Sensory Quality and Proximate Compositions Analysis of Rintis Tea (Sonneratia Casolaris)
Journal Title: International Journal of Academic Research in Business and Social Sciences - Year 2018, Vol 8, Issue 17
Abstract
A study was conducted to formulate a Rintis tea made from Sonneratia Caseolaris leaves. The leaves were picked, cleaned, withered and dried in the dehydrator at 54°C for 24 hours (T1), 48 hours (T2) and 72 hours (T3) before they were analyzed. Four types of tea which consist of i) control tea (C) from the local brand tea, ii) fresh Sonneratia Casolaris leaf that has been dehydrated in for 24 hours (T1), iii) fresh Sonneratia Casolaris leaf that has been dehydrated for 48 hours (T2) and iv) fresh Sonneratia Casolaris leaf that have been dehydrated in dehydrator for 72 hours (T3) were tested for sensory quality and proximate compositions evaluation. Sensory evaluation which includes appearance, aroma, color, tea flavor, astringency, and overall acceptance were noted with a significant difference between the samples. Proximate compositions analysis was also conducted and findings demonstrated that that sample T3 contains the highest moisture level compared to other samples. There were significant differences between all products regarding fat analysis, protein, and carbohydrate. Meanwhile, there is no significant difference regarding moisture analysis and ashes content in all four samples. Sample (T3) was the most acceptable by the consumer due to its better tea flavor than other treatments.
Authors and Affiliations
Noradzhar Baba, Norliza Aminudin, Fadzilah Mohd Shariff, Mohd Noor Ismawi, Mohd Ismail N. Aminudin, F. M. Shariff, M. N. I Ismail, A. E. Zulkeflli
Keywords
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- EP ID EP598785
- DOI 10.6007/IJARBSS/v8-i17/5145
- Views 82
- Downloads 0
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