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 from March 2022 to May 2022. 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.