ENG
INA
Collaborating with Industry, Riza Febriyani Successfully Earned a Bachelor's Degree by Researching the Characteristics of La Vie En Rose Black Tea Production by PT. Bali Cahaya Amerta
Riza
Febriyani Ni Made, who is often called Riza, successfully earned her Bachelor
of Agricultural Technology (S.TP) degree on August 18, 2022 at the Agroindustrial
Technology Study Program, Faculty of Agricultural Technology, Udayana
University by conducting a study on the Characteristics of La Vie en Rose Black
Tea Production by PT. Bali Cahaya Amerta in the Treatment of Brewing
Temperature and Serving Measures under the guidance of Mrs. Dr. Luh Putu
Wrasiati, M.P., and Dr. I Gusti Ayu Lani Triani, S.TP., M.Si.
The
research was carried out by brewing La Vie en Rose black tea at the brewing
temperature and serving size to determine the effect of brewing temperature and
serving size on the characteristics of La Vie en Rose black tea and determining
the brewing temperature and serving size to produce La Vie en Rose black tea.
with the best characteristics. La Vie en Rose black tea was used in this study
because this tea is a type of tea that is promoted as a functional drink or
drink with antioxidant properties consisting of a mixture of black tea and rose
buds produced by PT. Bali Cahaya Amerta. This research was conducted at the
Process Engineering and Quality Control Laboratory, Food Analysis and
Agricultural Engineering Management System Laboratory, Faculty of Agricultural
Technology, Udayana University in 3 months. The brewing of La
Vie en Rose black tea uses the brewing method with a brewing temperature
treatment and a serving size of 200mL. The brewing was carried out for 3
minutes and stirred with a magnetic stirrer, then filtered to obtain La Vie en
Rose black tea.
Riza
Febriyani reported that this research was a research conducted in collaboration
with partners, namely PT. Bali Cahaya Amerta, she also reported in the
resulting research that steeping La Vie en Rose black tea at the brewing
temperature and serving size had an IC50 value of 239.628 ppm, brightness level
(L*) 16.36 ± 1.3, redness level (a *) 9.98 ± 0.7, level of yellowness (b*)
10.01 ± 0.10, and overall acceptance (hedonic test) 5.9 (between slightly like
to really like), and water soluble essence content 16, 5%. She also suggested
that it is necessary to carry out further research regarding the duration of
brewing tea at different times to improve the characteristic quality of steeping
La Vie en Rose black tea, she said.
UDAYANA UNIVERSITY