| dc.description.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. | en_US |
