scholarly journals PENGARUH KOMBINASI SUHU DAN DEHUMIDIFIKASI UDARA PENGERING TERHADAP AKTIVITAS ANTIOKSIDAN IRISAN BUAH MENGKUDU (Morinda citrifolia)

Pro Food ◽  
2020 ◽  
Vol 6 (1) ◽  
pp. 560
Author(s):  
Ruth Riama Magdalena Marbun ◽  
Sholahuddin Sholahuddin ◽  
Tri Rahayuni
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Water Content ◽  
Total Flavonoid ◽  
Total Flavonoids ◽  
Drying Method ◽  
Drying Time ◽  
Drying Temperature ◽  
Hot Air ◽  
Dried Fruit

ABSTRACT          Fresh noni fruit has nutrients and active components and contains high water content. Noni has a short shelf life caused by high of water content, so it is necessary to reduce the water content of the material by drying. The purpose of this study was to determine the effect of method and drying temperature combination on antioxidant activity of noni slices which include ascorbic acid, total flavonoids, and antioxidant activity. This study was designed using Randomized Block Design (RBD) with combination of 2 treatment factors, namely the drying temperature (T) and the drying method (M) and 3 replications. The drying method uses three methods, namely conventional hot air, dehydrated hot air, and circulated dehydrated hot air, while the drying temperature used was 50 ° C, 57 ° C and 65 ° C. Data analysis for ascorbic acid, total flavonoids, and antioxidant activity using ANOVA test (α = 5%) and HSD test (α = 5%), while drying time was analyzed descriptively. The results showed that the highest antioxidant activity with conventional methods at 50 ºC was 34% with the characteristics of ascorbic acid 52.8 mg/100g of noni dried fruit, total flavonoids 3.81 mg QE/g of noni dried fruit, and drying time for 18 hours. Keywords: adsorbent, antioxidant, drying, noni, temperature ABSTRAK   Buah mengkudu segar kaya akan nutrisi dan komponen aktif serta mengandung kadar air tinggi. Tingginya kadar air mengakibatkan masa simpan yang singkat, sehingga perlu dilakukan pengeringan. Penelitian ini bertujuan untuk mengetahui pengaruh kombinasi metode dan suhu pengeringan terhadap aktivitas antioksidan irisan buah mengkudu yang meliputi asam askorbat, total flavonoid, dan aktivitas antioksidan. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) desain faktorial yang terdiri dari kombinasi dua faktor perlakuan, yaitu suhu pengeringan (T) dan metode pengeringan (M) serta 3 ulangan. Metode pengeringan menggunakan tiga metode, yaitu metode konvensional, metode adsorpsi dan metode sirkulasi, sedangkan suhu pengeringan yaitu 50 °C, 57 °C dan 65°C. Analisa data untuk asam askorbat, total flavonoid, dan aktivitas antioksidan menggunakan ANOVA (α=5%) dan uji BNJ (α=5%), sedangkan lama pengeringan dianalisa secara deskriptif. Hasil penelitian menunjukkan bahwa aktivitas antioksidan tertinggi dengan metode konvensional pada suhu 50 ºC yaitu sebesar 34% dengan karakteristik asam askobat sebesar 52,8 mg/100g buah mengkudu kering, total flavonoid sebesar 3,81 mg QE/g buah mengkudu kering, dan lama pengeringan selama 18 jam. Kata kunci: adsorben, antioksidan, mengkudu, pengeringan, suhu

scholarly journals PENGARUH SUHU DAN WAKTU PENGERINGAN TERHADAP AKTIVITAS ANTIOKSIDAN DAN SIFAT SENSORIS TEH HERBAL CELUP DAUN RAMBUSA (Passiflora foetida L.)

