PELATIHAN PEMBUATAN TEH HERBAL DARI DAUN TANAMAN KAKAO (TEHOBROMA CACAO L) DALAM MENGEMBANGKAN USAHA BARU BAGI PETANI KAKAO DESA SEMBALUN

Abstract

The aim of this research is to provide an understanding of the use of cocoa leaves as tea, through socialization and assistance activities in making cocoa leaves. The results of the research show that the refreshing drink made from boiled cocoa leaf tea can be accepted by panelists or training participants, and the most preferred one is water. Tea decoction made from young cocoa leaves is withered for 10 minutes. The boiled water is very brown in color, smells slightly of leaves, is slightly bitter and slightly astringent. Cocoa leaf tea powder contains total polyphenols between 0.42-0.74 mg/100 g, has antioxidant activity between 20.31 – 36.86%.