Analysis of Moisture Content Based on Grade Using Grand Moisture Texture in the Green Tea Processing

Abstract

Moisture content is an important parameter in controlling the quality of dried tea. The moisture content in dried tea can affect the shelf life, texture, and organoleptic quality of the product, such as the color, taste, and aroma of the tea produced. Moisture content analysis is carried out after the drying process and before the sorting process, and moisture content testing is performed using a Grand Moisture Texture. The analysis was conducted on 3 grades with 8 types of dried green tea. Grade I consists of Peko Super Besar, Peko Super Kecil, and Chun Mee. Grade II consists of Keringan-2, Lokal-2, and Kempring. Grade III consists of Dust and Tulang. Samples were tested three times a day, and the average was calculated with a total of 10 data points for each type. The methods used in the analysis of the moisture content of dried green tea were Control Chart and Boxplot. The Indonesian National Standard, namely SNI used as a reference was SNI 3945: 2016. The average moisture content analysis results obtained for Grade I Peko Super Besar were 4.6%, Peko Super Kecil 4.8%, and Chun Mee 5.8%. For Grade II Keringan-2, the results were 6.3%, Lokal-2 5.6%, and Kempring 6.3%. The Grade III Dust was 6.6% and Tulang was 6.4%. On average, there were no deviations from the 10 data points, but there was 1 data point in the Grade III Dust type that exceeded the SNI regulation. The deviation in moisture content in dried green tea was caused by the transfer period during production and the type of packaging.