Effect of Drying Temperature and Wilting Period on the Physical and Sensory properties of Indonesian Pondoh Snake Fruit (Salacca zalacca) Powder

Abstract : Snake fruit (Salacca zalacca) is a thorny plant that grows in clusters. The relatively rapid browning process and the phytochemical content in Pondoh variety snake fruit present its potential as a raw material for fruit tea production. This study aimed to determine and identify the optimal combination of the interaction between drying temperature and wilting duration of the fruit flesh powder in the production of snake fruit powder tea on its physical and sensory characteristics. The research was conducted in two stages: the production of Pondoh snake fruit powder through wilting and drying processes, and the testing of physical characteristics including solubility level and powder tea appearance (L, a, b values), as well as sensory properties encompassing taste, aroma, and color. A randomized block design (RBD) with two factors was employed. The first factor was wilting duration (45 minutes, 60 minutes, and 75 minutes), and the second factor was drying temperature (60°C, 70°C, and 80°C). Based on the analysis of physical and sensory characteristics, it was concluded that the influence of wilting duration (45 to 75 minutes) and drying temperature (60°C to 80°C) resulted in generally easily soluble tea powder with solubility levels ranging from 82.45% to 84.03%. Furthermore, the variations in drying temperature (60°C to 80°C) and wilting duration (45 to 75 minutes) did not show a significant effect on the sensory properties, solubility level, lightness (L), redness (a), and yellowness (b). However, the treatment with drying temperatures of 70°C to 80°C and wilting durations of 60 to 75 minutes tended to yield better results. The taste, aroma, and color were generally liked to very liked, particularly in the treatment with a wilting duration of 75 minutes and a drying temperature of 80°C.