scholarly journals PENGARUH KONSENTRASI NATRIUM BENZOAT DAN LAMA PENYIMPANAN TERHADAP MUTU MINUMAN SARI NANAS (Ananas comosus L.)

2018 ◽  
Vol 15 (3) ◽  
pp. 140
Author(s):  
Salfauqi Nurman ◽  
NFN Muhajir ◽  
Virna Muhardina
Keyword(s):  
Sodium Benzoate ◽  
Storage Time ◽  
Total Dissolved Solids ◽  
Ananas Comosus ◽  
Total Acid ◽  
Pineapple Juice ◽  
Organoleptic Test ◽  
Total Dissolved Solid ◽  
And Storage ◽  
Test Color

<p>Sari buah nanas merupakan salah satu olahan buah nanas yang bertujuan untuk memperpanjang masa simpan nanas serta meningkatkan daya guna, ada beberapa faktor yang mempengaruhi mutu minuman sari nanas diantaranya penambahan natrium benzoat dan lama penyimpanan. Penelitian ini menggunakan dua variabel penambahan natrium benzoate (N) 0,00%, 0,02%, 0,004% dan 0,06% dan lama penyimpanan (P) 10 hari, 20 hari dan 30 hari. Hasil penelitian ini diperoleh bahwa konsentrasi natrium benzoate (N) berpengaruh sangat nyata (P≤ 0,01) terhadap pH, uji organoleptik (warna, aroma dan rasa), total asam, total padatan terlarut dan total mikroba. Lama penyimpanan (P) berpengaruh sangat nyata (P≤ 0,01) terhadap pH, uji organoleptik (warna, aroma dan rasa), total asam, total padatan terlarut dan total mikroba. Interaksi antara penambahan natrium benzoate dan lama penyimpanan (NP) berpengaruh nyata (P≤ 0,01) terhadap pH, uji organoleptik (warna, aroma dan rasa), total asam, total padatan terlarut dan total mikroba. Perlakuan terbaik dari hasil penelitian ini adalah penambahan natrium benzoat 0,06% dan lama penyimpanan 10 hari (N4P1) dengan pH 3,59, uji organoleptik warna 3,16 (cukup suka), aroma 3,86 (suka), rasa 3,66 (cukup suka), total asam 0,36%, total padatan terlarut 21,87% dan total mikroba 3,4x103 koloni/mL.</p><p> </p><p><strong>The Influence of Sodium Benzoic Concentration and Long Storage Quality Cider to Drink Pineapple <em>(Ananas Comosus L)</em></strong></p><p>Pineapple juice is one of the pineapple fruit processing which aims to prolong the pineapple storage time and improve the usability, there are several factors that affect the quality of pineapple juice such as the addition of sodium benzoate and storage time. This research uses two variable of sodium benzoate (N) addition of 0.00%, 0.02%, 0.004% and 0.06% and storage time (P) 10 days, 20 days and 30 days. The results of this research showed that the concentration of sodium benzoate (N) had significant effect (P≤ 0.01) on pH, organoleptic test (color, flavor and taste), total acid, total dissolved solid and total microbial. The storage time (P) had a very significant effect (P≤ 0.01) on the pH, organoleptic test (color, flavor and taste), total acid, total dissolved solids and total microbial. The interaction between the addition of sodium benzoate and storage time (NP) had significant effect (P≤ 0.01) to pH, organoleptic test (total color, flavor and taste), total acid, total dissolved solid and total microbial. The best treatment of the results of this study was the addition of 0.06% sodium benzoate and 10 days of storage time (N4P1) with pH 3.59, color 3.16 (quite like), flavor 3.86 (like), taste 3.66 (quite like), total acid 0.36%, total dissolved solids 21.87% and total microbial 3.4x103 colonies/mL.</p><p><strong><em><br /></em></strong></p>

scholarly journals PENGARUH KONSENTRASI NATRIUM BENZOAT DAN LAMA PENYIMPANAN TERHADAP MUTU MINUMAN SARI BUAH GANDARIA (Bouea macrophylla Griff) BERKARBONASI

