Pengaruh Suhu Penyeduhan dan Takaran Saji Terhadap Karakteristik Teh Hitam La Vie en Rose Produksi PT. Bali Cahaya Amerta

Abstract

Black tea is tea produced from the shoots of tea leaves (Camellia sinensis) through a fermentation process. Black tea La Vie en Rose produced by PT. Bali Cahaya Amerta is one type of tea that is promoted as a functional drink or beverage with antioxidant properties. This tea consists of a mixture of black tea and rose bud. The purpose of this study was to determine the effect of brewing temperature and serving dosage on the characteristics of black tea La Vie en Rose and determine the brewing temperature and serving dosage in order to produce black tea La Vie en Rose with the best characteristics. The experiment in this study used a factorial completely randomized design with two factors as treatment, including the brewing temperature which consisted of 3 levels, namely 70o± 2oC, 80o± 2oC, 90o± 2oC and the serving dosage consisted of 4 levels, namely 2 grams, 3 grams, 4 grams and 5 grams. The observed variables were antioxidant activity IC50, extract content in water, color intensity (L*, a*, b*) and organoleptic test (hedonic test). Results showed that the interaction between the brewing temperature treatment and serving dosage very influential on the antioxidant activity of IC50, hedonic test, and yellowness level (b*) but had no effect on brightness level (L*) and redness level (a*). The best treatment was at a brewing temperature of 90oC and a serving dosage of 3 grams to produce black tea La Vie en Rose with antioxidant activity characteristics IC50 of 239,628±0,22 ppm, organoleptic test of overall acceptance 5.9±0.79 (slightly like to really like), as well as water soluble extract content of 16,5%, brightness level (L*) 19.17±0,5 , redness level (a*) 9.98±0.7, yellowness level (b*) 19.46±0,41.