The Effect of Various Drying Methods on the Quality of Rose (Rosa damascena) Tea

https://doi.org/10.22146/agritech.64918

Joko Nugroho Wahyu Karyadi(1*), Dintia Ibni Imaniar(2), Muhammad Adani Akbar(3), Siti Marfu’ah(4), Dwi Ayuni(5), Nursigit Bintoro(6)

(1) Jurusan Teknik Pertanian, Fakultas Teknologi Pertanian, Universitas Gadjah Mada, Jl. Flora No. 1, Bulaksumur, Yogyakarta 55281
(2) Department of Agricultural Engineering and Biosystems, Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora No. 1, Bulaksumur, Yogyakarta 55281
(3) Department of Agricultural Engineering and Biosystems, Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora No. 1, Bulaksumur, Yogyakarta 55281
(4) Department of Agricultural Engineering and Biosystems, Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora No. 1, Bulaksumur, Yogyakarta 55281
(5) Department of Agricultural Engineering and Biosystems, Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora No. 1, Bulaksumur, Yogyakarta 55281
(6) Department of Agricultural Engineering and Biosystems, Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora No. 1, Bulaksumur, Yogyakarta 55281
(*) Corresponding Author

Abstract


Rose petals is potential ingredient for making a herbal tea. This study was aimed to determine the effect of various drying methods on the physical and chemical properties of the dried rose. The methods tested were freeze drying (FD), cabinet drying (CD), and sunlight drying (SM). Several properties included final moisture content, bulk density, shrinkage ratio, rehydration ratio, color difference, flavonoid content, and surface microstructure of dried petals were examined. The results showed that the best-fit model for the prediction of CD was the firstorder kinetic model, with a drying rate constant of 0.0494% d.b./h. Meanwhile, both FD and SM required zero and first-order kinetics to effectively explain the drying characteristics. The drying constant rates for zero-order and first-order kinetics were 39.544 and 0.12% d.b./h for FD as well as 70.6 and 0.413%d.b./h for SM, respectively. The final moisture content of dried rose produced by FD, CD, and SM was 5, 12, and 10% wet basis (w.b), respectively. Based on the Indonesian National Standard, the maximum moisture content of packaged dried tea is 8% w.b. FD successfully reduced the shrinkage ratio to a range of 0.35 – 0.45. Freeze-dried rose petals at 40 °C temperature resulted in the highest flavonoid content of 5.65 g QE/100 g sample. In conclusion FD was the best drying method for producing herbal tea from rose petals. This method could be adopted as a new alternative for producing high-quality healthy herbal tea.

Keywords


Drying kinetics; freeze drying; physical quality; rose tea

Full Text:

PDF


References

BPS. (2018). Statistik Tanaman Hias Indonesia. Jakarta: Badan Pusat Statistik. Retrieved from www.bps.go.id

BSN. (2013). SNI 3836:2013 - Teh kering dalam kemasan. Retrieved February 12, 2021, from http://sispk.bsn.go.id/SNI/DetailSNI/8523

Cendrowski, A., Ścibisz, I., Mitek, M., Kieliszek, M., & Kolniak-Ostek, J. (2017). Profile of the phenolic compounds of Rosa rugosa petals. Journal of Food Quality, 2017. https://doi.org/10.1155/2017/7941347

Cernîşev, S. (2010). Effects of conventional and multistage drying processing on non-enzymatic browning in tomato. Journal of Food Engineering, 96(1), 114–118. https://doi.org/10.1016/j.jfoodeng.2009.07.002

Chong, K. L. & Lim, Y. Y. (2012). Effects of drying on the antioxidant properties of herbal tea from selected vitex species. Journal of Food Quality, 35(1), 51–59. https://doi.org/10.1111/j.1745-4557.2011.00422.x

Ciurzyńska, A., & Lenart, A. (2011). Freeze-drying - application in food processing and biotechnology - a review. Polish Journal of Food and Nutrition Sciences, 61(3), 165–171. https://doi.org/10.2478/v10222-011-0017-5

Diamante, L., Durand, M., Savage, G., & Vanhanen, L. (2010). Effect of temperature on the drying characteristics, colour, and ascorbic acid content of green and gold kiwifruits. International Food Research Journal, 17(2), 441–451.