2017 ◽  
Vol 4 (1) ◽  
pp. 22-28
Author(s):  
Rence Aurelia Sumanik ◽  
Pamella Mercy Papilaya ◽  
Dominggus Rumahlatu
Keyword(s):  
Vitamin C ◽  
Sodium Benzoate ◽  
Storage Time ◽  
Design Method ◽  
Total Solid ◽  
Total Soluble Solid ◽  
Total Acid ◽  
Randomized Design ◽  
Soluble Solid ◽  
And Storage

Background: Gandaria plants (Bouea macrophylla Griff) are one of the annual Maluku fruits which need to be cultivated because they are beneficial both economically and ecologically. This study aims to determine the effect of sodium benzoate concentration and storage time on Gandaria fruit juice (Bouea macrophylla Griff). Method: The type of research used in this study was an experimental type laboratory with experiments conducted in a closed room. This study uses ripe gandaria fruit in orange. This study used a completely randomized design method with 2 factors, namely, the concentration of sodium benzoate 200 ppm, 250 ppm, 300 ppm and storage time of 5 days, 10 days and 15 days. The parameters measured were vitamin C levels, total solid soluble and total acid levels. Results: The study showed that the concentration of sodium benzoate and storage time had an effect on vitamin C, total acid and total soluble solid. Whereas the interaction between the concentration of sodium benzoate and the length of storage gave a significant effect on total acid. Conclusion: The concentration of sodium benzoate and storage time have an effect on vitamin C, total acid and total soluble solid and the interaction between sodium benzoate concentration and storage time has a significant effect on total acid.

scholarly journals KAJIAN KARAKTERISTIK OBJEKTIF DAN SUBJEKTIF TUAK AREN (Arenga pinnata) BERDASARKAN LAMA WAKTU PENYIMPANAN

2017 ◽  
Vol 5 (1) ◽  
Author(s):  
Dhyana Putri
Keyword(s):  
Room Temperature ◽  
Storage Time ◽  
Fermentation Process ◽  
Test Method ◽  
Acceptance Test ◽  
Total Acid ◽  
Titration Method ◽  
Organoleptic Test ◽  
Palm Juice

Palm tuak is one of the traditional drink that is usually consumed by majority people in Bali. Tuak palm is produced from fermented palm juice. The fermentation process makes sucrose contained in palm juice will turn into alcohol and continues to acetic acid. The aim of this research is to know the characteristic objective and subjective palm tuak (Arenga pinnata) based on the storage time. The method in this research was quasi experiment design. The samples of palm tuak were stored at room temperature (24-30°C) on the first day to fifth day. This research was conducted by measuring characteristics objective and subjective at palm tuak, determination of ethanol's concentration by gas chromatography (GC), determination of the pH by pH stick, determination of total acid by titration method, and organoleptic test by acceptance test method. The results showed that the ethanol content obtained during time storage of first to fifth day are 8,1512%, 8,234%, 9,117%, 10,6214%, dan 11,615% respectively. The pH was determined is 4. While total acid obtained during time storage of first to fifth day are 0,321%, 0,421%, 0,433%, 0,472%, dan 0,480%. The result of organoleptic test palm tuak showed that palm tuak that were stored on the first day are the most preferred among the others in terms of taste, color, and aroma.

