THE EFFECT OF MORINGA BLANCHING TIME AND MINT CONCENTRATION ON THE PHYSICOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF TEA
Keywords:
blanching, moringa leaves, mint leaves, teaAbstract
Physicochemical and organoleptic characteristics are important factors that impact the acceptance of the product by the consumer of moringa tea as a healthy beverage. This study aims to determine the effect of moringa blanching time and the concentration of mint leaf additionon the physicochemical and organoleptic properties of tea. This study was designed using a factorial Completely Randomized Design (CRD) with a 2x3 factorial pattern with 3 repetitions. The first factor the moringa leaf blanching time, namely 4 minutes and 8 minutes, while the second factor is the concentration of mint leaf addition of 0%; 5%; and 10%. The parameters tested were chemical (polyphenol content, antioxidant activity, and water content), physical parameters (turbidity and color includes L* value and oHue value), and organoleptic parameters (aroma, taste and color) hedonic and scoring. The observation data were analyzed for diversity with a 5% significance level using Co-Stat software and further testing was carried out with Honestly Significant Difference (HSD). The results showed that the interaction between moringa blanching time and mint concentration had a significantly different effect on antioxidant activity, but did not provide a significantly different interaction in the hedonic and scoring organoleptic tests of aroma, taste and color. Whereas, the individual moringa blanching time gave a significantly different effect on water content, turbidity, L* value, and oHue value. The concentration of mint addition individually gave a significantly different effect on the polyphenol content of moringa-mint tea. The best treatment that was closest to the SNI standard was with a moringa blanching time of 8 minutes and a mint concentration of 10% with a polyphenol content of 38.5 mg GAE/g; antioxidant activity of 75.97%; water content of 0.93%, turbidity of 96.67 NTU; L* value of 58.45%; oHue value of 263.65o (blue); and organoleptic with a hedonic response that was rather preferred by the panelists.
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