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All Journal JURNAL AGROTEKNOLOGI Jurnal Sains Teh dan Kina JURNAL AGROINDUSTRI HALAL
Hilman Maulana
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Agriculture, Biological Sciences & Forestry Computer Science & IT Decision Sciences, Operations Research & Management Engineering Environmental Science Industrial & Manufacturing Engineering Mechanical Engineering Social Sciences

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Journal : Jurnal Sains Teh dan Kina

 1 
Analisis kandungan teaflavin dan tearubigin pada teh hitam yang diolah melalui metode pelayuan kimia bertahap Shabri Shabri; Dr. Dadan Rohdiana; Hilman Maulana; Sugeng Haryanto; Muhammad Iqbal Prawira-Atmaja
Jurnal Penelitian Teh dan Kina Vol 21 No 1 (2018): Jurnal Penelitian Teh dan Kina
Publisher : Research Institute for Tea and Cinchona

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/pptk.jur.jptk.v21i1.142

Abstract

The instability of tea shoots supply from the plantation to the factory was often a problem. In the flush season where tea shoots are abundant, an overcapacity often leads to the uncontrollable withering process. This problem was the cause of the decreased quality of black tea. Theaflavin (TF) and Thearubigin (TR) were chemical substances that positively correlated to the black tea quality. This research conducted to characterize TF and TR quality in two-stages chemical withering. This research treatment consists of two treatments, namely treatment A (plus season), treatment B (minus season), and one control/routine production (treatment C). Treatment A and B used 25 kg of fresh tea shoots to be withered, the first stage was to wither the leaves until it reached 60%, 65%, and 70% of water content. The second stage was to blended those leaves at the first stage and withered it until it reached about 54-56%. For treatment A and B, the enzymatic oxidation (fermentation) time used 90 minutes. Treatment C used 25 kg of fresh tea shot that processed as normal routine production of black tea orthodox-rotor vane process, with enzymatic oxidation time 110 minutes. Every treatment was repeated 3 times. Treatment A produced TF of 0,97% d.b and TR of 15,39 d.b. (ratio 1:15,97). And treatment C produced TF of 0,92% d.b and TR of 13,69% d.b. (ratio 1:14,82). It was concluded that two-stage chemical withering was able to maintain the chemical and organoleptic qualities of black tea.
Karakteristik pelet kayu dari limbah pangkasan teh berdasarkan besaran partikel Sugeng Harianto; Muhammad Iqbal Prawira-Atmaja; Shabri Shabri; Hilman Maulana; Dr. Dadan Rohdiana; Achmad Imron Rosyadi
Jurnal Penelitian Teh dan Kina Vol 21 No 1 (2018): Jurnal Penelitian Teh dan Kina
Publisher : Research Institute for Tea and Cinchona

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/pptk.jur.jptk.v21i1.143

Abstract

Biomass waste potential from tea pruning was high, however the utilization of the waste still low. Forming pellet from the waste was one of means for utilizing it to have value-added. Pelletization is a process of compressing the material to increase density value, calorific value, and to uniform the particle size. The method in tea pruning waste pelletization used because the waste is consists of dry twigs and leaves so it was easier in reducing the particle size as pellet raw material. This research purpose was to identify the wood pellet characteristics of various particle size from tea pruning waste, consisted of water content, ash content, and wood pellet density against calorific value produce. The material used in this research was tea pruning waste available all years in the experimental plantation of Reserach Institute for Tea and Cinchona Gambung that has been dried for three days. Pelletization process starts with reducing the tea pruning waste particle using Chopper machine to acquire dust particles. Afterward, those dust was separated into three treatments, which are, passed sieve number 7 mesh, 14 mesh, and 18 mesh. Calorific value produced from the wood pellet was the main factor from all pelletization process, the result show that the dust passed sieve number 18, which is the smallest particle size, has the highest calorific y value produced in the amount of 4.431 cal/g
Karakteristik nanopartikel ekstrak teh hijau dengan metode nano milling dan nano spray Shabri Shabri; Dr. Dadan Rohdiana; Hilman Maulana; Sugeng Haryanto; Muhammad Iqbal Prawira-Atmaja; Rachmat Mauludin; Muhammad Insanu; Asep W. Perdana
Jurnal Penelitian Teh dan Kina Vol 21 No 2 (2018): Jurnal Penelitian Teh dan Kina
Publisher : Research Institute for Tea and Cinchona

