Mempelajari Pengaruh Lama Pelayuan dan Lama Fermentasi terhadap Kualitas Teh Daun Jambu Biji (Psidium guajava)

Abstract

Indonesia is one of the larges producer of tea in the world, due to limited habitat suitable for growing tea plant.The tea development was delayed so there is a need to find a different source of tea. This research was conducted to know whether the guava leaves can replace the tea leaves by observing in the fermentation and withering time. A research was conducted at November – December 2011 in The Laboratory of Food Technology, Faculty Of Agriculture, Universitas Sumatera Utara, Medan, using factorial completely random used design with withering time (15,16, 17 and 18 hours) and fermentation time (70, 80, 90 and 100 minutes). Parameters analysed were water content, ash content, crude fiber content, tannin content, organoleptic value of taste, aroma, colour, appearance, and infused leaf. The results indicated that the fermentation and withering time had highly significant effect on water content, ash content, crude fiber content, tannin content, organoleptic value of taste, aroma, and had significant effect on organoleptic value of colour, appearance, and hadn’t significant effect on organoleptic value of infused leaf.