Drying Cabya (Piper retrofractum Vahl.) at Three Ripeness Stages
La Choviya Hawa, Addieny Sugesti, Amirada Nur Laily, Nur Ida Winni Yosika,Yusuf Wibisono, Sandra Malin Sutan

Department of Agricultural Engineering, Faculty of Agricultural Technology, Universitas Brawijaya, Jl. Veteran, Malang 65145 Indonesia

Abstract

Cabya (Piper retrofractum Vahl.) is herbal plant that is widely used as androgenic, antioxidant, and anticancer agent. Preservation of cabya in dry form is mostly carried out in red color only, while green color and orange color are rarely preserved by this method. The aims of present study were to analyze the water content and the drying rate of three different stages of ripeness of cabya, indicated by the color such as green, orange and red, and to analyze the reducing sugar, piperine, and antioxidant content after drying. Drying was conducted using hot air drying method at 70C for 18 hours. Reducing sugar content was analyzed based on Somogyi Nelson method, antioxidant content was analyzed using 1,1 diphenyl 2 picrylhydrazyl (DPPH) method, and piperine was analyzed based on SNI 005:2013 method.The results showed that the water content after drying process of green, orange, and red cabya were 1.89, 4.53, and 7.55% after 8.5, 7.5, and 7 hours of processing, respectively. Antioxidant and piperine contents of green, orange, and red cabya were 87.15, 75.26, and 63.38 mg/mL; and 2.42, 1.97 and 1.54%, respectively. Dried red cabya is containing highest water content, fastest drying rate, highest reducing sugar, while piperine and antioxidant content is lower than green and orange cabya.

Keywords: cabya, ripeness stages, water content, drying rate, chemical content

Topic: AGRICULTURAL ENGINEERING