Pengaruh Suhu Pengeringan Terhadap Mutu Teh Herbal Daun Sirsak (Annona muricata Linn.)

Nana Mardiana, Rita Khathir, Raida Agustina

Abstract


Abstrak.Tujuan dari penelitian adalah untuk mengkaji pengaruh variasi suhu pengeringan pada mutu teh herbal daun sirsak. Penelitian ini menggunakan 500 gr daun sirsak muda segar. Proses pengeringan dilakukan dengan oven pengering selama 150 menit. Analisis memakai Rancangan Acak Lengkap (RAL) non faktorial, dengan suhu pengeringan dengan 3 level (taraf perlakuan) yaitu T1= 50ºC, T2 = 55ºC, dan T3= 60ºC. Perlakuan diulang sebanyak 3x sehingga diperoleh 9 satuan percobaan. Parameter penelitian adalah kadar air, kadar abu, rendemen, serta parameter organoleptik berupa aroma, warna, serta tekstur.Hasil dari penelitian ini menunjukkan bahwa suhu pengeringan memberikan pengaruh nyata terhadap kadar air dan rendemen teh herbal daun sirsak, namun tidak memberikan pengaruh nyata terhadap kadar abu. Hasil pengujian selanjutnya memperlihatkan bahwa kadar air di suhu 50ºC berbeda nyata terhadap suhu 55ºC, dan kadar kadar air di suhu 55ºC berbeda nyata dibanding kadar air pada suhu 60ºC. Nilai kadar abu teh herbal daun sirsak adalah 2,7-3,89% yang meningkat seiring peningkatan suhu pengeringan. Nilai rendemennya adalah 68,7-75,3%, di mana tingginya rendemen ini disebabkan oleh masih tingginya kadar air yaitu 23-29%. Rendemen suhu 60ºC berbeda nyata terhadap tingkat suhu pengeringan 50ºC, namun tak berbeda nyata terhadap tingkatan suhu pengeringan 55ºC. Untuk aroma, panelis memberikan skor antara 3 (netral) untuk teh yang dikeringkan dengan suhu 60ºC, dan skor 4 (suka) untuk teh yang dikeringkan dengan suhu 50ºC dan 60ºC. Untuk warna panelis lebih menyukai teh yang dikeringkan dengan suhu 60ºC, sedangkan untuk tekstur panelis paling menyukai teh yang dikeringkan dengan suhu 50ºC.

Effect of Drying Temperature on Soursop Leaf Herbal Tea Quality (Annona muricata Linn.)

Abstract.The purpose of this study was to examine the effect of variations in drying temperature on the quality of soursop leaf herbal tea. This study used 500 grams of fresh young soursop leaves. The process was carried out in a drying oven for 150 minutes. The analysis used a non-factorial Completely Randomized Design (CRD), with drying temperature with 3 treatment levels, namely T1 = 50ºC, T2 = 55ºC, and T3 = 60ºC. The treatment was repeated 3 times so that 9 experiments were obtained. The research parameters were water content, ash content, yield, and organoleptic parameters such as aroma, color, and texture. The results of this study indicate that temperature has a significant effect on water content and herbal yield of soursop leaves, but does not have a significant effect on ash content. The results of further testing, that the water content at a temperature of 50ºC was significantly different from the temperature of 55ºC, and the water content at a temperature of 55ºC was significantly different from the water content at a temperature of 60ºC. The ash content of soursop leaf herbal tea is 2.7-3.89% which increases with increasing drying temperature. The yield value is .7-75.3%, where the high yield is caused by the high air content, which is 23-29%. The yield of 60ºC was significant for the temperature that decreased by 50ºC, but not significantly different for the drying temperature of 55ºC. For aroma, the panelists gave a score between 3 (neutral) for tea that was dried at 60ºC, and a score of 4 (like) for tea which is dried at 50 and 60ºC. For the color panel, tea which is dried at a temperature of 60ºC is preferred, while for the texture panel, tea is most preferred to be dried at a temperature of 50ºC.



Keywords


Pengeringan; Mutu; Daun Sirsak

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References


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DOI: https://doi.org/10.17969/jimfp.v7i4.22104

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Alamat Tim Redaksi:
Fakultas Pertanian,Universitas Syiah Kuala
Jl. Tgk. Hasan Krueng Kalee No. 3, Kopelma Darussalam,
Banda Aceh, 23111, Indonesia.
Email:jimfp@unsyiah.ac.id