ANALISIS KARAKTERISTIK SEDUHAN TEH HERBAL KOMBINASI DAUN MINT (Mentha piperita L.) DAN DAUN KELOR (Moringa oleifera) DENGAN LAMA PENGERINGAN YANG BERBEDA

Abstract

This study aims to determine the drying time of the characteristics of mint and moringa leaf combination tea. This study used a completely randomized design (CRD) with 6 treatments and 2 factors, namely the ratio of mint and moringa (K) and drying time (P) at 50 ℃, namely K1P1 (25% mint, 75% moringa, 90 minutes), K1P2 (25% mint, 75% moringa, 120 min), K2P1 (50% mint, 50% moringa, 90 min), K2P2 (50% mint, 50% moringa, 120 min), K3P1 (75% mint, 25% moringa, 90 minutes), K3P2 (75% mint, 25% moringa, 120 minutes) which was repeated 3 times to obtain 18 experimental units. The parameters tested were polyphenol content, moisture content, ash content, color, and organoleptic. The analysis was carried out using analysis of variance (Analysis of Variance) at the 5% level using Co-Stat, if there is a significant difference a further test will be carried out using the Honest Significant Difference (BNJ) test. The results showed that the drying time had significantly different effects on polyphenol content, water content, ash content, scoring and hedonic tests on color and aroma scoring tests, but not significantly different on scoring and hedonic tests on taste and hedonic tests on aroma of combined tea leaves. mint and moringa leaves. The longer drying time causes a decrease in the levels of polyphenols, water content, but an increase in the ash content of the combination of mint leaves and Moringa leaves. The best treatment for meniran tea was the K2P2 treatment (50% mint, 50% moringa, 120 minutes) with 6.07% polyphenol content, 7.39% water content, 7.36% ash content, yellow color, slightly bitter taste, aromatic rather unpleasant and somewhat liked by the panelists.