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All Journal Jurnal Teknologi Dan Industri Pangan MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah Jurnal Teknologi & Industri Hasil Pertanian Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Jurnal Mutu Pangan : Indonesian Journal of Food Quality Journal of Telenursing (JOTING) Indonesian Journal of Applied Research (IJAR) International Journal of Social Service and Research Eduvest - Journal of Universal Studies Indonesian Journal of Food Technology
Hunaefi, Dase
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Aerospace Engineering Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Neuroscience Nursing Public Health Social Sciences

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Journal : Jurnal Mutu Pangan : Indonesian Journal of Food Quality

 1 
Korelasi Sidik Jari Teh Putih (Camellia sinensis) dan Aktivitas Antioksidannya Menggunakan Spektrofotometri Inframerah Transformasi Fourier (FTIR) dan Analisis Data Multivariat Yusuf, Muhammad Shalahuddin; Hunaefi, Dase; Yuliana, Nancy Dewi
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 12 No. 2 (2025): Jurnal Mutu Pangan
Publisher : Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, Bogor Agricultural University (IPB) in collaboration with the Indonesian Food and Beverage Association (GAPMMI), the National Agency of Drug and Food Control, and th

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jmpi.2025.12.2.130

Abstract

White tea, made from young tea leaves dried without enzymatic fermentation, retains higher antioxidant content and has a unique sensory profile based on its growing region and processing method. Fourier transform infrared resonance (FTIR) spectrophotometry measures the absorption of infrared radiation by molecular bonds, generating a unique fingerprint. FTIR can monitor changes in the chemical composition during tea processing. Each producer may have different processing techniques that affect tea quality. A study analyzed white tea samples from five producers in Java, Indonesia, using FTIR fingerprinting and antioxidant activity. Sample D from Central Java had the highest DPPH antioxidant activity, followed by samples E (from West Java), H (from East Java), and P and G (from West Java). FTIR fingerprint analysis identified common absorption peaks at wave numbers 1242 (ester), 1600–1400 (ring double bond), 3518 cm⁻¹ (phenol), 2360 (amine), and 1400–1200 cm⁻¹ (carbonyl). Orthogonal partial least squares–discriminant analysis (OPLS-DA) grouped the samples into two classes regardless of the region: D, E, and H in class 1, and P and G in class 2. Wave numbers attributed to amine, aromatic, and aldehyde groups were among the discriminating markers for class 1 and class 2. The results of OPLS analysis revealed a strong positive correlation between wave numbers 1258, 1342, 1466, 2392, and 2685 cm⁻¹. These wave numbers were found at higher intensities in sample D, which had the highest antioxidant activity. Thus, they can be used as important markers for white tea with good antioxidant activity.
Co-Authors Akbar, Dzifiar Yasykuri Amanda, Tria Andika Putra Pratama Anjani, Gemala Budi Nurtama Dede Robiatul Adawiyah Dias Indrasti Dwinawati, Elisabeth Fuhrmann, Philipp Nancy Dewi Yuliana Nur Wulandari Pamungkasany, Prinia Panuju, Sherly Pramesti, Yuli Puspitasari, Armina Meikyo Putri, Danica Rinaldi, Ahmad Sholehuddin, Zen Fauzan Siregar, Lerissa Aulia Smetanska, Iryna Sugiyono Sugiyono Tjahja Muhandri Utami, Mutiara Siska Putri Yusuf, Muhammad Shalahuddin Zeller, Yves Henri Marie