GDL

Making And Quality Test Effervescent Tea Tablet At Various Concentrations Citric Acids And Sodium Bicarbonate

Tugas Akhir, 023 / 2017 / TKI
Undergraduate Theses from JBPTPPOLBAN / 2017-11-29 09:04:50
Oleh : Moch. Egi Ramadhan - 141411046 & Rizal Aprian - 141411056 (egiramadhan.er@gmail.com; rizalaprian22@gmail.com)
Dibuat : 2017-11-29, dengan 4 file

Keyword : teh, effervescent, ekstraksi, kristalisasi, formula
Subjek : tea, effervescent, extraction, crystallization, formula

Teh (Camellia sinensis, L) merupakan salah satu minuman penyegar, karena teh banyak mengandung manfaat bagi tubuh melalui proses pengolahan tertentu. Teh effervescent merupakan pengembangan produk baru yang dapat disajikan secara lebih praktis, mudah dan cepat. Tujuan penelitian ini adalah mempelajari proses pembuatan teh effervescent. Selanjutnya menganalisis kualitas teh dari proses pembuatan dan formulasi konsentrasi asam sitrat dan Na-bikarbonat yang berbeda, terhadap beberapa sifat fisik dan kimia teh effervescent yang dihasilkan. Bahan aktif teh instan dibuat melalui dua proses yaitu proses ekstraksi menggunakan soxhlet exstraction sebanyak 6 siklus dengan rasio solid to solvent 1:10 menggunakan pelarut air dan proses kristalisasi. Tablet effervescent dibuat sebanyak 9 formula dengan konsentrasi asam 10%, 20%, dan 30% sedangkan untuk konsentrasi na-bikarbonat 20%, 30%, 40%. Tablet effervescent dibuat dengan metode kempa langsung. Pengamatan yang dilakukan terhadap produk teh instan meliputi yield dan kadar tanin, besar nilai yang didapatkan yaitu 68.52% dan 6 %. Sedangkan pengamatan yang dilakukan terhadap tablet teh effervescent meliputi waktu larut, pH, dan kekerasan, besar nilai yang didapatkan mulai dari rentang 3-5 menit, 5-8, dan 27-50 N. Peningkatan konsentrasi asam sitrat mempengaruhi penurunan pH sedaangkan peningkatan konsentrasi na-bikarbonat penurunkan kerapuhan, meningkatkan kekerasan, dan mempercepat waktu larut tablet. Panelis memberikan penilaian terhadap rasa, aroma, dan warna dengan memilih suka dan tidak suka dari seduhan teh effervescent. Berdasarkan hasil analisis mutu produk dan uji organoleptik menunjukan formula 8 paling disukai oleh panelis. Kata kunci: teh, effervescent, ekstraksi, kristalisasi, formula.

Deskripsi Alternatif :

Tea (Camellia sinensis, L) is one of the refreshing drinks, because tea contains many benefits for the body through a certain processing process. The effervescent tea is new product development which can be presented on a regular basis more practical, easy and fast. The purpose of this study is studying the effervescent tea making process. Further analyzes the quality of tea from the creation process and formulation of different citric acid concentrations and na-bicarbonate, to some of the physical and chemical properties of effervescent tea produced. Active ingredient of instant tea is done through two process that is extraction process using soxhlet exstraction 6 cycle with 1:10 L ratio solid to solvent using water solvent and process crystallization. Effervescent tablets are made of 9 formulas. With concentrations acid of 10%, 20%, and 30%, the concentration of na-bicarbonate 20%, 30%, 40%. Effervescent tablets are made by direct forging method. Observations made for instant tea product content of yield content, great value that exist 68.52 %. Observed on effervescent tea tablets such as time dissolves, pH, and hardness, good grades were obtained from the range of 3-5 minutes, 5-8, and 27-50 N. Increasing the concentration of citric acid affects the decrease in pH as the increased concentration of na-bicarbonate decreases brittleness, increases hardness, and accelerates the solubility time of tablets. Panellists provide an assessment of taste, aroma, and color by choosing the likes and dislikes of effervescent tea. Panelists provide an assessment starting from really do not like until very like to the effervescent tea bath. Based on the results of product quality analysis and organoleptic test showed the most preferred formula 8 by panelists. Keywords: tea, effervescent, extraction, crystallization, formula.

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