Cooperation with PT. Karsa Abadi Bali (Made Tea), Student of TIP FTP Unud Conducts an Evaluation of the Initial Temperature of Brewing Fragrant Lemongrass Tea Produced

One of the students of the Agroindustrial Technology Study Program, Ida Ayu Gede Satwika Candra Praba Sari, evaluated the initial brewing temperature of citronella tea produced by PT. Karsa Abadi (Made Tea). The research was conducted under the guidance of Mrs. Dr. Ir. Luh Putu Wrasiati, M.P. as 1st supervisor  and Dr. I Wayan Arnata, S. TP., M. Si as 2nd supervisor. This research was able to lead him to get a Bachelor's Degree in Agricultural Technology (S.TP.)

Serai Wangi Tea is one of the products produced by PT. Karsa Abadi (Made Tea). The processing process includes the process of harvesting citronella is a very important process, because harvesting is done by pruning carefully. Leaf pruning is done when the leaves are darker (dark green) and starting from the edge about 3-5 cm above the leaf base. After harvesting, citronella will be sorted first before cutting. Furthermore, the citronella will be washed until there is no dirt attached and then drained under the sun until the water on the surface of the raw material is gone. Then it will be dried using a preheated stove oven until the desired temperature is obtained. After drying is complete, the dry raw materials will be stored in a container box. Before the dry ingredients are put into the gusset foil pouch, they will be weighed according to the net weight of the product. Then it will be repackaged using folding cardboard packaging.

As a researcher, Ida Ayu Gede Satwika Candra Praba Sari said that tea is generally consumed in the form of a drink by brewing it with a certain initial temperature. The initial brewing temperature affects the sensory, physical, and chemical properties of the brewed tea product, so a study was conducted to evaluate the initial brewing temperature on the physicochemical and sensory characteristics of Serai Wangi Tea. The best starting temperature for brewing lemongrass tea is 100 °C. He also reported that the initial brewing temperature treatment with a temperature of 100ºC was the treatment that produced the best citronella tea product with bioactive components such as total phenolic 0.46 mg GAE/g, antioxidant activity IC50 1,284.75ppm which was very good for body health.