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All Journal Prosiding Seminar Nasional Sains Dan Teknologi Fakultas Teknik Menara Perkebunan
Hakiki Melanie
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Agriculture, Biological Sciences & Forestry Computer Science & IT Engineering

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SISTEM MODUL MIKROFILTRASI DALAM PEMURNIAN L-THEANINE DARI TEH HIJAU LOKAL (Camellia assamica) Pekoe UNTUK MINUMAN FUNGSIONAL Agustine Susilowati; Aspiyanto Aspiyanto; Hakiki Melanie; Yati Maryati
Prosiding SNST Fakultas Teknik Vol 1, No 1 (2010): PROSIDING SEMINAR NASIONAL SAINS DAN TEKNOLOGI 1 2010
Publisher : Prosiding SNST Fakultas Teknik

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Abstract

Microfiltration (MF) module system had a potential use in purifying of L-Theanine of local green tea (Camellia assamica) grade Pekoe for functional drink as anti stress compound. Purification process was performed through MF membrane of 0.2 µm at pump motor frequency of 20 Hz, room temperature, and operation pressure of 4 and 6 bar for 30, 60, 90, 120, 150, 180, 210, 240, 270 and 300 minutes. The experiment result showed that MF system was able to pass more much L-Theanine in permeate, but retained more much dry matter and dissolved protein in retentate. Long purification time would decrease permeate flux value and L-Theanine concentration in permeate, but increased dry matter and dissolved protein in retentate. Optimum operation condition based on the highest concentration of L-Theanine in permeate at operation pressures of 4 and 6 bar for 120 and 240 minutes was able to pass L-Theanine in permeate of 86.33 % and 71.21 from all L-Theanine prior to process. Permeate as source of L-Theanine at optimum condition gave permeate flux values of 13.72 and 15.55 L/m2.hour with concentrations of L-Theanine of 10.721 % and 10.203 % (dry weight), dissolved protein of 2.1 and 1.8 mg/mL, and   dry matter of 1.342 and 1.712 %. Retentate has a potential use as functional compounds for anti oxidant,  anti cancer, anti diabetes and anti cholesterol. Key Words : Camellia  asssamica, L-Theanine, Microfiltration (MF), permeate, retentate.
Green tea (Camellia assamica) concentrate as a source of L-theanine used in kombucha fermentation for relaxation drink1) Konsentrat teh hijau (Camellia assamica) sebagai sumber L-theanine yang digunakan pada fermentasi kombucha untuk minuman relaksasi Agustine SUSILOWATI; . ASPIYANTO; Hakiki MELANIE; Yati MARYATI
E-Journal Menara Perkebunan Vol 78, No 2: Desember 2010
Publisher : INDONESIAN RESEARCH INSTITUTE FOR BIOTECHNOLOGY AND BIOINDUSTRY

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (224.316 KB) | DOI: 10.22302/iribb.jur.mp.v78i2.67

Abstract

Abstrak Konsentrat teh hijau (Camellia assamica) grade Pekoe yang dihasilkan melalui pemurnian oleh membran mikro-filtrasi (MF) berpotensi sebagai substrat pada fermentasi  kombucha untuk efek relaksasi (anti stres) karena kandungan L-theanine yang tinggi. Kegiatan penelitian dilakukan untuk mendapatkan ratio terbaik antara konsentrat teh hijau dan air guna menghasilkan komposisi teh kombucha yang setara dengan teh kombucha komersial sebagai minuman santai. Fermentasi dilakukan pada nisbah konsentrat teh hijau dan air 1:4, 1:3, 1:2, 1:1 dan 1: 0 (v/v) dengan starter Kombucha komersial 0,5 % (b/v) pada suhu kamar selama satu minggu. Sebagai kontrol digunakan teh kombucha dengan nisbah teh hijau komersial dan air adalah 1:0. Hasil penelitian menunjukkan bahwa kandungan L-theanine dalam produk teh kombucha yang setara dengan produk komersial (2,51 % berat kering) dicapai pada nisbah konsentrat teh hijau dan air 1 : 2 (2,16 % berat kering) dan 1:1 (3,01 % berat kering). Selain  L-theanine, pada ratio konsentrat teh hijau dan air tersebut teh kombucha yang dihasilkan mengandung total polifenol 1,03 %, total padatan 11,67 %, total asam 0,53 % dan gula pereduksi 27,4 mg/mL, serta jumlah mikroba total log 5,88 CFU/mL atau 7,72 x  105 CFU/mL.Abstract Concentrate of green tea (Camellia assamica) of Pekoe grade produced through purification by means of microfiltration (MF) membrane is potentially used as a substrate in kombucha fermentation for relaxation (anti stress) due to high L-theanine concentration. This experiment was conducted to find out the best ratio of green tea concentrate and water in order to generate kombucha  tea composition   that  is  equal  to commercially available kombucha tea as relaxation drink. Fermentation   process   was    performed   with   green  tea concentrate and water ratio of 1: 4, 1: 3, 1: 2, 1: 1 and  1: 0 (v/v) using 0.5  % (w/v) of commercial kombucha starter at room temperature for one week. As a control kombucha tea  with ratio of commercial green tea and water of  1 : 0 was used. The result shows that L-theanine content in kombucha tea product equal to commercial kombucha tea (2.514  %, dry weight) was reached at the ratio of green tea concentrate and water of 1 : 2 (2.16  %, dry  weight)  and 1 : 1 (3.01 %, dry weight). Beside L-theanine, kombucha tea resulted from this ratio of green tea concentrate and water contains total polyphenol 1.03  %, total solids 11.67 %, total acids 0.53 % and reducing sugar 27.4 mg/mL, and total microbial counts of log 5.88 CFU/mL or 7.72 x 105 CFU/mL.
Green tea (Camellia assamica) concentrate as a source of L-theanine used in kombucha fermentation for relaxation drink1) Konsentrat teh hijau (Camellia assamica) sebagai sumber L-theanine yang digunakan pada fermentasi kombucha untuk minuman relaksasi Agustine SUSILOWATI; . ASPIYANTO; Hakiki MELANIE; Yati MARYATI
Menara Perkebunan Vol. 78 No. 2: 78 (2), 2010
Publisher : INDONESIAN OIL PALM RESEARCH INSTITUTE

