Pengaruh Rasio Bunga Rosella dan Daun Stevia terhadap Mutu Teh Rosella-Stevia

Abstract

This study was to determine the effect of the ratio of rosella flowers and stevia leaves on the quality of rosella-stevia tea. This study used a Completely Randomized Design (CRD) with 5 treatments, namely ratio of rosella flowers to stevia leave S0 (100%:0%), S1 (85%:15%), S2 (75%:25%), S3 (65%:35%) and S4 (55%:45%). These were repeated 3 times to obtain 15 trials. The observed parameters were antioxidant activity, pH value, moisture content, ash content, color (colorimeter) and organoleptic (aroma, taste and color). Observations were analyzed using analysis of variance at the 5% level using the Co-Stat application. If there was a significant difference, further tests were carried out using the Honestly Significant Difference test. The results showed that the ratio of rosella flowers and stevia leaves had a significantly different effect on antioxidant activity, pH value, moisture content, ash content, oHue color, *L value, aroma (scoring), taste (hedonic and scoring) and color (hedonic and scoring) but not significantly different on the hedonic scent test. The best rosella-stevia tea treatment was S3 ratio of rosella flowers and stevia leaves (65%:35%) with antioxidant activity of 87,41%; pH 3,41; moisture 7,69%; ash 7,67%; L* 58,76 and oHue 6,78 was red purple in color, have a slightly unpleasant flavor, taste sweet, were somewhat favored by panelists and in there were accordance with SNI 3836 of 2013 concerning the quality of packaged dry tea.