Pengaruh Waktu dan Suhu Pengeringan Terhadap Karakteristik  Teh Daun Tin (Ficus Carica L.)

Sari, Desti Kurnia; Affandi, Dian Rachmawanti; Prabawa, Sigit

doi:10.20961/jthp.v12i2.36160

Cited by 18 publications

(31 citation statements)

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“…Based on the results of the raw material analysis, the total phenol in fig leaves is 27.7995 g GAE/g, total phenol in stevia leaves is 24.6614 g GAE/g. The total phenol in dried fig leaves was 5.46 g GAE/g [6] and according to the total phenol content in dried stevia leaves it was 4.50 g GAE/g [13].…”

Section: Fig 4 the Relationship Between The Ratio Of Fig Leaves And Stevia Leaves To The Total Phenol Of Fig Leaf Teabagsmentioning

confidence: 91%

“…The results of the analysis of the raw material of fig leaves have a moisture content of 54.3583% while stevia leaves have a water content of 42.5543%. The moisture content of dried fig leaves is 6.55% [6] and the water content of dry stevia leaves is 1.14% [7]. The evaporation process can be influenced by the level of humidity of the material and the temperature around the material [8].…”

Section: Fig 1 Comparison Of Fig Leaves and Stevia Leaves With Water Content Of Fig Leaf Teabagsmentioning

confidence: 99%

“…This is because the longer drying time can damage the phenol compounds, so the longer the drying time the total phenol decreases. Drying results in an oxidation process that occurs in phenol compounds as a result of excessive heat treatment so that it can damage phenol compounds [6].…”

Section: Fig 5 the Relationship Between Drying Time And Total Phenol Of Fig Leaf Teabagsmentioning

confidence: 99%

“…Based on the results of the raw material analysis, the total phenol in fig leaves is 27.7995 g GAE/g, total phenol in stevia leaves is 24.6614 g GAE/g. Total phenol in dried fig leaves was 5.46 g GAE/g [6] and total phenol in dried stevia leaves was 4.50 g GAE/g [13]. Giving too high and too long heat during the drying process will result in a decrease in the total phenol content, because phenolic compounds are easily oxidized due to excessive heat [14].…”

Section: Fig 6 the Interaction Relationship Between The Ratio Of Fig Leaves And Stevia Leaves And Drying Time To The Total Phenol Of Fig mentioning

confidence: 99%

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The effect of the comparison of fig leaves with stevia leaves and drying time on the quality of fig leaf teabags

2021

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Comparison of fig leaves with stevia leaves and drying time were evaluated for their effect on the quality of fig leaf teabags. The study was designed using a factorial completely randomized design with 2 factors: the ratio of fig leaves to stevia leaves (D) and drying time (P). The results of the analysis showed that the ratio of fig leaves and stevia leaves had a very significant effect on the water content, total sugar, and total phenol and had no significant effect on the crude fiber content. Drying time has a very significant effect on water content, total phenol, and crude fiber content, and has no significant effect on total sugar. The interaction between the 2 factors gave a very significant effect on the total phenol. The best fig leaf tea formulation is 95% fig leaf: 5% stevia leaf and 120 minutes drying time with antioxidant activity content of 23.81 g/mL.

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Section: Fig 4 the Relationship Between The Ratio Of Fig Leaves And Stevia Leaves To The Total Phenol Of Fig Leaf Teabagsmentioning

confidence: 91%

Section: Fig 1 Comparison Of Fig Leaves and Stevia Leaves With Water Content Of Fig Leaf Teabagsmentioning

confidence: 99%

Section: Fig 5 the Relationship Between Drying Time And Total Phenol Of Fig Leaf Teabagsmentioning

confidence: 99%

Section: Fig 6 the Interaction Relationship Between The Ratio Of Fig Leaves And Stevia Leaves And Drying Time To The Total Phenol Of Fig mentioning

confidence: 99%

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The effect of the comparison of fig leaves with stevia leaves and drying time on the quality of fig leaf teabags

2021

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“…Fenomena ini terbukti pada proses pengeringan teh herbal daun ketepeng cina (Cassia alata L.), hasil menunjukkan bahwa semakin lama waktu pengeringan senyawa fenolik dan flavonoid the herbal semakin berkurang [11]. Kemudian pengeringan teh daun Tin (Ficus carica L.), kadar tanin tertinggi pada perlakuan teh dengan pengeringan pada suhu 55 °C selama 4 jam yang menghasilkan rata-rata kadar tanin sebesar 0,258 % dan kadar tanin terendah terdapat pada perlakuan teh dengan pengeringan pada suhu 65 °C selama 6 jam yang menghasilkan rata-rata kadar tanin sebesar 0,150 % [12]. Sedangkan pengeringan teh herbal kulit kakao menunjukkan suhu pengeringan 65 °C selama 3 jam menunjukkan hasil dengan aktivitas antioksidan tertinggi [13].…”

Section: Pendahuluanunclassified

Pengaruh Pengeringan Terhadap Kadar Tanin Teh Herbal Daun Belimbing Wuluh (Averrhoa Bilimbi)

Assya¹,

Ikhlas²,

Putri³

et al. 2022

ATMOSPHERE

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Teh herbal merupakan produk minuman yang banyak dikonsumsi masyarakat untuk meningkatkan kesehatan. Teh herbal diolah dari berbagai jenis tanaman yang mengandung senyawa bioaktif. Salah satu tanaman yang mengandung senyawa bioaktif adalah belimbing wuluh. Penelitian ini bertujuan untuk mempelajari pengaruh kedua parameter tersebut pada proses pengeringan menggunakan alat tray dryer terhadap penurunan kadar air dan kadar tanin dari seduhan teh herbal. Daun belimbing dikeringkan dengan suhu 65 °C, waktu pengeringan 60, 90, dan 120 menit, serta airflow velocity sebesar 6,8, 9,3, dan 10 km/jam. Penurunan kadar air terbesar yaitu 68 % dan kadar tanin tertinggi yaitu 1,871 ± 0,283 % diperoleh pada airflow velocity 6,8 km/jam dan waktu 120 menit. Hasil penelitian menunjukkan bahwa waktu pengeringan selama 120 menit tidak merusak senyawa bioaktif tanin dan penurunan kadar air pada teh herbal hasil pengeringan dapat meningkatkan kadar tanin yang terekstraksi saat teh herbal diseduh menjadi minuman yang dapat dikonsumsi.

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Effect of temperature and drying time on the physical properties of patik mas (Euphorbia heterophylla) leaf tea

Hariyanto

Destryana

Sumitro

2023

The 5th INTERNATIONAL CONFERENCE ON AGRICULTURE AND LIFE SCIENCE 2021 (ICALS 2021): “Accelerating Transformation in Industrial

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Pengaruh Waktu dan Suhu Pengeringan Terhadap Karakteristik Teh Daun Tin (Ficus Carica L.)

Cited by 18 publications

References 0 publications

The effect of the comparison of fig leaves with stevia leaves and drying time on the quality of fig leaf teabags

The effect of the comparison of fig leaves with stevia leaves and drying time on the quality of fig leaf teabags

Pengaruh Pengeringan Terhadap Kadar Tanin Teh Herbal Daun Belimbing Wuluh (Averrhoa Bilimbi)

Effect of temperature and drying time on the physical properties of patik mas (Euphorbia heterophylla) leaf tea

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