Goldman, C. R. and A. J. Horne. 1983. Limnology. International Student Edition. Mc. Graw Hill. Int. Book. Co. Tokyo.
Rapaglia, John P., and Henry J. Bokuniewicz. 2009. The effect of groundwater advection on salinity in pore waters of permeable sediments. Limnology and Oceanography. Vol. 54(2) : 630-643.
Ahalya, N and Ramachandra T.V. 2001. Wetlands Restoration and Conservation – What, How and Why? Proceedings of National Conference on Control of Industrial Pollution and Environmental Degradation. September 14-15, 2001. PSG College of Engineering, Coimbatore : 560-564.
Kreith, F. and J. Kreider, 1978, Principles of Solar Engineering. New York: Hemisphere-McGraw-Hill. (for Book)
Chianelli R. R., M. Daage, and M. J. Ledoux, 1994, Fundamental studiesof transition-metal sulfide catalytic materials, In Advances in Catalysis, Vol. 40, edited by D. D. Eley, H. Pines, and W. O. Haag.
Burlington, Mass.: Academic Press. (for Contribution to a Book)
Inroduction
Introduction contains are background, problems and objectives of research, community service and supporting literature study
Research Methods
Methodology can be explained in this section. Recommended to use a flowchart to make it easier for understand the method
Results and Discussion
The results of the study are described in this section.
Figure 1. Example Chart
Prodauctaaaa Banana Apple
Material Water Air
Flow Soeed
(m/s) 0.05 6.6
Table 1. Experimental Data
Conclusion
Answer research objectives and can be supplemented with suggestions.
Thank You Note
Thank you to those who support the writing of the paper
Bibliography
EFFECT OF DRYING TEMPERATURE AND METHODS ON
CHARACTERISTICS OF MULBERRY LEAF MATCHA (Morus alba L.)
Ekawati I Gusti Ayu
1)Ina Putu Timur
2),, Puspawati Gusti Ayu Kadek Diah
3),Indri Hapsari I Made
4)1,2,3,4) Department of Food Science and Technology, Faculty of Agricultural Technology, Udayana University, .
Email :[email protected]
INTRODUCTION
Herbal tea is a general term used for drinks that are not from tea plants, Camellia sinensis, and are safer to consume because it does not contain alkaloids which can interfere with health such as caffeine. Herbal teas are made from flowers, seeds, leaves, or roots from various plants. Herbal tea is consumed like a tea drink, brewed and served like ordinary tea (Yudana 2004).
There are several types of tea, such as twist, round, flat, needle (needle), flake and graund powder. (Preedly, 2013). Tea in powder form is very efficient in terms of its manufacture and application. Powder tea is also known as matcha. Matcha is powdered green tea which is processed by drying and milling into powdered green tea.
Mulberry (Morus alba L.) can be processed into matcha because it has many benefits, namely to treat diseases. such as fever, cough, high blood pressure, diabetes, elephantiasis, skin pain, etc., and its antioxidant content (Dalimartha, 2001). Mulberry leaves are one of the abundant food commodities in Indonesia and can grow easily and have not been used optimally
The temperature and drying method greatly affect the quality of the matcha produced, and the drying temperature is around 30 - 90o C, but the best temperature is not more than 60o C.
(Departemen Kesehatan RI, 1985). The drying process can be done with sunlight or dryer
RESEARCH METHODS
Materials and Drying Process of Matcha
ANALYSIS
RESULTS AND DISCUSSION
Parameters : Rendemen , water content, antioxidant activity, total phenol, total chlorophyll, and vitamin C
Table 1. Average value of Rendemen (%) matcha of mulberry leaves produced from the treatment method and drying temperature
Temp
Methode 30o C 40o C 50o C 60o C
Open 37,12 32,46 34,96 39,37
Closed 31,60 36,07 39,89 47,77
Table 2. Average value of Water Content (%) matcha of mulberry leaves produced from the treatment method and drying temperature
Temp Method
30o C 40o C 50o C 60o C
Open 10.13 10.08 9.62 9.85
Close 11.09 10.11 9.04 8.94
Table 3. Average value of Antioxidant Activity ( g AAEC / 100g), matcha of mulberry leaves produced from the treatment method and drying temperature
Temp
Method 30o C 40o C 50o C 60o C
Open 178,83 148,55 120,16 193,44
Close 136.18 116,47 102,31 221,29
Table 4. Average value of Total Phenol (mg / 100g), matcha of mulberry leaves produced from the treatment method and drying temperature
Temp Method
30o C 40o C 50o C 60o C
Open 453,23 475.18 426.00 450,38
Close 566,22 324.40 523.89 449,4
Table 5. Average value , Total Chlorophyll (mg/l ) matcha of mulberry leaves produced from the treatment method and drying temperature
Temp
Method 30o C 40o C 50o C 60o C
Open 5,73 5,38 1,44 5,06
Close 5,69 4,08 1,59 5,90
Table 6. Average value of Vitamin C (g / 100g) matcha of mulberry leaves produced from the treatment method and drying temperature
Temp Method
30o C 40o C 50o C 60o C
Open 1742.29 1706.11 1570.49 1803.48
Close 1724.36 1881.10 1692.79 1914.92
CONCLUSION
The results showed matcha with the best characteristics produced in the treatment with a closed drying method (wrapped in paper) and drying temperature of 60o C, with the characteristics of water content of 8.94 percent, antioxidant activity of 221.29 g AAEC / 100g, total phenol of 546.42 mg / 100g, total chlorophyll, 5,90 mg/l and vitamin C levels amounted to 1914.92 mg/100g.
THANK YOU NOTE
Thank you To DIKTI through the Udayana University LPPM for providing research funding assistance
BIBLIOGRAPHY
Departemen Kesehatan RI. 1985. How to make Simplisia. Director General of Drug and Food Control. Jakarta
Dalimartha S., 2001. Atlas of Indonesian medicinal plants. Volume I. Jakarta: Trubus Agriwidya.
Preedy, V.R., 2013. Tea in Health and Disease Prevention. Academic Press, Massachusetts Yudana, I. G. A. 2004. Know the Variety and Benefits of Tea. Retrieved 11 February 2018.
http://www.indomedia.com.
