Ekstrak bubuk teh hitam dengan teknik spray drying merupakan teknik produksi ekstraksi yang diminati karena efisien dalam aplikasi dalam berbagai variasi produk minuman ringan. Produksi ekstrak bubuk teh hitam menggunakan metode spray dry 2-stage dalam praktiknya masih memiliki masalah seperti kadar air, densitas dan warna yang tidak mencapai syarat mutu konsumen. Agar proses produksi berjalan untuk mencapai spesifikasi yang diinginkan, diperlukan pengaturan parameter operasi spray dryer pada 2-stage. Penggunaan suhu outlet dibawah 100oC dan total soluble solid (TSS) yang belum terstandar menyebabkan proses pembentukan bubuk yang tidak mencapai spesifikasi yang diinginkan. Penelitian ini bertujuan untuk mengetahui efek suhu outlet dan TSS dalam kualitas bubuk ekstrak teh hitam. Menggunakan emulsi berasal dari Haldin dengan TSS 31,3, 35,2, 37,2, 43,9, 44,1 dan 47,4 brix serta variasi suhu outlet dengan nilai 105, 110, 115, dan 120 oC. Proses spray drying 2-stage dikondisikan stabil dengan suhu inlet 185oC, pressure chamber 2,0 mbar, suhu fluidbed internal 150oC, dan suhu fluidbed eksternal 25oC dengan atomizer nozzle tipe Delavan SDX III SC 40. Parameter diamati tekanan umpan, flowrate, kadar air, densitas (tap dan bulk), dan warna (seduhan dan bubuk). Berdasarkan hasil yang diperoleh kadar air terendah sebesar 1,68% pada suhu outlet 120 oC dan 2,81% TSS 31,3, flowrate tertinggi 73,48 kg/jam pada suhu outlet 120oC dan 61,1 kg/jam dengan TSS 47,4, Tekanan tertinggi sebesar 62,17 bar pada suhu 105 oC dan 68,1 bar pada TSS 47,4, densitas tertinggi pada 0.50 gr/ml pada suhu 105 oC dengan TSS 37,2, dan warna tergelap pada suhu 120 oC sebesar 18,35 L, dan warna seduhan tergelap sebesar 42,93 dengan TSS 35,2. Suhu outlet 120 oC dengan TSS rentang 35,2 hingga 37,2 telah cukup memenuhi spesifikasi syarat mutu konsumen Haldin

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Black tea powder extract using spray drying technique is an extraction production technique that is in demand because it is efficient in applications in a wide variety of soft drink products. The production of black tea powder extract using the 2-stage spray dry method in practice still has problems such as moisture content, density and colour that do not reach consumer quality requirements. For the production process to run to achieve the desired specifications, it is necessary to set the spray dryer operating parameters on a 2-stage setting. The use of outlet temperatures below 100oC and total soluble solids (TSS) which have not been standardized causes the powder formation process that does not reach the desired specifications. This study aims to determine the effect of outlet temperature and TSS on the quality of black tea extract powder. Using an emulsion derived from Haldin with TSS 31.3, 35.2, 37.2, 43.9, 44.1 and 47.4 brix and variations in outlet temperature with values of 105, 110, 115, and 120 oC. The 2-stage spray drying process is conditionally stable with an inlet temperature of 185oC, a pressure chamber of -2.0 mbar, an internal fluid-bed temperature of 150oC, and an external fluid-bed temperature of 25oC with an atomizer nozzle SDX III SC 40 Delavan. Parameters observed were feed pressure, flow rate, moisture content, density (tap and bulk), and colour (brew and powder). Based on the results obtained, the lowest water content was 1.68% at an outlet temperature of 120 oC and 2.81% TSS 31.3, the highest flowrate was 73.48 kg/hour at an outlet temperature of 120oC and 61.1 kg/hour with a TSS of 47, 4, The highest pressure is 62.17 bar at 105 oC and 68.1 bar at TSS 47.4, the highest density is at 0.50 g / ml at 105 oC with TSS 37.2, and the darkest colour is at 120 oC at 18,35 L, and the darkest steeping colour is 42.93 with a TSS of 35.2. The outlet temperature of 120 oC with a TSS range of 35.2 to 37.2 is sufficient to meet the specifications for Haldin consumer quality requirements.