Mempelajari Pengaruh Perbandingan Daun dan Kelopak Bunga dan Lama Pelayuan terhadap Mutu Teh Rosela

Abstract

SYUKUR T HAREFA : A Study on the Effect of Leaves and Flower Petals ratio and Withering Time on the Quality of Roselle Tea. Supervised by ISMED SUHAIDI and RONA J NAINGGOLAN. The most widely used of Roselle plant parts in making tea are flower petals, although the tea can be made by mixing rosela leaves with flower petals. Therefore, research needs to be done about the ratio of leaves and flower petals in combination with withering time. This research is a initial step to find the best quality of roselle tea. The equivalent of leaves and flower petals were 20:80, 40:60, 60:40, and 80%:20% and withering times were 16, 18, 20 and 22 hours. This research was perfomed in April - May 2010 at the Laboratory of Food Chemical Analysis, Faculty of Agriculture, North Sumatera University, Medan, using factorial completely randomized design. Parameters analysed were water content. mineral content, vitamin C content, organoleptic values of liquor, particle appearance, taste and coluor of the infused leaf. The results showed that the ratio of leaves and flower petals had highly significant effect on all parameters observed. Withering time had highly significant effect on all parameters except the organoleptic values, particle appearance, and the taste and colour of infused leaf which were not significantly different. The interaction of the ratio of leaves and flower petals and withering time had highly significant effect on water content, vitamin C content and organoleptic values of the flavour but had no significant effect on mineral content, organoleptic values of liquor, particle appearance, and infused leaf. The ratio of 20% leaf to 80% flower petals and withering time of 22 hours gave the best quality ot the roselle tea.