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All Journal Jurnal Gizi dan Pangan Jurnal Teknologi Dan Industri Pangan Media Gizi dan Keluarga Medical Journal of Indonesia Perspektif : Review Penelitian Tanaman Industri Jurnal Agro INDONESIAN JOURNAL OF PHARMACY Acta Pharmaceutica Indonesia Jurnal Ilmu Pangan dan Hasil Pertanian AGRISAINTIFIKA Jurnal Ilmu-ilmu Pertanian Jurnal Sains Teh dan Kina Jurnal Aplikasi Teknologi Pangan EDUFORTECH Jurnal Kimia Terapan Indonesia Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Jurnal Aplikasi Teknologi Pangan Jurnal Teknologi Pertanian Andalas AMALIAH: JURNAL PENGABDIAN KEPADA MASYARAKAT Pasundan Food Technology Journal (PFTJ) Perspektif, Review Penelitian Tanaman Industri Jurnal Sabdariffarma: Jurnal Ilmiah Farmasi Indonesian Journal of Applied Research (IJAR) Jurnal Buana Farma eProceedings of Engineering Jurnal Ilmiah Pengabdian Kepada Masyarakat Jurnal Pengabdian Kepada Masyarakat Babakti Jurnal Kefarmasian Indonesia Jurnal Sains dan Teknologi Pangan

Dadan Rohdiana

Program Studi Teknologi Pangan Universitas Al-Ghifari Bandung

Author-ID : 363205

Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Nursing Physics Public Health Social Sciences Transportation Other

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Analysis of individual cathecin from green tea extracted and fractionated by column chromatography Rohdiana, Dadan; Shabri, Shabri
Jurnal Penelitian Teh dan Kina Vol 15, No 2 (2012)
Publisher : Research Institute for Tea and Cinchona

A study determination of solvent and eluent on extraction process and fractination of individual cathecin especially epigallocathecin gallate (EGCG) by column chromatoÂgraphy method. This study devided on two steps, i.e. determination of raw material, solÂvent, process optimation for extraction and fravtination of green tea extract, evapoÂration and drying. Characterization of polyphenol conducted by visible spectroÂphotoÂmeter, analysis of individual cathecin by HPLC. This study was did in Laboratory of Processing Technology and Laboratory of Testing for Tea and Cinchona, Research Institute for Tea and Cinchona, at September 2007 up to March 2008. Result of this study shown that ratio of solvent aceton and water 7:3 v/v, ratio of tea and solvent 1:15 w/v for 15 minutes at 55-60ÂºC obtained 53.39% polyphenol on extract and yield gradiently produce extract with purity of cathecin is 94% b/b, EGCG 64.03% from feed with cathecin content is 82.96% w/w and EGCG 42.34% w/w.

Antidiabetic activity of of green tea ethanol extract on white mouse Rohdiana, Dadan; Firmansyah, Adang; Setiawati, Anik; Yunita, Nuni
Jurnal Penelitian Teh dan Kina Vol 15, No 1 (2012)
Publisher : Research Institute for Tea and Cinchona

In China, India, United State, and some small other countries, tea has been consumed to prevent various disease, such as diabetes mellitus. A number of recent research revealed that consumption of green tea has an impact on the ability of insulin sensitivity in reducing glucose content in human body. Research to know antidiabetic activity of ethanol extract of green tea on experimental rats has been conducted using glucose tolerance method on rats. Results showed that application of 720 mg/kg BW of ethanol extract of green tea at 120, 180, and 240 minutes after application could reduce glucose content in the body. While applications of 180 mg/kg BW and 360 mg/kg BW of ethanol extract of green tea reduced glucose content of the body at 180 and 240 minutes after application respectively.

