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All Journal Pro Food Journal of Food and Agricultural Technology
Siti Tamaroh Cahyono Murti
Universitas Mercu Buana Yogyakarta
Agriculture, Biological Sciences & Forestry Chemistry

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Pengaruh Cara Pengeringan Terhadap Sifat Fisik, Kimia dan Tingkat Kesukaan Seduhan Bubuk Bunga Telang Kering Aflah Athallah Majid Majid; Siti Tamaroh Cahyono Murti; Dwiyati Pujimulyani
Journal of Food and Agricultural Technology Vol. 3 No. 1 (2025): November
Publisher : Universitas Mercu Buana Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26486/jfat.v3i1.4960

Abstract

Butterfly pea flowers have potential as an herbal plant with benefits for the body. Butterfly pea flower tea is purple in color due to anthocyanin pigments, which have high antioxidant activity. Butterfly pea flowers are perishable, so drying can be used to extend their shelf life. In this study, drying was carried out using two methods, namely a cabinet dryer and sunlight. The dried blue pea flowers were then brewed with water at various pH levels to determine panelist preferences and antioxidant properties, with the addition of lime juice at varying pH levels. In this study, butterfly pea flowers were dried in a cabinet dryer for 9 hours and in the sun for 8 hours. The dried butterfly pea flowers were then brewed with water at pH 3, pH 5, and pH 7. The results showed that the brew from sun-dried flowers was preferred by the panelists. The brew with water at pH 3 was preferred over the other treatments. The brew had the following criteria: L*, a*, and b* values of 31.99, 13.94, and -2.87, respectively; moisture content of 5.53%; antioxidant activity of 33.12% (RSA); and total phenol content of 182.65 mg EAG/g.
Karakteristik Fisik, Kimia, dan Struktur Mikro Cookies Terigu-Mocaf dengan Penambahan Bubuk Teh Hitam Muhammar Akbar Danardi; Siti Tamaroh Cahyono Murti; Yuli Perwita Sari
Pro Food Vol. 12 No. 1 (2026): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v12i1.539

Abstract

Typically made from wheat flour, cookies can also be prepared using alternative ingredients such as tubers, nuts, or fruit flour. A promising substitute for wheat flour is mocaf flour. Since black tea powder is highly antioxidants, it can be a potential source as the ingredients in the nutritional cookies. This study aimed to determine the concentration of black tea powder addition Broken Orange Pekoe, Broken Orange Pekoe Fanning, and Pekoe Fanning (BOP, BOPF, and PF), and concentrations (2%, 4%, and 6%) specifically affected the physical and chemical properties, antioxidant activity, and structure of cookies. The experimental design of this study used a factorial complete randomized design, with the first factor being the concentration of black tea powder addition and the second factor being the grade of black tea. Cookies were tested for hardness, spread ratio, color (L*, a*, b*), antioxidant activity, and microstructure. The results reveal that hardness increases with the addition of black tea powder concentration at each grade, with the highest being BOP 6% at 3,871.83 g. The increase in tea concentration reduces the spreadability of cookies in all grades. The addition of black tea powder decreases the L*, a*, b* values, making the product darker, less red, and less yellow. Grade PF 6% produced the highest antioxidant activity at 34.24% RSA, as well as a compact microstructure. Thus, cookies made with mocaf substitution and the addition of black tea powder affect the physical and chemical characteristics and enhance the nutritional value, making them functional cookies.
Co-Authors Aflah Athallah Majid Majid Dwiyati Pujimulyani Muhammar Akbar Danardi Yuli Perwita Sari