Pengaruh Suhu dan Waktu Pengeringan Terhadap Karakteristik Teh Dari Daun Sacha Inchi Menggunakan Food Dehydrator

Isyana, Auliya Galih Kusuma (2025) Pengaruh Suhu dan Waktu Pengeringan Terhadap Karakteristik Teh Dari Daun Sacha Inchi Menggunakan Food Dehydrator. Undergraduate thesis, Politeknik Negeri Jember.

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Abstract

Sacha inchi plant (Plukenetia volubilis L.) is a vine native to the tropical forests of the American amazon region, including Peru and northwestern Brazil. This plant belongs to the family Euphorbiaceae, and has 7500 species. The drying process is a process that is commonly used in the processing of various types of tea, including in the processing of analog tea made from sacha inch leaf shoots. The drying process is a process commonly used in the processing of various types of tea, including in the processing of green tea made from sacha inch leaf shoots. One of the tools that is suitable for use in the tea drying process is a food dehydrator. This study aims to determine the influence of drying time and temperature on the physical and chemical characteristics of tea. As well as determining the best treatment at the temperature and drying time of tea from sacha inch leaves. The method used is Complete Random Design (RAL) using a factorial method with 3 treatments and 2 factors. Time has a real effect on moisture content, antioxidant activity, ash content, lightness (L*), hedonic color, hedonic and hedonic quality aroma, and hedonic quality and hedonic taste. However, there was no real effect on the color redness (a*), yellowness (b*) and hedonic color. Temperature has a real effect on moisture content, antioxidant activity, ash content, hedonic and hedonic quality color, hedonic and hedonic quality aroma, and hedonic quality taste. However, it does not have a real effect on the color of Lightness (L*), redness (a*), yellowness (b*)

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