Effect of temperature and storage time on the characteristics of bamboo leaf tea (Gigantochlola nigrociliata Buze-Kurs) in Paper Sack Packaging

Authors

  • Ni Made DwiLantari Program Studi Teknik Pertanian dan Biosistem, Fakultas Teknologi Pertanian, Universitas Udayana
  • Pande Ketut Diah Kencana Program Studi Teknik Pertanian dan Biosistem, Fakultas Teknologi Pertanian, Universitas Udayana
  • Ni Luh Yulianti Program Studi Teknik Pertanian dan Biosistem, Fakultas Teknologi Pertanian, Universitas Udayana

DOI:

https://doi.org/10.24843/JBETA.2021.v09.i01.p12

Keywords:

storage temperature, tabah bamboo, tea, storage time, paper sack

Abstract

Tea is a popular drink and is in great demand by Indonesians as well as in the world. One type of tea is herbal tea, which is made from various leaves, seeds and plant roots. Tabah bamboo leaf tea (Gigantochloa nigrociliata BuseKurz) is an example of herbal tea that is processed to utilize the compounds contained in the tabah bamboo leaves to produce its own character. The storage at the right temperature can maintain the character of the tabah bamboo leaf tea (Gigantochloa nigrociliata Buse-Kurz). This research was carried out to determine the proper storage temperature of tabah bamboo leaf tea during storage with packs of papersack from different temperature treatments for 6 weeks. This study used a completely randomized design (CRD) which consisted of two factors, the first factor used was storage temperature and the second factor was storage time. The first factor consists of two types of temperature, namely : a temperature of 10°C and a temperature of 30°C. The second factor consists of 6 levels, namely 1 week storage time, 2 weeks storage time, 3 weeks storage time, 4 weeks storage time, 5 storage time weeks and 6 weeks of storage. The parameters observed in this study consisted of chemical analysis including moisture content, pH, total acid, total phenol, flavonoids and organoleptic tests consisting of the color of the brewed water, aroma and taste of the brewed tea leaves. The results showed that the storage temperature of 10°C could better maintain the characteristics of bamboo leaf tea during the storage time of 6 weeks, namely with a phenol content of 114.466 mg / 100g and a flavonoid content of 27.675 mg / 100g.

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Published

2026-02-03

How to Cite

DwiLantari, N. M., Kencana, P. K. D., & Yulianti, N. L. (2026). Effect of temperature and storage time on the characteristics of bamboo leaf tea (Gigantochlola nigrociliata Buze-Kurs) in Paper Sack Packaging. Jurnal BETA (Biosistem Dan Teknik Pertanian), 9(1), 113–124. https://doi.org/10.24843/JBETA.2021.v09.i01.p12

Issue

Vol. 9 No. 1 (2021): April

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