LAMA FERMENTASI TERHADAP MUTU TEH DAUN SIRSAK (Annona muricata L.)
Abstract: The purposes of this
study was to obtain the effect of fermentation on the quality of soursop leaf
tea by fermentation. Soursop leaf tea processing using the method of processing
black tea. The method used in this study was completely randomized design with
4 treatments and 4 replications. The treatment used were F1(1 hour fermentation),
F2 (2 hours fermentation), F3 (3 hours fermentation), F4 (4 hours fermentation). The results
showed that the long of fermentation of tea leaves of the soursop significant
effect on water content, levels of tannins, antioxidant activity, assessment of
sensory descriptive and hedonic well as colour, aroma, taste and acceptance as
a whole tea leaves of the soursop, but did not significantly affect the ash
content. The best treatment was F4 (4 hours fermentation) based on water
content of 1.31%, ash content of 5.82%, tannin content of 0.51%, the
antioxidant levels of 28.733 ppm, descriptive sensory assessment and hedonic
soursop leaf tea which has a brown colour and preferred by the panelist’s.
Soursop leaf tea flavor is slightly tart and flavorful leaves of the soursop so
preferred by the panelist’s. While the overall assessment of soursop leaf tea
is also preferred by the panelist’s.
Penulis: Riski Tanjung, Faizah
Hamzah, Raswen Efendi
Kode Jurnal: jppertaniandd160586
