Analisis Karakteristik Pengeringan dan Sifat Fisik Kimia Teh Herbal Kulit Buah Naga Merah dengan Variasi Irisan Ketebalan dan Suhu Pengeringan
-
Abstrak
The processing of red dragon fruit skin into herbal tea is to use ingredients as drinks and can be accepted by the public. This management makes the harvest durable in the drying process. This study aims to find out the Drying Characteristics and Chemical Properties of Red Dragon Fruit Skin Herbal Tea With Variations in Thickness Slices and Drying Temperature. This study was compiled using (CRD) with two factors, namely the drying temperature factor (50oC, 60oC and 70oC) and the slice thickness factor (3mm and 5mm). There were 6 treatment interactions and the treatment was repeated three times to obtain 18 units of bandages. The data from the study results were analyzed using ANOVA and continued with the DMRT test at a level of 5%. The observed measures consist of sensible heat, moisture content, ash content, and organoleptics. The results showed that the interaction of drying temperature and thickness slices in the red dragon fruit skin herbal tea had a noticeable impact in the size of sensible heat, moisture content, ash content, color, taste and aroma. The results of the study that had the best treatment were reviewed from the quality requirements of dry tea, namely a drying temperature of 70oC with a slice thickness of 3 mm. The results of the study proved that the best treatment was at a moisture content of 8.055%, ash content of 6.418%, hedonic test and color scoring of steeping herbal tea red dragon fruit skin is quite distinctive with values of 4.46 (likes) and 4.46 (yellowish red), hedonic test and shearing aroma of red dragon fruit skin herbal tea with a value of 4.13 (likes) and 4.46 is quite typical with dry tea products, hedonic test and scoring on the taste of red dragon fruit skin herbal tea is worth 4.26 (likes) and 4.4 has a slightly astringent taste
##plugins.generic.usageStats.downloads##
Referensi
Analianasari, A., and Zaini, M. 2017. Pemanfaatan Jagung Manis Dan Kulit Buah Naga Untuk Olahan Mie Kering Kaya Nutrisi. Jurnal Penelitian Pertanian Terapan. Vol 16: Hal 123–131
Amanto, B. S., Aprilia, T. N., & Nursiwi, A. (2020). Pengaruh Lama Blanching dan Rumus Petikan Daun Terhadap Karakteristik Fisik, Kimia, Serta Sensoris Teh Daun Tin (Ficus carica). Jurnal Teknologi Hasil Pertanian, Vol 12: Hal 1
Arkhima, S. B., Larasati, D., Teknologi, J., Pertanian, H., Pertanian, F. T., Semarang, U. 2022. Jurnal Teknologi Pangan dan Hasil Pertanian Pengaruh Lama Pengeringan Terhadap Bubuk Cabai Katokkon (Capsicum Chinense Jacq) Asal Tana Toraja Info Artikel Abstrak Laboratorium Kimia dan Biokimia Fakultas Teknologi Pertanian Universitas Semarang . Prosed. Hal 1–7
Astuti, E. 2020. Pengaruh Lama Pengeringan Terhadap Mutu Teh Herbal Daun Kopi dan Kulit Buah Naga. Universitas Muhammadiyah Mataram.
Dinda Putri, K., Ari Yusasrini, N. L., and Nocianitri, K. A. 2021. Pengaruh Metode Pengolahan Terhadap Aktivitas Antioksidan Dan Karakteristik Teh Herbal Bubuk Daun Afrika (Vernonia amygdalina Delile). Jurnal Ilmu Dan Teknologi Pangan (ITEPA), Vol 10: Hal 77
Haras, M. S., Assa, J. R., Langi, T., Pertanian, J. T., Pertanian, F., Sam, U. Manado, R. 2017. Tingkat Penerimaan Konsumen Terhadap Teh Daun Binahong (Anredera Cordifolia Ten Steenis) Pada Variasi Suhu Dan Waktu Penyeduhan. Cocos. Vol 1: Hal 1–7
Amin, S., Jamaluddin P, J. P., & Rais, M. (2018). Laju Pindah Panas Dan Massa Pada Proses Pengeringan Gabah Menggunakan Alat Pengering Tipe Bak (Batch Dryer). Jurnal Pendidikan Teknologi Pertanian, Vol 1: Hal 87
Amir, N., Metusalach, M., & Fahrul, F. (2019). Tingkat Kesukaan Konsumen Dan Kualitas Organoleptik Produk Olahan Ikan. Jurnal IPTEKS Pemanfaatan Sumberdaya Perikanan, Vol 5: Hal 19–25
Kusuma, I. G. N. S., Putra, I. N. K., and Darmayanti, L. P. T. 2019. Pengaruh Suhu Pengeringan Terhadap Aktivitas Antioksidan Teh Herbal Kulit Kakao (Theobroma cacao L.). Jurnal Ilmu Dan Teknologi Pangan (ITEPA). Vol 8: Hal 85
Andarwulan, N., & Faradilla, R. F. (2012). Pewarna Alami untuk Pangan. South East Asian Food and Agricultural Science and Technology, Vol 51: Hal 51
Arsyad, M. R. (2021). Analisis Fisikokimia Selai Buah Naga Merah (Hylocereus polyrhizus) dengan Variasi Penambahan Kulit Buah Naga Merah. Jurnal Pertanian Berkelanjutan, Vol 9: Hal 159–168
Nurhayati, N., Saputra, F., Asmara, A. P., and Malahayati, M. 2021. Pengukuran Radiasi Kalor pada Beberapa Bohlam yang Berbeda-beda Warnanya. CIRCUIT: Jurnal Ilmiah Pendidikan Teknik Elektro, Vol 5: Hal 80.
