color, 3.7 for aroma, and 3.3 for taste. Keywords: cascara, emprit ginger, herbal tea bag