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iribb.jur.mp.v78i2.67

Abstract

Abstrak Konsentrat teh hijau (Camellia assamica) grade Pekoe yang dihasilkan melalui pemurnian oleh membran mikro-filtrasi (MF) berpotensi sebagai substrat pada fermentasi  kombucha untuk efek relaksasi (anti stres) karena kandungan L-theanine yang tinggi. Kegiatan penelitian dilakukan untuk mendapatkan ratio terbaik antara konsentrat teh hijau dan air guna menghasilkan komposisi teh kombucha yang setara dengan teh kombucha komersial sebagai minuman santai. Fermentasi dilakukan pada nisbah konsentrat teh hijau dan air 1:4, 1:3, 1:2, 1:1 dan 1: 0 (v/v) dengan starter Kombucha komersial 0,5 % (b/v) pada suhu kamar selama satu minggu. Sebagai kontrol digunakan teh kombucha dengan nisbah teh hijau komersial dan air adalah 1:0. Hasil penelitian menunjukkan bahwa kandungan L-theanine dalam produk teh kombucha yang setara dengan produk komersial (2,51 % berat kering) dicapai pada nisbah konsentrat teh hijau dan air 1 : 2 (2,16 % berat kering) dan 1:1 (3,01 % berat kering). Selain  L-theanine, pada ratio konsentrat teh hijau dan air tersebut teh kombucha yang dihasilkan mengandung total polifenol 1,03 %, total padatan 11,67 %, total asam 0,53 % dan gula pereduksi 27,4 mg/mL, serta jumlah mikroba total log 5,88 CFU/mL atau 7,72 x  105 CFU/mL.Abstract Concentrate of green tea (Camellia assamica) of Pekoe grade produced through purification by means of microfiltration (MF) membrane is potentially used as a substrate in kombucha fermentation for relaxation (anti stress) due to high L-theanine concentration. This experiment was conducted to find out the best ratio of green tea concentrate and water in order to generate kombucha  tea composition   that  is  equal  to commercially available kombucha tea as relaxation drink. Fermentation   process   was    performed   with   green  tea concentrate and water ratio of 1: 4, 1: 3, 1: 2, 1: 1 and  1: 0 (v/v) using 0.5  % (w/v) of commercial kombucha starter at room temperature for one week. As a control kombucha tea  with ratio of commercial green tea and water of  1 : 0 was used. The result shows that L-theanine content in kombucha tea product equal to commercial kombucha tea (2.514  %, dry weight) was reached at the ratio of green tea concentrate and water of 1 : 2 (2.16  %, dry  weight)  and 1 : 1 (3.01 %, dry weight). Beside L-theanine, kombucha tea resulted from this ratio of green tea concentrate and water contains total polyphenol 1.03  %, total solids 11.67 %, total acids 0.53 % and reducing sugar 27.4 mg/mL, and total microbial counts of log 5.88 CFU/mL or 7.72 x 105 CFU/mL.
Co-Authors . ASPIYANTO Agustine SUSILOWATI Agustine Susilowati Aspiyanto Aspiyanto Yati Maryati