Analisis Sifat Fisik dan Kimia Teh Bunga Telang (Clitoria ternatea L.) pada Berbagai Metode Pengeringan

AFIFAH NUR INDAH K, Dr. Joko Nugroho Wahyu Karyadi, S.T.P., M.Eng.; Redika Ardi Kusuma, S.T.P., M.Si.; Devi Yuni Susanti, S.T.P., M.Sc.

2021 | Skripsi | S1 TEKNIK PERTANIAN

Bunga telang (Clitoria ternatea L.) merupakan tanaman merambat yang mudah tumbuh dan memiliki banyak manfaat baik di bidang kuliner maupun di bidang kesehatan. Komponen bioaktif bunga telang yang memberikan berbagai macam manfaat fungsional bagi tubuh manusia tersebut antara lain senyawa fenol, flavonoid, antosianin, dan glikosida flavonol. Proses pengeringan bunga telang menjadi faktor penting dalam menjaga kualitas kandungan olahan bunga telang. Penelitian ini bertujuan untuk mengetahui pengaruh pengeringan efek rumah kaca, cabinet drying, dan freeze drying terhadap perubahan sifat fisik dan kimia teh telang. Bahan yang digunakan dalam penelitian ini adalah bunga telang segar yang diperoleh dari petani lokal Kepuh Kulon, Wirokerten, Banguntapan, Bantul, Yogyakarta dengan rata-rata kadar air 88,82%. Rancangan percobaan menggunakan variasi 7 metode pengeringan yaitu pengeringan efek rumah kaca, cabinet drying suhu 50oC, cabinet drying suhu 60oC, cabinet drying suhu 70oC, freeze drying suhu 40oC, freeze drying suhu 50oC, dan freeze drying suhu 60oC. Parameter yang diukur berupa penyusutan dimensi (panjang, lebar, dan tebal), kadar air, warna, kandungan senyawa fenolik, dan analisis foto mikrostruktur menggunakan Scanning Electron Microscope (SEM). Hasil penelitian menunjukkan bahwa perlakuan freeze drying suhu 40oC merupakan perlakuan optimal dengan nilai penyusutan panjang 22,12%, penyusutan lebar 36,47%, penyusutan tebal 29,59%, kadar air basis basah 6,09%, warna euclidean distance (dE) 29.11%, dan senyawa fenolik 23,195 mg.GAE/g.

The butterfly pea flower (Clitoria ternatea L.) is a plant that is easy to grow and useful in the culinary and health fields. It offers various benefits for the human body due to its bioactive components, such as flavonoids, anthocyanins, and flavonol glycosides. Processing butterfly pea flower into tea is one of the convenient ways to consume and extend the shelf life of the flower. This study aims to determine the effect of greenhouse effect drying, cabinet drying, and freeze drying on changes in dried pea flower's physical and chemical properties. The material used in this study was fresh flowers obtained from local farmers in Kepuh Kulon, Wirokerten, Banguntapan, Bantul, Yogyakarta with an average moisture content of 88.82% w.b. The experimental design uses a variation of seven drying methods, that is, greenhouse effect drying, cabinet drying at 50oC, cabinet drying at 60oC, cabinet drying at 70oC, freeze-drying at 40oC, freeze-drying at 50oC, and freeze-drying at 60oC. Parameters measured were dimensional shrinkage (length, width, and thickness), moisture content, color, total phenolic compounds, and photo microstructure analysis using Scanning Electron Microscope (SEM). The experimental results showed that the freeze-drying treatment at 40oC was the optimal treatment with a moisture content of 6.09% w.b., a length shrinkage of 22.12%, 36.47% width shrinkage, and 29.59% thickness shrinkage, a color change in the Euclidean distance (dE) 29.11%, and a total phenolic compound of 23.195 mg.GAE/g.

Kata Kunci : Bunga telang, cabinet drying, freeze drying, laju pengeringan, pengeringan efek rumah kaca