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2 hasil
Subjek: Teh Hijau
DaftarKartu
ThesisOpen AccessMetadata saja

Uji Sifat Fisikokimia Sediaan Lotion Ekstrak Daun Teh Hijau (Camelia sinensis) dengan Variasi Konsentrasi Gliseril Monostearat

2024Skripsi, Thesis, Disertasi, dan Tugas Akhir

Green tea leaves contain alkaloid compounds, tannins, saponins, steroids or triterpenoids, flavonoids and polyphenols that can be used as antioxidants. The use of green tea leaves as an antioxidant can be facilitated by being made into lotion preparations. The purpose of this study was to determine the lotion of green tea leaf extract with varying concentrations of glyceryl monostearate meets the physicochemical requirements based on organoleptical testing, homogeneity, pH and diameter spread. The research method used Posttest Only Group Design. Extraction of green tea leaf powder using maceration method using 96% solvent. Green tea leaf extract was made into lotion preparations using glyceryl monostearate base with various concentrations of F1 (7.5%), F2 (10%) and F3 (12.5%). Organoleptic and homogeneity tests were analyzed descriptively while pH and spread diameter were analyzed using SPSS 25. Normality test used Shapiro-Wilk test and homogeneity test used Levene's test. If the data is normally distributed and homogeneous (Sig>0.05) then proceed with the One Way Anova test. If in the One Way Anova test there is a significant difference (Sig 0.05) then proceed with the LSD test. If the data is not normally distributed, the Kruskall Wallis test is performed. If in the Kruskall Wallis test there is a significant difference (Sig 0.05) then proceed to use the Mann Whitney test.

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ThesisOpen AccessMetadata saja

Uji Tingkat Kesukaan Seduhan Teh Hijau (Camelia sinensis L.) Terhadap Variasi Suhu Penyeduhan

2023Skripsi, Thesis, Disertasi, dan Tugas Akhir

Tea is a popular drink in society. Tea is usually consumed by brewing it paying attention to the temperature and duration of brewing so that it affects the color, taste and aroma produced. The purpose of this study was to determine the level of people's preference for brewing green tea with variations in brewing temperature. The method used is an experimental post-test control design. The number of respondents used as many as 30 people. This method is carried out by steeping green tea with temperature variations, namely 70oC, 85oC and 100oC with a brewing time of 5-15 minutes. After getting the results, the analysis is carried out with the normality test and homogeneity test. Using SPSS 23 with 95% confidence level. The results of this study showed that the highest color hedonic values were found at 70oC with a value of 2.80+0.407, taste at 70oC with a value of 2.50+0.731, aroma at 85oC with a value of 2.53+0.629 and overall at 85oC with a value of 2.50+0.630. With the conclusion that there is no significant difference between the variation of brewing temperature on the value of preference for color, aroma, taste and overall appearance (p> 0.05).

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