PENGARUH LAMA DAN SUHU PENGERINGAN TERHADAP KARAKTERISTIK TEH HERBAL KULIT MELINJO MERAH (Gnetum gnemon L)

Herbal tea is a name of the blend from the herb flowers, leaves, seeds, roots or dried fruit that is beneficial to health. The purpose of this research is to study the drying time and drying temperature to the characteristics of herbal tea red melinjo peel with oven drying method. The benefits of this research is to provide information to the public that melinjo peel can be processed into herbal tea and provide an overview to the public about the process of making herbal tea red melinjo peel. Methods of research conducted into two stages includes preliminary research and main research. The preliminary study was conducted to determine total carotenoid content and antioxidant levels in fresh melinjo peel. The main research aims to determine the duration and temperature of good drying, which affect the characteristics of herbal tea from red melinjo peel, and it is expected to maintain the carotenoid content in the melinjo peel. The experimental design used in the study was a randomized block design (RBD) with a 3x3 factorial pattern repeats three times, followed by further testing duncan. Variabel drying experiment consists of a long (A) namely (70 minute, 80 minute, 90 minute) and drying temperature (B) namely (100 0 C, 110 0 C, 120 0 C). Results of chemical analysis on the main research, drying time significantly affected the carotenoid content. The results of organoleptic test, drying temperature and interaction between the drying time and drying temperature significantly affected the color of tea. Temperature, drying time and interaction both have a real effect on the taste and aroma of steeping herbal tea red melinjom peel. Based on scoring test for selected product that is a3b2 sample (90 minute drying time with temperature 110 0 C)