| dc.description.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 | en_US |
