Arimathea, Yusuf and Purwadaria, Hadi K. and Setiawan, Yangyang (2013) Drying Rate of Soursop Leaves for Beverage Products. Bachelor thesis, Swiss German University.
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Abstract
The general objective of this research was to observe the drying characteristics of soursop leaves at various drying temperatures and also to determine the acetogenins content of dried soursop leaves at different surface areas (sliced and whole leaves) conditions. The soursop leaves preparation was done without blanching process and the soursop 4th th – 6 leaves order was dried in the oven the variation of drying 0 temperatures (800 0C, 700C, 60C, and 50 C) until the weight of the dried soursop leaves stable. The results found with sliced and whole soursop leaves produced at temperature 60 0 C contained the highest percentage inhibition rate of acetogenins in NADH absorbance/min (21.0164%). However, the whole soursop indicated higher drying rate than the sliced one. Annonaceous acetogenins types were detected by LCMS. Other characteristics such as drying rate parameters, the effect of drying temperature on annonaceous acetogenins activity in dried soursop leaves, and the influence of surface area on the drying characteristic of soursop leaves were also determined.
| Item Type: | Thesis (Bachelor) |
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| Uncontrolled Keywords: | Annona Muricata; Dried Soursop Leaf; Annonaceous Acetogenins; Acetogenins Inhibition Rate |
| Subjects: | Q Science > QK Botany > QK1 Annona T Technology > TP Chemical technology > TP500 Fermentation industries. Beverages. Alcohol |
| Divisions: | Faculty of Life Sciences and Technology > Department of Food Technology |
| Depositing User: | Astuti Kusumaningrum |
| Date Deposited: | 29 Mar 2021 04:19 |
| Last Modified: | 29 Mar 2021 04:19 |
| URI: | http://repository.sgu.ac.id/id/eprint/1226 |
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