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/pptk.jur.jptk.v21i2.146

Abstract

Nanoparticles for raw materials of phytopharmaca is a technology used to be able to increase the effectiveness and efficiency of phytopharmaca in its absorption as a therapeutic agent. This study useds steamed green tea polyphenol extract as raw material with two nanoparticle methods, first nano milling by Planetary Ball Milling (PBM) and the second using encapsulation method with Nano Spray Dryer (NSD). The characteristics of nanoparticles were then analyzed using Particle Size Analyzer (PSA) and X-Ray Difraction (XRD) to determine the size, size distribution, and type of crystals formed by the two methods. The results of PBM had not been able to meet the criteria for nanoparticles because they had a particle size that is >1 µm, whereas the NSD method produced 554.7 nm nanoparticles with an intensity of 86.9%. And the results of the XRD analysis showed that the two methods of making nanoparticles resulted in amorphous particles >50%.
Karakteritik sifat alir bubuk teh hijau yang diproses dengan metode penepung berbeda Mukhammad Iqbal Prawira-Atmaja; Sugeng Haryanto; Hilman Maulana; Shabri Shabri; Dr. Dadan Rohdiana
Jurnal Penelitian Teh dan Kina Vol 21 No 2 (2018): Jurnal Penelitian Teh dan Kina
Publisher : Research Institute for Tea and Cinchona

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/pptk.jur.jptk.v21i2.147

Abstract

Recently, the public interest in green tea powder is increasing. Green tea powder is produced through the process stage: withering in hot steam, drying, and reducing size. The size reduction process on green tea powder is an important step because it will affect the characteristics of the powder flow properties. This study aims to determine the flow properties of green tea powder processed by different milling method. The milling method used are disc milling (DM) and stone milling (SM). Green tea powder was analyzed including moisture content, particle size distribution using dynamic laser scattering method, determined of bulk density (ρb), and tapped density (ρtap) to find out the Carr Index (CI) and Hausner Ratio (Hr). In addition, the lightness of color and shape and morphology of green tea powder were observed with SEM. The results showed that green tea powder produced from different milling methods have a Carr Index of 15 with “Good” flow properties. DM method produced darker green tea powder with L value (lightness) 49.91 and larger particle size (D50: 38.6 µm) compared with green tea powder produced by the SM method. Determination of flow properties of green tea powder can be applied for the utilization and development of food products and pharmaceutical products based on green tea powder.
Analisis Preferensi Konsumen terhadap Produk Teh Hitam Celup Dignity di Pusat Penelitian Teh dan Kina: Analysis of Consumer Preferences for Dignity Black Tea Bags at the Research Institute for Tea and Cinchona Tabina, Amelia Gusning; Dinda Cinanti Kusuma Wardani; Fadil Bagaskara; Hilman Maulana; M. Khais Prayoga
Jurnal Penelitian Teh dan Kina Vol 4 No 2 (2025): Jurnal Sains Teh dan Kina
Publisher : Pusat Penelitian Teh dan Kina