(1,1-Diphenyl-2-Picrylhydrazyl) free radical scavenging activity of white tea base on temperature and period of brewing Rohdiana, Dadan; Arief, Dede Zainal; Somantri, Mamay
Jurnal Penelitian Teh dan Kina Vol 16, No 1 (2013)
Publisher : Research Institute for Tea and Cinchona

Research of 1,1-Diphenyl-2-Picrylhydrazyl (DPPH) free radical scavenging activity has been done conducted on Laboratory of Quality Assesment, Research Institute for Tea and Cinchona, and Laboratory of Chemistry, Chemistry Department, Faculty of Matematic and Natural Science, Padjdjaran University. The result showed that among four white tea from different estates, total polyphenol content on Gambung White Tea has the highest. Total polyphenol content of Gambung white tea i.e 25,52%. Brewing process on 95oC for 9 minutes obtained the highest polyphenol content on tea infusion i.e. 6,01% and the lowest EC50 i.e. 35,41 Âµl/ml. This research showed that presence of positive correlation between total polyphenol and antioxidant activity base on EC50. The correlation value in this research i.e. 0,9066.

Antidiabetic activity of of green tea ethanol extract on white mouse Dadan Rohdiana; Adang Firmansyah; Anik Setiawati; Nuni Yunita
Jurnal Penelitian Teh dan Kina Vol 15 No 1 (2012)
Publisher : Research Institute for Tea and Cinchona

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/pptk.jur.jptk.v15i1.19

Analysis of individual cathecin from green tea extracted and fractionated by column chromatography Dadan Rohdiana; Shabri Shabri
Jurnal Penelitian Teh dan Kina Vol 15 No 2 (2012)
Publisher : Research Institute for Tea and Cinchona

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/pptk.jur.jptk.v15i2.24

Activity DPPH (1,1-diphenyl-2-picrylhidrazyl) free radical scavenging of some ready to drink teas on Dadan Rohdiana; Shabri Shabri
Jurnal Penelitian Teh dan Kina Vol 15 No 2 (2012)
Publisher : Research Institute for Tea and Cinchona

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/pptk.jur.jptk.v15i2.25

Research of free radical scavenging activity of some ready to drink tea (RTD-Tea) was carried out. Generally, the result showed that tea beverages have a good of scavenging activity against DPPH free radical. T-AR was RTD-tea which has the stronger scaÂvenging activity against DPPH free radical. This RTD-tea has a low of EC50 value i.e. 63,55ml/ml. The scavenging activity followed were T-ES (63,95ml/ml), T-UP (65,75ml/ml), T-RO (86,85ml/ml), T-LI (91,15ml/ml), T-TA (107,53ml/ml), T-NG (125,36ml/ml) and T-AK (756,14ml/ml) respectively.

Briskness index of black tea based on arrangement technique of brewing period Dadan Rohdiana; Shabri Shabri
Jurnal Penelitian Teh dan Kina Vol 17 No 2 (2014)
Publisher : Research Institute for Tea and Cinchona

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/pptk.jur.jptk.v17i2.49

Research of briskness index of black tea base on arrangement technique brewing period has been done. The aim of this research is to find the best brewing periode arrangement technique which indicated the height of briskness index by determine of theaflavin and caffeine content. Result of this research shown that brewing periode arrangement for 12 minutes initiated brewing for 3 minutes has the highest of briskness index, i.e. 22.71 with theaflavin and caffeine content were 0,29% and 0,97% dry basis respectively. In contras, brewing periode arrangement technique for 3 minutes initiated by brewing periode 12 and 6 minutes respectively were liquor with the lowest of briskness index i.e. 13.73 with theaflavin and caffeine content were 0.10% and 0.66% dry basis respectively. This research concluded that black tea could be brewed until 3 times.

