TALUA
Brihatsama1, Dzikri Kurnia1, M.Bazar A1, Sadewa A.D1 dan Yanuar Rizaldi1
1
Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian,
Universitas Jember, Jalan Kalimantan 1
No. 37 – Tegalboto, Jember 68121
ABSTRACT
Talua tea was a traditional beverage of West Sumatra. The processing steps
include stirring the egg yolks wtih sugar until frothy, adding water steeping tea,
and a bit of Lime juice. Variation of tea were Black Tea, Green Tea and Jasmine
Tea. Hedonic Test of the parameters were color, flavour, taste and overall
acceptance. The average proximate composition for Black Tea, Green Tea and
Jasmine Tea were : color (4; 3; 2), flavour (4; 3; 2), taste (4; 3; 2), and overall
acceptance (4; 3; 2). The results showed that Black Tea preferably on the
parameters of color, flavour, taste and overall acceptance. Teaflavin was lowering
yellowish red color in every steeping. Tearubigin give a reddish brown color
combination and yellow. Fermentation of tea was adjudged the best based on the
overall acceptance.
Keyword: Talua Tea, Black Tea, Green Tea, Jasmine Tea.
Warna
Gambar 1. Tingkat Kesukaan Panelis
5
terhadap Teh Talua dengan Variasi
4
Tingkat Kesukaan Panelis3 Teh yang Digunakan
Tingkat Kesukaan Panelis 2
Teh talua dengan bahan dasar
1
teh hijau akan berwarna kuning
0
Teh Hitam kecoklatan cerah, sementara yang
berbahan dasar teh hitam dan teh
Hasil dan Pembahasan
naga berwarna coklat kekuningan
Uji Sensory lebih gelap. Berdasarkan gambar
tersebut. Pada teh talua, warna gelap getah. Getah itu bersentuhan dengan
a. Teh Hitam
BEP Unit
Biaya tetap
BEP = h arga per unit −biaya variabel per unit
570.000
= 7.500−4.450
570.000
= 3.050
= 186,88
= 187 unit
BEP Rupiah
Biaya tetap
BEP = biaya variabel per unit
1−
h arga per unit
570.000
= 4.450
1−
7.500
570.000
= 0,41
= Rp. 1.390.243,90
Dokumentasi Kegiatan
Penimbangan Bahan
3 Penyeduhan teh
4 Penambahan bahan-bahan
Laporan Praktikum 2014