Pengaruh Suhu Penyeduhan dan Takaran Saji Terhadap Karakteristik Teh Hitam La Vie en Rose Produksi PT. Bali Cahaya Amerta
Abstrak
Black tea is tea produced from the shoots of tea leaves (Camellia sinensis) through a fermentation process. Black tea La Vie en Rose produced by PT. Bali Cahaya Amerta is one type of tea that is promoted as a functional drink or beverage with antioxidant properties. This tea consists of a mixture of black tea and rosebud. This study aims to know the effect of brewing temperature and serving dosage on the characteristics of black tea La Vie en Rose and determine the brewing temperature and serving dosage in order to produce black tea La Vie en Rose with the best characteristics. This study used a factorial completely randomized design with two factors as treatment. The first factor is the brewing temperature which consists of 3 levels, namely (70±20)°C, (80±2)°C, (90±2)°C. The second factor is the serving dosage which consists of 4 levels, namely 2 grams, 3 grams, 4 grams, and 5 grams with a volume of 200 mL of steeped water. Variables analyzed included extract content in water of La Vie en Rose black tea, antioxidant activity IC50, color intensity of L*, a*, b* systems and hedonic tests. Results showed that the interaction between the treatment of brewing temperature and serving dosage greatly affected the antioxidant activity of IC50, hedonic test, and the level of yellowness (b*) but had no effect on the level of brightness (L*) and level of redness (a*). The best characteristics based on the lowest IC50 value and the highest hedonic test results were the treatment with a brewing temperature of 90°C and serving dosage of 3 grams to produce black tea La Vie en Rose with antioxidant activity characteristics IC50 of 239.628±0.22 ppm, brightness level (L*) 16.36±1.3, redness level (a*) 9.98±0.7 and yellowness level (b*) 10.01±0.10, organoleptic test of overall acceptance 5.9±0.79 (slightly like to very much). like), and as well as water soluble extract content of 16.5%.
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Referensi
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