TEJO, VINCENT KEVIN (2013) EFFECT OF SOLAR TUNNEL DRYING AND CHEMICAL BLANCHING SOLUTIONS ON THE PHYSICOCHEMICAL QUALITY OF STEVIA (STEVIA REBAUDIANA) LEAVES AND ITS APPLICATION IN GREEN TEA – STEVIA DRINK. Other thesis, Prodi Teknologi Pangan UNIKA Soegijapranata.
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Abstract
Nowadays, consumers are very concerned about health benefits of food products besides its taste and appearance. Tea is one of the most favourite drinks in the world, including in Indonesia. Normally, all people tend to like a sweet taste including in the tea. Sweet tea 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 because it has a lot of significant positive effects on human health due to the highest antioxidant activity in the form of catechins contained compared to the other tea. There is a natural sweetener that can address this problem, that is Stevia rebaudiana. Dried stevia leaf has many benefits. Besides its level of sweetness is 10-15 times sweeter than sucrose, it is also does not produce calories, does not cause tooth decay, and effectively regulates blood sugar in people with diabetes and hypoglycemia, bringing it toward more normal levels. The purpose of the research is to optimize the drying process of Stevia rebaudiana fresh leaves using Solar Tunnel Dryer, select the best chemical blanching solution which could preserve the benefits of Stevia rebaudiana leaves like its sweetness intensity and also antioxidant activity. Besides that, the quality and acceptability of the green tea stevia infusion were also analyzed. Blanching process as a pre-treatment for the fresh stevia leaves prior to the drying process turned out to have a significant effect to the dried stevia leaves. Sodium bicarbonate and calcium chloride were used as chemical blanching with three different concentration: 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 with concentration of 0.4% added to the green tea was the most preferrable samples for the panelists. Although Stevia rebaudiana has some shortage in sensory like its bitter and astringent aftertaste, it is still showed a great potential to replace sucrose in our daily life consumption.
| Item Type: | Thesis (Other) |
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| Subjects: | 600 Technology (Applied sciences) > 660 Chemical engineering > Chemical Technology |
| Divisions: | Faculty of Agricultural Technology > Department of Food Technology |
| Depositing User: | Mrs. Rini Yastuti |
| Date Deposited: | 07 Sep 2015 10:50 |
| Last Modified: | 15 May 2017 02:29 |
| URI: | http://repository.unika.ac.id/id/eprint/1945 |
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