Mempelajari Pengaruh Pelayuan Dan Penambahan Teh Sirsak Terhadap Mutu Teh Hitam
ABSTRAK
DODI MART TUHU MANIK : Mempelajari Pengaruh Penambahan Daun Sirsak
Terhadap Mutu Teh, dibimbing oleh Herla Rusmarilin dan Lasma Nora Limbong.
Penelitian ini dilakukan untuk mengetahui adanya pengaruh lama pelayuan dan
perbandingan daun teh dan daun sirsak terhadap mutu teh. Penelitian ini menggunakan
metode rancangan acak lengkap dengan dua faktor yaitu lama pelayuan (P) : (15, 16, 17,
18 jam) perbandingan daun teh dan daun sirsak (D) : (20%:80%, 40%:60%, 60:40%,
80:20%). Parameter yang dianalisa adalah kadar tanin, kadar air, kadar abu, dan nilai
organoleptik (rasa, warna air seduhan, penampakan partikel dan warna ampas seduhan).
Hasil penelitian menunjukkan bahwa lama pelayuan memberikan pengaruh yang
berbeda sangat nyata terhadap kadar tanin, kadar abu, warna ampas, penampakan
partikel, dan nilai organoleptik warna dan memberikan pengaruh berbeda tidak nyata
terhadap kadar air dan uji organoleptik rasa. Perbandingan daun teh dan daun sirsak
memberikan pengaruh yang berbeda sangat nyata terhadap kadar tanin, kadar abu, warna
ampas, penampakan partikel, dan nilai organoleptik rasa, warna dan memberikan
pengaruh berbeda nyata terhadap kadar air.. Interaksi antara lama pelayuan dan
perbandingan daun teh dan daun sirsak dan memberi pengaruh yang berbeda sangat nyata
terhadap nilai organoleptik rasa, dan memberikan pengaruh berbeda nyata terhadap
organopleptik warna, serta memberikan pengaruh berbeda tidak nyata terhadap kadar
tanin, kadar air, kadar abu, warna ampas.
Lama pelayuan 18 jam dengan perbandingan daun teh dan daun sirsak 50%:50%
menghasilkan mutu teh yang terbaik.
Kata Kunci : Daun Teh, Daun Sirsak, Perbandingan Daun Teh dan Daun Sirsak, Lama
Pelayuan.
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 .
Keywords : leaves of tea, passion fruit leaves, ratio of tea leaves and passion fruit
leaves, withering time.
i
Universitas Sumatera Utara
DODI MART TUHU MANIK : Mempelajari Pengaruh Penambahan Daun Sirsak
Terhadap Mutu Teh, dibimbing oleh Herla Rusmarilin dan Lasma Nora Limbong.
Penelitian ini dilakukan untuk mengetahui adanya pengaruh lama pelayuan dan
perbandingan daun teh dan daun sirsak terhadap mutu teh. Penelitian ini menggunakan
metode rancangan acak lengkap dengan dua faktor yaitu lama pelayuan (P) : (15, 16, 17,
18 jam) perbandingan daun teh dan daun sirsak (D) : (20%:80%, 40%:60%, 60:40%,
80:20%). Parameter yang dianalisa adalah kadar tanin, kadar air, kadar abu, dan nilai
organoleptik (rasa, warna air seduhan, penampakan partikel dan warna ampas seduhan).
Hasil penelitian menunjukkan bahwa lama pelayuan memberikan pengaruh yang
berbeda sangat nyata terhadap kadar tanin, kadar abu, warna ampas, penampakan
partikel, dan nilai organoleptik warna dan memberikan pengaruh berbeda tidak nyata
terhadap kadar air dan uji organoleptik rasa. Perbandingan daun teh dan daun sirsak
memberikan pengaruh yang berbeda sangat nyata terhadap kadar tanin, kadar abu, warna
ampas, penampakan partikel, dan nilai organoleptik rasa, warna dan memberikan
pengaruh berbeda nyata terhadap kadar air.. Interaksi antara lama pelayuan dan
perbandingan daun teh dan daun sirsak dan memberi pengaruh yang berbeda sangat nyata
terhadap nilai organoleptik rasa, dan memberikan pengaruh berbeda nyata terhadap
organopleptik warna, serta memberikan pengaruh berbeda tidak nyata terhadap kadar
tanin, kadar air, kadar abu, warna ampas.
Lama pelayuan 18 jam dengan perbandingan daun teh dan daun sirsak 50%:50%
menghasilkan mutu teh yang terbaik.
Kata Kunci : Daun Teh, Daun Sirsak, Perbandingan Daun Teh dan Daun Sirsak, Lama
Pelayuan.
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 .
Keywords : leaves of tea, passion fruit leaves, ratio of tea leaves and passion fruit
leaves, withering time.
i
Universitas Sumatera Utara