Siti Mujdalipah, Didah Nurfaridah, Dase Hunaefi, Tjahja Muhandri, Nuri Andarwulan
Water activity (aw) plays a crucial role in controlling microbial growth and chemical reactions in food products. This study explores the impact of aw on the physical and chemical properties of walang leaves dried using five different methods: sun drying (SD), sun drying with fan (SDF), fluidized bed drying (FBD), air drying (AD), and freeze drying (FD). The drying methods produced varying drying rate equations. The Wang and Singh model was identified as the most suitable for describing the drying rate. Moisture sorption isotherm (MSI) models varied, with SDF and AD aligning with the Hasley model, SD (Oswin model), and FBD (GAB model). Significant changes in moisture content, color, total phenolic content (TP), and antioxidant activity (AA) were observed across different aw zones, particularly in zone III. The Dunnett test revealed significant differences in TP, L*, and ΔE between dried leaves and FD controls (p<0.05), but no significant differences in MC, aw, color attributes, or AA (p>0.05). SD was recommended for drying walang leaves due to its comparable AA and the fastest drying rate. © 2024, Galati University Press. All rights reserved.
Department of Food Science and Technology, IPB University, Bogor, 16680, Indonesia; Food Technology Study Program, Faculty of Technical and Industrial Education, Universitas Pendidikan Indonesia, West Java, Bandung, 40154, Indonesia; South-East Asia Food and Agricultural Science and Technology (SEAFAST) Center, IPB University, Bogor, Indonesia
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