Melola Discovery

← Melola Discovery

Jurnal

PENGARUH FORMULASI TEMULAWAK (Curcuma Xanthorrhiza) PADA CAMPURAN TEH CELUP TAWAOLOHO (Spondias Pinnata) DAN TEH MELATI (Jasminum Officinale) TERHADAP MUTU PRODUK TEH CELUP

Jurnal Sains dan Teknologi Pangan · Vol. 3 No. 5 (2018)

DOI
10.33772/jstp.v3i5.5224
ISSN
2527-6271
Published
2018-12-23
Publisher
JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO
Language
eng

Abstract

ABSTRACT The purpose of the study was to determine the effect of ginger formulations on organoleptic assessment and quality of tawaoloho tea bag products. This study used a Completely Randomized Design (CRD) with variation of addition of temulawak (Curcuma Xanthorrhiza Roxb) and jasmine tea (Jasminum Officinale) namely P1T1 (25% of ginger and 50% of jasmine tea), P1T2 (20% of ginger and 55% of jasmine tea), P1T3 (15% of ginger and 60% of jasmine tea), P1T4 (10% of ginger and 65% of jasmine tea), and P1T5 (5% of ginger and 70% of jasmine tea). The results showed that the P1T4 formulation was the most preferred formulation by the panelists with scores on preference for color, taste, aroma and acceptability of 3.78 (like), 3.83 (like), 3.65 (like) and 5.92 (very like). This product can be accepted (preferred) by panelists based on the results of organoleptic assessment. Keywords:TawaolohoTea Bag, Temulawak, Jasmine Tea. ABSTRAK Tujuan penelitian adalah untuk Menentukan pengaruh formulasi temulawak terhadap penilaian organoleptik dan mutu produk teh celup tawaoloho. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan variasi penambahan temulawak (Curcuma Xanthorrhiza Roxb) dan teh melati (Jasminum Officinale) yaitu P1T1 (penambahan temulawak 25% dan teh melati 50%), P1T2 (penambahan temulawak 20% dan teh melati 55%), P1T3 (penambahan temulawak 15% dan teh melati 60%), P1T4 (penambahan temulawak 10% dan teh melati 65%), dan P1T5 (penambahan temulawak 5% dan teh melati 70%). Hasil penelitian menunjukkan bahwa formulasi P1T4 merupakan formulasi yang paling disukai panelis dengan skor penilaian kesukaan terhadap warna, rasa, aroma dan daya terima berturut-turut sebesar 3,78(suka), 3,83 (suka), 3,65 (suka) dan 5,92 (sangat suka). Produk ini dapat diterima (disukai) oleh panelis berdasarkan hasil penilaian organoleptik. Kata kunci: Teh CelupTawaoloho, Temulawak, Teh Melati.

Collaboration network of the authors

40 authors · 137 co-authorship links · 2 across different organisations · showing the 40 most connected

Hover or tap a name to highlight its co-authors. Double-click to open the author's page.

