Effect of Solar Tunnel Dryer and Chemical Blanching Solutions on the Physicochemical Quality of stevia (Stevia Rebaudiana) Leaves and Its Application in Green Tea-Stevia Drinktittle
| Main Authors: | TEJO, VINCENT KEVIN, ANANINGSIH, VICTORIA KRISTINA, SULISTYAWATI, ITA |
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| Format: | Article PeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
Universitas Unika Soegijapranata
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| Subjects: | |
| Online Access: |
http://repository.unika.ac.id/15911/1/Cover%20Proceedings%202nd%20International%20Student%20Conference.pdf http://repository.unika.ac.id/15911/2/2nd%20ISC%20%28FPE-03%29.pdf http://repository.unika.ac.id/15911/ |
Daftar Isi:
- Nowadays, consumers are very concerned about the health benefits of food products besides its taste and appearance. Tea is one of the most favorite drinks in the world, including in Indonesia. Normally, all people tend to add sugar in tea which certainly causes many negative health effects, such as obesity and diabetes. Of all the existing types of tea, green tea is the best kind of tea due its high antioxidant activity. Instead of sugar, Stevia rebaudiana has many benefits. The dried stevia leaf is 10-15 times sweeter than sucrose, does not produce calories, and etc. The purpose of the research is to optimize the drying process of stevia fresh leaves using Solar Tunnel Dryer, select the best chemical blanching solution and analyze the quality of stevia dried leaves and its acceptability in green tea - stevia infusion. Blanching process as a pre-treatment prior to the drying process turned out to have a significant effect. Sodium bicarbonate and calcium chloride were used as chemical blanching with three different concentrations: 0.1%, 0.5% and 1%. It was found out that calcium chloride 1% treatment as the best treatment hence it could preserve the quality of Stevia rebaudiana leaves in terms of its antioxidant activity, sweetness level as well as color. For sensory analysis, dried stevia leaves 0.4% added to the green tea was the most preferrable samples for the panelists. Although Stevia rebaudiana has some shortage in sensory, it still showed a great potential to replace sucrose in our daily life consumption.