Production of fungal pectinase enzyme through solid substrate fermentation of estate waste for improvement of enzymatic oxidation and increasing the quality of CTC tea Tri Panji; Suharyanto Suharyanto; Shabri Shabri; Dadan Rohdiana; Yusianto Yusianto
Jurnal Penelitian Teh dan Kina Vol 18 No 1 (2015)
Publisher : Research Institute for Tea and Cinchona

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/pptk.jur.jptk.v18i1.55

Enzymes, especially pectinase, plays an important role in the processing of tea that determines the quality and the color appearance of black tea. The main obstacle encountered in the application of enzymes in food processing in general, and in particular in the processing of black tea is the price of commercial enzyme that are still very expenÂsive, because it is still imported. Indonesia has a high fungal diversitythat is potential as producer of commercial pectinase enzyme. To reduce the cost of production, fermentation was done using solid waste of plantation that rich of pectin content such as cocoa pod husk that has not been optimally utilized. The research aimed to develop the production technology for pectinase enzymes of fungi through solid substrate fermentation for applications in the processing of CTC black tea. Research includes the isolation and selection of local superior fungi producing enzymes pectinase, optimizaÂtion of enzyme production by fungi isolates were selected through a solid substrate fermenÂtation using cocoa pod husk waste, production optimization included optimization of fermenÂtation time and substrate composition, enzyme extraction of fermented substrate, and appliÂcation of pectinase enzyme extracts in the processing of CTC black tea and sensory test of fermented tea. The results showed that it has been obtained isolates of Aspergillus niger on Pectinase Screening Agar Medium (PSAM) which was capable of producing pectinase enzyme on growing media of mix cocoa pod husk and rice bran with additional of enrichment media. The optimum conditions of pectinase production was obtained in the composition of cacao pod husk: rice bran (80:20 w/w) plus enrichment media, the incubation time of 9 days, which produced pectinase activity of 125 U/mL. Applications of pectinase on enzymatic oxidation of CTC tea proved that it was capable of raising the quality of the tea flavor, though the tea gradedid not change.

Antibacterial activity of white tea extract against gram positive and negative bacteria Asri Widyasanti; Siti Hajar; Dadan Rohdiana
Jurnal Penelitian Teh dan Kina Vol 18 No 1 (2015)
Publisher : Research Institute for Tea and Cinchona

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/pptk.jur.jptk.v18i1.66

This research was carried out to deterÂmine antibacterial activity of white tea extract against gram positive and gram negative bacteria based on its MIC (minimum inhibitory concentration). Ethanol solution 96% were used to extract of white tea with a ratio of 1:9 (w/v) by using maceration method. Paper disc diffusion method was used to determination of the MIC. The concentrations were used of 2%, 4%, 6%, 8%, 10%, and 12% (w/v). The results of this research showed that MIC of white tea extract of 4%, 6%, 6% and 10% (w/v) against Pseudomonas aeruginosa ATCC 9027, StaphyÂlococcus aureus ATCC 29213, Staphylococcus epidermidis ATCC 12228, and Escherichia coli ATCC 25922, respectively. The inhibition zone for 4 bacteria were 10.83 mm, 10.08 mm, 10.16 mm and 12.08 mm respectively. This result of research concluded that white tea extract have antibacterial activity against both gram positive and gram negative bacteria

The decreasing activity of white tea and green tea on smokers lipids profile Rosyanne Kushargina; Rimbawan Rimbawan; Budi Setiawan; Dadan Rohdiana
Jurnal Penelitian Teh dan Kina Vol 18 No 1 (2015)
Publisher : Research Institute for Tea and Cinchona

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/pptk.jur.jptk.v18i1.68

Smoking habit have many negative effect, including increased lipids profile. Researching on the effects of tea on lipids profile on smokers has been carried out using green tea. Research using white tea has been limited, therefore, this study aimed to analyze the effect of white tea than green tea on lipids profile in smokers, using paired sample of clinical trials design. The subjects were medium smokers (11-21 cigarettes/day) aged 30-45 years and have milddyslipidemia. Each subject was asked to drink tea in two times. Firstly, all subjects were asked to drink 3 x 200 ml white tea/day for 28 days. Secondly, treatment will be start after two weeks washout period, and they were asked to drink 3 x 200 ml of green tea/day for 28 days. Lipids profile (trigliserida (TG); cholesterol total (TC); low density lipoprotein-cholesterol (LDL-C)) of blood serum has been measured four times, at pre-post intervention of white tea and at pre-post intervention of green tea. The lipids profile were significantly decreased after white tea intervention (paired sample t-test, p<0,05). After green tea intervention,the lipids profile were decreased but significant (paired sample t-test, p<0,05) only for LDL-C. The independent sample t-test analysis showed that white tea has higher effect in decreasing the lipids profile greater than green tea, however not significantly different (p>0,05). This study was proved that white tea is more potential than green tea to decreasing lipids profile of smokers.