  • Universitas Halu Oleo
  • Gunadarma University
  • Politeknik Negeri Balikpapan
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Ansharullah AnsharullahUniversitas Halu Oleo15
Muhammad Syukri SadimantaraUniversitas Halu Oleo12
RH Fitri FaradillaAffiliation unknown12
Asnani AsnaniAffiliation unknown11
Hermanto HermantoUniversitas Halu Oleo10
Tamrin TamrinUniversitas Halu Oleo8
Andi KhaeruniUniversitas Halu Oleo7
Restu LibrianiAffiliation unknown6
LA KARIMUNAUniversitas Halu Oleo6
Mariani. LAffiliation unknown4
Nur AsyikUniversitas Halu Oleo3
La Ode HuliAffiliation unknown2
Laode Muhamad Hazairin NadiaAffiliation unknown2
Sarinah SarinahAffiliation unknown2
faris takzimAffiliation unknown2
Abdu Rahman BacoAffiliation unknown2
Fitrianingsih FitrianingsihGunadarma University2
Prima Endang SusilowatiAffiliation unknown2
KHAIRUN NISAUniversitas Halu Oleo1
La RiandaAffiliation unknown1
Djukrana WahabAffiliation unknown1
LIANTO -Affiliation unknown1
Safitri YaniAffiliation unknown1
Mohammad Nuh IbrahimAffiliation unknown1
Yusra YusraAffiliation unknown1
Fitriani FitrianiAffiliation unknown1
Nabila UkhtyAffiliation unknown1
Akbardiansyah AkbardiansyahAffiliation unknown1
Nur Inayah MuhtarAffiliation unknown1
Armin ArminPoliteknik Negeri Balikpapan1
Mohamad Nuh IbrahimAffiliation unknown1
Dina DinaAffiliation unknown1
Andi DarmawantoAffiliation unknown1
Arniati JohanAffiliation unknown1
Kobajashi Togo IsamuAffiliation unknown1
Nurfila NurfilaAffiliation unknown1
Safitra SafitraAffiliation unknown1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://ojs.uho.ac.id/index.php/jstp/oai, first harvested 31 Okt 2026, last seen 31 Okt 2026.
Original metadata (oai_dc) 
<oai_dc:dc xmlns="http://www.openarchives.org/OAI/2.0/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/  http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
	<dc:title xml:lang="en-US">PENGARUH FORMULASI TEMULAWAK (Curcuma Xanthorrhiza) PADA CAMPURAN TEH CELUP TAWAOLOHO (Spondias Pinnata) DAN TEH MELATI (Jasminum Officinale) TERHADAP MUTU PRODUK TEH CELUP</dc:title>
	<dc:creator>Dewi, Sri Ratia</dc:creator>
	<dc:creator>Wahyuni, Sri</dc:creator>
	<dc:creator>rejeki, sri</dc:creator>
	<dc:description xml:lang="en-US">ABSTRACT The purpose of the study was to determine the effect of ginger formulations on organoleptic assessment and quality of tawaoloho tea bag products. This study used a Completely Randomized Design (CRD) with variation of addition of temulawak (Curcuma Xanthorrhiza Roxb) and jasmine tea (Jasminum Officinale) namely P1T1 (25% of ginger and 50% of jasmine tea), P1T2 (20% of ginger and 55% of jasmine tea), P1T3 (15% of ginger and 60% of jasmine tea), P1T4 (10% of ginger and 65% of jasmine tea), and P1T5 (5% of ginger and 70% of jasmine tea). The results showed that the P1T4 formulation was the most preferred formulation by the panelists with scores on preference for color, taste, aroma and acceptability of 3.78 (like), 3.83 (like), 3.65 (like) and 5.92 (very like). This product can be accepted (preferred) by panelists based on the results of organoleptic assessment. Keywords:TawaolohoTea Bag, Temulawak, Jasmine Tea. ABSTRAK Tujuan penelitian adalah untuk Menentukan pengaruh formulasi temulawak terhadap penilaian organoleptik dan mutu produk teh celup tawaoloho. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan variasi penambahan temulawak (Curcuma Xanthorrhiza Roxb) dan teh melati (Jasminum Officinale) yaitu P1T1 (penambahan temulawak 25% dan teh melati 50%), P1T2 (penambahan temulawak 20% dan teh melati 55%), P1T3 (penambahan temulawak 15% dan teh melati 60%), P1T4 (penambahan temulawak 10% dan teh melati 65%), dan P1T5 (penambahan temulawak 5% dan teh melati 70%). Hasil penelitian menunjukkan bahwa formulasi P1T4 merupakan formulasi yang paling disukai panelis dengan skor penilaian kesukaan terhadap warna, rasa, aroma dan daya terima berturut-turut sebesar 3,78(suka), 3,83 (suka), 3,65 (suka) dan 5,92 (sangat suka). Produk ini dapat diterima (disukai) oleh panelis berdasarkan hasil penilaian organoleptik. Kata kunci: Teh CelupTawaoloho, Temulawak, Teh Melati.</dc:description>
	<dc:publisher xml:lang="en-US">JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO</dc:publisher>
	<dc:contributor xml:lang="en-US"></dc:contributor>
	<dc:date>2018-12-23</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en-US">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://ojs.uho.ac.id/index.php/jstp/article/view/5224</dc:identifier>
	<dc:identifier>10.33772/jstp.v3i5.5224</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Sains dan Teknologi Pangan; Vol 3, No 5 (2018): JURNAL SAINS DAN TEKNOLOGI PANGAN</dc:source>
	<dc:source>2527-6271</dc:source>
	<dc:source>10.33772/jstp.v3i5</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jstp/article/view/5224/3883</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2018 Jurnal Sains dan Teknologi Pangan</dc:rights>
</oai_dc:dc>