2020 ◽  
Vol 9 (3) ◽  
pp. 308
Author(s):  
Anabella Nadia Nathaniel ◽  
I Nengah Kencana Putra ◽  
AA. Sri Wiadnyani
Keyword(s):  
Antioxidant Activity ◽  
Water Content ◽  
Sensory Properties ◽  
Total Flavonoids ◽  
Herbal Tea ◽  
Drying Time ◽  
Drying Temperature ◽  
Extract Content ◽  
Passiflora Foetida ◽  
C 50

This research aimed to determine the effect of drying temperature and time on antioxidant activity and sensory properties of herbal tea bag of rambusa leaf and to obtain the optimum temperature and drying time that can produce rambusa leaf herbal tea bag with the highest antioxidant activity and the best sensory properties. This research used a completely randomized factorial design with two treatments namely, drying temperature (40°C, 50°C, 60°C) and drying time (3 hours, 3.5 hours, 4 hours). There were 9 factorial combinations, each combination was repeated 2 times. The data obtained were analyzed by analysis of variance. If the treatment had a significant effect, it would be followed by the Duncan test. The results showed that the drying temperature and time treatment had a significant effect (P<0.05) on antioxidant activity, total phenols, total flavonoids, total tannins, water content, color (scoring test), and taste (scoring test), but no significant effect (P>0.05) on the extract content in water, color (hedonic test), taste (hedonic test), and overall acceptance. The results showed that drying temperature of 60°C with a drying time of 3 hours had an optimum drying temperature and time to produce herbal tea bag of rambusa leaf with antioxidant activity of 46.28%, total phenol level of 4.14 mg GAE/g, total flavonoids content of 26.48 mg QE/g, total tannin content of 6.23 mg TAE/g, water content of 8.38%, extract content in water of 31.96%, and sensory properties of yellow color and slight liked, bitter slightly taste and slight liked, and overall acceptance neutral.

scholarly journals PENGARUH SUHU PENGERINGAN OVEN TERHADAP AKTIVITAS ANTIOKSIDAN BUBUK DAUN CEMCEM (Spondias pinnata (L.f) Kurz)

2020 ◽  
Vol 9 (3) ◽  
pp. 350
Author(s):  
I Putu Willigis Benito Khatulistiwa ◽  
I Dewa Gde Mayun Permana ◽  
I Gusti Ayu Kadek Puspawati
Keyword(s):  
Antioxidant Activity ◽  
Water Content ◽  
Temperature Treatment ◽  
Total Phenolic ◽  
Total Flavonoids ◽  
Drying Temperature ◽  
Oven Drying ◽  
Randomized Design ◽  
Leaf Powder ◽  
Range Test

This study aimed to determine the effect of oven drying temperature on the antioxidant activity of cemcem leaf powder and get the rightest oven drying temperature to produce cemcem leaf powder which had the highest antioxidant activity. The experimental design used was a completely randomized design with a drying temperature treatment consisting of consisting of 4 levels including: 40oC, 50oC, 60oC and 70oC. The treatment was repeated 4 times to obtain 16 experimental units. The data obtained were analyzed using variance analysis, if it had a significant effect then it was continued with the Duncan Multiple Range Test (DMRT). The results showed the drying temperature had a very significant effect (p<0.01) on water content, total phenolic, total flavonoids and antioxidant activity. Drying temperature of 50oC is the best temperature to produce cemcem leaf powder with the highest antioxidant activity of 61.98% with IC50 79.58 ppm, total phenolic 48.03 mg GAE/g powder, total flavonoids 49.11 mg QE/g powder, water content 7.78%.

scholarly journals PENGARUH SUHU DAN LAMA PENGERINGAN TERHADAP KARAKTERISTIK TEH BUNGA TELANG (Clitoria ternatea L.)

