KARAKTERISTIK SIFAT FISIKOKIMIA DAN ORGANOLEPTIK TEH HERBAL CELUP (KAJIAN GRADE TEH HITAM (Camellia sinensis) DAN BUBUK JAHE EMPRIT (Zingiber officinale var. amarum))

Tea drink is one of food source with plenty antioxidant. Chemical compound in tea that can be natural antioxidant is flavonoid. Tea is classified by the fermentation process into three categories. The biggest product of tea is black tea. Processing of black tea is using CTC system (Crushing, Tearing, Curling).This study aims to know interaction in grade of black tea and addition of emprit ginger powder to physicochemical and organoleptic properties. After that known the effect of addition emprit ginger powder to herbs tea. This research use a group random design consisting of two factors. The first factor is kind of black tea (peco fanning, dust II, and tea wash). The second factor is concentreate of the addition of emprit ginger powder (0%, 4%, and 8%). Analyzed parameters are water content, ash content, fiber content, antioxidant activity, total phenolic, brightness level (L), level of redness (a+), yellowish level (b+), and organoleptic test (aroma, taste, and appearance). Based on the results of the study it is known that the treatment of addition emprit ginger powder to kind of black teas has a very significant effect on water content, fiber content, and total phenolic. The best treatment is tea of tea wash and concentrate ginger powder 8% with water content 7,31%, fiber contente 14,52%, and total phenolic 8,28 mg GAE/g