PENGARUH PERBANDINGAN TEH HERBAL DAUNudBINAHONG (Anredera cordifolia (Ten.) Steenis) DENGAN DAUN udTEH (Camellia sinensis) DAN SUHU PENGERINGANudTERHADAP KARAKTERISTIK TEH HERBAL

摘要

The purpose of this research to study a comparison binahong leaves withudleaf tea and the temperatures of drying the characteristics of binahong leaf herbaludtea. The benefits of this research is to provide information to the public regardingudthe manufacture of binahong leaf herbal tea leaves and enrich beverage productsudare beneficial for health. udThis research was divided into two stages, names preliminary and primaryudresearch. The preliminary research conducted to determine the time of drying wasudan effective herbal tea with a level of 5 hours, 6 hours and 7 hours. In the mainudresearch was used Randomized Block Design (RBD) consists of 2 factors andudeach factor covered 3 levels with 3 times replicated and 27 units of experimentaludcombination was obtained. First factor was used the comparison binahong leavesudwith tea leaves, namely: p1 (2: 1), p2 (1: 1) and P3 (1: 2) and the dryingudtemperature, namely: s1 (50 °C), s2 (55 °C) and s3 (60 °C). The chemicaludresponse was on water content, ash content, antioxidant activity, saponin andudorganoleptic tests include color, aroma, taste and after-taste of herbal tea steepingudleaves binahong using the hedonic test. udThe results of preliminary research shows that times drying for 5 hoursudwas selected for the primary research. The treatment chosen is pud (comparisonudbinahong leaves with leaf tea 2 : 1 and drying temperature 60 °C) have a waterudcontent 5,57%, ash content 3,09%, have antioxidant activity 360,5 ppm andudpositive contain saponin. ududud1udsud3