Yunita, Emelia (2017) Perancangan bauran produk dan analisis sifat kimia teh daun murbei dalam kemasan siap minumj dengan penambahan kayu secang / Emelia Yunita. Diploma thesis, Universitas Negeri Malang.
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ABSTRAK Yunita E. 2017. Perancangan Bauran Produk dan Analisis Sifat Kimia Teh Daun Murbei dalam Kemasan Siap Minum dengan Penambahan Kayu Secang. Skripsi Jurusan Teknologi Industri Fakultas Teknik Universitas Negeri Malang. Pembimbing (I) Aisyah Larasati S.T. M.T. MIM. Ph.D. (II) Ir. Issutarti M.P. Kata Kunci daun murbei kayu secang teh bauran produk Daun murbei merupakan salah satu bahan yang mengandung antioksidan tinggi karena terdapat polifenol di dalamnya. Pemanfaatan daun murbei sebagai teh dapat mengekstrak kandungan polifenol tersebut karena polifenol larut dalam ekstraksi air panas. Teh merupakan minuman yang digemari oleh masyarakat sehingga ada banyak jenis teh yang sudah beredar di pasaran. Pembuatan teh daun murbei siap minum dengan penambahan kayu secang merupakan salah satu inovasi untuk meningkatkan daya guna daun murbei sebagai salah satu bahan pangan. Tujuan penelitian ini adalah untuk menganalisis kandungan polifenol dan aktivitas antioksidan serta mendapatkan formula terbaik dan rancangan bauran produk (mutu merek dan kemasan) teh daun murbei siap minum dengan penambahan kayu secang. Penelitian ini merupakan penelitian eksperimen dengan menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari satu perlakuan dan dua kali pengulangan pada setiap level perlakuan. Data kandungan polifenol aktivitas antioksidan uji hedonik dan uji mutu hedonik dianalisis menggunakan ANOVA. Jika terdapat perbedaan maka dilakukan uji lanjut (Post Hoc Test). Data desain merek dan kemasan dianalisis secara deskriptif. Hasil penelitian menunjukkan bahwa penambahan kayu secang dengan jumlah yang berbeda menyebabkan perbedaan yang signifikan terhadap hasil uji kandungan polifenol aktivitas antioksidan sifat hedonik warna dan rasa serta mutu hedonik warna aroma dan rasa teh daun murbei siap minum. Namun sifat hedonik aroma teh daun murbei siap minum tidak menunjukkan adanya perbedaan yang signifikan. Berdasarkan hasil penelitian dapat disimpulkan bahwa formula terbaik teh daun murbei siap minum adalah formula dengan penambahan kayu secang 30%. Rancangan bauran produk untuk teh daun murbei siap minum dengan penambahan kayu secang adalah formula teh dengan penambahan kayu secang 30% yang menghasilkan warna coklat aroma sedikit khas jeruk nipis dan rasa sedikit masam serta penggunaan desain merek dan kemasan B. ABSTRACT Yunita E. 2017. Designing Product Mix and Chemical Properties Analysis of Ready to Drink Packaged Tea of Mulberry Leaves with the Addition of Sappan Wood. Mini Thesis Department of Industrial Technology Faculty of Engineering Universitas Negeri Malang. Advisors (I) Aisyah Larasati S.T. M.T. MIM. Ph.D. (II) Ir. Issutarti M.P. Keywords mulberry leaves sappan wood tea product mix Mulberry leaves is one of food material that contain high antioxidant because it contains polyphenols. The use of mulberry leaves as tea can extract the polyphenols content because polyphenols are soluble in hot water extraction. Tea is a beverage favored by the public so there are many types of tea that had been circulating in the market. Making the mulberry leaves tea that is ready to drink with the addition of sappan wood is an innovation to improve the usability of mulberry leaves as a food ingredient. The purpose of this study was to analyze the polyphenols content and antioxidant activity as well as to get the best formula and product mix design (quality brand and packaging) of mulberry leaf tea that is ready to drink with the addition of sappan wood. This study was an experimental study using a Completely Randomized Design (CRD) and consisting of one treatment and two repetitions on each level of treatment. Data of polyphenols antioxidant activity hedonic test and hedonic quality test were analyzed using ANOVA. If there is a significant difference then a further test (Post Hoc Test) was performed. Data of brand and packaging design were analyzed descriptively. The results showed that the addition of the sappan wood with different amounts lead to significant differences on the test results of polyphenols antioxidant activity hedonic properties of color and flavor as well as hedonic quality of color aroma and taste of mulberry leaves tea that is ready to drink. However hedonic properties of mulberry leaf tea of aroma did not show any significant difference. Based on the results it can be concluded that the best formula of mulberry leaf tea is the formula with the addition of 30% sappan wood. The design of the product mix for mulberry leaves tea is the formula with the addition of 30% sappan wood which gives a brown color typical little lemon aroma and a little sour taste and the use of brand and packaging design B.
| Item Type: | Thesis (Diploma) |
|---|---|
| Subjects: | ?? ?? |
| Divisions: | Fakultas Teknik (FT) > Departemen Teknologi Industri (TI) > S1 Pendidikan Tata Boga |
| Depositing User: | library UM |
| Date Deposited: | 15 Jun 2017 04:29 |
| Last Modified: | 09 Sep 2017 03:00 |
| URI: | http://repository.um.ac.id/id/eprint/48406 |
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