STUDI PEMBUATAN TEH HIJAU DENGAN PENAMBAHAN BUBUK DAUN SERAI (Cymbopogon nardus (L.) Rendle), BUBUK KULIT JERUK LEMON (Citrus limon (L.) Osbeck), DAN BUBUK KULIT KAYU MANIS (Cinnamomun burmannii)

This study aims to study the characteristics and organoleptics of the interaction of additional types of ingredients, namely lemongrass leaf powder, lemon peel powder, and cinnamon peel powder with support levels of 15 grams, 20 grams and 25 grams in each mixing 100 grams of green tea. The study was conducted using a Factorial Complete Randomized Design (CRD-Factorial) with a 3x3 factorial pattern consisting of two factors. The first factor is the type of additive (A) which consists of 3 levels, namely A1 = lemongrass powder, A2 = lemon peel powder, and A3 = cinnamon bark powder. The second factor is the level of each powder (B) which consists of 3 levels, namely B1 = 15 grams, B2 = 20 grams, and B3 = 25 grams. Thus there are 9 combinations for the number of replications as much as 3 times, so as to obtain 27 experimental units. 5% of total phenol, total dissolved solids, and organoleptic hedonic tea produced. Meanwhile, the water content and antioxidant activity of the interaction between the types of additives and the level of participation are not relevant at the 5% level. Judging from the panelist acceptance mode in the hedonic organoleptic test, the best results were obtained on approval obtained by a 20 gram lemon peel powder with an air content of 7.79%; antioxidant activity 40.80%; total phenol 99.98 mg GAE / g; and total dissolved solids of 0.32 Brix. Panelist acceptance of steeping tea in color is 4.4 (like), aroma is 4.45 (like), and taste is 4.6 (like). Keywords: Lemongrass Powder, Lemon Peel Powder, Cinnamon Bark Powder, Organoleptic, and Green Tea