| dc.description.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. | en_US |
