Pengaruh Perbandingan Bunga Telang (Clitoria ternatea) dengan Bunga Kenanga (Cananga odorata) dan Perbedaan Persentase Daun Stevia (Stevia rebaudiana) dengan Metode Penyeduhan Dingin terhadap Karakteristik Mutu Teh Celup

Abstract

AMIR AHMAD SAYYIDINA: The Effect of Ratio of Butterfly Pea with Ylang-Ylang and Stevia Leaves Percentage with Cold Brew Method on the Quality Characteristics of Herbal Tea Bags, supervised by LINDA MASNIARY LUBIS. This study was aimed to determine the effect of the ratio of butterfly pea with ylang-ylang and stevia leaves percentage with the cold brew method on the quality characteristics of herbal tea bags. A factorial Completely Randomized Design (CRD) was employed with 2 factors, namely the comparison of butterfly pea with ylang-ylang (P): (25:75, 50:50, 75:25) and stevia leaves percentage difference (D): (10%, 30%, 50%). The results showed that the ratio of butterfly pea with ylang-ylang had a highly significant effect on pH value, antioxidant activity, color index, color hedonic, aroma hedonic, taste hedonic, and general acceptance and had an insignificant effect on total dissolved solids. The percentage of stevia leaves gave a highly significant effect on pH value, total dissolved solids, antioxidant activity, color index, color hedonic, aroma hedonic, taste hedonic, and general acceptance. Interaction between the two factors gave a highly significant effect on pH value, aroma hedonic, taste hedonic, and general acceptance but gave a significant effect on color hedonic value, and gave an insignificant effect on total dissolved solids value, color index, and antioxidant activity. P3D2 (25% butterfly pea : 75% ylang-ylang and 30% stevia leaves) is the best treatment based on organoleptics which has an antioxidant activity value of 286.5164 µg/mL