Penerimaan Panelis Terhadap Teh Herbal Dari Kulit Buah Manggis (Garcinia mangostana L.) Dengan Perlakuan Suhu Pengeringan
Abstract: The processing of
mangosteen rind is still less than optimal, so one of processing mangosteen
rind is making herbal tea. The purpose of research is drying mangosteen rind
with best quality and knowing the acceptance of panelists from herbal tea of
mangosteen rind. Research conducted using a Completely Randomized Design (CRD)
with 4 treatments and 4 replications. Each treatment is using drying for 3
hours at different temperatures, namely 75°C, 80°C, 85°C and 90°C. Parameters
measured were water content, ash content, crude fiber, antioxidants, toxicity
and organoleptic. The result showed the drying temperature significantly affect
the water content, crude fiber, organoleptic and not significantly to ash
content. The best treatment is drying at 85 ° C with a water content value
7.98; 4,129 ash content; crude fiber 7863; antioxidant 3.95 × 10-34; toxicity
of 34.67 and 0.92 overall acceptance.
Penulis: Lasma Simanjuntak,
Noviar Harun, Raswen Efendi
Kode Jurnal: jppertaniandd140715
