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KARAKTERISTIK ORGANOLEPTIK, SIFAT KIMIA DAN AKTIVITAS ANTIOKSIDAN TEH FORMULASI DAUN KAKAO DAN KAYU MANIS

Jurnal Sains dan Teknologi Pangan · Vol. 3 No. 5 (2019)

DOI
10.33772/jstp.v3i5.6164
ISSN
2527-6271
Published
2019-04-11
Publisher
JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO
Language
eng

Abstract

ABSTRACT The aims of this study was to determine the effect of cocoa and cinnamon leaf formulations on organoleptic assessment, chemical properties and antioxidant activity of cocoa leaves tea. This study used a Completely Randomized Design (CRD), consisting of 5 types of cocoa and cinnamon leaves formulation namely 100% of cocoa leaves: 0% of cinnamon (KM0), 95% of cocoa leaves: 5% of cinnamon (KM1), 90% of leaf cacao: 10% of cinnamon (KM2), 85% of cocoa leaves: 15% of cinnamon (KM3) and 80% of cocoa leaves: 20% of cinnamon (KM4). The formulations of cocoa and cinnamon leaves had significant effect (p 0.05) on color and taste organoleptic tests, but was not significantly effect on aroma parameters. Based on organoleptic assessment, cocoa leaves tea can be accepted by panelists. Moisture content, pH, and antioxidant activity of selected sample were 3.96%, 5.12-6.20 and 39.55%, respectively. Based on these results, cocoa leaves tea with the addition of cinnamon can meet the standard. Keywords: Cocoa Leaf Tea, Cinnamon, Organoleptic, Antioxidant activities. ABSTRAK Tujuan penelitian adalah untuk mengetahui pengaruh formulasi daun kakao dan kayu manis terhadap penilaian organoleptik, sifat kimia dan aktifitas antioksidan teh daun kakao. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL), yang terdiri dari 5 jenis perlakuan formulasi daun kakao dan kayu manis yaitu daun kakao 100%: kayu manis 0% (KM0), daun kakao 95%: kayu manis 5% (KM1), daun kakao 90%: kayu manis 10% (KM2) daun kakao 85%: kayu manis15% (KM3) dan daun kakao 80%: kayu manis 20% (KM4). Formulasi daun kakao dan kayu manis mempunyai hasil yang berpengaruh nyata (p0,05) pada uji organoleptik warna dan rasa, namun berpengaruh tidak nyata terhadap parameteraroma. Berdasarkan penilaian organoleptik, teh daun kakao dapat diterima oleh panelis. Kadar air, pH, dan aktivitasantioksidan pada sampel terpilih berturut-turut sebesar 3,96%, 5,12-6,20 dan 39,55%. Berdasarkan hasil tersebut maka teh daun kakao dengan penambahan kayu manis dapat memenuhi standar teh. Kata kunci: Teh daun kakao,Kayu manis, Organoleptik, Aktivitas antioksidan.

Collaboration network of the authors

40 authors · 136 co-authorship links · 8 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
  • Hasanuddin University
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
SRI WAHYUNIAffiliation unknown15
Ansharullah AnsharullahUniversitas Halu Oleo13
La KarimunaAffiliation unknown8
Tamrin TamrinAffiliation unknown8
Ilma Sarimustaqiyma RianseUniversitas Halu Oleo6
La RiandaUniversitas Halu Oleo6
Hermanto HermantoUniversitas Halu Oleo4
La RiandaAffiliation unknown3
Sarinah SarinahAffiliation unknown3
Kobajashi Togo IsamuAffiliation unknown3
La KarimunaUniversitas Halu Oleo3
Yusna IndarsyihUniversitas Halu Oleo2
Sitti Aida Adha TaridalaUniversitas Halu Oleo2
Wa Kuasa BakaUniversitas Halu Oleo2
Nur AsyikUniversitas Halu Oleo2
Sitti HAJJAH AwaliyahAffiliation unknown2
Muhammad Arief DirgantoroUniversitas Halu Oleo2
Andi Besse PatadjaiUniversitas Halu Oleo2
Mohamad Nuh IbrahimAffiliation unknown2
SRI REJEKIUniversitas Halu Oleo2
Wahyuni WahyuniHasanuddin University2
Hermanto HermantoAffiliation unknown2
Weka Gusmiarty AbdullahUniversitas Halu Oleo1
Yayu FebrianiUniversitas Halu Oleo1
Ainun JariyahUniversitas Halu Oleo1
Muhammad ZarestaUniversitas Halu Oleo1
Fitri AriantiUniversitas Halu Oleo1
Yusuf Musafir KoleworaUniversitas Halu Oleo1
Muhammad Iqbal Kusumabaka RianseUniversitas Halu Oleo1
Ida Mardhiah Afrini Kasman ArifinUniversitas Halu Oleo1
Awaluddin AwaluddinHasanuddin University1
Waode Siti Anima HiseinAffiliation unknown1
Wa Ode RatnaUniversitas Halu Oleo1
SAS MITAUniversitas Halu Oleo1

