Optimization of the drying process of tea produced from butterfly pea petal

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Optimization of the drying process of tea produced from butterfly pea petal

Kartawiria, Irvan S. - Personal Name; Djaja, Alethea Katherine Muliana - Personal Name;

The primary purpose of this thesis is to find the recommended optimum dryingrntemperature using oven in the production of butterfly pea tea that still producesrnproducts with good antioxidant ability. This research was done to check the effect ofrndrying temperature (set at 80┬░C, 60┬░C, 40┬░C) to moisture content reduction,rnantioxidant activity, and phenol content. Antioxidant and phenol content degradedrnwhen they were heated. The data obtained shows that butterfly pea tea dried at highrntemperature degraded more than butterfly pea tea dried at lower temperature.rnFurthermore, the antioxidant and phenol content reduction can be represented byrnmoisture content reduction. Through calculation by using equations, by knowing thernmoisture content or drying time, one could predict the antioxidant activity and phenolrncontent in butterfly pea tea.

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Series Title: -
Call Number: 1017
Publisher: : Swiss German University., 2011
Collation: -
Language: English
ISBN/ISSN: -
Classification: NONE
Content Type: -
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Edition: -
Subject(s): FT
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