Analisis Sensori dan Kadar Polifenol Minuman Fungsional Teh Bunga Telang (Clitoria ternatea L) dan Kurma (Phoenix dactylifera L) : Sensory analysis and polyphenol content of functional drinks of butterfly pea flower tea (Clitoria ternatea L) and date palm (Phoenix dactylifera L) | Analisis Sensori dan Kadar Polifenol Minuman Fungsional Teh Bunga Telang (Clitoria ternatea L) dan Kurma (Phoenix dactylifera L) : Sensory analysis and polyphenol content of functional drinks of butterfly pea flower tea (Clitoria ternatea L) and date palm (Phoenix dactylifera L)

English. Functional drinks are drinks that contain elements of nutrients or non-nutrients and can have a positive effect on the health of the body. Polyphenols are a component of functional drinks that have physiological functions for the body. This study aims to determine the levels of polyphenols in tea from butterfly pea flower and date palm. The design used in this study was a completely randomized design with one factor and five levels of three replications. The treatment factor was the ratio of butterfly pea flower tea and date palm extract 70:30, 60:40, 50:50, 40:60 and 30:70 (v/v). The materials used for the manufacture of the product are butterfly pea flowers, dates and water. Tests carried out on tea from butterfly pea flower and date palm products were color intensity test, pH test, total polyphenol test and sensory analysis. The study used the ANOVA statistical test with a significance of ρ=0.05. The results of the polyphenol content test showed that the tea from butterfly pea flower and date palm formulation with a ratio of 40:60 had the highest polyphenol content with a value of 375.7 mg/kg. The formulation of the tea from butterfly pea flower and date palm with a ratio of 70:30 is the best formula with an L* value of 5.178, a* value -1.688, b* value of 1.185, pH value of 7.47, polyphenol content of 203.7 mg/kg, deep bluish green color, strong butterfly pea flower aroma, and a slightly sweet taste. The formulation of tea from butterfly pea flower and date palm with a ratio of 40:60 has the highest levels of polyphenols and has a deep bluish green color, strong butterfly pea aroma, and a slightly sweet taste. nbsp;

Indonesian. Minuman fungsional merupakan minuman yang mengandung unsur-unsur zat gizi atau non zat gizi dan dapat memberikan pengaruh positif terhadap kesehatan tubuh. Polifenol merupakan salah satu komponen minuman fungsional yang memiliki fungsi fisiologis bagi tubuh. Penelitian ini bertujuan untuk mengetahui kadar polifenol pada produk minuman teh bunga telang kurma. Rancangan yang digunakan pada penelitian ini adalah rancangan acak lengkap (RAL) dengan satu faktor dan lima taraf tiga kali ulangan. Faktor perlakuannya yaitu perbandingan teh bunga telang dan sari kurma 70:30, 60:40, 50:50, 40:60, dan 30:70 (v/v).nbsp;nbsp; Bahan yang digunakan untuk pembuatan produk yaitu bunga telang, kurma dan air. Pengujian yang dilakukan pada produk teh bunga telang kurma yaitu uji intensitas warna, uji pH, uji total polifenol dan analisis sensori. Penelitian menggunakan uji statistik ANOVA dengan signifikansi ρ=0,05. Hasil uji kadar polifenol menunjukkan bahwa formulasi teh bunga telang kurma dengan perbandingan 40:60 memiliki kadar polifenol paling tinggi dengan nilai 375,7 mg/kg. Formulasi minuman fungsional teh bunga telang kurma dengan perbandingan 70:30 merupakan formula terbaik dengan nilai L* 5,178, nilai a* -1,688, nilai b* 1,185, nilai pH 7,47, kadar polifenol 203,7 mg/kg, berwarna hijau kebiruan pekat, beraroma telang kuat, dan rasa yang sedikit manis. Formulasi teh bunga telang kurma dengan perbandingan 40:60 memiliki kadar polifenol tertinggi dan memiliki warna hijau kebiruan pekat, beraroma telang kuat, dan rasa yang sedikit manis.