Juanda, Sri Hartuti
Butterfly pea (Clitoria ternatea L.) flower tea is a functional drink that is helpful in improving nutrition and health. The level of preference for the tea drink needs to be studied; thus, the accurate product formula can be obtained in its postharvest handling and processing. This research aimed to optimize the microwave-dried pea flower tea drink using the central composite design (CCD) method. The treatment factors studied were microwave power and drying time, with the treatment response as a sensory test of butterfly pea flower tea, including colour, aroma, taste, and aftertaste. The results of CCD analysis show that microwave power and drying time significantly affect the colour, aroma, and taste of butterfly pea tea but have no significant effect on the aftertaste. The optimum sensory formula was obtained at microwave power (X1) of 180 watts and drying time (X2) of 17 minutes, with a prediction of colour of 5.8 ≈ 6 (likes), aroma of 5.1 ≈ 5 (somewhat like), taste of 5 .03 ≈ 5 (somewhat like) and aftertaste of 4.05 ≈ 4 (neutral). Copyright: ©2024 The authors.
Agricultural Product Technology Department, Universitas Syiah Kuala, Banda Aceh, 23111, Indonesia; Agricultural Engineering Department, Universitas Syiah Kuala, Banda Aceh, 23111, Indonesia
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