Determination Of Optimum Drying Condition On Flavonoid Content Of Ficus Carica L. Leaves Using Tray Dryer

This research aims to find out the characteristics of Ficus carica L. drying process using a tray dryer and determine effect temperature time on Carica flavonoid content obtain herbal leaf tea which is high in antioxidants. At experimental stage, water fresh leaves were determined, so 74 ± 1.11% (wet base), then dried at 35; 40; 45; 50; 55oC, with variation air flow rate 1.3; 1.6; 1.9; 2.2; 2.4 m/s. The optimum are 50oC 1.9 m/s since highest was obtained those condition as much 0.78 0.001 gram QE/100gram extract. Dried products packaged bags have 23.60% carbohydrate, total fat 3.50%, protein 5.35%,antioxidant 154.25 ppm calorific value 1430 Kcal/100 grams. It can be concluded that used produce antioxidants content.