The effect of using various tea types on the characteristics of wong tea balinese tradisional beverage
Keywords:
microbial characteristics, organoleptic, tea, traditional beverage, various teaAbstract
This study aimed to determine the effect of various types of tea solutions on the characteristics of Wong Tea. This study used a Randomized Block Design (RBD) of 4 treatments with various types of tea solutions with 4 replications. The results showed that there were significant differences in the organoleptic quality including the taste, aroma, and color of Wong tea. The results of the research on pH, total acid, alcohol content, and total soluble solid showed no significant difference. The pH of Wong tea ranged from pH 3.28 - pH 3.35, total soluble solid ranged from 13.90°Brix - 13.95°Brix, total acidity of Wong tea ranged from 1.58% - 1.72%. The alcohol content of Wong tea ranges from 0.33% - 0.41%. The results of this study also showed that there was a significant difference in antioxidant activity and phenol levels of Wong tea, i.e., the antioxidant capacity of Wong tea ranged from 6.50% - 7.30%. The components that act as antioxidants in Wong tea ingredients come from phenolic compounds. Phenol levels in Wong tea ranged from 125.80 mg% - 141.10 mg%.
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