ANALISIS KADAR FLAVONOID DAN ORGANOLEPTIK PADA TEH KULIT BUAH MANGGA MADU (Mangifera indica Linn.)

Subrata, I Made and Widana, I Nengah Suka (2021) ANALISIS KADAR FLAVONOID DAN ORGANOLEPTIK PADA TEH KULIT BUAH MANGGA MADU (Mangifera indica Linn.). Emasains, 11 (2). pp. 376-385. ISSN 26228688

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Abstract

Tea is a popular traditional processed beverage, known since ancient times. The manufacture of raw materials using honey mango skin in the manufacturing process can create new business opportunities, and improve the quality of tea. The purpose of this study was to determine the levels of flavonoid and organoleptic content based on aspects of color, texture, aroma, and taste in honey mango peel tea. The data of this research are quantitative data about the flavonoid and organoleptic content of honey mango peel tea, the data was obtained by observation and questionnaire methods (questionnaire). Data on flavonoid content in honey mango skin tea, using phytochemical screening methods, and spectrophotometry using a UV-Vis Spectrophotometer conducted at the Laboratory Service Unit of RAN Laboratory Ubung Kaja. Organoleptic test data were analyzed by descriptive percentage. The flavonoid content test in honey mango peel tea showed flavonoid levels of 3828 mgQE/100g sample. The organoleptic test showed that the score obtained for the color of tea was 76.7%, the category of liking, the texture of tea was 72.5% in the category of liking, the aroma of tea 77.5% in the category of liking, and the taste of tea 71.7% in the category of liking. The average organoleptic test results of the 4 components showed a liking category (74.6%)

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