Istiqomah Heryana Putri Rahmi Ainu Suhirmanto text Malang Polbangtan Malang 2022

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This study aims to find out how to make corn hair teabags, find out the composition of making corn hair tea bags with the addition of red ginger, and the perception of cafe visitors. The method used in this research is Rancangan Acak Lengkap (RAL) with 2 studies and the distribution of questionnaires. Study 1 is the method of making corn hair teabags with 2 treatments and 2 replications with R1 without withering/direct drying and R2 withering of corn hair. While in Study 2, the comparison of the composition of corn hair teabags with red ginger, namely P1, P2, P3, and P4 were still treated with 100:25%, 100:50%, 100:75%, and 100:100%. Parameters observed were organolaptic test (taste, color, and scent) and chemical test (pH, antioxidant, water content, and yield). The results of Study 1 that the best R2 based on organolaptic test, and the best R1 based on chemical test with pH 5.17%, Antioxidant 90.39%, Moisture Content 3.47%. While in the second study the best P2 treatments were based on organolaptic tests, and P4 was best based on chemical tests with pH 5.75%, Antioxidants 370.19%, Water Content 3.11%. Respondents' perceptions of tea bags Corn hair tastes a little bland, yellow in color, and quite flavorful. Meanwhile, respondents' perceptions of the red ginger-flavored corn hair tea bag were sufficient and not too sweet, the hair corn tea color was brownish-yellow red ginger flavored, and very flavorful. The selection of red ginger-flavored corn hair tea bags increased from 19 to 22 cafe visitors. Polbangtan Malang Rancangan Penyuluhan Pembuatan Teh RES 22091 RES 22091 IST r 231009 20231009111841 INLIS000000000016824 Converted from MARCXML to MODS version 3.5 using MARC21slim2MODS3-5.xsl (Revision 1.106 2014/12/19)