Co-Authors A Rustamsyah A Rustamsyah, A Achmad Imron Rosyadi Adang Firmansyah Akhmad Endang Zainal Hasan Amalia Rahma Ananda, Marsha Radhia Andita Mega Priantiwi Andita Mega Priantiwi, Andita Mega Andri Agustav Wirabudi Angga Rusdinar Anik Setiawati Anik Setiawati, Anik Ardi Rustamsyah Ardi Rustamsyah Arista Budiman Arista Budiman, Arista Asep W. Perdana Asri Widyasanti Awaliah, Nisa Azmi, M. Haikal Beauty Azhary Bina Lohita Sari Budi Setiawan Cece Sumantri Citra Ratu Pelangi Citra Ratu Pelangi, Citra Ratu Clara Meliyanti Kusharto Darningsih, Sri Dede Zainal Arief, Dede Zainal DIMAS ANDRIANTO Dinda Nuraini Maulfida Dini Febrianty Dong Ho Lee Dwi Putra, Januar Hafiz Dwiyan Nugraha Dytha Andri Deswati, Dytha Andri Ekatama, Novriana Evy Damayanthi Faillah, Umi Lutfiatul Fani Fauziah Farddani, Chintya Listiarsi Fauzan, Fajar Akmal Fauzi, Ridho Hadi Riyadi Hanipah, Anida Hanny Hafiar Hasna Zakiyah Heddy Julistiono Heri Aryadi Hidayat, Taufik Septiyan Hijaya, Andi Hilman Maulana Hilman Maulana Hilman Maulana I Gusti Bagus Wiksuana Ida Maryam Ika D. Mayangsari Ikrawan, Yusep Isti Agnia Lutfiah Isti Agnia Lutfiah, Isti Agnia Komar Ruslan Wirasutisna Komar Ruslan Wirasutisna Kristin, Julia M Iqbal Prawira-Atmaja M. Iqbal Prawira-Atmaja Mamay Somantri Mamay Somantri, Mamay Marlinda Adham Maryam, Ida Mimin Kusmiyati, Mimin Miranti Putri Utami Muhamad Alvin Adriyan Muhamad Insanu Muhammad Insanu Muhammad Iqbal Prawira-Atmaja Mukhammad Iqbal Prawira-Atmaja Mukhammad Iqbal Prawira-Atmaja Murdijati Gardjito Novi Susanti Nuni Yunita Nuni Yunita, Nuni Nurlita, Selvi Nurzanah, Fitri Prawira-Atmaja, Mukhammad Iqbal Rachmat Mauludin Rahayu, Dien Puji Rendy Munadi Rimbawan , Rimbawan Rimbawan Rina Martini Rohayati Suprihatini Rosialani, Resa Rosyanne Kushargina Rosyanne Kushargina Sahara, Putri Siti Sari Agustin Shabri Shabri Shabri Shabri Shabri Shabri Shabri Shabri Shabri Shabri, Shabri Siti Hajar Siti Hajar Sri Anna Marliyati Sri Raharjo SUGENG HARIANTO Sugeng Harianto Sugeng Harianto Sugeng Haryanto SUHARYANTO SUHARYANTO Syumillah Saepudin Tri Halimah Tri Panji Yayat Sudaryat Yunita Al-Azzahra Yusianto Yusianto Yusianto Yusianto, Yusianto Zahra, Nur Adni Azkia Zanil Musa

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