Author:
Sulistiyani Ade,Sartika Rakhmi Setyani
Abstract
Tea is one of the nutritious drinks that are popular with the Indonesian people. Recently, researchers have developed various new types of tea beyond the traditional tea plant (Camelia sinensis). One potential ingredient for tea development is melinjo peel, particularly the yellow melinjo peel, due to its strong antioxidant activity and superior α-glucosidase inhibitory activity. This study aims to investigate the influence of the powder form and sample weight on the acceptability of yellow melinjo (Gnetum gnemon L.) peel tea. The research employed an experimental method with a factorial completely randomized design (CRD) involving two factors. The first factor was the powder form of the tea (fine, semi-fine, and coarse), and the second factor was the sample weight (2.5 grams, 3 grams, and 5 grams). A hedonic test was conducted to assess the acceptability of yellow melinjo peel tea, involving 40 semi-trained panelists using a scale from 1 to 7 (strongly dislike to very much like). Data were analized using IBM SPSS 25.0 Statistics for Windows, with Kruskal-Wallis and Mann-Whitney tests at a significance level of P < 0.05. The results showed that both the powder form and sample weight of yellow melinjo peel tea significantly affected (P<0.05) taste, aroma, clarity, intensity, astringency, flavor, and overall acceptability, but did not significantly affect (P > 0.05) color and taste intensity. The most preferred formulation by panelists was yellow melinjo peel tea with a sample weight of 2.5 grams and a fine powder form, with an average score of 4.23 (like slightly).
Publisher
CV. Media Publikasi Cendekia Indonesia
Reference18 articles.
1. Valavanidis A. Tea, the Most Popular Beverage Worldwide, is Beneficial to Human Health. Studies on antioxidant polyphenolic constituents and epidemiological evidence for disease prevention. Scientific Reviews. 2019 Jun 4;3(6):1–35.
2. Saragih R, Husein Y G, Tamizi E, Amalia H Y, Latifa H. Karakteristik Teh Kulit Melinjo Warna Merah dan Hijau. In: Prosiding Technopex. Tangerang Selatan: Institut Teknologi Indonesia; 2018. p. 352–8.
3. M W Apriliyanti, M Ardiyansyah, A M Handayani. Antioxidant Activity, Total Phenol, and SensoryProperties of Melinjo Peel Tea with Pre-Treatment. In: 1st International Conference on Food and Agriculture. Bali: IOP Publishing; 2018. p. 1–7.
4. Molyneux P. The use of the stable radical Diphenylpicrylhydrazyl (DPPH) for estimating antioxidant activity. 2003 Nov 30;26(2):211–9.
5. Mastuti, Lausane, Siregar. Aktivitas Penghambatan α-Glukosidase pada Minuman Jeli Kulit Melinjo Kuning. Sains dan Teknologi. 2018;2(2):57–71.