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/pptk.jur.jstk.v4i2.212

Abstract

Teh merupakan salah satu jenis minuman favorit masyarakat Indonesia yang dapat dikonsumsi pada berbagai musim dan digemari oleh berbagai kalangan usia. Selain sebagai minuman populer, teh juga memiliki beragam manfaat kesehatan. Teh hitam merupakan salah satu jenis teh yang mendominasi pangsa konsumsi, sehingga Pusat Penelitian Teh dan Kina mengembangkan produk Teh Hitam berupa Teh Hitam Celup Dignity. Penelitian ini bertujuan untuk mengetahui tingkat kesukaan konsumen terhadap produk ini. Data dalam penelitian ini dikumpulkan melalui survei dengan metode purposive sampling, melibatkan 63 responden yang keseluruhannya merupakan pelajar/mahasiswa. Parameter yang diteliti meliputi karakteristik responden, kebiasaan konsumen, dan preferensi konsumen. Analisis data dilakukan dengan analisis deskriptif dan uji Chi-Square pada tabulasi silang. Hasil penelitian menunjukkan bahwa mayoritas responden sangat menyukai aroma dan warna, serta menyukai rasa dari produk Teh Hitam Celup Dignity. uji Chi-Square menunjukkan adanya hubungan signifikan antara jenis kelamin dengan kecenderungan memberikan tingkat rekomendasi teh. Namun, untuk hubungan antara pendapatan per bulan dengan kelayakan harga jual, serta hubungan antara usia dengan tingkat kepuasan produk secara keseluruhan tidak menunjukkan hubungan yang signifikan.
Analisis Korelasi Antar Parameter Organoleptik dalam Quality Control Teh Hijau di Pusat Penelitian Teh dan Kina: Correlation Analysis Between Organoleptic Parameters in Green Tea Quality Control at the Research Institute for Tea and Cinchona Wardani, Dinda Cinanti Kusuma; Amelia Gusning Tabina; Hilman Maulana; Vitria P. Rahadi; Fadil Bagaskara; M. Khais Prayoga
Jurnal Penelitian Teh dan Kina Vol 4 No 2 (2025): Jurnal Sains Teh dan Kina
Publisher : Pusat Penelitian Teh dan Kina

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/pptk.jur.jstk.v4i2.213

Abstract

Teh hijau merupakan salah satu produk unggulan dalam industri minuman yang memiliki nilai ekonomi tinggi dan beragam manfaat kesehatan. Kualitas teh hijau sangat dipengaruhi oleh berbagai parameter organoleptik seperti kenampakan kering, warna seduhan, rasa, aroma, dan ampas seduhan. Penelitian ini bertujuan untuk mengetahui tingkat kekuatan dan arah hubungan antar parameter organoleptik dalam proses pengendalian mutu (QC) teh hijau yang dilakukan di Pusat Penelitian Teh dan Kina (PPTK). Metode yang digunakan adalah uji organoleptik terhadap sampel teh hijau yang dianalisis menggunakan uji korelasi Spearman. Hasil penelitian menunjukkan bahwa terdapat korelasi yang signifikan antara beberapa parameter, seperti kenampakan kering dengan rasa serta rasa dengan ampas seduhan yang memiliki hubungan searah. Sebaliknya, warna seduhan dan ampas seduhan menunjukkan korelasi tidak searah. Secara keseluruhan berdasarkan standar SNI 3945-2016, kualitas teh hijau di Pusat Penelitian Teh dan Kina Gambung dikategorikan baik. Penelitian ini diharapkan dapat menjadi dasar dalam penyempurnaan metode evaluasi kualitas teh hijau serta meningkatkan konsistensi mutu produk.
Co-Authors Achmad Imron Rosyadi Amelia Gusning Tabina Asep W. Perdana Dadan Rohdiana Dinda Cinanti Kusuma Wardani Fadil Bagaskara Fani Fauziah M. Iqbal Prawira-Atmaja M. Khais Prayoga Muhammad Insanu Muhammad Iqbal Prawira-Atmaja Mukhammad Iqbal Prawira-Atmaja Rachmat Mauludin Shabri Shabri Shabri Shabri Shabri SUGENG HARIANTO Sugeng Haryanto Tabina, Amelia Gusning Ukhti Ayuningtyas Vitria P. Rahadi Wardani, Dinda Cinanti Kusuma Widya Prasetyawati Septiani Zahrah Rufaida