KUALITAS TEH DAUN AFRIKA (Vernonia amygdalina) DENGAN PENAMBAHAN BUBUK KULIT KAYU MANIS
DOI:
https://doi.org/10.31764/jau.v8i1.3885Keywords:
Cinnamon bark, Herbal tea, Organoleptic, Vernonia amygdalinaAbstract
This study aims to determine the effect of the addition of cinnamon bark powder to the quality of African leaf herbal tea and to determine the best percentage of cinnamon bark powder in African leaf herbal tea based on organoleptic analysis. This study used a Completely Randomized Design (CRD) with 5 treatments and 3 replications, namely the addition of 10%, 11%, 12%, 13%, and 14% (b/v)cinnamon bark powder. Data were analyzed statistically with the F test, if significantly different, proceed with the Dunchan’s New Multiple Range Test (DNMRT) at the 5% level. The results showed that the addition of cinnamon bark powder in the manufacture of African leaf herbal tea had a significant effect on the ash content of the herbal leaf tea products, but had no significant effect on moisture content and organoleptic taste and aroma. The most appropriate and preferred addition of ground cinnamon bark is 14% (b/v).ÂReferences
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