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All Journal AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Journal of Engineering Science and Technology Management
Ristia, Jeany
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Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Control & Systems Engineering Earth & Planetary Sciences Education Electrical & Electronics Engineering Energy Environmental Science

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Effect of Boiling, Steaming, and Autoclaving Methods on the Physical Characteristics of Moringa (Moringa oleifera) Seed Flour Salman, Annisa Nazifa; Gunawan, Chandra; Ristia, Jeany; Panjaitan, Bintang Sipartogi
Journal of Engineering Science and Technology Management (JES-TM) Vol. 5 No. 1 (2025): Maret 2025
Publisher : Journal of Engineering Science and Technology Management

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jestm.v5i1.268

Abstract

This study evaluated the effect of moist heat processing (boiling, steaming, autoclaving) on the physical properties of Moringa oleifera seed flour to determine the optimal pretreatment for product development. Exotesta of moringa seeds were removed, subjected to the treatments, oven-dried, grounded, and sieved (60 mesh). Moisture content, color (CIELab), bulk density, and angle of repose were analyzed. Results showed that all treatments increased moisture content compared to raw seeds (4,36–4,46%), with no significant difference among treatments. Autoclaving produced flour with the highest bulk density (0,4258 g/cm³) and lowest angle of repose (33,37°), indicating better flowability. Color analysis revealed darker flour in autoclaved and boiled samples due to Maillard reactions. Overall, autoclaving is the most effective pretreatment for producing denser, free-flowing Moringa seed flour suitable for functional food applications.
Characteristics of Kawa Daun with Differences in the Drying Time and Thickness of Arabica Coffee Leaves Ristia, Jeany; Kasim, Anwar; Novelina, Novelina
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 7 No. 3 (2023)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v7i3.311

Abstract

Kawa daun is a beverage that is typical of West Sumatra and is created from dried coffee leaves.The purpose of this study is to ascertain the water content of kawa daun powder, pH value, total dissolved solids, the hedonic test for steeping kawa daun during drying using a microwave, the thickness of the pile of Arabica coffee leaves, and the preferred brew of kawa daun tea among the panelists. This study used a completely randomized design (CRD) factorial pattern with 2 factors. Factor A drying time for 3, 7, and 11 minutes. Factor B number of piles of leaves 2, 4, 6, 8, and 10 leaves. The resulting coffee leaf powder and kawa daun brew were then tested using hedonic tests for color, aroma, and taste as well as water content, pH value, and total dissolved solids. The panelists' chosen and favorite kawa daun drink composition was dried with 10 piles of leaves for 11 minutes. The properties of coffee leaf powder include a water content of 4.11%, a pH value of 6.4, 1.3 °Brix of total dissolved solids, and hedonic scores of 4.95 (very like), 4.40 (like), and 4.80 (very like) for color, scent, and taste.
Co-Authors Anwar Kasim Chandra Gunawan Novelina Panjaitan, Bintang Sipartogi Salman, Annisa Nazifa