Optimization of spray drying temperature and filler concentration to antioxidant activity in java tea (Orthosiphon sp.) based effervescent powder drink = Optimasi suhu pengering semprot dan konsentrasi bahan pengisi terhadap aktivitas antioksidan minuman serbuk effervescent berbasis daun kumis kucing (Orthosiphon sp.)

Suteja, Felicia (2012) Optimization of spray drying temperature and filler concentration to antioxidant activity in java tea (Orthosiphon sp.) based effervescent powder drink = Optimasi suhu pengering semprot dan konsentrasi bahan pengisi terhadap aktivitas antioksidan minuman serbuk effervescent berbasis daun kumis kucing (Orthosiphon sp.). Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Java tea is one of medicine plants common in Indonesia. The Java tea based drink has been developed, its antioxidant activity and sensory acceptability was also been optimized. However, the antioxidant activity was found to be gradually decreased during storage. Powder form may give better stability of the antioxidant activity. This research is designed to determine the spray drying temperature and filler concentration in order to develop Java tea based effervescent powder drink having optimal antioxidant activity and sensory acceptability. Five different concentrations of filler (X-14.14, X-10, X X+10, and X14.14%) and five different spray drying temperatures (Y-14, Y-10, Y, Y+10, and Y+ 14°C) were used as the treatments. The powder yield, antioxidant activity and sensory acceptability of all treatments were investigated and optimized using Response Surface Methodology (RSM) program. Physical characteristics of effervescent powder drink, including dissolving time, foam volume, pH, total soluble solid, moisture content, and ash content were analyzed and compared to 5 commercial products as standard. The data showed that the increase of drying temperature reduced the Java tea based drink powder yield and antioxidant activity. On the other hand, filler concentration positively correlated with Java tea based drink powder yield and antioxidant activity. Sensory acceptability (color, flavor, taste, and overall) was not affected by those factors. Java tea based effervescent powder drink processed with optimal drying condition ((X-15)°C drying temperature and (Y-9)% filler) was found to be higher antioxidant activity (59.84%) than the Java tea based drink itself (53.33%). The optimal Java tea based effervescent powder drink has better sensory acceptability than its primary drink, but could not compete one of commercial effervescent powder drink tested.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Suteja, FeliciaUNSPECIFIEDUNSPECIFIED
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorWijaya, C. HannyUNSPECIFIEDUNSPECIFIED
Thesis advisorWijaya, Julia RatnaUNSPECIFIEDUNSPECIFIED
Uncontrolled Keywords: java tea; Orthosiphon sp.; antioxidant; effervescent powder drink
Subjects: T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions: University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Depositing User: Esterina M. Jonatan
Date Deposited: 04 Oct 2018 12:06
Last Modified: 04 Oct 2018 12:06
URI: http://repository.uph.edu/id/eprint/1224

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