Saragih S., F. J., Suter, I. K., and Yusasrini, N. L. A. 2021. Aktivitas Antioksidan Dan Sifat Sensoris Teh Herbal Celup Kulit Anggur (Vitis vinifera L.) Pada Suhu Dan Waktu Pengeringan. Jurnal Ilmu Dan Teknologi Pangan (ITEPA). Vol 10: Hal 424.
Sudarsi, Y., and Nst, M. R. 2018. Uji Aktivitas Antioksidan Dan Sifat Organoleptik Teh Herbal Campuran Daging Buah Pare (Momordica Charantia L.) Dan Kulit Buah Naga Merah (Hylocereus Lemairei). Photon: Jurnal Sain Dan Kesehatan. Vol 8: Hal 59–66.
Bellia Annishia, F., & Soekarno Setiawan, M. (2018). Pengaruh Kualitas Produk Kopi Terhadap Kepuasan Konsumen Di Jade Lounge Swiss-Belresidences Kalibata Jakarta Effect of Quality of Coffee Products on Customer Satisfaction in Jade Lounge Swiss-Bel Residences Kalibata Jakarta. Jurnal Hospitality Dan Pariwisata, Vol 4: Hal 1–69
Hutasoit, G. Y. (2021). Pengaruh Lama Pengeringan Terhadap Karasteristik Kimia dan Warna Minuman Fungsional Teh Kulit Kopi (Cascara) dalam Kemasan Kantung. Vol 5: Hal 38–43
Lisa, M., Lutfi, M., & Susilo, B. (2015). Pengaruh Suhu dan Lama Pengeringan terhadap Mutu Tepung Jamur Tiram Putih ( Plaerotus ostreatus ) Effect of Temperature Variation and Long Drying Of the Quality Flour White Oyster Mushroom ( Plaerotus ostreatus ). Vol 3: Hal 270–279
Ofori, D. A., Anjarwalla, P., Mwaura, L., Jamnadass, R., Stevenson, P. C., Smith, P., Koch, W., Kukula-Koch, W., Marzec, Z., Kasperek, E., Wyszogrodzka-Koma, L., Szwerc, W., Asakawa, Y., Moradi, S., Barati, A., Khayyat, S. A., Roselin, L. S., Jaafar, F. M., Osman, C. P., … Slaton, N. (2020). Kajian Eksperimen Pengaruh Temperatur Terhadap Konduktivitas Termal Kulit Buah Pisang Ambon Lumut (Musa Paradisiaca L.), Vol 2: Hal 1–12
Pujiastuti, E., & Saputri, R. S. (2019). Pengaruh Metode Pengeringan Terhadap Aktivitas Antioksidan Ekstrak Etanol. Cendekia Journal of Pharmacy, Vol 3: Hal 44–52
Puspita, D., Harini, N., & Winarsih, S. (2021). Karakteristik Kimia dan Organoleptik Biskuit dengan Penambahan Tepung Kacang Kedelai (Glycine max) dan Tepung Kulit Buah Naga Merah (Hylocereus costaricensis). Food Technology and Halal Science Journal, Vol 4: Hal 52–65
Rozana, R., Hasbullah, R., & Muhandri, T. (2016). Response of Drying Temperature on Drying Rate and Quality of Dried Candied Mango (Mangifera indica L.). Jurnal Keteknikan Pertanian, Vol 04: Hal 59–66
Saidi, I. A. (2019). Pengeringan Sayuran Dan Buah -buahan. In Pengeringan Sayuran Dan Buah -buahan. https://doi.org/10.21070/2019/978-602-5914-67-6
Sari, D. K., Affandi, D. R., & Prabawa, S. (2020). Pengaruh Waktu dan Suhu Pengeringan Terhadap Karakteristik Teh Daun Tin (Ficus Carica L.). Jurnal Teknologi Hasil Pertanian, Vol 12: Hal 68
Singh, R. P., & Heldman, D. R. (2000). Introduction to food engineering: Fifth edition. In Introduction to Food Engineering: Fifth Edition. https://doi.org/10.1016/C2011-0-06101-X
