Pengaruh Jumlah Padatan Terlarut Mineral Terhadap Warna Seduhan Teh Hitam
DOI:
https://doi.org/10.23960/jabe.v4i4.12078
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Abstract
This study examines the effect of Total Dissolved Solids (TDS) levels in mineral water on the characteristics of color, aroma, taste, and dregs of black tea brewed using the Crushing, Tearing, Curling (CTC) method at PT Perkebunan Nusantara I Regional 7 Kebun Pagaralam, South Sumatra. Three brands of mineral water with low, medium, and high TDS levels were used to brew several grades of CTC black tea. Quality evaluation was carried out using parameters of brew color, aroma, taste, and dregs color based on the standard tea quality scoring system. The results showed that mineral water with low TDS levels produced a brighter brew color, stronger aroma, and lighter and cleaner dregs compared to water with high TDS levels which produced a darker color and less sharp aroma. The interaction of mineral ions such as Ca and Mg in high TDS water tends to form complexes with tea phenolic compounds, which affect antioxidant levels, color, and taste. These findings provide a basis for recommending the use of mineral water with low TDS levels for CTC black tea brewing to maintain optimal color, aroma, and taste quality, as well as support the consistency of export tea product quality. This study also emphasizes the importance of brewing water standards in the tea industry to increase the competitiveness of local products in the global market.
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