Pengaruh Penambahan Bubuk Kulit Lemon dan Tingkat Kehalusan Cascaraarabika terhadap Karakteristik Mutu Minuman Teh Cascara

Abstract

The method used in this study is a completely randomized design (CRD) consisting of two factors, namely the addition of lemon peel powder (K): (5%, 10%, 15%, 20%) and the fineness level of cascara (M): (20 mesh, 40 mesh, 60 mesh). The parameters analyzed were total soluble solids, pH, color index, total phenols, antioxidant activity, caffeine content, color hedonics, aroma, taste and general acceptability. The results showed that the addition of lemon peel powder gave a significantly different effect on total soluble solids, pH, color index, total phenols, antioxidant activity, color hedonics, aroma, taste and general acceptance and showed a significantly different effect on caffeine content parameters. The level of fineness of cascara gave a significantly different effect on pH, color index, total phenols, antioxidant activity, caffeine content, color hedonics, aroma, taste and general acceptance and a significantly different effect on total soluble solids. The interaction of the addition of lemon peel powder and the level of fineness of the cascara tea drink gave a significantly different effect on pH, color index, total phenols, antioxidant activity, color hedonics, aroma, taste and general acceptance, giving no significant effect on the value of total soluble solids and caffeine content. The best quality characteristics were obtained in the K3M2 treatment with the addition of 15% lemon peel powder and 40 mesh cascara fineness level which had an IC50 antioxidant activity value of 71,0956 μL/mL, a total phenol value of 1,8132 mgGAE/g and a general acceptance value of 5,4167.