Mempelajari Pengaruh Letak Daun dan Lama Pelayuan terhadap Kualitas Teh Daun Jeruju (Achantus Illicifolius L)

Abstract

Indonesia is one of the largest producer of tea in the world, but limited habitat suitable for growing tea plant delayed tea development, so there’s a need to find a different source of tea. This research is conducted to know if jeruju leaves can replace the tea leaves both in quality and quantity. A research was conducted at Januari-Februari 2010 in Jaring Halus Village Langkat, North Sumatera and The Laboratory of Food Technology, Faculty Of Agriculture, North Sumatera University, Medan, using factorial complete random design with position of leave (young leave, middle, bottom) and time withering (15, 16, 17 and 18 hours). Parameter analysed water rate, ash content, tannin rate, organoleptic value of colour, organoleptic value of appearance, organoleptic value of taste, and organoleptic value of infused leaf. The result of research indicated had highly significant effect on water rate, ash content, tannin rate, orgsnoleptic value of colour, organoleptic value of appearance, organoleptic value of taste, and organoleptic value of infused leaf. A young leave and time withering for 15 hours give the best result.