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PENGARUH DAYA DAN LAMA PENGERINGAN TERHADAP KARAKTERISTIK FISIKOKIMIA BUNGA TELANG (CLITORIA TERNATEA L.) KERING

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Penilaian

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This study aimed to determine the effects of microwave power and drying time on the physicochemical characteristics of dried butterfly pea flowers (Clitoria ternatea L.). The method used in this study was a Factorial Completely Randomized Design with two treatment factors, factor A microwave power (360 watts and 450 watts), and factor B drying durations (8 minutes, 12 minutes, and 16 minutes). Each treatment combination was repeated 3 times. The observed parameters were physical characteristics (yield and color L*, a*, b*) and chemical characteristics (pH, moisture content, antioxidant activity, and total anthocyanins). The results showed that microwave power significantly affected yield, color (L*, a*, b*), pH, moisture content, antioxidant activity, and total anthocyanins, whereas drying duration significantly influenced yield, color (L*, a*, b*), pH, moisture content, antioxidant activity, and total anthocyanins. The interaction between microwave power and drying duration had a significant effect on blueness (-b*), antioxidant activity, and total anthocyanins. The best treatment in this study was A1B1 (360 watts of microwave power for 8 minute), resulting in an antioxidant activity value (IC50) 113.78 ppm, total anthocyanins 12.24 mg/L, lightness (L*) 47.73%, redness (a*) 7.25, blueness (-b*) -13.85, yield 10.11%, moisture content 15.65%, and a pH 5.96. Keywords: butterfly pea flower, drying time, microwave, power, simplicia

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2507002680	T172874	T1728742025	Central Library (Reference)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T1728742025

Publisher

: ., 2025

Collation

xiv, 75 hlm.; ill.; tab.; 29 cm.

Language

Indonesia

ISBN/ISSN

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Classification

630.07

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

Pertanian

Specific Detail Info

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Statement of Responsibility

EM

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