Pengaruh Suhu Pengeringan Terhadap Mutu Teh Daun Ubi Jalar (Impomoea Batatas L)

Abstract

Sweet potato leaves (Ipomoea batatas L) are agricultural waste that are rich in benefits and can be processed into functional foods such as herbal tea. Drying sweet potato leaves is a solution to reduce water content and meet the quality standards of herbal tea, namely with a maximum water content of 8% (SNI No. 1. 3836. 2013). This study aims to analyze the effect of temperature and drying time on the quality of sweet potato leaf green tea. The drying tool used in this study is a rack-type dryer. The research method uses an experimental method. The temperatures used in this study are 40-45℃ and 50-55℃. The parameters used include water content, weight loss, color and aroma. Based on the results of the study, the best reduction in water content of sweet potato leaf tea is at a temperature of 50-55℃ with a reduction in water content of 7.016%. The best reduction in drying weight loss is at a temperature of 50-55℃ with a weight loss of 85.73%. The color of the dried sweet potato tea leaves produced was yellowish green a* (-11.91) and b* (21.50333). While the color of the sweet potato leaf tea brew was yellow b* (74.32). Temperature did not affect the organoleptic of the hedonic aroma method because F-count < F-table and V-palue value > α value.