PRE-DESIGN OF TEA INDUSTRY (CAMILLIA SINENSIS): QUALITY IMPROVMENT OF GREEN TEA (CAMILLIA SINENSIS) WITH MICROWAVE VACUUM DRYER AT LOW TEMPRATURE

• Main Author: Jasaka, Raygerda
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/86557
• Institution: Institut Teknologi Bandung

Tea is one of the sought-after commodities in Indonesia and can be consumed by individuals from all walks of life, offering various benefits such as polyphenols and other antioxidants. The conventional method of drying tea leaves, such as sun drying, poses challenges that impact the quality of green tea. The use of microwave vacuum dryer technology is expected to reduce drying time and maintain the quality of green tea. In this study, drying was carried out using a modified microwave with the installation of a vacuum pump and temperature sensor to obtain quantitative temperature of 37, 40, and 500C. The research result indicate that the optimal drying temperature to enhance the quality of green tea using a microwave vacuum dryer is 37 0C. Drying at this temperature yielded a moisture content of 7,94±0,17% (w/w), total phenolic content of 27,42±0,43% (w/w), total flavonoid content of 43,46±3,53% (w/w), antioxidant content IC50 of 34,36±1,43 (b/b), catechin content of 11,06 ppm, and organoleptic properties based on appearance, taste, and aroma preferred by consumers with consecutive score of 43,87±0,75; 3,9±0,86; and 3,9±0,86. Phytochemical content in all three variations indicates that the best parameters ar achieved at a drying temperature of 370C, as confirmed by organoleptic testing and moisture content evaluation, demonstrating the acceptance level of the panelists at a drying temperature of 500C