Emadi, B., & Saiedirad, M. H. (2011). Moisture-dependent physical properties of the saffron flower. Journal of Agricultural Science and Technology, 13, 387–898.

Fauzi, A., Surti, T., & Rianingsih, L. (2016). Efektivitas daun teh (Camellia sinensis) sebagai antioksidan pada fillet ikan bandeng (Chanos chanos Forsk.) selama penyimpanan dingin. Jurnal Pengolahan dan Bioteknologi Hasil Perikanan, 5(4), 1–10. Retrieved from http://www.ejournal-s1.undip.ac.id/index.php/jpbhp

Hayati, R., Nurhayati, & Annisa, N. (2011). Pengaruh suhu pengeringan terhadap mutu rosella kering (Hibiscus sabdariffa). Jurnal Floratek, 6, 1–7.

Imaniar, D. I., Karyadi, J. N. W., Marfu’Ah, S., & Akbar, M. A. (2019). Physical quality change of rose tea during freeze-drying. IOP Conference Series: Earth and Environmental Science, 365(1), 1–7. https://doi.org/10.1088/1755-1315/365/1/012035

Imaniar, D.I., Karyadi, J.N. W., Bintoro, N., & Saputro, A. D. (2020). Perubahan Kualitas Fisik dan Kimia Teh Mawar (Rosa damascena) Dengan Variasi Metode Pengeringan (Universitas Gadjah Mada). Universitas Gadjah Mada. Retrieved from http://etd.repository.ugm.ac.id/penelitian/detail/189372

Izli, N. & Polat, A. (2019). Freeze and convective drying of quince (Cydonia oblonga Miller.): Effects on drying kinetics and quality attributes. Heat and Mass Transfer/Waerme- Und Stoffuebertragung, 55(5), 1317–1326. https://doi.org/10.1007/s00231-018-2516-y

Izzreen, M. N. N. Q., & Fadzelly, A. B. M. (2013). Phytochemicals and antioxidant properties of different parts of Camellia sinensis leaves from Sabah Tea plantation in Sabah, Malaysia. International Food Research Journal, 20(1), 307–312.

Karyadi, J. N. W., Rahma, S., Sitindaon, R., Putri, D. G. P., & Ayuni, D. (2021). Drying characteristics of jackfruit and snake fruit using freeze dryer. Pertanika Journal of Science and Technology, 29(1), 317–330. https://doi.org/https://doi.org/10.47836/pjst.29.1.18

Luliana, S., Purwanti, N. U., & Manihuruk, K. N. (2016). Pengaruh cara pengeringan simplisia daun senggani (Melastoma malabathricum L.) terhadap aktivitas antioksidan menggunakan metode DPPH (2,2-difenil-1-pikrilhidrazil). Pharmaceutical Sciences and Research, 3(3), 120–129. https://doi.org/10.7454/psr.v3i3.3291

Nagvanshi, S., Shrivastava, S. L., & Goswami, T. K. (2017). Study of changes in shrinkage and density as a function of moisture content during microwave vacuum drying under various operating conditions. Journal of Food, Nutrition and Population Health, 1(2), 13.

Orikasa, T., Ono, N., Watanabe, T., Ando, Y., Shiina, T., & Koide, S. (2018). Impact of blanching pretreatment on the drying rate and energy consumption during far-infrared drying of paprika (Capsicum annuum L.). Food Quality and Safety, 2(2), 97–103. https://doi.org/10.1093/fqsafe/fyy006

Poswal, F. S., Russell, G., Mackonochie, M., MacLennan, E., Adukwu, E. C., & Rolfe, V. (2019). Herbal teas and their health benefits: a scoping review. Plant Foods for Human Nutrition, 74(3), 266–276. https://doi.org/10.1007/s11130-019-00750-w

Qing-guo, H., Min, Z., Mujumdar, A., Wei-hua, D., & Jin-cai, S. (2006). Effects of different drying methods on the quality changes of granular edamame. Drying Technology, 24(8), 1025–1032. https://doi.org/10.1080/07373930600776217

Rabeta, M. S. & Vithyia, M. (2013). Effect of different drying methods on the antioxidant properties of Vitex negundo Linn. tea. International Food Research Journal, 20(6), 3171–3176.

