Pengaruh Perbedaan Suhu Pengeringan dan Lama Penyeduhan terhadap Mutu Minuman Teh dari Kulit Buah Kakao

Abstract

The production of dried cocoa beans generates waste in the form of cocoa pod husk, which accounts for up to 75% w/w. Cocoa pod husk can be utilized as an ingredient for herbal beverages rich in antioxidants. This study aimed to determine the effect of different drying temperatures and brewing times on the quality of tea beverage from cocoa pod husk. The research used a factorial Completely Randomized Design (CRD) with two factors: drying temperature (S): S1 (50°C), S2 (55°C), S3 (60°C), and brewing time (L): L1 (2 minutes), L2 (4 minutes), L3 (6 minutes), L4 (8 minutes). The parameters tested were moisture content, ash content, pH, organoleptic properties (color, aroma, taste, and overall acceptability), and the best treatment test using the deGarmo method. The best tea beverage treatment was further analyzed for antioxidant activity, total phenol content, and microbial contamination (TPC). The results showed that the variation in drying temperatures had a highly significant effect (P<0,01) on pH and organoleptic attributes such as color, aroma, taste, and overall acceptability. The variation in brewing time had a highly significant effect (P<0,01) on organoleptic attributes of color, taste, and overall acceptability; a significant effect (P<0,05) on pH; and a non-significant effect (P>0,05) on aroma. The interaction between drying temperature and brewing time had a highly significant effect (P<0,01) on organoleptic attributes of color, taste, and overall acceptability, but a non-significant effect (P>0,05) on pH and aroma. The best treatment for the cocoa pod husk tea beverage was found to be a drying temperature of 55°C and a brewing time of 6 minutes.