STUDI PEMBUATAN TEH DAUN KOPI
ABSTRACT: Nowdays coffee leave
have not a lot been use. With the existence of tannin in the coffee leaves, it
is hope that they can be used as a tea with a special characteristic, as a
fresher beverage and medicine. This research was conducted on April to June 2012
in laboratory of analytical food chemistry, Faculty of Agriculture, North
Sumatera University, Medan, using factorial completely randomised design with
two factors i.e : fermentation time (60, 90, 120 and 150 minutes) and drying temperature (80,
85, 90 and
95oC). Parameters analysed
were tannin content,
water content, and
ash content, organoleptic values
(taste, colour, particle
appearance and infuse
leaf colour). The
results showed that
time of fermentation had
a highly significant
effect on all
parameters. Temperature of
drying had a
highly significant effect
of tannin content, water content, ash content, taste, colour, infused
leaf and had a significant effect on particle appearance. The best interaction
of time of fermentation and temperature of drying was 90 minutes and 95oC respectively.
Key words: Tea of Coffee
Leaves, Fermentation time, Drying temperature
Penulis: Freddy Hotmaruli Tua
Siringoringo, Zulkifli Lubis, Rona J. Nainggolan
Kode Jurnal: jppertaniandd120097
