Kinetika Pengeringan Busa Ampas Seduhan Teh

Abstract

Dominasi produksi minuman teh dalam kemasan berdampak pada meningkatnya produksi limbah ampas seduhan teh yang masih memiliki kandungan berbagai metabolit sekunder, mineral, serat dan protein. Metode pengeringan busa (foam mat drying) dapat diterapkan pada produksi serbuk ampas seduhan teh guna mendukung pengembangan dan pemanfaatan lebih lanjut dari ampas seduhan teh. Tujuan penelitian ini adalah mengkaji pengaruh penambahan konsentrasi busa putih telur pada proses pengeringan busa ampas seduhan teh serta mengkaji kinetika pengeringan lapis tipis menggunakan model kinetika Newton/Lewis, Page, Henderson-Pabis, Logartitmic dan Two Term. Parameter proses yang dievaluasi meliputi variasi penambahan busa putih telur (7,5-15%) sementara kadar maltodekstrin yang ditambahkan sebesar 30% dan pengeringan dilakukan pada suhu 80⁰C. Penelitian menunjukkan jika penggunaan busa putih telur 7,5% memberikan kontanta kecepatan pengeringan yang lebih tinggi bila dibandingkan penggunaan busa putih telur 10-15%.  Dalam penelitian ini, model kinetika Page merupakan model yang memberikan kesesuaian yang lebih tinggi bila dibandingkan dengan model kinetika Newton/Lewis, Henderson and Pabis, Logartitmic dan Two Term.

The emerging growth of tea based beverage impacts on the abundance of spent tea waste, a solid waste in which rich of secondary metabolites, minerals, fibre and protein.  Foam mat drying of spent tea leaves powder is applied for further utilization of spent tea waste. The objective of this research was to investigate the influence of egg white concentration added in the foam mat drying of spent tea waste and investigate the foam mat drying kinetics. The thin layer drying kinetics models applied were Newton/Lewis, Page, Henderson-Pabis, Logartitmic and Two Term model. The egg white concentration were varied of 7,5-15%, meanwhile the maltodextrin was of  30% and the the drying processes were performed at temperature of 80⁰C. The research showed that the foam mat drying of spent tea waste performed at egg white concentration addition of 7,5% gave higher drying rate constant. In this research, Among the empirical models applied in this research, Page model was found to be the most adequate model representing the drying behavior of spent tea waste.