2020 ◽  
Vol 9 (3) ◽  
pp. 327
Author(s):  
Ni Ketut Ayu Martini ◽  
Ni Gusti Ayu Ekawati ◽  
Putu Timur Ina
Keyword(s):  
Antioxidant Activity ◽  
Experimental Design ◽  
Water Content ◽  
Analysis Of Variance ◽  
Block Design ◽  
Total Phenol ◽  
Drying Time ◽  
Clitoria Ternatea ◽  
Drying Temperature ◽  
Extract Content

This study was conducted to determine the effect of drying temperature and time on the characteristics of blue pea flower tea and obtain drying temperature and time that produce blue pea flower tea with the best characteristics. The experimental design used was a factorial Randomize Block Design consisting of 2 factors: the first factor was drying temperature, namely 50oC, 60oC, and 70oC and the second factor was drying time, namely 3 hours, 3.5 hours, and 4 hours. The treatment was repeated 2 times to obtain 18 experimental units. The data obtained were analyzed by analysis of variance (ANOVA) and if the treatment had significant effect followed by Duncan test. The results showed that interaction between drying temperature and time had a significant effect on water content, extract content, total phenol, flavonoids, anthocyanin, and antioxidant activity. Drying at a temperature of 50oC for 4 hours was produced blue pea flower tea with the highest antioxidant activity (IC50) of 128.25 ppm, water content of 10.18%, extract content of 51.60%, total phenol of 515.48 mg/100g, flavonoids of 23.99 mg/100g, and anthocyanin of 249.69 mg/100g.

scholarly journals Influence of Pear Variety and Drying Methods on the Quality of Dried Fruit

Molecules ◽  
2020 ◽  
Vol 25 (21) ◽  
pp. 5146
Author(s):  
Agata Marzec ◽  
Hanna Kowalska ◽  
Jolanta Kowalska ◽  
Ewa Domian ◽  
Andrzej Lenart
Keyword(s):  
Principal Component ◽  
Acoustic Method ◽  
Drying Methods ◽  
Drying Method ◽  
Drying Time ◽  
Good Taste ◽  
Dried Fruit ◽  
Breaking Work ◽  
Alexander Lucas

In this study, the impacts of two different pear cultivars, “Conference” and “Alexander Lucas”, on the kinetics and the final quality of samples dried by convection (CD) and microwave-convection (MCD) methods, were investigated. The quality of dried material was evaluated by the analysis of water activity, porosity, color, acoustic emission (AE) and mechanical and sensory properties. The required drying time to obtain 0.2 kg H2O/kg dry solid (d.s.) was longer for “Conference” than “Alexander Lucas” and was 20 min by CD and 5 min by MCD. The pear cultivar, in conjunction with the drying method (CD or MCD), affected the number of AE events and the work of breaking. The CD pear of the “Conference” cultivar was characterized by higher force, higher breaking work and stronger AE relative to the CD pear of the “Alexander Lucas” cultivar. There were no differences in taste or overall quality, but the hardness was higher for the CD “Conference” pear. A principal component analysis showed that panelists preferred dried fruit with good taste and overall quality but lower hardness. A positive correlation was found between the number of acoustic events and sensory hardness; thus, an acoustic method can be useful for effectively evaluating the texture of dried pears. These results show that the dried pear slices that generated fewer AE events upon breaking were perceived as better by the panelists.

Determination of Antioxidant Activity of Edible Calendula Flowers by Hot-air Drying Time

2018 ◽  
Vol 26 (4) ◽  
pp. 202-208
Author(s):  
Sang Im Oh ◽  
Seo Young Kim ◽  
Ja Hee Lee ◽  
Ae Kyung Lee
Keyword(s):  
Antioxidant Activity ◽  
Hot Air Drying ◽  
Drying Time ◽  
Air Drying ◽  
Hot Air

scholarly journals Effect of Hot Air Thin Layer Drying Temperature on Physicochemical and Textural Properties of Dried Horseradish

2019 ◽  
Vol 3 (1) ◽  
pp. 1
Author(s):  
Pranabendu Mitra ◽  
Md. Abdul Alim ◽  
Venkatesh Meda
Keyword(s):  
Textural Properties ◽  
Drying Method ◽  
Rehydration Ratio ◽  
Hot Air Drying ◽  
Air Drying ◽  
Medicinal Uses ◽  
Drying Temperature ◽  
Hot Air ◽  
Thin Layer Drying

