?url_ver=Z39.88-2004&rft_id=2114051043&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=KARAKTERISTIK+SENSORI+TEH+CELUP+MENIRAN+(Phyllanthus+niruri)%0D%0ADENGAN+PENAMBAHAN+DAUN+STEVIA+(Stevia+rebaudiana)+DAN+DAUN%0D%0AMINT+(Mentha+piperita+L.)&rft.creator=Fransiska+Dyah+Ayu+%2C+Cahyaningtyas+&rft.subject=630+Pertanian+dan+teknologi+yang+berkaitan&rft.description=Pembuatan+teh+celup+meniran+telah+dilakukan+namun+memiliki+kekurangan+dari%0D%0Asegi+sensori+rasa%2C+aroma+dan+warna.+Penelitian+bertujuan+untuk+mengetahui%0D%0Apengaruh+penambahan+daun+stevia+dan+daun+mint+serta+interaksi+keduanya%0D%0Aterhadap+karakteristik+sensori+teh+celup+meniran.+Metode+penelitian+yang%0D%0Adigunakan+dalam+penelitian+adalah+Rancangan+Acak+Kelompok+Lengkap+(RAKL)%0D%0Adengan+dua+faktor+yaitu+faktor+pertama+penambahan+daun+stevia+yang+terdiri+dari%0D%0A3+taraf+yaitu+S0+(0%25)%2C+S1+(15%25)%2C+dan+S2+(30%25).+Faktor+kedua+penambahan+daun%0D%0Amint+yang+terdiri+dari+5+taraf+yaitu+M0+(0%25)%2C+M1+(15%25)%2C+M2+(30%25)%2C+M3+(45%25)%2C%0D%0Adan+M4+(60%25).+Data+yang+diperoleh+dianalisis+ragam+dan+dianalisis+lebih+lanjut%0D%0Adengan+uji+lanjut+ortogonal+polinomial-ortogonal+kontras+pada+taraf+5%25.+Hasil%0D%0Apenelitian+menunjukkan+bahwa+penambahan+daun+stevia+dan+daun+mint%0D%0Aberpengaruh+sangat+nyata+terhadap+sifat+sensori+teh+celup+meniran.+Interaksi%0D%0Akeduanya+berpengaruh+sangat+nyata+pada+sifat+sensori+warna+dan+penerimaan%0D%0Akeseluruhan%2C+namun+tidak+nyata+pada+sifat+sensori+rasa+dan+aroma+teh+celup%0D%0Ameniran.+Perlakuan+terbaik+teh+celup+meniran+adalah+M4S2+dengan+penambahan%0D%0Amint+60%25+dan+stevia+30%25+yang+menghasilkan+rasa+4%2C25+(tidak+pahit)%2C+aroma+4%2C29%0D%0A(tidak+khas+meniran)%2C+warna+1%2C29+(kuning+kehijauan)+dan+penerimaan+keseluruhan%0D%0A3%2C34+(agak+suka).%0D%0AKata+kunci%3A+meniran%2C+daun+stevia%2C+daun+mint%2C+teh+celup%0D%0A%0D%0AThe+production+of+meniran+(Phyllanthus+niruri)+herbal+tea+bags+has+been+carried%0D%0Aout%3B+however%2C+it+still+has+shortcomings+in+terms+of+sensory+attributes+such+as+taste%2C%0D%0Aaroma%2C+and+color..+This+study+aimed+to+investigate+the+effects+of+stevia+and+mint%0D%0Aleaf+additions%2C+as+well+as+their+interaction%2C+on+the+sensory+characteristics+of%0D%0Ameniran+herbal+tea.+A+Completely+Randomized+Block+Design+(CRBD)+was%0D%0Aapplied%2C+consisting+of+two+factors.+The+first+factor+was+stevia+leaf+addition+at+three%0D%0Alevels%3A+S0+(0%25)%2C+S1+(15%25)%2C+and+S2+(30%25).+The+second+factor+was+mint+leaf%0D%0Aaddition+at+five+levels%3A+M0+(0%25)%2C+M1+(15%25)%2C+M2+(30%25)%2C+M3+(45%25)%2C+and+M4%0D%0A(60%25).+Data+were+analyzed+using+analysis+of+variance+(ANOVA)%2C+followed+by%0D%0Afurther+analysis+using+orthogonal+polynomial+and+orthogonal+contrast+tests+at+a+5%25%0D%0Asignificance+level.+The+results+showed+that+both+stevia+and+mint+leaf+additions+had%0D%0Aa+highly+significant+effect+on+the+sensory+attributes+of+the+tea.+The+interaction%0D%0Abetween+these+two+factors+significantly+affected+the+color+and+overall+acceptance%2C%0D%0Abut+not+the+taste+and+aroma.+The+best+formulation+was+M4S2%2C+which+consisted+of%0D%0A60%25+mint+and+30%25+stevia.+This+treatment+produced+a+taste+score+of+4.25+(not%0D%0Abitter)%2C+an+aroma+score+of+4.29+(not+characteristically+meniran)%2C+a+color+score+of%0D%0A1.29+(yellowish+green)%2C+and+an+overall+acceptance+score+of+3.34+(somewhat+liked).%0D%0AKeywords%3A+Phyllanthus+niruri%2C+stevia+leaves%2C+mint+leaves%2C+tea+bag&rft.publisher=FAKULTAS+PERTANIAN&rft.date=2025-05-16&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F88146%2F1%2FABSTRAK.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F88146%2F2%2FSKRIPSI%2520FULL.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F88146%2F3%2FSKRIPSI%2520TANPA%2520BAB%2520PEMBAHASAN.pdf&rft.identifier=++Fransiska+Dyah+Ayu+%2C+Cahyaningtyas+++(2025)+KARAKTERISTIK+SENSORI+TEH+CELUP+MENIRAN+(Phyllanthus+niruri)+DENGAN+PENAMBAHAN+DAUN+STEVIA+(Stevia+rebaudiana)+DAN+DAUN+MINT+(Mentha+piperita+L.).++FAKULTAS+PERTANIAN%2C+UNIVERSITAS+LAMPUNG.+++++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2F88146%2F