The Effect of Fermentation and Drying Time on the Characteristic of Bamboo Tabah Leaves Tea (Gigantochloa nigrociliata Buse-Kurz)

Authors

  • I Gede Angga Artha Yoga Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana. Kampus Bukit Jimbaran, Badung-Bali
  • Pande Ketut Diah Kencana Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana. Kampus Bukit Jimbaran, Badung-Bali
  • Sumiyati Sumiyati Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana. Kampus Bukit Jimbaran, Badung-Bali

DOI:

https://doi.org/10.24843/JBETA.2022.v10.i01.p07

Keywords:

bamboo tabah leaves, fermentation times, drying times, tea

Abstract

Herbal teais tea made from spices or other plants that have health properties and is used as healthy drink or refreshment. One of the herbal teas is made from tabahbamboo leaf (Gigantochloa nigrociliataBUZE-Kurz). The bamboo processing aims to take advantage of the compounds contained in theleaves, which will produce its own characteristics. The purpose of this study was to determine the effectof different fermentation and drying times on the characteristic of bamboo tabahleaf herbaltea. This research was conducted at September -October 2020 at the Post-Harvest Engineering Laboratory, Natural Resource Management, Food Analysis, and Food Processing Laboratory, Faculty of Agricultural Technology, Udayana University. This research used a Completely Randomized Design with two factor wich were fermentation time (120, 240 and 360 minutes) and drying time (60 and 120 minutes). All treatment repeated three times to obtain 18 units of experiments. The data obtained were analyzed by analysis of variance and if the treatment had significant effect followed by Duncan’sMultiple Range Test (DMRT). The result of this study indicate that the treatment fermentation at 120 minutes with drying time 60 minutes was the best treatment with moisture content 6,27%, pH 6,56 , total acid 1,35%, total phenolics 11,00 mg GAE/g, total flavonoids 16,41 mg QE/g and sensory properties color (neutral), the flavor (neutral), the taste (neutral and slightly bitter) and an overall acceptance (neutral).

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Published

2022-04-29

How to Cite

Yoga , I. G. A. A., Kencana, P. K. D., & Sumiyati, S. (2022). The Effect of Fermentation and Drying Time on the Characteristic of Bamboo Tabah Leaves Tea (Gigantochloa nigrociliata Buse-Kurz). Jurnal BETA (Biosistem Dan Teknik Pertanian), 10(1), 71–80. https://doi.org/10.24843/JBETA.2022.v10.i01.p07

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Vol. 10 No. 1 (2022): April

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