Pengaruh Penambahan Bubuk Kayu Manis dan Lama Penyeduhan terhadap Karakteristik Mutu Minuman Teh Celup Cascara

Abstract

This research was conducted to determine the effect of addition of cinnamon powder and steeping time on the quality characteristics of cascara tea bag drink. This research used a completely randomized design method with 2 factors, namely the addition of cinnamon powder (K): (0.25 g; 0.5 g; 0.75 g) and steeping time (T): (2 minutes, 4 minutes, 6 minutes). The analyzed parameters consisted of color index, degree of acidity (pH), total dissolved solids, total phenols, antioxidant activity IC50, caffeine content, and organoleptic test. The results of the study showed that the addition of cinnamon powder had a highly significant effect on color index, pH, antioxidant activity IC50, and total phenols, and had significant effect on color hedonic, aroma hedonic, taste hedonic, and general acceptance. Steeping time had a highly significant effect on color index, pH, total phenols, antioxidant activity IC50, caffeine content, and color hedonic, and had significant effect on aroma hedonic, taste hedonic, and general acceptance. The interaction of addition of cinnamon powder and steeping time had a highly significant effect on color index, pH, total phenols, and antioxidant activity IC50. The results of the research obtained treatment with the addition of 0.75 g of cinnamon and 6 minutes of steeping time (K3T3) as the cascara tea bag drink with the best quality characteristics.