i ABSTRAK
DODI MART TUHU MANIK : Mempelajari Pengaruh Penambahan Daun Sirsak Terhadap Mutu Teh, dibimbing oleh Herla Rusmarilin dan Lasma Nora Limbong.
Penelitian ini dilakukan untuk mengetahui adanya pengaruh lama pelayuan dan perbandingan daun teh dan daun sirsak terhadap mutu teh. Penelitian ini menggunakan metode rancangan acak lengkap dengan dua faktor yaitu lama pelayuan (P) : (15, 16, 17, 18 jam) perbandingan daun teh dan daun sirsak (D) : (20%:80%, 40%:60%, 60:40%, 80:20%). Parameter yang dianalisa adalah kadar tanin, kadar air, kadar abu, dan nilai organoleptik (rasa, warna air seduhan, penampakan partikel dan warna ampas seduhan).
Hasil penelitian menunjukkan bahwa lama pelayuan memberikan pengaruh yang berbeda sangat nyata terhadap kadar tanin, kadar abu, warna ampas, penampakan partikel, dan nilai organoleptik warna dan memberikan pengaruh berbeda tidak nyata terhadap kadar air dan uji organoleptik rasa. Perbandingan daun teh dan daun sirsak memberikan pengaruh yang berbeda sangat nyata terhadap kadar tanin, kadar abu, warna ampas, penampakan partikel, dan nilai organoleptik rasa, warna dan memberikan pengaruh berbeda nyata terhadap kadar air.. Interaksi antara lama pelayuan dan perbandingan daun teh dan daun sirsak dan memberi pengaruh yang berbeda sangat nyata terhadap nilai organoleptik rasa, dan memberikan pengaruh berbeda nyata terhadap organopleptik warna, serta memberikan pengaruh berbeda tidak nyata terhadap kadar tanin, kadar air, kadar abu, warna ampas.
Lama pelayuan 18 jam dengan perbandingan daun teh dan daun sirsak 50%:50% menghasilkan mutu teh yang terbaik.
Kata Kunci : Daun Teh, Daun Sirsak, Perbandingan Daun Teh dan Daun Sirsak, Lama Pelayuan.
ABSTRACT
DODI MART TUHU MANIK: Study on the Effect of Passion Fruit Leaves Addition on the Quality of Tea, supervised by Herla Rusmarilin dan Lasma Nora Limbong.
This study was conducted to investigate the effect of ratio of tea leaves and passion fruit leaves on the quality of tea. This study used a completely randomized design with two factors, namely withering time ( P ) : ( 15, 16, 17.18 hours) and ratio of tea leaves and passion fruit leaves ( D ) : ( 20:80%, 40%:60%, 60%:40%, 80%:20% ). The parameters analyzed were moisture content, tannin content, ash content, and the value of organoleptics ( taste, color of water and texture).
The results showed that withering time had highly significant effect on water content, tannin content, ash content, color, taste and texture. The ratio of tea leaves and passion fruit leaves had highly significant effect on the moisture content, tannin content, ash content, color, taste and texture. Withering time had highly significant effect on water content, tannin content, ash content, color, taste and texture. The interaction of withering time and ratio of tea leaves and passion fruit leaves had a highly significant effect on the moisture content, tannin content, ash content, color, taste and texture.
18 hours withering with ratio of passion fruit leaves and tea leaves 50% : 50% produced the best quality of tea .
Keywords : leaves of tea, passion fruit leaves, ratio of tea leaves and passion fruit leaves, withering time.
