KARAKTERISTIK MUTU HEDONIK TEH HERBAL DENGAN KONSENTRASI BUNGA TELANG (Clitoria ternatea L) DAN LAMA PENYEDUHAN BERBEDA

Abstract

Tea is a drink made from brewing the leaves, leaf shoots, or leaf stalks of the  Camellia sinensis L plant. Tea drinks contain high levels of caffeine and antioxidants as well as various nutrients that are good for health. Today's tea drinks are not only made from the Camellia sinensis plant, but various modifications have been made to create various kinds of herbal teas. Herbal tea is tea whose processing is the same as tea in general, that is, it can be made from leaves, flowers, seeds, fruit or roots of plants other than dried tea. The aim of this research is to determine the effect of dried butterfly pea flower concentration and brewing time on antioxidant activity and acceptability. consumers towards dried butterfly pea flower herbal tea. Factorial Completely Randomized Design (CRD) consisting of 2 factors. The first factor is the concentration of dried butterfly pea flowers (K) and the brewing time. The concentration factor of dried butterfly pea flower consists of 3 (three) levels, namely K1 (0.0005 gram/mL), K2 (0.001 gram/mL) and K3 (0.0015 gram/mL) and the brewing time factor consists of 3 (three ) levels, namely L1 (10 minutes), L2 (15 minutes) and L3 (20 minutes. This research was carried out 3 times resulting in 27 experimental units. The results of the study showed that the use of dried butterfly pea flower concentration with the brewing time had a very significant effect on antioxidant activity and organoleptic tests. The best results were obtained for the brewing time for color, aroma and taste parameters of 20 minutes with a concentration of butterfly pea flowers of 0.0015 g/mL.