Rakesh, G. & Singh, B. G. (2017). Effect of rehydration ratio and rehydration coefficient on osmotically dehydrated papaya slices. International Journal of Agricultural Science and Research, 7(6), 287–292. https://doi.org/10.24247/ijasrdec201739

Roshanak, S., Rahimmalek, M., & Goli, S. A. H. (2016). Evaluation of seven different drying treatments with respect to the total flavonoid, phenolic, vitamin C content, chlorophyll, antioxidant activity, and color of green tea (Camellia sinensis or C. assamica) leaves. Journal of Food Science and Technology, 53(1), 721–729. https://doi.org/10.1007/s13197-015-2030-x

Selvi, K. Ç., Kabutey, A., Gürdil, G. A. K., Herak, D., Kurhan, Ş., & Klouček, P. (2020). The effect of infrared drying on color, projected area, drying time, and total phenolic content of rose (Rose electron) petals. Plants, 9(2), 1–13. https://doi.org/10.3390/plants9020236

Shi, L., Gu, Y., Wu, D., Wu, X., Grierson, D., Tu, Y., & Wu, Y. (2019). Hot air drying of tea flowers: effect of experimental temperatures on drying kinetics, bioactive compounds and quality attributes. International Journal of Food Science and Technology, 54(2), 526–535. https://doi.org/10.1111/ijfs.13967

Thring, T. S. A., Hili, P., & Naughton, D. P. (2011). Antioxidant and potential anti-inflammatory activity of extracts and formulations of white tea, rose, and witch hazel on primary human dermal fibroblast cells. Journal of Inflammation, 8(27), 1–7.

Turkiewicz, I. P., Wojdyło, A., Lech, K., Tkacz, K., & Nowicka, P. (2019). Influence of different drying methods on the quality of Japanese quince fruit. LWT - Food Science and Technology, 114, 108416. https://doi.org/10.1016/j.lwt.2019.108416

Vinokur, Y., Rodov, V., Reznick, N., Goldman, G., Horev, B., Umiel, N., & Friedman, H. (2006). Rose petal tea as an antioxidant- rich beverage: cultivar effects. Journal of Food Science, 71(1), S42–S47.

Wang, H. O., Fu, Q. Q., Chen, S. J., Hu, Z. C., & Xie, H. X. (2018). Effect of hot-water blanching pretreatment on drying characteristics and product qualities for the novel integrated freeze-drying of apple slices. Journal of Food Quality, 2018. https://doi.org/10.1155/2018/1347513

Wojdyło, A., Lech, K., Nowicka, P., Hernandez, F., Figiel, A., & Carbonell-Barrachina, A. A. (2019). Influence of different drying techniques on phenolic compounds, antioxidant capacity and colour of Ziziphus jujube Mill. Fruits. Molecules, 24, 2361.

Zhu, W., Wang, Z., Xu, D., & Du, J. (2014). Measurement and study on drying shrinkage characteristic of tobacco lamina based on computer vision. In D. Li & Y. Chen (Eds.), IFIP Advances in Information and Communication Technology (Vol. 419, pp. 306–314). IFIP International Federation for Information Processing 2014. https://doi.org/10.1007/978-3-642-54344-9_37



DOI: https://doi.org/10.22146/agritech.64918

Article Metrics

Abstract views : 1296 | views : 1460

Refbacks

  • There are currently no refbacks.


Bookmark and Share


Copyright (c) 2024 Joko Nugroho Wahyu Karyadi, Dintia Ibni Imaniar, Dwi Ayuni, Nursigit Bintoro

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

agriTECH has been Indexed by:

Emerging Source Citation Index Directory of Open Access Journals CABI.org Dimensions Google Scholar Sinta Garuda

agriTECH (print ISSN 0216-0455; online ISSN 2527-3825) is published by Faculty of Agricultural Technology, Universitas Gadjah Mada in colaboration with Indonesian Association of Food Technologies.

website statisticsView My Stats