Pengaruh Lama Pengeringan Daun Cemcem (Spodiaz pinnata LF Kurz) Terhadap Aktivitas Antioksidan Dan Sifat Sensoris Teh Celup Herbal


 This research aimed was to determine the effect of drying time on antioxidant and sensory activity Cemcem leaf tea bags (Spodiaz pinnata LF Kurz) appropriate produce best properties. study used a randomized block design with treatment consisting 5 levels: 180 minutes, 210 240 minutes 270 300 minutes. Each repeated 3 times in order obtain 15 experimental units. The data obtained were analyzed using variance if there an effect, it continued Duncan Multiple Range Test. results showed that had significant (P<0.01) water content, ash solubility, activity, total phenol (color, flavor, taste) cemcem teabags. resulted teabags characteristics: content 11.2%, 8.85%, extract 7.18%, 81.06%, IC50 78.7 ppm, 44 mgQE / g characteristic brewing, color is greenish yellow liked, aroma typical leaves slightly taste sour overall acceptance liked.