Pengaruh Waktu dan Suhu Pengeringan Terhadap Karakteristik Teh Daun Tin (Ficus Carica L.)

Abstract

Fig plants are functional plants. Fig plant leaves have good functional compounds, especially phenolic. Fig leaves can be developed into functional drinks, namely herbal tea. In processing the drying process greatly affects the quality of fig leaf tea. The temperature and time in the drying process are important factors because they can affect the content of functional compounds in fig leaves. The purpose of this study was to determine the effect of temperature and drying time on physical properties (color), chemistry (moisture content, tannin content, total phenol, and antioxidant activity), and sensory (color, smell, taste, and overall) and to know the combination of the temperature and the drying time which results in the best fig leaf tea. The experimental design carried out in this study was a completely randomized design (CRD) with a combination of temperature and drying time. The temperature variations used were 55°C and 65°C and the time variations used were 4, 5, and 6 (hours). The results showed that the combination treatment of temperature and drying time affected physical and chemical properties, but did not affect the sensory properties of steeping tea except in overall. The best treatment in the drying process of fig leaves is drying at 55°C for 4 hours with characteristics: brightness (L*) 58.107; reddish (a*) 0.103; yellowish (b*) 16.340; °Hue 89.587; moisture content 6.551%; tannin content of 0.258%; total phenol 5.467%; antioxidant activity 40.647%, with appearance yellowish color; the distinctive smell of fig leaves; bitter taste; and overall the panelists accept the level of preference rather dislike.