Efek Waktu Blansing dan Waktu Pengeringan Metode Food Dehydrator terhadap Daun Beluntas (Pluchea indica L.)
Effects of Blanching Time and Drying Time with Food Dehydrator Method on Beluntas Leaf (Pluchea indica L.)
DOI:
https://doi.org/10.21070/ups.7424Keywords:
Pluchea indica L., Food Dehydrator, Steam BlanchingAbstract
Beluntas is known as food and medicinal plant, through drying it is expected to facilitate further processing while maintaining the quality of the preparation. This study used a factorial Randomized Complete Block Design (RCBD), the first factor was blanching time (1,3,5) minutes and the second factor was drying time (2,4,6) hours. This study aims to identify the effect of blanching time and drying time on the physical properties of dried beluntas. The test data were processed through Analysis of Variance (ANOVA). If the results showed significantly different, then the Honest Real Difference test was continued at the 95% confidence level. The variable interaction of blanching time and drying time was significantly different on moisture content, brightness scale, redness scale. The treatment that is closest to the water content according to SNI 9228: 2023 is in the sample S1H3 7.8 ± 0.1%, S2H3 8.0 ± 0.1%, and S3H3 8.3 ± 0.1%.
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