PRA-RANCANGAN INDUSTRI TEH KUNING (CAMELLIA SINENSIS VAR. ASSAMICA): KINETIKA PENGERINGAN TEH KUNING MENGGUNAKAN OVEN

• Main Author: Danar Rahmanna, Ahmad
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/85603
• Institution: Institut Teknologi Bandung

This study examines the drying kinetics analysis of yellow tea using an oven. Yellow tea undergoes a unique processing method known as the sealed-yellowing process, which gives the tea leaves their distinctive yellow color. Drying yellow tea is crucial for reducing moisture content and extending shelf life. Various drying methods have been employed, including oven drying, which offers advantages in terms of efficiency and quality. This research explores different oven drying temperatures of 60°C, 80°C, 100°C, and 120°C, and calculates the drying kinetics of yellow tea at each temperature. The aim is to determine the time factor for yellow tea within each drying kinetics model, allowing for the calculation of the time required to dry yellow tea to a specific moisture content. The study identified the optimal drying model for yellow tea at 60°C as the Modified Midilli-Kucuk or Weibull Distribution-II model, at 80°C as the Page model, at 100°C as the Jena Das model, and at 120°C as the Weibull Distribution-II model. The findings of this study are expected to serve as a foundational reference for the tea industry in determining the drying time for yellow tea and to open new markets for the economic development of Indonesia. .