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All Journal Teknika Jurnal Riset Mahasiswa Manajemen (JRMM) Jurnal Sains Teh dan Kina AGROVITAL : Jurnal Ilmu Pertanian INTERNATIONAL JOURNAL OF SOCIETY REVIEWS (INJOSER)
Sugeng Haryanto
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Agriculture, Biological Sciences & Forestry Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Engineering Environmental Science Industrial & Manufacturing Engineering Mechanical Engineering Social Sciences Veterinary

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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 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.
Co-Authors Asep W. Perdana Dadan Rohdiana Endi Sarwoko Erick Wisdha Eko Ibtadiyanto Harsono Harsono Hayun Abdullah Hilman Maulana Indrawati Gelamona Machfud Ridwan Moh. Najiburrahman Muhammad Insanu Muhammad Iqbal Prawira-Atmaja Mukhammad Iqbal Prawira-Atmaja Nur Andajani Rachmat Mauludin Shabri Shabri Shabri Shabri Shubzan A.M. Sofyan Samad