The Influences of Lime Powder (Citrus aurantifolia, S. ) on Hibiscus Leaf Tea Quality (Hibiscus rosasinensis, L.)

Abstract

The first aim of the study is to look the influence of different lime powder concentration level addition to

hibiscus leaf dip drink’s quality. Then, the Second influence of different lime powder for tea hibiscus leaf which accepted as best sensory analysis. The study was conducted from August to September 2014 in the Agricultural Technology Laboratory and Tablet preparation laboratory Pharmacy, University of Andalas, Padang Indonesia. This study is used complete randomized design (CRD) consisting of 4 treatments and 3 replications. The data were analyzed by using ANOVA statistically and Duncan’s New Multiple Range (DNMRT) at5% significance level. The Treatment in this study is the addition of lime powder by 55%, 65%, 75%, and85%. Observations of hibiscus leaf powder and lime powder such us water levels, ash levels, vitamin C and antioxidants, while product tea hibiscus leaf such water levels, ash levels, vitamin C, antioxidants, poly phenols, sensory analysis, and total plate count of it. The result of the study is showed that the addition of lime powder influence on water levels, ash levels, vitamin C, and antioxidants. Based sensory analysis and chemical analysis, the best beverage products hibiscus leaves are dipped in treatment A (addition of lime powder 55%) with a 45% level of liking the taste, flavor and color of 75% and 55% chemical step, vitamin C 0.15%, 1.58% total poly phenols, antioxidant activity of 35.51%, total plate count was 2.83 × 103 cfu/ml, 7.76% water levels and ash levels of 9.87%.