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Anggreni, A. A Made Dewi
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Agriculture, Biological Sciences & Forestry Chemistry Immunology & microbiology Industrial & Manufacturing Engineering

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Karakteristik Teh Herbal Bubuk Bunga Wijaya Kusuma (Epiphyllum Oxypetalum) Dengan Variasi Suhu Pengeringan Pramesti, Rika Charina Dyah; Anggreni, A. A Made Dewi; Wijaya, I Made Mahaputra
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 13 No 2 (2025): Juni
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2025.v13.i02.p02

Abstract

Wijaya kusuma flower contains phytochemical compounds including saponins, glycosides, steroids, terpenoids, phenolic compounds, resins, and tannins. . This study aims to find out the effect of drying temperature variations on the characteristics of wijaya kusuma flower powder herbal tea and determine the drying temperature that can produce wijaya kusuma flower powder herbal tea with the best characteristics. This study uses a Group Random Design with one factor, namely the variation of drying temperature consisting of 5 levels, namely 50°C, 60°C, 70°C, 80°C, and 90°C. The data produced was analyzed using Analysis of variance (ANOVA), if the treatment given showed an influence on the variables tested, then a further test was carried out BNJ (Honest Real Difference) at the level of 5%. The variables measured included yield, extract content in water, total phenols, total flavonoids, antioxidant activity, sensory tests, and antibacterial activity. The results showed that the variation in drying temperature had a significant influence on all the variables observed. The best treatment based on the effectiveness index test was a temperature of 50°C with the following characteristics: yield 15.67 ± 3.79%, extract content in water 6,39 ± 0,01%, total phenol 784.7±91.18 mg GAE/g, total flavonoids 48.83±2.08 mg QE/g, antioxidant activity 37.04 ± 6.89 ppm, antibacterial activity of Staphylococcus aureus 27.14 ± 2.28 mm, and overall acceptance of the panelists liked with a score of 3.35±0.186.
Karakteristik Bubuk Kulit Buah Jeruk Siam (Citrus Nobilis) Pada Variasi Suhu Dan Lama Blansir Jelau, Kaprianto; Wrastiati, Luh Putu; Anggreni, A. A Made Dewi
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 13 No 2 (2025): Juni
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2025.v13.i02.p10

Abstract

Siamese orange is classified as a citrus that contains chlorophyll and can be used as a natural dye. This study aims to examine the impact of blanching time and temperature on the best results of Siamese orange peel powder. This study applies a Randomized Block Design from the first 2 aspects (blanching temperature, 3 levels of 60°C, 70°C, and 80°C) and the second (blanching time, 3 levels of 2, 4, and 6 minutes). The report is analyzed using ANOVA. From the results, it was found that, the blanching temperature treatment greatly affected the water content, chlorophyll content, total beta-carotene content, greenness level (a *), yellowness level (b *) and sensory tests ( hedonic), but did not affect the brightness level (L *). Meanwhile, the blanching time treatment greatly affects the total chlorophyll content, total beta-carotene content, brightness level (L*) and overall sensory acceptance test, but does not affect the water content and greenness level (a*).
Co-Authors Jelau, Kaprianto Pramesti, Rika Charina Dyah Wijaya, I Made Mahaputra Wrastiati, Luh Putu