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All Journal TEKNIK GEMA TEKNOLOGI METANA JURNAL SeMaRaK Abdi Laksana : Jurnal Pengabdian Kepada Masyarakat JURNAL USM LAW REVIEW JURNAL ABDIMAS TRIDHARMA MANAJEMEN Jurnal PERKUSI: Pemasaran, Keuangan dan Sumber Daya Manusia JUMANDIK Cakrawala: Jurnal Ekonomi, Manajemen dan Bisnis Jurnal Manajemen & Pendidikan Jurnal Sinergi Manajemen IJSS: International Journal of Social
Senen Senen
Jurusan Teknik Mesin PSD III Teknik, UNDIP Semarang Jl. Prof Sudarto SH, Pedalangan Tembalang, Semarang 50239
Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Law, Crime, Criminology & Criminal Justice Social Sciences Other

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Journal : METANA

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STUDI AWAL REKAYASA PROSES PRODUKSI TEH HIJAU BERKATEKIN TINGGI MELALUI TEKNOLOGI STEAMING Yulianto, Mohammad Endy; Senen, Senen; Ariwibowo, Didik
METANA Vol 4, No 1 (2007): Juni 2007
Publisher : Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (5253.161 KB) | DOI: 10.14710/metana.v4i1.1719

Abstract

Abstract Tea is a nalural healty, beverage because of catechin content which is a bioactive matter that can retard cancel growth, heart desease, blood and nerves, making healthy for mouth, teeth and some other infection. Therefore, high catechin in tea would be needed. To Obtain high catechin contend it must eliminate enzymatically oxidation process of polyphenol during tea manufacturing. Thus, it was created a process and processing system which sustain the process. The basic design was inactivation of polyphenol oxidase enzyme by steaming. It wishes a high catechin green tea product that can either be directly as a beverage or as a catechin powder for dietary food and functional food or medicine. The variables of this study, were percentage of steam, tea leaves feeding and humidity. The investigated parameters were temperature, catechin content, moisture content, and humidity as time function. The result was that at 900C yielded high catechin. The study shows that at 70%  humidity  yielded higher catechin and lower moisture content.   Keywords : Green tea; Steaming
Co-Authors A.P. Bayuseno Abdullah Kelib, Abdullah Ahmad Syukri Angga Pratama Arief, Muhammad Astria, Kenny Bonar Sihite, Frans Brlianda, Jerry Didik Ariwibowo Fadillah, Devin Fitriyah Fitriyah Gulo, Nelvin Metri Haris, Feryza Abdul Hindriari, Reni Hutasoi, Alexsander Imelia, Thania Indriani, Novita Jamaludin . Jati, Waluyo Junaedi, Denny Permana Komalasari, Vika Krisnaldy, Krisnaldy Lilis Suryani Lubis, Arifah Robbaha Maghfiroh Yanuarti Marayasa, I Nyoman Metarini, Rr. Ayu Mohamad Endy Y Yulianto Monika, Marsela Widya Mubarok, Jamal Mulyani, Mirna Murni Murni Ningrum, Dian Setya Nurhayati Nurhayati Pasaribu, Veta Lidya Delimah Permana, Mohamad Irnanda Anggun Purwoko, Gatut Dradjad Rahim, Eka Rahmat Rahmat Riska Ariyanti, Riska Rivaldi, Satiyan Riyandi, Febri Rusilowati, Umi Saputra, Syahrul Dwi Septiana , Ropita Septiani, Fauziah Simamora, Juan David Soepandi, Amun Sudarso, Eko Sutiman Sutiman, Sutiman Sutomo Sutomo Syailendra, Aricha Maharani Thaharuddin Thaharuddin, Thaharuddin Utomo, Styo Budi Widia Astuti Yadi, Rachmat Indra