Pengaruh Suhu dan Durasi Penyeduhan terhadap Kandungan Vitamin C dan Daya Terima Seduhan Rosella Kering
(1) Program Studi Gizi, Fakultas Ilmu Kesehatan, Universitas ’Aisyiyah Yogyakarta
(2) Program Studi Gizi, Fakultas Ilmu Kesehatan, Universitas ’Aisyiyah Yogyakarta
(3) Program Studi Gizi, Fakultas Ilmu Kesehatan, Universitas ’Aisyiyah Yogyakarta
(*) Corresponding Author
Abstract
Roselle (Hibiscus sabdariffa L.) is an herbal plant rich in vitamin C and widely used as a functional beverage. Dried roselle is more practical and has a longer shelf life than fresh roselle. However, vitamin C is water-soluble and thermolabile, so its content can be affected by brewing temperature and duration. This study aimed to determine the effects of brewing temperature and duration on vitamin C content and acceptability of dried roselle infusion and to determine the best treatment combination. The study used an experimental method with a factorial Completely Randomized Design (CRD). The factors tested were brewing temperatures of 80 and 90 °C and durations of 10, 15, and 20 minutes. The acceptability test involved 30 semi-trained panelists using a hedonic test, while vitamin C content was analyzed using iodometric titration. Hedonic data were analyzed using the Kruskal-Wallis test followed by the Mann-Whitney test, while vitamin C content was analyzed using the Scheirer-Ray-Hare test because the data did not meet the assumption of normality. The results showed that brewing temperature and duration did not significantly affect color, aroma, and taste, but significantly affected overall acceptability. The most preferred treatment was 80 °C for 10 minutes. The highest vitamin C content was obtained at 90 °C for 10 minutes, at 7.73 ± 1.63 mg/100 mL. Based on vitamin C content and acceptability, the best treatment combination was 90 °C for 10 minutes.
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