Salsabila, Elisa (2025) Pengendalian Mutu Kadar Air Pada Proses Pengolahan Teh Hitam Dengan Metode CTC (Crushing, Tearing, Curling) Di PT. Perkebunan Nusantara I Regional 5 Kebun Wonosari Malang. Project Report (Praktek Kerja Lapang dan Magang). UPN Veteran Jawa Timur.
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Abstract
**ABSTRACT** Black tea is one of the processed tea products that requires quality control during production to obtain products with characteristics that meet established quality standards. One of the important parameters in black tea quality control is moisture content, as it affects product quality, stability, shelf life, and safety. This study aimed to determine the quality control of moisture content during the processing of black tea using the CTC (*Crushing, Tearing, Curling*) method at PT. Perkebunan Nusantara I Regional 5 Wonosari Estate, Malang. The method used in this study was direct observation of the black tea processing stages using the CTC method, including fresh tea leaf reception, withering, CTC milling, fermentation, drying, and sorting, as well as observation and measurement of moisture content at relevant processing stages. The observations showed that moisture content was controlled through process condition adjustments, particularly during the withering and drying stages. The drying stage was the most critical process in achieving the desired final moisture content of black tea because it aims to reduce the moisture content to an appropriate level according to quality standards. Control was carried out by monitoring the drying temperature, duration, and material conditions throughout the process. Proper moisture content control helps maintain the quality and shelf life of the final black tea product. Based on the observations, moisture content control during black tea processing using the CTC method at PT. Perkebunan Nusantara I Regional 5 Wonosari Estate, Malang, was implemented through monitoring at each processing stage, particularly during withering and drying. **Keywords:** black tea, moisture content, quality control, CTC method, tea processing
| Item Type: | Monograph (Project Report (Praktek Kerja Lapang dan Magang)) | ||||||||
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| Subjects: | T Technology > TP Chemical technology > TP368 Food processing and manufacture | ||||||||
| Divisions: | Faculty of Engineering > Departement of Food Engineering | ||||||||
| Depositing User: | Elisa Salsabilah | ||||||||
| Date Deposited: | 01 Sep 2026 07:36 | ||||||||
| Last Modified: | 01 Sep 2026 08:03 | ||||||||
| URI: | https://repository.upnjatim.ac.id/id/eprint/59597 |
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