THE EFFECT OF BREWING TEMPERATURE AND BREWING TIME ON THE QUALITY OF CORN SILK TEA (Zea mays)
Keywords:
brewing time, brewing temperature, corn silk teaAbstract
The production of corn silk tea is an effort to utilize corn silk waste which has not been used as a food product. This study aimed to determine the effect of brewing temperature and brewing time on the quality of corn silk tea. The research used a Completely Randomized Design (CRD) with two factors. The first factor was brewing temperature (T) consisting of three levels: 70°C, 80°C, and 90°C, while the second factor was brewing time (t) consisting of three levels: 5 minutes, 10 minutes, and 15 minutes. The observation data were analyzed using Analysis of Variance (ANOVA) at a 5% significance level using CO-Stat software. If significant differences were found, further analysis was conducted using the Honestly Significant Difference (HSD) test. The results showed that the best treatment was obtained at a brewing temperature of 90°C with total phenol content of 231.775 ppm, antioxidant activity of 87.86%, pH 6.92, and color value L* of 83.84%. The interaction between brewing temperature and brewing time did not have a significant effect on the quality of corn silk tea infusion, indicating that the combination of temperature and brewing time in this study produced relatively similar infusion characteristics according to panelists’ evaluation.
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