Kajian Karakteristik Fruit Bar dengan Penambahan Seduhan Teh Hijau (Camellia sinensis), Teh Daun Kelor (Moringa oleifera) dan Teh Daun Salam (Syzygium polyanthum) sebagai Camilan Tinggi Polifenol Yang Memiliki Potensi Menenangkan

Gandhi, Fadia Putri Mahatma (2025) Kajian Karakteristik Fruit Bar dengan Penambahan Seduhan Teh Hijau (Camellia sinensis), Teh Daun Kelor (Moringa oleifera) dan Teh Daun Salam (Syzygium polyanthum) sebagai Camilan Tinggi Polifenol Yang Memiliki Potensi Menenangkan. Undergraduate thesis, UPN "Veteran" Jawa Timur.

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Abstract

Stress is a state of a person in the form of a reaction that occurs physically or emotionally that can be caused by internal and external factors from within the human body. Polyphenols are compounds that can provide calming or anti-stress benefits because about 95% of polyphenols are not absorbed in the small intestine and enter the large intestine, where the large intestine is where a two-way reciprocal relationship with the intestinal microbiota occurs. Therefore, a fruit bar product was developed that is added with food ingredients that contain compounds that can calm down to deal with these problems. Food ingredients that have calming benefits in this study are green tea, dried Moringa leaves, and dried bay leaves. This study aims to determine the effect of the addition of steeping and different types of tea on the quality of fruit bars and determine the polyphenol content of fruit bars with the addition of different amounts of steeping and types of tea and their potential as a calming snack. This study used a completely randomized design (CRD) with two factors, namely the type of tea (green tea, moringa leaf tea, bay leaf tea) and the percentage of steeping addition (40%, 50%, 60%), analyzed using 5% ANOVA. The best treatment was found in the A1B3 treatment, namely the addition of green tea steeping by 60% which resulted in a moisture content of 23.00%; pH 3.5; crude fiber 0.93%; polyphenol content 25.83 mg GAE/g; antioxidant activity 78%; color index L 33.58; color index a 7.34; color index b 56.35; and texture hardness 2267.15 N/m2. The dominant sensory characteristics based on the QDA (Quantitative Descriptive Analysis) test include brownish yellow color (strong), apple aroma (moderate), sweet taste (strong), and hard texture (weak). Keywords: fruit bar, soothing, green tea, moringa tea, bay leaf tea, polyphenols

Item Type:

Thesis (Undergraduate)

Contributors:

Contribution	Contributors	NIDN/NIDK	Email
Thesis advisor	Rosida, Dedin Finatsiyatull	NIDN0725127002	dedin.tp@upnjatim.ac.id
Thesis advisor	Wicaksono, Luqman Agung	NIDN0018038902	luqmanagungw@gmail.com

Subjects:

T Technology > TP Chemical technology > TP368 Food processing and manufacture

Divisions:

Faculty of Engineering > Departement of Food Engineering

Depositing User:

Fadia Putri Mahatma Gandhi

Date Deposited:

17 Jun 2025 08:09

Last Modified:

02 Jul 2025 02:33

URI:

https://repository.upnjatim.ac.id/id/eprint/38103