Pemanfaatan Hasil Samping Fermentasi Belimbing Wuluh (Asam Sunti) dalam Pengolahan Ikan

2018 ◽  
Vol 3 (2) ◽  
pp. 351-356
Author(s):  
Weny Weny ◽  
Rasdiansyah Rasdiansyah ◽  
Novia Mehra Erfiza
Keyword(s):  
Soluble Protein ◽  
Room Temperature ◽  
Storage Time ◽  
Ph Value ◽  
Block Design ◽  
Total Acid ◽  
Soaking Time ◽  
Ph Values ◽  
Randomized Block Design ◽  
And Storage

Abstrak. Sampai saat ini belum ada penelitian lebih lanjut mengenai pemanfaatan hasil samping dari produk asam sunti. Tujuan penelitian ini untuk melihat pengaruh perendaman ikan di dalam air asam sunti dan penyimpanannya pada suhu ruang terhadap karakteristik ikan. Penelitian ini menggunakan Rancangan Acak Kelompok Faktorial dengan 2 faktor yaitu faktor waktu perendaman (W), yang terdiri dari 3 taraf (W1 : 30 detik, W2 : 5 menit, W3 : 10 menit) dan lama penyimpanan (S), yang terdiri dari 2 taraf (S1 : 0 jam, S2 : 2 jam). Hasil penelitian menunjukkan bahwa karakteristik air asam sunti pada uji pH memiliki rataan yaitu 1,27, total asam 49% dan total bakteri asam laktat  5,1×104 CFU/gram. Nilai pH ikan setelah direndam air asam sunti 5,22-5,65 dengan rataan 5,43 dan nilai protein terlarut berkisar antara 18,42-18,74% dengan rataan 18,74%.Dari penelitian didapatkan bahwa waktu perendaman (W) berpengaruh nyata (P≤0,05) terhadap nilai protein terlarut dari ikan namun berpengaruh tidak nyata (P0,05) terhadap nilai pH ikan, uji deskriptif aroma dan tekstur ikan. Lama penyimpanan (S) berpengaruh sangat nyata (P≤0,01) terhadap nilai pH ikan setelah perendaman namun berpengaruh tidak nyata (P0,05) terhadap uji deskriptif aroma dan tekstur ikan. Interaksi waktu perendaman dengan lama penyimpanan berpengaruh nyata (P≤0,05) terhadap nilai pH ikan namun berpengaruh tidak nyata terhadap uji deskriptif aroma dan tekstur ikan.Waktu perendaman ikan di dalam air asam sunti selama 10 menit dapat menghambat kenaikan pH ikan selama penyimpanan sampai 2 jam. Semakin lama perendaman ikan di dalam air asam sunti maka semakin tinggi protein terlarut dari ikan.  Abstrack. Therefore, this study was conducted to see the effect of soaking the fish in asam sunti water and its storage at room temperature on the characteristics of the fish. This study uses a randomized block design factorial with 2 factors: soaking time (W), consisting of 3 levels (W1: 30 seconds, W2: 5 minutes, W3: 10 minutes) and storage time (S), consisting of 2 levels ( S1: 0 hours, S2: 2 hours). The results showed pHof asam sunti water is 1.27,  total acid is 49% and lactic acid bacteria has  of  5.1 × 104 CFU / gram and the soaked fish has pH values ranged from 5.22 to 5.65 with the average of 5.43 and soluble protein values ranged from 18.42 to 18.74% with the average 18.74%.The results indicated that the soaking time (W) has effect significantly to the value of soluble protein (P≤0,05) of fish but iteffect not significantly (P 0.05) on pH value of fish, descriptive test the of aroma and texture of the fish. Storage time (S) effect significantly (P≤0,01) to pH value of fish after soaking but it effectnot significantly (P 0.05) to the descriptive test of  aroma and texture of the fish. Interaction withsoaking time and storage (WxS) effect significantly (P≤0,05) to pH value of fish but it effect to not significantly the descriptive test of aroma and texture of the fish.Soaking time the fish in water for 10 minutes sunti can inhibit increasing in the pH of the fish during storage up to 2 hours. The longer soaking time of the fish in the asam sunti water, the higher sunti acid soluble proteins from value.

scholarly journals EFEKTIVITAS KUNYIT (Curcuma domestica) SEBAGAI PEREDUKSI FORMALIN PADA TAHU

