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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.
The Effectiveness of Long-Time Blanching on The Quality of Avocado Leaf Herbal Tea Added with Cinnamon Powder Ristia, Jeany; Hersamila, Riztiva; Efendi, Raswen; Dewi, Yossie Kharisma
Journal of Engineering Science and Technology Management (JES-TM) Vol. 5 No. 2 (2025): September 2025
Publisher : Journal of Engineering Science and Technology Management

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Abstract

Herbal tea is a beverage prepared from plant materials other than Camellia sinensis and has gained attention due to its functional properties. Avocado (Persea americana) leaves are a potential raw material for herbal tea because they contain bioactive compounds with antioxidant activity. This study evaluated the effect of blanching time on the quality of avocado (Persea americana) leaf herbal tea and determined the optimal treatment. A randomized controlled experiment was conducted using four blanching durations (0, 5, 10, and 15 min) with 16 experimental units. Moisture content, ash content, antioxidant activity, tannin content, and sensory acceptance were analyzed. Statistical analysis was performed using ANOVA followed by Duncan’s Multiple Range Test at a 5% significance level. Blanching time significantly affected the physicochemical and sensory properties of the herbal tea. The 15-minute blanching treatment produced the best quality, with moisture content of 4.11%, ash content of 6.46%, antioxidant activity of 41.66 ppm (very strong), and tannin content of 0.0121%. Sensory evaluation showed a yellow color, a slightly stale aroma, a non-bitter taste, and moderate overall acceptance. These results indicate that 15-minute blanching is optimal for producing high-quality avocado leaf herbal tea.
Co-Authors Anwar Kasim Chandra Gunawan Dewi, Yossie Kharisma Hersamila, Riztiva Novelina Panjaitan, Bintang Sipartogi Raswen Efendi Salman, Annisa Nazifa