Uji Organoleptik Teh Hitam (Camellia Sinensis) Berdasarkan Perbedaan Lama Waktu Fermentasi Terhadap Tingkat Kesukaan Konsumen

Murti, Danang Tri (2024) Uji Organoleptik Teh Hitam (Camellia Sinensis) Berdasarkan Perbedaan Lama Waktu Fermentasi Terhadap Tingkat Kesukaan Konsumen. Diploma thesis, Politeknik Negeri Jember.

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Abstract

Black tea is a type of tea that is widely produced in Indonesia and is a plantation crop that has a distinct aroma and flavor. Fermentation is the process of forming aroma and flavor in tea leaves that is carried out using controlled temperature and time. Currently, many people still do not know how to process black tea properly or understand the correct fermentation process to produce quality black tea products. The lack of adjustment in temperature and duration of the fermentation process can lead to over-fermentation, and many issues can arise during the fermentation process. To determine consumer preferences for black tea, it is necessary to conduct fermentation processes based on differences in fermentation time. This research was conducted at Jember, in January 2024. The design used was a Non-Factorial Randomized Complete Block Design (RCBD) consisting of 2 controls and 3 treatments: P0 (low-grade control), P1 (1 hour), P2 (2 hours), P3 (3 hours), and P4 (high-grade control). Then, the parameters observed were color, taste, aroma for brewed tea, and color, shape, aroma, texture for powdered tea. Data analysis obtained from the observations was analyzed using analysis of variance (ANOVA) at a 5% significance level with the F-table test. If there were significant differences between treatments, then the Tukey's Honestly Significant Difference (HSD) test was conducted at 5% level. The results showed that the organoleptic testing of black tea based on fermentation time differed significantly in taste and aroma, significantly differed in color in brewed tea testing, and significantly differed in color, shape, texture, and insignificantly in aroma in powdered tea testing.

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