Color Profil and Organoleptic Characteristic Moringa Leaf Flour (Moringa oleifera) variabel Temperature and Drying Time
Profil Warna dan Karakterisik Organoleptik Tepung Daun Kelor (Moringa oleifera) Variabel Suhu dan Lama Pengeringan
DOI:
https://doi.org/10.21070/ups.7247Keywords:
Moringa, cabiner dryer, drying temperature, drying time, dryingAbstract
Moringa (Moringa oleifera) known as superfood because of its rich nutritional content and benefits for the body. Moringa leaves are easily damaged after harvesting so it is necessary to process them to extend their shelf life, one of which is moringa leaf flour. This study aims to determine the effect of temperature and drying time variables on the characteristics of moringa flour. This study used a two-factor factorial Randomized Group Design (RCBD), the first factor was drying temperature (40°C, 43°C, 46°C) and drying time (4,5,6) hours. Observations were made on physical and organoleptic characteristics. Data were analyzed by analysis of variance and BNJ test. The results of the best treatment at a temperature of 40 ° C for 5 hours of drying, color lightness 55.51, redness (-0.77) and yellowness 13.18, and organoleptic characteristics of aroma 3.53, color organoleptic 3.63.
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