DAYA TERIMA TEH KELOR DENGAN VARIASI TEH HITAM BERBASIS KELOR LOKAL DI KABUPATEN PASURUAN

Abstrak

Daun kelor (Moringa oleifera Lam.) berpotensi dikembangkan sebagai bahan teh herbal melalui diversifikasi pangan berbasis komoditas lokal. Penelitian ini bertujuan menganalisis daya terima teh celup kelor dengan variasi proporsi teh hitam berdasarkan atribut rasa, aroma, warna, dan penerimaan keseluruhan. Penelitian kuantitatif dilakukan menggunakan empat formulasi, yaitu F0 (100% kelor), F1 (75% kelor:25% teh hitam), F2 (50% kelor:50% teh hitam), dan F3 (25% kelor:75% teh hitam). Uji hedonik menggunakan skala lima poin dilakukan oleh 15 panelis mahasiswa. Data dianalisis menggunakan rata-rata, standar deviasi, uji Friedman, dan uji Wilcoxon Signed-Rank dengan koreksi Bonferroni. Hasil menunjukkan adanya perbedaan signifikan antarformulasi pada atribut rasa, aroma, warna, dan penerimaan keseluruhan (p < 0,001). F2 memperoleh skor rata-rata tertinggi pada rasa (4,73 ± 0,46), aroma (4,80 ± 0,41), dan penerimaan keseluruhan (3,73 ± 0,46), sedangkan skor warna tertinggi diperoleh F0 (4,07 ± 0,46). Meskipun memiliki skor penerimaan keseluruhan tertinggi secara deskriptif, F2 tidak berbeda signifikan dengan F1 dan F3. F2 berpotensi dipertimbangkan sebagai formulasi untuk pengembangan teh celup berbasis kelor lokal.

Moringa leaves (Moringa oleifera Lam.) have potential for development as an herbal tea ingredient through local food diversification. This study aimed to analyze the acceptability of moringa tea bags with varying proportions of black tea based on taste, aroma, color, and overall acceptance. A quantitative study was conducted using four formulations: F0 (100% moringa), F1 (75% moringa:25% black tea), F2 (50% moringa:50% black tea), and F3 (25% moringa:75% black tea). A five-point hedonic test was conducted with 15 student panelists. Data were analyzed using means, standard deviations, the Friedman test, and the Wilcoxon Signed-Rank test with Bonferroni correction. Significant differences among formulations were found for taste, aroma, color, and overall acceptance (p < 0.001). F2 obtained the highest mean scores for taste (4.73 ± 0.46), aroma (4.80 ± 0.41), and overall acceptance (3.73 ± 0.46), while F0 achieved the highest color score (4.07 ± 0.46). Although F2 had the highest descriptive overall acceptance score, it did not differ significantly from F1 and F3. Therefore, F2 may be considered a potential formulation for developing tea bags using locally sourced moringa leaves.