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

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@article{IJASEIT598,
   author = {Sahadi Didi Ismanto and Tuty Anggraini and Melda Fitri J.NST},
   title = {The Influences of Lime Powder (Citrus aurantifolia, S. ) on Hibiscus Leaf Tea Quality (Hibiscus rosasinensis, L.)},
   journal = {International Journal on Advanced Science, Engineering and Information Technology},
   volume = {5},
   number = {6},
   year = {2015},
   pages = {488--494},
   keywords = {Antioxidant; Lime powder; Tea hibiscus leaf},
   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%.

},    issn = {2088-5334},    publisher = {INSIGHT - Indonesian Society for Knowledge and Human Development},    url = {http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=598},    doi = {10.18517/ijaseit.5.6.598} }

EndNote

%A Ismanto, Sahadi Didi
%A Anggraini, Tuty
%A Fitri J.NST, Melda
%D 2015
%T The Influences of Lime Powder (Citrus aurantifolia, S. ) on Hibiscus Leaf Tea Quality (Hibiscus rosasinensis, L.)
%B 2015
%9 Antioxidant; Lime powder; Tea hibiscus leaf
%! The Influences of Lime Powder (Citrus aurantifolia, S. ) on Hibiscus Leaf Tea Quality (Hibiscus rosasinensis, L.)
%K Antioxidant; Lime powder; Tea hibiscus leaf
%X 

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%.

%U http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=598 %R doi:10.18517/ijaseit.5.6.598 %J International Journal on Advanced Science, Engineering and Information Technology %V 5 %N 6 %@ 2088-5334

IEEE

Sahadi Didi Ismanto,Tuty Anggraini and Melda Fitri J.NST,"The Influences of Lime Powder (Citrus aurantifolia, S. ) on Hibiscus Leaf Tea Quality (Hibiscus rosasinensis, L.)," International Journal on Advanced Science, Engineering and Information Technology, vol. 5, no. 6, pp. 488-494, 2015. [Online]. Available: http://dx.doi.org/10.18517/ijaseit.5.6.598.

RefMan/ProCite (RIS)

TY  - JOUR
AU  - Ismanto, Sahadi Didi
AU  - Anggraini, Tuty
AU  - Fitri J.NST, Melda
PY  - 2015
TI  - The Influences of Lime Powder (Citrus aurantifolia, S. ) on Hibiscus Leaf Tea Quality (Hibiscus rosasinensis, L.)
JF  - International Journal on Advanced Science, Engineering and Information Technology; Vol. 5 (2015) No. 6
Y2  - 2015
SP  - 488
EP  - 494
SN  - 2088-5334
PB  - INSIGHT - Indonesian Society for Knowledge and Human Development
KW  - Antioxidant; Lime powder; Tea hibiscus leaf
N2  - 

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%.

UR - http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=598 DO - 10.18517/ijaseit.5.6.598

RefWorks

RT Journal Article
ID 598
A1 Ismanto, Sahadi Didi
A1 Anggraini, Tuty
A1 Fitri J.NST, Melda
T1 The Influences of Lime Powder (Citrus aurantifolia, S. ) on Hibiscus Leaf Tea Quality (Hibiscus rosasinensis, L.)
JF International Journal on Advanced Science, Engineering and Information Technology
VO 5
IS 6
YR 2015
SP 488
OP 494
SN 2088-5334
PB INSIGHT - Indonesian Society for Knowledge and Human Development
K1 Antioxidant; Lime powder; Tea hibiscus leaf
AB 

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%.

LK http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=598 DO - 10.18517/ijaseit.5.6.598