The horseradish (Armoracia rusticana) is an important crop as ingredients for many commercial food products and medicinal uses. However, the horseradish is perishable and preservation of this crop for supplying year-round is necessary. Drying can be used to preserve the horseradish but establishing a suitable drying method and conditions are important for product quality of dried horseradish. The objective of this study was to investigate the effects of hot air-drying temperatures on the physicochemical and textural properties of dried horseradish samples to determine the appropriate hot air-drying conditions. The sliced horseradish samples were dried at 55, 65, 75, 85 and 95 ℃ using a conventional hot air drier. The physicochemical and textural properties of the dried horseradish samples were determined, and the results were compared for different drying temperatures. The ANOVA analysis indicated that the drying temperature affected the physicochemical and textural properties of dried horseradish samples significantly (p<0.05). The experimental results indicated that the moisture content (9.18-6.15%,wb), aw (0.06-0.03), porosity (31.47-12.13%) and rehydration ratio (82.74 -44.47%) decreased and piece density (0.63-0.84 g/mL), hardness (193.63 -298.31N), cohesiveness (1.04-1.32), gumminess (202.13-390.12) and chewiness (635.08-1223.55) of dried horseradish samples increased with the drying temperature. Power law model indicated that the porosity was linearly corelated to the rehydration ratio of dried horseradish samples. The overall results revealed that relatively lower (55-65 ℃) drying temperature range was suitable to keep the quality of the dried horseradish samples. The findings of this study are expected to be helpful for the commercial drying of horseradish samples using hot air-drying method.

scholarly journals Influence of Different Hot Air Drying Temperatures on Drying Kinetics, Shrinkage, and Colour of Persimmon Slices

Foods ◽  
2020 ◽  
Vol 9 (1) ◽  
pp. 101 ◽  
Author(s):  
Senadeera ◽  
Adiletta ◽  
Önal ◽  
Di Matteo ◽  
Russo
Keyword(s):  
Moisture Content ◽  
Quadratic Model ◽  
Drying Process ◽  
Air Velocity ◽  
Hot Air Drying ◽  
Drying Time ◽  
Air Drying ◽  
Drying Characteristics ◽  
Drying Temperature ◽  
Hot Air

Drying characteristics of persimmon, cv. “Rojo Brillante”, slabs were experimentally determined in a hot air convective drier at drying temperatures of 45, 50, 55, 60, and 65 °C at a fixed air velocity of 2.3 m/s. It was observed that the drying temperature affected the drying time, shrinkage, and colour. Four empirical mathematical models namely, Enderson and Pabis, Page, Logarithmic, and Two term, were evaluated in order to deeply understand the drying process (moisture ratio). The Page model described the best representation of the experimental drying data at all investigated temperatures (45, 50, 55, 60, 65 °C). According to the evaluation of the shrinkage models, the Quadratic model provided the best representation of the volumetric shrinkage of persimmons as a function of moisture content. Overall, higher drying temperature (65 °C) improved the colour retention of dried persimmon slabs.

scholarly journals Drying Temperature Effect on Total Phenols and Flavonoids Content, and Antioxidant Activity of Borassus aethiopum Mart Ripe Fruits’ Pulp

2017 ◽  
Vol 6 (2) ◽  
pp. 50 ◽  
Author(s):  
Tagouelbe Tiho ◽  
Jean Claude N'guessan Yao ◽  
Casimir Yao Brou ◽  
Augustin Amissa Adima
Keyword(s):  
Antioxidant Activity ◽  
Aqueous Acetone ◽  
Total Flavonoids ◽  
Distilled Water ◽  
Total Phenols ◽  
Aqueous Methanol ◽  
Drying Temperature ◽  
Total Flavonoids Content ◽  
Main Effects ◽  
Borassus Aethiopum