2017 ◽  
Vol 1 (1) ◽  
pp. 1
Author(s):  
Zainal Berlian ◽  
Elfira Rosa Pane ◽  
Sri Hartati
Keyword(s):  
Storage Time ◽  
Solution Concentration ◽  
Active Compounds ◽  
Soaking Time ◽  
Organoleptic Test ◽  
Time Treatment ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
And Storage

The use of formalin increasingly widely circulated among sellers tahu, because nature tahu easily broken then the sellers know much use out using formalin. Turmeric has active compounds that issaponin. It can be used to minimize the presence of formaldehyde in tahu This study used tahu immersed in 5% formalin solution added a solution of turmeric. The research carried on in the Laboratory of the Polytechnic Palembang Health Nutrition Department. Determination of formaldehyde using a spectrophotometer test. The study used a completely randomized design (CRD) with a model of Factorial three factors, namely soaking treatment (60 minutes, 75 minutes, 90 minutes) giving a solution of Turmeric (0 %, 10 %, 15 %, 20 %) and storage factor (0, 24, 48, 72 hours). The parameters used are formaldehyde levels and organoleptic test. These results indicate that treatment of soaking time did not significantly affect the levels of formaldehyde in tahu that F count -0.022 smaller than F table 6.94. Treatment addition of turmeric solution concentration does not significantly affect the levels of formaldehyde at 0.864 tahu that F count is smaller than F table 3.16. The storage time treatment also did not significantly affect the levels of formaldehyde in tahu that F count -11.16 smaller than 2.73. However, the interaction between the immersion treatment, turmeric solution concentration and storage time significantly affect the levels of formaldehyde in the tahu, namely 282.16 F count larger than F table 1.75. And the results of organoleptic able to change the texture of aroma and color in tahu with decreasing levels of formaldehyde in tahu. In this study, formaldehyde levels lowest in 90 minutes soaking treatment, the concentration of 20 % deposit 72 hours .

scholarly journals Pengaruh Penambahan Natrium Benzoat dan Suhu Penyimpan Terhadap Mutu Minuman Herbal Cabe Jamu Cair

Rekayasa ◽  
2020 ◽  
Vol 13 (1) ◽  
pp. 77-81
Author(s):  
Millatul Ulya ◽  
Nadiyah Ferah Aronika ◽  
Khoirul Hidayat
Keyword(s):  
Analysis Of Variance ◽  
Sodium Benzoate ◽  
Storage Temperature ◽  
Total Dissolved Solids ◽  
Dissolved Solids ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Piper Retrofractum ◽  
And Storage

Minuman herbal cabe jamu cair merupakan inovasi produk baru yang masih perlu dikaji tentang metode pengawetannya. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan konsentrasi natrium benzoat dan suhu penyimpanan terhadap mutu minuman herbal cabe jamu cair. Rancangan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) dengan 2 faktor yaitu pengaruh konsentrasi natrium benzoat (0 ppm, 200 ppm, 300 ppm) dan suhu penyimpanan (35 dan 45 °C). Hasil analysis of variance menunjukkan konsentrasi natrium benzoat berpengaruh nyata (P kurang dari 0,05) terhadap total padatan terlarut (TPT), warna dan total mikroba. Suhu penyimpanan berpengaruh nyata (Pkurang dari 0,05) terhadap total padatan terlarut (TPT), warna, dan total mikroba. Interaksi antara konsentrasi natrium benzoat dan suhu penyimpanan berpengaruh nyata (P kurang dari 0,05) terhadap total padatan terlarut (TPT).Kata Kunci: Cabe jamu, natrium benzoat, suhu penyimpanan, mutuEffect of Sodium Benzonate Addition and Storage Temperature on Quality of Piper Retrofractum Vahl Liquid Herbal DrinkABSTRACTPiper retrofractum vahl liquid herbal drink is an innovation of new products need to research about the method. This research aims to determine the effect of sodium benzoate addition and storage temperature on quality of piper retrofractum vahl liquid herbal drink. The design used in this study was a completely randomized design (CRD) with 2 factors, namely the effect of sodium benzoate concentration (0 ppm, 200 ppm, 300 ppm) and storage temperature (35°C and 45°C). The results analysis of variance shows that the concentration of sodium benzoate has a significant effect (P less than 0.05) on total dissolved solids (TDS), color and total microbes. Storage temperature has a significant effect (P less than 0.05) on total dissolved solids (TDS), color and total microbes. The interaction between sodium benzoate concentration and storage temperature was a significant effect (P less than 0.05) to total dissolved solids (TDS).Keywords: piper retrofractum vahl, sodium benzoate, storage temperature, quality .

