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All Journal E-Journal Widya Kesehatan dan Lingkungan Jurnal Pangan dan Agroindustri
Tamizi, Ermiziar
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Agriculture, Biological Sciences & Forestry Environmental Science Public Health

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PRODUKSI DAN CITA RASA SERTA KANDUNGAN POLIFENOL TEH KULIT MELINJO Saragih, Raskita; Tamizi, Ermiziar
E-Journal Widya Kesehatan dan Lingkungan Vol. 2 No. 2 (2020)
Publisher : E-Journal Widya Kesehatan dan Lingkungan

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Melinjo peels waste can be processed into herbal tea. A total of 22,963 tons per year of melinjo is processed into emping and that much waste of melinjo peels is also wasted (BPS Banten 2014). Red and green melinjo peels contains polyphenols, antioxidants and amino acid L glutamate acid (Saragih, R and Ermiziar, 2019). The aim of the research was to produce herbal teas from red and green melinjo peels, test their taste and aroma and analyze total polyphenols and antioxidants. Melinjo peels tea is produced by sorting the melinjo peels, washing, cutting and drying using an oven blower. A factorial randomized block design with two factors was used. Drying temperature factor with three levels: 55, 60 and 65oC and drying time with levels 4,5 and 6 hours. indicators tested for taste and aroma, total polyphenols and antioxidants. Melinjo peels herbal tea production process is best at a drying temperature of 65oC for 4 hours. The taste and aroma of red melinjo peels tea is preferred with values ​​of 3.60 and 3.28. Green melinjo peels tea, with a value of 3.52 and 2.88 means like it too. The total content of red melinjo peels tea polyphenols is 18.34 mg / L. and antioxidants 1.54 mg / kg. Green melinjo peels tea total polyphenols 4.87 mg / L and antioxidants 1.63 mg / kg. Red and green melinjo peels herbal tea has the potential as an alternative healty drinks.
AMINO ACID PROFILE ANALYSIS OF RED AND GREEN MELINJO PEELS TEA Saragih, Raskita; Tamizi, Ermiziar; Leonita, Shinta
Jurnal Pangan dan Agroindustri Vol. 9 No. 4: October 2021
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2021.009.04.2

Abstract

       The study aims to analyze the profile of non-essential and essential amino acids in the peels and herbal tea products made from red and green melinjo peels. The processing of melinjo seeds into chips in  Pandeglang Regency in Banten Provence, produces large amounts of melinjo peels waste.  The processed tea from red and green melinjo peels contains polyphenol compounds, antioxidants, protein and amino acids that are good for health. The processing stages of the melinjo peel tea by sorting the peels for red and green melinjo peels, then washed, made them into thin slices, and dried using an oven blower at 65oC of temperature for 4 hours. Both green and red melinjo peels tea were analyzed for the amino acid profile using the UPLC method. Based on the results of the analysis, it was found that the amino acid content of melinjo peels and melinjo peels tea, both green and red, consisted of 7 non-essential amino acids and 8 essential amino acids. L-glutamic acid and L-aspartic acid are the highest amino acid components which can give melinjo peels tea a characteristic aroma and taste.
Co-Authors Raskita Saragih Shinta Leonita