PENGARUH VARIASI FORMULASI DAN WAKTU PENGERINGAN TERHADAP KARAKTERISTIK MINUMAN HERBAL DAUN BELUNTAS DAN DAUN MINT
Beluntas (Pluchea indica L.) leaf is a plant that has high antioxidant compounds, and mint (Mentha piperita L.) leaf contain mentol compounds which can improve the taste of herbal drinks. In the processing, the drying process can affect the functional content of beluntas leaves and mint leaves. This...
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| Format: | Article |
| Language: | English |
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Universitas Trunojoyo Madura
2021-08-01
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| Series: | Agrointek |
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| Online Access: | https://journal.trunojoyo.ac.id/agrointek/article/view/10492 |
| _version_ | 1828133861016469504 |
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| author | Dinda Anggie Apriliyani Sigit Prabawa Bara Yudhistira |
| author_facet | Dinda Anggie Apriliyani Sigit Prabawa Bara Yudhistira |
| author_sort | Dinda Anggie Apriliyani |
| collection | DOAJ |
| description | Beluntas (Pluchea indica L.) leaf is a plant that has high antioxidant compounds, and mint (Mentha piperita L.) leaf contain mentol compounds which can improve the taste of herbal drinks. In the processing, the drying process can affect the functional content of beluntas leaves and mint leaves. This study aims to determine the effect of drying time and the formulation of beluntas leaves and mint leaves on physical (colour), chemical (moisture content, total phenol, and antioxidant activity), and sensory (colour, smell, taste, and overall) properties and to determine the combination of drying time and the formulation of beluntas and mint leaves that provide the best herbal drink. The experimental design carried out in this study used a Completely Randomized Design (CRD) with a combined factor, drying time and formulation of beluntas and mint leaves. The time variation used is 1.5 hours; 2 hours and 2.5 hours. Various formulations of beluntas leaves and mint leaves used were 1:1, 2:1, and 3:1. The results showed that the treatment of variations in drying time and the formulation of beluntas and mint leaves had a significant effect on physical (a* and °Hue values), chemical (moisture content, total phenol, and antioxidant activity), and sensory (colour) characteristics. The best treatment in making herbal drink from beluntas and mint leaves is with 1.5 hours drying time and the formulation is 1:1. |
| first_indexed | 2024-04-11T17:25:39Z |
| format | Article |
| id | doaj.art-6383ccba73294d389ca7f72b5288bcd8 |
| institution | Directory Open Access Journal |
| issn | 1907-8056 2527-5410 |
| language | English |
| last_indexed | 2024-04-11T17:25:39Z |
| publishDate | 2021-08-01 |
| publisher | Universitas Trunojoyo Madura |
| record_format | Article |
| series | Agrointek |
| spelling | doaj.art-6383ccba73294d389ca7f72b5288bcd82022-12-22T04:12:20ZengUniversitas Trunojoyo MaduraAgrointek1907-80562527-54102021-08-0115386787610.21107/agrointek.v15i3.104925457PENGARUH VARIASI FORMULASI DAN WAKTU PENGERINGAN TERHADAP KARAKTERISTIK MINUMAN HERBAL DAUN BELUNTAS DAN DAUN MINTDinda Anggie Apriliyani0Sigit Prabawa1Bara Yudhistira2Dept. of Food Science and Technology, Sebelas Maret UniversityDept. of Food Science and Technology, Sebelas Maret UniversityDept. of Food Science and Technology, Sebelas Maret UniversityBeluntas (Pluchea indica L.) leaf is a plant that has high antioxidant compounds, and mint (Mentha piperita L.) leaf contain mentol compounds which can improve the taste of herbal drinks. In the processing, the drying process can affect the functional content of beluntas leaves and mint leaves. This study aims to determine the effect of drying time and the formulation of beluntas leaves and mint leaves on physical (colour), chemical (moisture content, total phenol, and antioxidant activity), and sensory (colour, smell, taste, and overall) properties and to determine the combination of drying time and the formulation of beluntas and mint leaves that provide the best herbal drink. The experimental design carried out in this study used a Completely Randomized Design (CRD) with a combined factor, drying time and formulation of beluntas and mint leaves. The time variation used is 1.5 hours; 2 hours and 2.5 hours. Various formulations of beluntas leaves and mint leaves used were 1:1, 2:1, and 3:1. The results showed that the treatment of variations in drying time and the formulation of beluntas and mint leaves had a significant effect on physical (a* and °Hue values), chemical (moisture content, total phenol, and antioxidant activity), and sensory (colour) characteristics. The best treatment in making herbal drink from beluntas and mint leaves is with 1.5 hours drying time and the formulation is 1:1.https://journal.trunojoyo.ac.id/agrointek/article/view/10492beluntas leavesdrying timeformulationherbal drinkmint leaves |
| spellingShingle | Dinda Anggie Apriliyani Sigit Prabawa Bara Yudhistira PENGARUH VARIASI FORMULASI DAN WAKTU PENGERINGAN TERHADAP KARAKTERISTIK MINUMAN HERBAL DAUN BELUNTAS DAN DAUN MINT Agrointek beluntas leaves drying time formulation herbal drink mint leaves |
| title | PENGARUH VARIASI FORMULASI DAN WAKTU PENGERINGAN TERHADAP KARAKTERISTIK MINUMAN HERBAL DAUN BELUNTAS DAN DAUN MINT |
| title_full | PENGARUH VARIASI FORMULASI DAN WAKTU PENGERINGAN TERHADAP KARAKTERISTIK MINUMAN HERBAL DAUN BELUNTAS DAN DAUN MINT |
| title_fullStr | PENGARUH VARIASI FORMULASI DAN WAKTU PENGERINGAN TERHADAP KARAKTERISTIK MINUMAN HERBAL DAUN BELUNTAS DAN DAUN MINT |
| title_full_unstemmed | PENGARUH VARIASI FORMULASI DAN WAKTU PENGERINGAN TERHADAP KARAKTERISTIK MINUMAN HERBAL DAUN BELUNTAS DAN DAUN MINT |
| title_short | PENGARUH VARIASI FORMULASI DAN WAKTU PENGERINGAN TERHADAP KARAKTERISTIK MINUMAN HERBAL DAUN BELUNTAS DAN DAUN MINT |
| title_sort | pengaruh variasi formulasi dan waktu pengeringan terhadap karakteristik minuman herbal daun beluntas dan daun mint |
| topic | beluntas leaves drying time formulation herbal drink mint leaves |
| url | https://journal.trunojoyo.ac.id/agrointek/article/view/10492 |
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