scholarly journals Total Bacteria of Lactic Acid, Total Acid, pH Value, Syneresis, Total Dissolved Solids and Organoleptic Properties of Yoghurt Back Slooping Method

2020 ◽  
pp. 105-111
Author(s):  
Rizki Adrianto ◽  
Damar Wiraputra ◽  
Masmulki Daniro Jyoti ◽  
Arifia Zulaika Andaningrum
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Incubation Temperature ◽  
Ph Value ◽  
Total Dissolved Solids ◽  
Organoleptic Properties ◽  
Total Acid ◽  
Dissolved Solids ◽  
Acid Ph ◽  
Organoleptic Test

This study aims to determine the total lactic acid bacteria, total acid, pH value, syneresis, and organoleptic properties of yogurt using the back slooping method. Experiments were made by taking bacteria from yogurt products (biocul) with variations in the incubation time of room temperature, 37 oC, 40 oC, 45 oC, and 37 oC to 40 oC. The results of the analysis on total lactic acid bacteria, total acid, pH value, and viscosity of yoghurt with the back slooping method gave different results. Meanwhile, the organoleptic test used the hedonic level of preference, which included aroma, color, texture, and overall acceptance. Total lactic acid bacteria 8,03-8,29 log CFU / ml; total acid 0.95-1.26%; pH value 3.70-4.78; total dissolved solids 10.1-12.0%; Organoleptic test with the level of preference including color, aroma, texture and overall acceptance, obtained a preference score of 4, which means like. Based on the organoleptic test, it can be concluded that the best quality of yogurt with the back-loop method of incubation temperature of yogurt B5 with an incubation temperature of 37 oC to 40 oC

scholarly journals Pengaruh Jenis Kemasan dan Lama Penyimpanan terhadap Mutu Bubuk Andaliman

2020 ◽  
pp. 30-37
Author(s):  
Apul Sitohang ◽  
Baang Soyun Marbun
Keyword(s):  
Water Content ◽  
Storage Time ◽  
Ash Content ◽  
Agricultural Product ◽  
Content Increase ◽  
Glass Bottle ◽  
Total Acid ◽  
Storage Duration ◽  
And Storage

This study aims to determine the effect of packaging types and storage duration on the quality of andaliman powder. The study was conducted at the Laboratory of Processing and Management of Agricultural Products, Agricultural Product Technology Study Program, Faculty of Agriculture, Catholic University of St. Thomas Medan. This research was conducted using Factorial Complete Random Design method. The first factor is packaging with a password (K), consisting of 4 types, namely: K1 is Glass bottle, K2 is Plastic bottle, K3 is Flip plastic and K4 is Paper. The second factor is the storage time with L code which consists of four levels, namely: L0 is 0 weeks, L1 is 2 weeks, L2 is 4 weeks and L3 is 6 weeks. The results showed that the type of packaging had a very significant effect on water content, total acid, oleoresin content and organoleptic value, but it was not significant for ash content. The highest water content, ash content and total acid were found in paper plastic packaging, while the lowest was in glass bottle packaging, while the highest oleoresin content and highest organoleptic value were found in glass bottle packaging, while the lowest was on paper packaging. Storage time has a very significant effect on water content, total acid, oleoresin content and organoleptic value, but not significant to ash content. The longer the storage, the moisture content, ash content and total acid content increase, while the oleoresin content and organoleptic values decrease. The interaction between the type of packaging and storage duration gave no significant effect on water content, ash content, total acid, oleoresin content and organoleptic value. The best quality of andaliman powder is obtained in the type of glass bottles and plastic bottles which can be seen from the water content, oleoresin content and organoleptic value.  

