Detail Inovasi Perguruan Tinggi


Tema: THE EFFECT OF DRYING TEMPERATURE ON THE ANTIOXIDANT ACTIVITY OF BLACK MULBERRY LEAF TEA (Morus nigra)
Judul: THE EFFECT OF DRYING TEMPERATURE ON THE ANTIOXIDANT ACTIVITY OF BLACK MULBERRY LEAF TEA (Morus nigra)
Perguruan Tinggi: Universitas Pasundan
Jenis/sdm: dosen/0418107704#0412087001#0421106701

Tahun: 2016

This research is aimed at studying the effect of different drying temperatures on the characteristics of the brewed

herbal tea from the mulberry leaves. The benefits of this research is to; provide new information about the

processing of mulberry leaves, know the characteristics of brewed herbal tea from mulberry leaves, measure the

antioxidant activity of brewed herbal tea from mulberry leaves, develop food diversification regarding herbal tea,

increase the economic value of mulberry leaves and it is expected to become a branch of industry of herbal tea made

from mulberry leaves. The method used is a randomized block design with a pattern of one factor drying

temperature consisting of three (3) levels: at 40o C (s1), 50° C (s2), and 60° C (s3). The results showed that the drying

temperature influences the color organoleptic responses and antioxidant activity. The product processed in the

drying temperature at 40° C is the best product because it has the value of IC50 of 89.43 ppm and belongs to a class

of strong antioxidant potential.

Keywords: black mulberry leaves, drying temperature, antioxidant.