%A Eriska  Sovia 
%T PENGARUH PENAMBAHAN DAUN MINT (Mentha piperita L.) DAN
DAUN STEVIA (Stevia rebaudiana) TERHADAP KARAKTERISTIK
SENSORI TEH CELUP DAUN KELOR (Moringa oleifera)
%X 
Penelitian ini bertujuan untuk mengetahui pengaruh penambahan konsentrasi daun
mint dan daun stevia serta interaksi keduanya terhadap sifat sensori minuman teh
celup daun kelor. Penelitian ini disusun dalam rancangan acak kelompok lengkap
(RAKL) dengan dua faktor dalam 2 kali ulangan. Faktor pertama konsentrasi daun
mint pada penelitian ini yaitu 0%, 2%, 4% dan 6%. Faktor kedua yaitu konsentrasi
daun stevia 0%, 2%, 4% dan 6%. Data yang diperoleh dianalisis ragam dan
dianalisis lebih lanjut dengan uji lanjut Orthogonal Polynomial pada taraf 5%.
Daun kelor, daun mint dan daun stevia dikeringkan pada suhu 50? selama 20 jam
ketiga bahan tersebut dihaluskan dengan blender, diayak, dicampurkan sesuai
perlakuan dan dimasukan kedalam kantong teh sebanyak 2 gram. Hasil penelitian
terbaik diperoleh pada kombinasi perlakuan daun mint 4% dan daun stevia 4%
dengan nilai rasa 4,028, aroma 3,983 (suka), warna 4,000 (suka) dan skor
penerimaan keseluruhan 4,133 (suka) dengan kadar air sebesar 6,475 dan kadar
abu sebesar 7,246%.
Kata kunci: teh celup, moringa oleifera, mentha piperita, stevia rebaudiana

This study aims to determine the effect of the addition of mint leaves and stevia
leaves and their interactions on the sensory characteristics of Moringa leaf tea
bags. This study was arranged in a complete randomized block design (CRBD)
with two factors in 2 replications. The first factor was the concentration of mint
leaves in this study, namely 0%, 2%, 4% and 6%. The second factor is the
concentration of stevia leaves 0%, 2%, 4% and 6%. The data obtained were
analyzed for variance and further analyzed with the Orthogonal Polynomial test at
the 5% level. Moringa leaves, mint leaves and stevia leaves were dried at 50 for
20 hours. The three ingredients were ground in a blender, sieved, mixed according
to treatment and put in 2 grams of tea bags. The best research results were
obtained in the combination of 4% mint leaves and 4% stevia leaves with a taste
value of 4.028, flavor of 3.983 (likes), color 4.000 (likes) and an overall
acceptance score of 4.133 (likes) with a moisture content of 6.475% and an ash
content of 7.246%.
Keywords: tea bag, moringa oleifera, mentha piperita, stevia rebaudiana
%D 2023
%C UNIVERSITAS LAMPUNG
%R 1914051009
%I FAKULTAS PERTANIAN
%L eprints71849