ESTD PERPUSTAKAAN UNTAD
ESTD PERPUSTAKAAN UNTAD
| JudulKARAKTERISTIK KIMIA DAN ORGANOLEPTIK TEH DAUN KELOR [Moringa Oleifera Lam.] BERDASARKAN KETINGGIAN TEMPAT TUMBUH |
| Nama: HERLIANTI |
| Tahun: 2020 |
| Abstrak The aim of the study was to determine the optimal height of the growing place to produce Moringa leaf tea which has good chemical and organoleptic characteristics of Moringa leaf tea. The research method uses a completely randomized design (CRD) pattern of one factor. This study began with a survey to obtain a place to grow Moringa plants at an altitude of 0-150 meters above sea level (asl) in Laswani Village, 151-300 m asl in Watunonju Village, 301-450 m asl in Bora Village, 451-650 m asl in Sigimpu Village and> 651 m asl in Napu Village. Observational variables used were water content, water acidity, antioxidants and organoleptics. Moringa leaf tea water content is constant at each height difference where it grows. The water acidity of Moringa leaf tea at an altitude of 301-450 m above sea level is 6.11. The antioxidant levels of Moringa leaf tea increase with increasing height of the growing place. The organoleptic properties of Moringa leaf tea are aroma, taste and color preferred at an altitude of 301-450 m above sea level. Keywords: Moringa, Moringa tea, height of the place to grow |