We assessed the total phenols content (TPC) by Folin-Ciocalteux method, total flavonoids content (TFC), and antioxidant activity (AOA) using ABTS radical cation of Borassus aethiopum Mart ripe fruits; uniquely its pulp was considered. Fresh and dried at 40, 50, 60, 70 and 80oC pulps were analyzed, through maceration and decoction, and distilled water (DW), aqueous acetone (DW+Aceto, DW/acetone, 30/70, v/v) and aqueous methanol (DW+Meth) prepared in the same way were used. Though 80oC product extracted through decoction delivered the highest extracts of TPC with DW, DW+Aceto and DW+Meth, 654.434, 780.066 and 729.934 mg GAE/g respectively; we could not retain it as the best. Very likely, the sugars were caramelizing and the derived product had an intense brown color. Whereas, at 70oC, TPCs were 447.866, 337.334 and 327.066 mg GAE/g, respectively, by decoction and in the same above solvents order. The best extract obtained with DW was statistically different from that of DW + Aceto and DW + Meth, which were not significantly different from each other, with Duncan least squares means comparison test in a confidence interval of 99%. The corresponding TFCs and AOAs were (59.34, 68.34, and 51.66 mg QE/g) and (0.4404, 0.52088, and 0.6524 µmol TE/g). The flour has a nice chocolate color. Except 60oC, an increase of the drying temperature leaded to a rising amount of TPC. Taking each factor, the extraction mode and drying temperature were main effects for extracts (p< 0.0001). The overall regression analysis showed significant correlation coefficient between TPC and AOA, with R2=0.8394.

A Comparative Study of Combined Microwave Techniques for Longan (Dimocarpus longan Lour.) Drying with Hot Air or Vacuum

2017 ◽  
Vol 13 (7) ◽  
Author(s):  
Krit Apinyavisit ◽  
Adisak Nathakaranakule ◽  
Somchart Soponronnarit ◽  
Gauri S. Mittal
Keyword(s):  
Energy Efficient ◽  
Preference Score ◽  
Drying Method ◽  
Hot Air Drying ◽  
Drying Time ◽  
Air Drying ◽  
Microwave Vacuum Drying ◽  
Hot Air ◽  
Drying Techniques ◽  
Microwave Techniques

AbstractThe aim of this study is to find a better drying method to replace conventional hot air drying (HAD) in terms of faster, energy efficient and better product quality. Two alternative drying techniques, microwave combined with hot air drying (MHD) and microwave vacuum drying (MVD), are compared in this study to dry peeled and destoned longan fruit. Both MHD and MVD reduced the drying time up to 48 % and energy consumption as compared to HAD. These techniques provided lower product redness, yellowness and shrinkage but higher lightness and porous structure as compared to HAD. MVD reduced hardness and toughness of the dried product. MHD provided the highest preference score in terms of colour and shape and was as acceptable as the commercial product dried by HAD. MHD is the most suitable method for longan drying.

scholarly journals Drying characteristics and some quality parameters of whole jujube (Zizyphus jujuba Mill.) during hot air drying

2021 ◽  
Vol 33 (1) ◽  
pp. 1-15
Author(s):  
Begüm Tepe ◽  
Raci Ekinci
Keyword(s):  
Degradation Kinetics ◽  
Quality Parameters ◽  
Water Soluble ◽  
Total Phenolic ◽  
Order Kinetic ◽  
Drying Time ◽  
Drying Temperature ◽  
Hot Air ◽  
Zizyphus Jujuba ◽  
Kinetics Of

Drying kinetics, water-soluble vitamins, total phenolic content (TPC), antioxidant capacity (AC) of the jujube fruits dried at 50, 60, and 70°C, and degradation kinetics of the quality parameters were investigated. The models fitted to drying were determined as Page at 50 and 70°C, Parabolic at 60°C. Increment in the drying temperature increased the drying rate and decreased the drying time. Water-soluble vitamins, TPC, and AC were significantly reduced by the drying process. Degradation of water-soluble vitamins increased with the drying temperature, although TPC and AC were not significantly affected by temperature. Thermal degradations of quality parameters were fitted to first-order kinetic.

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