Physicochemical Characteristics and Antioxidant Activity of Corn Hair (Zea mays L.) As A Herbal Drink Using The Freeze Drying Method Rosalina Ariesta Laeliocattleya*, Teti Estiasih, Yunianta, Pratista Khansa Aurellia
Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Brawijaya University
Jl. Veteran, Malang 65145, Indonesia
*email: deeochalina[at]ub.ac.id
Abstract
Corn silk contains bioactive compounds with antioxidant properties. These advantages can be acquired by using processed corn hair products, such as a herbal beverage derived from corn hair. The study focused on the impact of pressure and drying time on the properties and antioxidant activity of corn hair herbal tea. The process involved sample preparation, freeze drying, and brewing the tea for 5 minutes. The study used a factorial Randomized Group Design with two factors: drying pressure (0.04, 0.06, 0.08 mbar) and drying time (3, 4, 5 hours). The data was analyzed using ANOVA with a 95% confidence interval. The results showed that as drying pressure decreased, levels of certain compounds and antioxidant activity increased. However, at the lowest pressure, increasing the drying time led to decreased levels of these compounds and activity. The study concluded that both drying pressure and time, as well as their interaction, significantly affected the levels of certain compounds and antioxidant activity.
