Studi Pembuatan Teh Daun Gambir (Uncaria gambir Roxb)

Abstract

The part of gambir plant who have a lot of use is leave and small branch. With the existence of tannin and its medicinal properties, it is hope that gambir leaves can be used as a tea that have a special characteristic, and also as a fresher beverage and medicine. This research was conducted on July to August 2011 in The Laboratory of Food Technology, Faculty of Agriculture, North Sumatera University, Medan, using factorial completely randomised design with two factors i.e : position of leave (tip leaf, 2nd leave, 3th leave and 4th leave) and time of withering (15, 16, 17 and 18 hours). Parameters analysed were tannin content, water content, ash content, organoleptic values (taste, colour, particle appearance, infused leaf colour ). The results showed that leave position had highly significant effect on tannin content, water content, ash content, taste, colour, infused leaf and had significant effect on particle appearance. Withering time had highly significant effect on tannin content, water content, ash content, taste, colour, infused leaf and had significant effect on particle appearance. The best interaction of position of leave and withering time was tip leaf with withering time of 18 hours