ABSTRAK. Sejak abad ke-17, teh telah menjadi minuman yang populer di Indonesia. Teh mengandung mineral yang bemanfaat, seiring perkembangan zaman teh tidak hanya terbuat dari daun teh namun dapat terbuat dari daun tumbuhan lain yang dikenal sebagai teh herbal. Salah satu herbal adalah teh herbal daun mahoni (Swietenia mahagoni). Meskipun teh daun mahoni telah beredar di pasaran, namun hingga saat ini belum diketahui kualitasnya. Penelitian ini menyelidiki pengaruh lama waktu pengeringan terhadap kadar air dan sifat organoleptik teh herbal daun Mahoni. Penelitian dimulai dengan proses pelayuan selama empat menit pada suhu 70°C. Kemudian, pengeringan oven dilakukan pada suhu 50°C dengan empat interval waktu berbeda: 30, 60, 90, dan 120 menit. Uji laboratorium (kadar air) dan organoleptik (warna, aroma, dan rasa) digunakan untuk mengevaluasi parameter mutu. Pendekatan mutu dilakukan dengan standar kualitas teh serbuk hitam SNI 1902:2016. Kadar air terendah dicapai pada perlakuan 60, 90, dan 120 menit sebesar 12,79% , meskipun belum memenuhi standar SNI 1902:2016 (maksimal 7%). Sebaliknya, pengeringan 30 menit memberikan kadar air tertinggi (27,12%). Perlakuan terbaik adalah pengeringan 120 menit  yang menghasilkan skor organoleptik tertinggi.  menghasilkan seduhan berwarna merah (4,40) , aroma khas mahoni (4,14) , dan rasa khas mahoni (4,24).

Kata Kunci: Teh herbal; Mahoni; Kadar air; Organoleptik; SNI 1902:2016.

ABSTRACT.Since the 17th century, tea has been a popular beverage in Indonesia. Tea contains beneficial minerals. Over time, tea is not only made from tea leaves but can also be made from other plant leaves known as herbal tea. One such herbal tea is mahogany leaf herbal tea (Swietenia mahagoni). Although mahogany leaf tea has been circulating in the market, its quality is still unknown. This study investigated the effect of drying time on the water content and organoleptic properties of mahogany leaf herbal tea. The study began with a four-minute withering process at 70°C. Then, oven drying was carried out at 50°C with four different time intervals: 30, 60, 90, and 120 minutes. Laboratory tests (water content) and organoleptic tests (color, aroma, and taste) were used to evaluate quality parameters. The quality approach was carried out using the SNI 1902:2016 black powder tea quality standard. The lowest water content was achieved at 12.79% at 60, 90, and 120 minutes, although it did not meet the SNI 1902:2016 standard (maximum 7%). In contrast, 30 minutes of drying provided the highest water content (27.12%). The best treatment was 120 minutes of drying, which produced the highest organoleptic score, producing a red brew (4.40), a distinctive mahogany aroma (4.14), and a distinctive mahogany taste (4.24).

Keywords: Herbal tea; Mahogany; Moisture content; Organoleptic; SNI 1902:2016.