Karakteristik kimia dan sensori teh herbal daun kakao (Theobroma Cacao L) dengan penambahan bubuk kayu manis (Cinnamomum Burmannii) Chemical and sensory characteristics of herbal tea made from cocoa leaves (Theobroma cacao L) with added cinnamon powder (Cinnamomum burmannii)

Abstract

This study aims to analyze the chemical quality of cocoa leaf tea with the addition of cinnamon and to analyze the effect of leaf age on the physicochemical and organoleptic properties of cocoa leaf tea with the addition of cinnamon. This study used a Completely Randomized Design (CRD) with 2 replications, resulting in 12 samples. This study was conducted using 2 types of cocoa leaves, namely young cocoa leaves and mature cocoa leaves, with the addition of cinnamon powder at formulations of 0%, 10%, and 20%. The test parameters in this study were moisture content test, ash content test, polyphenol content test, and organoleptic test. The results of this study, namely moisture content, ash content, polyphenol content, and organoleptic test, showed that the best formulation of cocoa leaf tea (Theobroma cacao L) with the addition of cinnamon powder (Cinnamomum burmannii) was found in sample A1B3, which was young cocoa leaves with the addition of 20% cinnamon powder. The quality of cinnamon cocoa leaf tea with the addition of cinnamon powder had an average moisture content of 11.06–13.74%, ash content with an average of 7.09–8.66%, which did not exceed the SNI limit, polyphenol content of 10.79 mgGAE/gram, and organoleptic tests for color, aroma, astringent taste, and bitter taste had high scores of 4 in sample A1B3, meaning the panelists tended to like the organoleptic parameters of cocoa leaf tea with the addition of cinnamon powder.