Mempelajari Pengaruh Lama Pelayuan Dan Penambahan Teh Sirsak Terhadap Mutu Teh Hitam

Abstract

DODI MART TUHU MANIK: Study on the Effect of Passion Fruit Leaves Addition on the Quality of Tea, supervised by Herla Rusmarilin dan Lasma Nora Limbong. This study was conducted to investigate the effect of ratio of tea leaves and passion fruit leaves on the quality of tea. This study used a completely randomized design with two factors, namely withering time ( P ) : ( 15, 16, 17.18 hours) and ratio of tea leaves and passion fruit leaves ( D ) : ( 20:80%, 40%:60%, 60%:40%, 80%:20% ). The parameters analyzed were moisture content, tannin content, ash content, and the value of organoleptics ( taste, color of water and texture). The results showed that withering time had highly significant effect on water content, tannin content, ash content, color, taste and texture. The ratio of tea leaves and passion fruit leaves had highly significant effect on the moisture content, tannin content, ash content, color, taste and texture. Withering time had highly significant effect on water content, tannin content, ash content, color, taste and texture. The interaction of withering time and ratio of tea leaves and passion fruit leaves had a highly significant effect on the moisture content, tannin content, ash content, color, taste and texture. 18 hours withering with ratio of passion fruit leaves and tea leaves 50% : 50% produced the best quality of tea .