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

Abstract

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).