Nutmeg Pulp Herbal Tea Produced Using Shredding Method
The existing nutmeg pulp herbal tea is produced from slice process which resulted with hard and big particle size of the powder. It is estimated to negatively affect the packaging process and defective product might be possible to occur when distribution taking place. Consequently, the study need to be done to produce nutmeg pulp herbal tea with small particle size of the powder using shredding method and define one of its substance quantity, Vitamin C as the comparable data towards the existing nutmeg pulp herbal tea product. The study reveals that the tea powder produced from shredding method is greatly smaller than slice method. Idiometri titration analysis of 5 nutmeg pulp herbal tea produced from shredding method samples shows that the average quantity of Vitamin C quantity is less significant than slice method which is only 3.514%. Thus, shredding method produces small particle size of nutmeg pulp herbal tea powder and containing less Vitamin C.
. Amri. A, Darma. R & Maulina. D. (2017). Pemanfaatan Daging Buah Pala Sebagai Teh Herbal: Kajian Kadar Vitamin C Terhadap Teh Herbal Pala Yang Dihasilkan Dari Proses Pengirisan: Seminar National Teknologi dan Rekayasa 4, 02 Desember 2017 (pp. 23-26). Tapaktuan: Politeknik Aceh Selatan.
. Makanjuola, S. A. (2017). Influence of particle size and extraction solvent on antioxidant properties of extracts of tea, ginger, and tea–ginger blend. Food Science and Nutrition. https://doi.org/10.1002/fsn3.509.
. Mursyidi, A. & Rohman. A. 2007. Pengantar Kimia Farmasi Analisis Volumatri dan Gravimetri. Yogyakarta: Gadjah Mada University Press.
. Nurdjannah, N. (2007). Teknologi Pengolahan Pala. Badan Penelitian dan Pengembangan Pertanian, Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian.