PROFIL SENSORI TEH DAUN KARAMUNTING (Melastoma malabathricum L.) DENGAN METODE SENSOMETRIK

Authors

  • Oke Anandika Lestari Institut Pertanian Bogor
  • Nurheni Sri Palupi Institut Pertanian Bogor
  • Agus Setiyono Institut Pertanian Bogor
  • Feri Kusnandar Institut Pertanian Bogor
  • Nancy Dewi Yuliana Institut Pertanian Bogor

DOI:

https://doi.org/10.21776/ub.jtp.2023.024.02.4

Keywords:

Drip Bag, Hedonik, Quantitative Descriptive Analysis, Tea Bag, Tisane

Abstract

          Daun karamunting (Melastoma malabathricum. L) dalam bentuk teh (Tisane) dipreparasi sebagai minuman merupakan salah satu upaya menangani diabetes oleh masyarakat di Kalimantan Barat. Tujuan dari penelitian ini adalah memetakan profil sensori minuman daun karamunting dan atribut sensori yang berpotensi menurunkan tingkat kesukaan dengan metode sensometrik. Teh yang diminati konsumen adalah yang tidak terlalu bitter dan kurang astringency. Metode penyeduhan dapat memberikan persepsi atribut sensori yang berbeda. Profil sensori dan hedonik tisane karamunting (Tikar) dengan berbagai metode penyeduhan dievaluasi menggunakan quantitative descriptive analysis (QDA) dan uji hedonik. Perbedaan metode penyeduhan dengan rasio daun kering:air (7:100 atau 3:100 b/v) digunakan dalam penelitian ini, yaitu seduh panas konvensional (PKV7 dan PKV3), seduh dingin (DKV7), seduh panas dengan drip bag (PDB7), dan seduh panas dengan tea bag (PTB3). Tisane komersial dalam tea bag (PTK3) digunakan sebagai pembanding. Pemetaan profil sensori hasil uji QDA pada berbagai metode penyeduhan dianalisis dengan PCA yang dilanjutkan dengan OPLS-DA dan korelasinya dengan hasil uji hedonik dianalisis dengan OPLS. Hasil dari QDA menunjukkan bahwa Tikar memiliki 14 atribut sensori. Metode sensometrik berhasil memetakan Tikar berdasarkan metode penyeduhan, yaitu PKV7 memiliki aktribut sensori harshness, stew dan astringency, sedangkan metode lainnya (DKV7, PKV7, PKV3, PTB3) greenish color, brightness color, serta fruity, dan PTK3 bitter dan smoky. Tingkat kesukaan tikar dengan metode penyeduhan PKV7 berada diantara metode penyeduhan lainnya dengan PTK3. Hasil penelitian ini menunjukkan bahwa atribut sensori bitter lebih menurunkan tingkat kesukaan dibandingkan astringency. Metode penyeduhan dapat memberikan atribut sensori yang berbeda, sehingga dapat menjadi alternatif sebagai strategi meningkatkan kesukaan.

Author Biographies

Oke Anandika Lestari, Institut Pertanian Bogor

Departemen Ilmu dan Teknologi Pangan – Fakultas Teknologi Pertanian

Agus Setiyono, Institut Pertanian Bogor

Departemen Klinik, Reproduksi, dan Patologi -  Fakultas Kedokteran Hewan

Feri Kusnandar, Institut Pertanian Bogor

Departemen Ilmu dan Teknologi Pangan – Fakultas Teknologi Pertanian

Nancy Dewi Yuliana, Institut Pertanian Bogor

Departemen Ilmu dan Teknologi Pangan – Fakultas Teknologi Pertanian

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2023-08-28

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