(Similarity + Document) Chemical Analysis and Shelf Life Estimation of Rose Flower Tea With Variation of Drying Time

Setiawan, Andika Putra (2024) (Similarity + Document) Chemical Analysis and Shelf Life Estimation of Rose Flower Tea With Variation of Drying Time. International Applied Science, Proceedings of the SEMARTANI 3 2024.

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Abstract

Roses from Karangpring Village are a mainstay of Jember Regency and are
widely used as sowing flowers. In addition to sowing flowers, roses can also be
processed into various processed products such as tea bags, rose jam, candy agar. In
making rose tea, the drying process greatly affects the quality and chemical content of
the tea. This study aims to determine the effect of temperature variation and drying time
on chemical characteristics, organoleptic test, and shelf life of rose flower tea. The
materials used were rose flowers, DPPH solution, ethanol, distilled water, amylum
solution, ascorbic acid, gallic acid, Na2CO3 7.5%, Follin-Ciocalteu, KCL, HCL, acetic
acid, sodium acetate, AlCl3, quercetin. The main tools used in this study are measuring
flask, centrifuge, micro pipette, erlenmeyer, UV-VIS spectrophotometer, oven, cup,
balance, vortex tube, test tube. Based on SNI dry tea in packaging 3836: 2013
polyphenol content in tea products has a minimum value of 5.2% and a maximum value
of water content of 8.0%, thus the polyphenol content and water content of rose flower tea are included in the category set by SNI dry
tea in packaging. The highest water content value was found in the P3 treatment of 0.940%, antioxidant content value of 39.181%,
polyphenol content of 32.312 mg GAE/g, anthocyanin content value of 4.713%, vitamin C content value of 29.371%, flavonoid content
value of 42.521 mg QE/g. The results of the organoleptic test showed that panelists gave scores to treatment P2 with a drying
temperature and time of 60oC for 5 hours, and had a shelf life of 17 days.

Contribution

Nama Dosen Pembimbing

NIDN/NIDK

UNSPECIFIED

Setiawan, Andika Putra

nidn0713129401

Item Type:	Peer Review
Keywords/Kata Kunci:	Rose Flower, Drying, Tea Chemical Characteristics, Shelf Life
Subjects:	600 Technology and Applied Science > 630 Farm, Farming > 635 Garden Crops, Horticulture, Vegetables
Divisions:	Faculty of Agriculture > Department of Agriculture Industrial Technology (S1)
Depositing User:	Andika Putra Setiawan | andikaputra@unmuhjember.ac.id
Date Deposited:	05 Mar 2025 06:03
Last Modified:	05 Mar 2025 06:03
URI:	http://repository.unmuhjember.ac.id/id/eprint/24477

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