KARAKTERISTIK KANDUNGAN KIMIAWI DAN SIFAT SENSORI TEH IPOMOEA PESCAPRAE BERDASARKAN VARIASI PROSES PENGERINGAN

Abstract

Ipomoea pescaprae is a wild plant that grows in coastal areas and can be
used as raw material for making tea with its advantages as a traditional
medicine such as making herbal medicine to treat diuretic disorders,
gonorrhea and pain. Tea is one of the healthiest drinks that is consumed
and processed directly into powder using the drying method. The drying
method used is using an oven, roasting and sunlight. The practicum will
be held on May 3 2024 at 07.30 WIB until completion. Located at the
Aquatic Products Technology Laboratory Fisheries Department, Faculty
of Agriculture, Sultan Ageng Tirtayasa University. The aim of this
research is to determine the effect of the drying process on the
organoleptic quality of Ipomoea pescaprae tea and to find out the best
treatment in the drying process. The highest pH is 7.44 in sun drying.
RGB oven drying produces acid green color, roasting produces olive
color, sun produces pastel green color. Based on the organoleptic test
results, it can be concluded that the dominant panelists liked oven-drying
tea because it has more attractive appearance and color values.