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Abstract
PTPN VII (Persero) Pagaralam Business Unitstarted developing the processing of black tea (CTC). Only after several times the processing quality CTC teas produced unsatisfactory. The Company continues to optimize the performance ofthe processingand quality control of CTC tea. This study aims to determine the effect of the quality of shootsandwilting percentage of the physical and organoleptic properties of CTC tea. This research was conducted in PTPN VII (Persero) Act Pagaralam. The results showed that all of the top quality withvalue range 62% to 70% and the percentage of wilted 65% to 72% no real effect on the physical and organoleptic properties. The water content and density of CTC tea has fulfilled SNI and enterprise standards. CTC tea produced medium quality (Fair made).
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References
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References
Arifin, M.S. dan Z.S. Wibowo. 1997. Petunjuk Kultur Teknik Tanaman Teh. Puslitbun Gambung. Bandung
Kusuma, W. 2008. Analisis Pucuk Tanaman Teh (camellia sinensis (l.) o. kuntze) di Perkebunan Rumpun Sari Kemuning, PT. Sumber Abadi Tirta Sentosa, Karanganyar, Jawa Tengah. Skripsi. IPB. Bogor.
Muthumani, T. Kumar dan R. S. Senthil. 2006. Studies on Freeze-withering in Black Tea Manufacturing. Journal of Food Chemistry. Science Direct. Elsevier. Vol. :103 – 106
Primanita, A.Y. 2010. Proses Produksi Teh Hitam Pt Perkebunan Teh Tambi Wonosobo. Skripsi. Universitas Sebelas Maret. Surakarta
Santoso, J., R. Suprihatini, T. Abas, D. Rohdiana, dan Shabri. 2008. Petunjuk Teknis Pengolahan Teh. Pusat Penelitian Teh dan Kina (PPTK) Gambung. Bandung
Rosyadi, A.I. 2001. Efisiensi Penggunaan Sumber Daya untuk Memproduksi Teh Hitam Berkelanjutan. Disertasi. Universitas Padjajaran. Bandung
Setyamidjaja, D. 2000. Budidaya dan Pengolahan Pasca Panen Tanaman Teh. Kanisius. Yogyakarta.
Sistem Manajemen Mutu ISO 9001:2008. PTPN VII (Persero) UU Pagar-alam, Sumatera Selatan