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All Journal JITEK (Jurnal Ilmiah Teknosains) JURNAL AGROINDUSTRI HALAL
M. Iqbal Prawira-Atmaja
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Agriculture, Biological Sciences & Forestry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Engineering Industrial & Manufacturing Engineering Mechanical Engineering Social Sciences Veterinary

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PERLAKUAN PENDAHULUAN PADA BIJI KAKAO KERING NON-FERMENTASI SELAMA INKUBASI PADA LARUTAN BUFFER ASETAT DAN PENGARUHNYA TERHADAP INDEKS FERMENTASI DAN TOTAL POLIFENOL M. Iqbal Prawira-Atmaja; Supriyanto Supriyanto
Jurnal Ilmiah Teknosains Vol 2, No 1/Mei (2016): JiTek
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (300.545 KB) | DOI: 10.26877/jitek.v2i1/Mei.1013

Abstract

Penelitian ini bertujuan untuk Mengetahui pengaruh perlakuan awal pada biji kakao kering non fermentasi berupa bentuk hancuran dan perlakuan perendaman air (45oC; 16 jam) pada inkubasi buffer asetat terhadap perubahan pH biji, indeks fermentasi dan spektral, dan total polifenol. Perlakuan awal tersebut juga akan dibandingkan dengan biji kakao kering non fermentasi yang langsung diinkubasi pada buffer asetat. Inkubasi dilakukan dengan dua tahap, yaitu tahap pertama pada medium buffer asetat pH 2,7; 600 mM selama 24 jam dan dilanjutkan tahap kedua pada medium buffer asetat pH 5,5; 600 mM selama 12 jam. Hasil penelitian menunjukkan bahwa perlakuan awal sebelum inkubasi buffer asetat berpengaruh terhadap perubahan nilai pH biji, indeks fermentasi, perubahan spektra UV-vis, dan total polifenol biji. Secara keseluruhan nilai indeks warna fermentasi dari semua perlakuan diperoleh nilai > 1 yang setara dengan indeks warna fermentasi biji kakao fermentasi.
Effect of Brewing Time on the Psychochemical and Antioxidant Activity of Green Tea Bag Ukhti Ayuningtyas; Zahrah Rufaida; Widya Prasetyawati Septiani; Shabri; Sugeng Harianto; Hilman Maulana; M. Iqbal Prawira-Atmaja
JURNAL AGROINDUSTRI HALAL Vol. 9 No. 3 (2023): Jurnal Agroindustri Halal 9(3)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v9i3.6511

Abstract

Teabags are commonly used because of their practical use and benefits as antioxidants. However, there are still few studies that report the effect of brewing time of tea bags on their bioactive compounds. This study aims to determine green tea bags' psychochemical properties and antioxidant activity with different brewing times (1, 3, 5, 7, 9, 12, and 15 minutes). The results showed that the length of steeping time influenced the increase in total polyphenols, flavonoids, and antioxidant activity in green tea bags. The highest rehydration ratio value for product A was in the 3rd minute, which was 3.74 g/g, while in product B, it was 3.36 g/g at the 15th minute. In contrast, the highest swelling rate value occurred in the 15th minute with 372.79% and 236.31% in products A and B, respectively. Products A and B had the highest total flavonoids at 12 minutes of brewing time with 132.41 mg Q.E/g and 144.63 mg Q.E/g, respectively. Product A had the highest free radical inhibition activity at the 7th minute, while product B at the 9th-minute steeping was 56.54% and 73.73%, respectively. Pearson Correlation shows a positive correlation between total polyphenols, flavonoids, and antioxidant activity in green tea bags. The results of this study are expected to be a reference and education of reasonable green tea brewing procedures for consumption by the public.
Co-Authors Hilman Maulana Shabri SUGENG HARIANTO Supriyanto Supriyanto Ukhti Ayuningtyas Widya Prasetyawati Septiani Zahrah Rufaida