Sifat Fisikokimia dan Penerimaan Organoleptik Serbuk Daun Mangga Madu (Mangifera indica L) dengan Variasi Waktu dan Suhu Pengeringan

BALQIS, ANA and Rahayu, Wahidah Mahanani (2022) Sifat Fisikokimia dan Penerimaan Organoleptik Serbuk Daun Mangga Madu (Mangifera indica L) dengan Variasi Waktu dan Suhu Pengeringan. [Artikel Dosen]

Text 1. Prosiding Semnas_Ana Balqis_Wahidah_Serbuk Daun Mangga Madu.pdf Download (1MB)

Abstract

Mango leaves contain bioactive compounds that can prevent gout, diabetes, high blood pressure and cancer. Mango leaves can be used to make mango leaf powder that has a longer shelf life and size reduction, because by reducing the size the surface area will increase. The purpose of this study
was to measure the physicochemical properties and organoleptic acceptance of mangga madu leaf powder (Mangifera indica L) at variations in temperature and drying time. This study used a Completely Randomized Design (CRD) with two treatment factors, temperature and drying time. The leaves were dried at 50°C and 55°C with variations of time 90 minutes; 120 minutes and 150 minutes. The result, in the form of powder, was tested for water content, antioxidant activity (IC50-DPPH), total phenolic, pH, solubility and organoleptic acceptance. The results of the analysis were then statistically processed using Two Way ANOVA (Analysis of Variance) a
significance level of 0.05%. The results showed that the antioxidant activity with IC50 and the highest levels of total phenolic compounds were obtained from the sample which drying temperature is at 50°C for 90 minutes with 67.46 ppm and highest total phenol of 8.4572 mg GAE/g extract. The results showed antioxidant activity with IC50, total phenolic compounds, the water content, and the highest pH were obtained from the drying treatment at 50°C for 90 minutes, namely 67,46 ppm, total phenolic content was 8,4572 mg GAE/g extract, the water content was 12,97% and the pH 5,83. The highest solubility at 55°C drying treatment for 150 minutes is 49.80%. The result of organoleptic reception
that panelists most favored on color, taste, aroma and after taste was honey mango leaf powder which was dried at 50°C for 90 minutes.

Keywords: Mango leaf, powder, physicochemical properties and organoleptic

Item Type:	Artikel Dosen
Subjects:	T Technology > T Technology (General)
Divisi / Prodi:	Faculty of Industrial Technology (Fakultas Teknologi Industri) > S1-Food Technology (S1-Teknologi Pangan)
Depositing User:	S.TP.,M.Sc WAHIDAH MAHANANI RAHAYU
Date Deposited:	14 Apr 2022 02:37
Last Modified:	14 Apr 2022 02:37
URI:	http://eprints.uad.ac.id/id/eprint/34349

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