scholarly journals The shelf life of kawista fruit salad (rujak) dressing using Accelerated Shelf-Life Testing (ASLT) method

2022 ◽  
Vol 951 (1) ◽  
pp. 012087
Author(s):  
M Hayati ◽  
N Arpi ◽  
Z F Rozali
Keyword(s):  
Moisture Content ◽  
Shelf Life ◽  
Analytical Methods ◽  
Storage Time ◽  
Total Dissolved Solids ◽  
Life Testing ◽  
Dissolved Solids ◽  
Palm Sugar ◽  
Total Dissolved Solid

Abstract Rujak kawista sauce is one of the typical Indonesian foods made from palm sugar, tamarind, bird’s eye chili, nuts, and special fruits of kawista to enhance the flavour. There is no information about the shelf-life of rujak kawista sauce to date. Therefore, it is necessary to conduct a study on the storage time of the rujak kawista sauce to determine the product’s shelf life. This study used the ASLT method to determine the shelf life of rujak sauce. The sauce was stored at temperatures of 30°C, 40°C, and 50°C within 21 days storage time and was analysed every seven days. The analytical methods used to support the ASLT method are TBA, moisture content, FFA, total dissolved solids and pH. The result showed that TBA value was 0.046-0.19 mg malonaldehyde/kg, moisture content was 16.68-20%, FFA was 0.66-0.80%, total dissolved solid was 17.9-21.1°Brix, and pH was 3.1-3.5. Based on Arrhenius calculations, the shelf-life of rujak kawista sauce was two months.

Studi Pengaruh Penambahan Penambahan Berbagai Starter Pada Susu Kacang Fermentasi Terhadap Sifat Fisik Susu

METANA ◽  
2017 ◽  
Vol 13 (2) ◽  
pp. 49
Author(s):  
Tito Pradipta ◽  
Vita Paramita
Keyword(s):  
Storage Time ◽  
Lactobacillus Bulgaricus ◽  
Cow Milk ◽  
Organoleptic Test ◽  
Difference Type ◽  
Fermented Dairy ◽  
And Storage

Penelitian ini membahas tentang pengaruh volume penambahan susu kacang polong terhadap yoghurt susu sapi dengan variabel penambahan susu kacang polong  0ml, 10ml, 20ml, 30ml, 40ml dengan perbedaan jenis starter (Lactobacillus burgaricus, starter bubuk, yoghurt plain) dan lama waktu penyimpanan. Analisa yang dilakukan meliputi  uji viskositas, uji ph, dan uji organoleptik. Dari hasil penelitian didapat viskositas tertinggi (16,5 cP) dengan menggunakan starter Lactobacillus bulgaricus dan perbandingan volume antara susu skim dan kacang polong sebesar 9:1, pada hari pengamatan ke-14. Study of the Addition of Addition of Various Starter on Fermented Dairy on Physical of Milk This work studied the addition of milk peas to cow milk yoghurt. The variables of milk peas addition were 0ml, 10ml, 20ml, 30ml, 40ml with difference type of starter (i.e. Lactobacillus burgaricus, starter powder, yoghurt plain) and storage time. The viscosity test, ph-test, and organoleptic test were performed to analyze the yoghurt. The highest viscosity was found at yoghurt with starter addition of Lactobacillus bulgaricus and milk and peanut ratio of 9:1, after 14 days storage.

scholarly journals Pengaruh Jenis Kemasan Terhadap Karakteristik Teh Daun Bambu Tabah (Gigantochloa nigrociliata Buse-Kurz) Selama Penyimpanan