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 8 Nov 2026, last seen 8 Nov 2026.
Original metadata (oai_dc) 
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	<dc:title xml:lang="en-US">KARAKTERISTIK ORGANOLEPTIK, SIFAT KIMIA DAN AKTIVITAS ANTIOKSIDAN TEH FORMULASI DAUN KAKAO DAN KAYU MANIS</dc:title>
	<dc:creator>Sadimantara, Muhammad Syukri</dc:creator>
	<dc:creator>Asranudin, Asranudin</dc:creator>
	<dc:creator>sakir, sakir</dc:creator>
	<dc:creator>Sadimantara, Fahria Nadiryati</dc:creator>
	<dc:creator>Suwarjoyowirayatno, Suwarjoyowirayatno</dc:creator>
	<dc:creator>Rhenyslawaty, Rhenyslawaty</dc:creator>
	<dc:description xml:lang="en-US">ABSTRACT The aims of this study was to determine the effect of cocoa and cinnamon leaf formulations on organoleptic assessment, chemical properties and antioxidant activity of cocoa leaves tea. This study used a Completely Randomized Design (CRD), consisting of 5 types of cocoa and cinnamon leaves formulation namely 100% of cocoa leaves: 0% of cinnamon (KM0), 95% of cocoa leaves: 5% of cinnamon (KM1), 90% of leaf cacao: 10% of cinnamon (KM2), 85% of cocoa leaves: 15% of cinnamon  (KM3) and 80% of cocoa leaves: 20% of cinnamon  (KM4). The formulations of cocoa and cinnamon leaves had significant effect (p 0.05) on color and taste organoleptic tests, but was not significantly effect on aroma parameters. Based on organoleptic assessment, cocoa leaves tea can be accepted by panelists. Moisture content, pH, and antioxidant activity of selected sample were 3.96%, 5.12-6.20 and 39.55%, respectively. Based on these results, cocoa leaves tea with the addition of cinnamon can meet the standard. Keywords: Cocoa Leaf Tea, Cinnamon, Organoleptic, Antioxidant activities. ABSTRAK Tujuan  penelitian  adalah  untuk  mengetahui  pengaruh  formulasi  daun  kakao  dan  kayu  manis  terhadap  penilaian organoleptik, sifat kimia dan aktifitas antioksidan teh daun kakao. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL), yang terdiri dari 5 jenis perlakuan formulasi daun kakao dan  kayu manis yaitu daun kakao 100% : kayu manis 0% (KM0), daun kakao 95% : kayu manis 5% (KM1), daun kakao 90% : kayu manis 10% (KM2) daun kakao 85% : kayu manis15% (KM3) dan daun kakao 80% : kayu manis  20% (KM4). Formulasi daun kakao dan kayu manis mempunyai hasil yang berpengaruh nyata (p0,05) pada uji organoleptik warna dan rasa, namun berpengaruh tidak nyata terhadap parameteraroma. Berdasarkan penilaian organoleptik, teh daun kakao dapat diterima oleh panelis. Kadar air, pH, dan aktivitasantioksidan pada sampel terpilih berturut-turut sebesar 3,96%, 5,12-6,20 dan 39,55%. Berdasarkan hasil tersebut maka teh daun kakao dengan penambahan kayu manis dapat  memenuhi standar teh. Kata kunci: Teh daun kakao,Kayu manis, Organoleptik, Aktivitas antioksidan.   </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>2019-04-11</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/6164</dc:identifier>
	<dc:identifier>10.33772/jstp.v3i5.6164</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/6164/4530</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2019 Jurnal Sains dan Teknologi Pangan</dc:rights>
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