Pengaruh Metode Pemanasan Terhadap Karakteristik Mutu Teh Beras Merah Jatiluwih

Red rice tea is a product that became popular in the area of agro Jatiluwih, Penebel District, Tabanan, Bali Province. Tourists who visit this region are usually offered warm drink tea red rice and red rice tea also bought in packs. However, the quality of red rice tea produced by KWT Kuntum Sari in the agrotourism Jatiluwih is not yet stable. Flavor, color and aroma are changing every times of production. Besides, the appearance of a product that is less attractive because it is packed with roughing plastic and not labeled so that the product information can not be known through the packaging. These unstable products results in poor marketing of this tea out of agrotourism area. For that reason research on improving the quality of red rice tea which includes the improvement of production and packaging process is necessary to be done. The purpose of this study was to determine the influence of the production method (roasting and oven drying) and determine the production process that produces good quality of red rice tea. This research was conducted in the village of Wangaya Betan, Penebel District, Tabanan and in the Food Analysis Laboratory, Faculty of Agricultural Technology, University of Udayana. The results showed that there were differences in the chemical characteristics of red rice tea produced by oven drier and roaster. Red rice tea is produced by means of oven contains higher anthocyanins, total phenols, tannins, and antioxidant capacity compared with roasted red rice tea, but has a lower water content compared with roasted red rice tea. While the macro chemical composition such as proteins, fats, carbohydrates and water are relatively similar between red rice teas by roasting and ovendrying method.