2021 ◽  
Vol 9 (1) ◽  
pp. 95
Author(s):  
Maria Elfira Semana ◽  
Pande Ketut Diah Kencana ◽  
I Gusti Ngurah Apriadi Aviantara
Keyword(s):  
Storage Time ◽  
Aluminum Foil ◽  
Total Flavonoid ◽  
Total Flavonoids ◽  
Total Acid ◽  
Randomized Design ◽  
Different Types ◽  
Two Factors ◽  
Completely Randomized Design ◽  
And Storage

ABSTRAK Bambu tabah termasuk kingdom Plantae, divisi Magnoliophyta, kelas Monocotyledoneae, ordo Graminales, famili Gramineae, sub famili Bambusoideae genus Gigantochloa, spesies Gigantochloa nigrociliata Buse-Kurz. Bambu tabah merupakan varietas asli yang berasal dari Pupuan-Tabanan dan banyak dibudidayakan di desa Payangan Gianyar. Penelitian ini dilakukan degan tujuan untuk menentukan kemasan yang dapat mempertahankan karakteristik yang terdapat pada teh daun bambu tabah dengan perlakuan pengemasan menggunakan tiga jenis kemasan yang berbeda yang disimpan pada inkubator dengan suhu 30 °C ± 3 dengan lama penyimpanan enam minggu. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari dua faktor yaitu penggunaan jenis kemasan yang berbeda dan lama waktu penyimpanan. Faktor pertama terdiri dari tiga taraf yaitu, (K1) : Alumunium Foil, (K2) : Plastik Polipropilen (PP), dan (K3) : Paper Sack. Faktor kedua terdiri dari tiga taraf yaitu, (T1) : 14 hari penyimpanan, (T2) : 28 hari penyimpanan, dan (T3) : 42 hari penyimpanan. Parameter yang diamati dalam penelitian terdiri dari Kadar Air, Laju Pengeringan, pH, Total Asam, Total Fenol, Total Flavonoid, dan Uji Organoleptik terdiri dari warna, aroma, dan rasa pada daun teh bambu tabah yang diseduh. Hasil penelitian menunjukkan bahwa kandungan fenol tertinggi terdapat pada perlakuan penggunaan jenis kemasan alumunium foil selama penyimpanan 42 hari yaitu 119.354 mg/100g dan total flavonoid yang tertinggi atau terbaik terdapat pada perlakuan penggunaan jenis kemasan alumunium foil selama penyimpanan 42 hari yaitu 27.419 mg/100g.  ABSTRACT Rigid bamboos include kingdom Plantae, division Magnoliophyta, class Monocotyledoneae, order Graminales, family Gramineae, sub family Bambusoideae genus Gigantochloa, species Gigantochloa nigrociliata Buse-Kurz Tabah bamboo is a native variety originating from Pupuan-Tabanan and is widely cultivated in Payangan Gianyar village. This research was conducted with the aim of determining the packaging that can maintain the characteristics contained in tabah bamboo leaf tea with packaging treatment using three different types of packaging stored in an incubator at a temperature of 30 ° C ± 3 with a storage time of six weeks. This study used a completely randomized design (CRD) which consisted of two factors, namely the use of different types of packaging and storage time. The first factor consists of three levels, namely, (K1): Aluminum Foil, (K2): Polypropylene Plastic (PP), and (K3): Paper Sack. The second factor consists of three levels, namely, (T1): 14 days of storage, (T2): 28 days of storage, and (T3): 42 days of storage. The parameters observed in the study consisted of moisture content, drying rate, pH, total acid, total phenol, total flavonoids, and organoleptic tests consisting of color, aroma, and taste of brewed tabah bamboo tea leaves. The results showed that the highest phenol content was found in the treatment of using aluminum foil packaging for 42 days, which was 119,354 mg / 100g and the highest or best total flavonoids were found in the treatment of using aluminum foil packaging for 42 days, namely 27,419 mg / 100g.  

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