Kinetika adsorpsi perisa lemon pada pembuatan teh lemon

KAEKASIWI, Rr. Ening, Dr.Ir. Supriyadi, M.Sc

2007 | Tesis | S2 Ilmu dan Teknologi Pangan

Salah satu upaya untuk meningkatkan nilai ekonomis hasil perkebunan teh di Indonesia dengan diversifikasi produk teh, diantaranya produk teh wangi. Pada penelitian ini akan dipelajari kinetika adsorpsi perisa lemon pada pembuatan teh wangi. Penelitian ini dilakukan dalam delapan tahap yaitu: (1) uji penyerapan perisa pada berbagai perlakuan teh, (2) optimasi waktu adsorpsi, (3) optimasi konsentrasi perisa, (4) optimasi volume perisa, (5) uji organoleptik rasa dan aroma, (6) optimasi suhu adsorpsi, (7) kinetika adsorpsi perisa lemon, dan (8) pembuatan teh lemon. Adsorpsi terbaik dicapai pada kondisi: teh dalam keadaan utuh digosongkan, konsentrasi perisa lemon sintetis yang ditambahkan 10% sebanyak 10 ml, waktu adsorpsi 20 jam pada suhu 7°C. Perisa lemon sintetis terdiri dari tiga senyawa utama yaitu α-Terpineol, cis-Citral dan trans-Citral. Nilai Energi Aktivasi (Ea) untuk α-Terpineol, cis-Citral dan trans-Citral berturut-turut sebesar: 0,1807 cal/mol ; 0,2562 cal/mol dan 0,3694 cal/mol. Sedangkan nilai konstanta Arhenius (A) berturut-turut sebesar: 1,47; 1,04 dan 1,06.

One of efforts to increase the economics value of Indonesian tea plantation is diversification tea product, such as scented tea. This research aim was to study the kinetics adsorption of lemon flavoring in theproducing of scented tea. The experiment consists of eight steps which were: (1) flavor adsorption on whole, ground of parcked and unparcked tea, (2) optimation of adsorption time, (3) optimation of flavoring concentration, (4) optimation of flavoring volume, (5) preference test, (6) optimation of adsorption temperature, (7)kinetics of flavoring adsorption, and (8) producing of scented tea. Syntetic lemon flavoring consists of three main compounds, they are: α- Terpineol, cis-Citral, and trans-Citral. The best condition of producing of scented tea were achieve when: (a) the flavoring was added on whole and parcked green tea, (b) the concentration of flavoring was 10% and 10 ml volume, (c) length of adsorption time was 20 hours, and (d) temperature condition was 70° C. The α- Terpineol was observe more abandon than the other syntetic lemon flavoring. Energy Activation (Ea) value for α-Terpineol, cis-Citral, and trans-Citral were 0,1807 cal/mol; 0,2562 cal/mol and 0,3694 cal/mol respectively. Whereas the constanta Arhenius (A) of those flavoring compounds were value 1,47; 1,04; and 1,06 respectively.

Kata Kunci : Teknologi Pangan, Teh Lemon, Kinetika Adsorpsi, green tea; scented tea; flavoring; kinetics; adsorption.