In Vitro Protein Digestibility and Physical Properties of Instant Teh Talua Dried by Spray Dryer
In Vitro Protein Digestibility and Physical Properties of Instant Teh Talua Dried by Spray Dryer Rina Yenrina#, Deivy Andhika Permata#, Dini Rasjmida* and Rahmal Tayandi # #Faculty of Agricultural Technology, Andalas University, Padang, 25163, Indonesia E-mail: yenrinarusdi@yahoo.co.id * Department of Nutrition Poltekkes Kemenkes RI, Padang, 25146, Indonesia E-mail: pietdini@gmail.com Abstract— This study aims to learn the effect of the addition of different concentrations of tea on protein digestibility and physical properties of the product. This study has been completed from February to July 2014. This study begins with the process of making instant teh talua, then continue with product analysis. This study used a completely randomized design (CRD) with 5 treatments and 3 replications. Data were analyzed statistically by F test and if significantly different, followed by Duncan's test New Multiple Range Test (DNMRT) at 5% level. The treatment in thi