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All Journal METAMORFOSA Journal of Biological Sciences Jurnal Sains Teh dan Kina Jurnal Sains Materi Indonesia
Shabri Shabri
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering

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Cytotoxicity Of Green Tea (Camellia sinensis L.) Extract From Gambung, West Java Towards Raw 264.7 Macrophage Cells Arina Novilla; Gina Khairinisa; Dwi Davidson Rihibiha; Heri Syahrian; Shabri Shabri
Metamorfosa: Journal of Biological Sciences Vol 10 No 1 (2023)
Publisher : Prodi Magister Ilmu Biologi, Fakultas MIPA, Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/metamorfosa.2023.v10.i01.p03

Abstract

Makanan dan minuman fungsional dengan banyak manfaat kesehatan sangatlah penting untuk meningkatkan imun tubuh paska pandemi Covid-19. Salah satu tanaman kesehatan yang sudah terkenal sejak lama adalah teh hijau (Camellia sinensis L.). Sitotoksisitas teh hijau baik pada sel normal maupun sel penyakit, masih terus dipelajari sampai dengan saat ini. Penelitian ini bertujuan untuk melihat viabilitas sel makrofag RAW 264.7 yang diberi perlakuan ekstrak teh hijau yang diperoleh dari Pusat Penelitian Teh dan Kina (PPTK) Gambung, Jawa Barat. Penelitian ini merupakan penelitian pendahuluan untuk mencari konsentrasi yang aman digunakan pada sel RAW 264.7 secara in vitro. Sel makrofag RAW 264.7 diberi perlakuan ekstrak teh hijau dengan konsentrasi 12,5, 25, 50, dan 75 µg/ml, dan juga kuersetin 12,5, 25, 50, dan 75 µM sebagai senyawa pembanding. Viabilitas diukur dengan menggunakan analisis 3-(4,5 dimethylthiazol-2-yl)-5-(3-carboxymethoxyphenyl)-2-(4-sulfophenyl)-2H-tetrazolium (MTS). Perlakukan ekstrak teh hijau pada konsentrasi 12,5, 25, and 50 µg/ml menujukkan viabilitas sel makrofag RAW 264.7 di atas 90% yang berarti konsentrasi tersebut tidak bersifat toksik terhadap sel RAW 264.7 sehingga dapat digunakan untuk uji efikasi ekstrak teh hijau.
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

Abstract

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

Abstract

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 expen­sive, 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, optimiza­tion of enzyme production by fungi isolates were selected through a solid substrate fermen­tation using cocoa pod husk waste, production optimization included optimization of fermen­tation time and substrate composition, enzyme extraction of fermented substrate, and appli­cation 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.
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
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.
The Significant Process Variable of Tea Powder Production Based On Spray Dry Method Muhammad Arifuddin Fitriady; Alfissyahriyah Nur Rohmah; NINO RINALDI; Agustian; ANNY SULASWATTY; Shabri Shabri
Jurnal Sains Materi Indonesia Vol. 26 No. 1 (2024): Jurnal Sains dan Materi Indonesia
Publisher : BRIN Publishing (Penerbit BRIN)

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Polyphenol, which is very beneficial to the human body, especially as an obesity inhibitor, is one of the leading nutrient content in green tea leaves. To increase popularity as well as practicability, product development needs to be conducted, one of which is to produce an effervescent instant tea. However, a high-density instant tea powder is required in this product development. This study was conducted to predict the significant process variables which affect the density as well as the yield of the instant tea powder. The exploration of significant process variables was conducted based on the Design of the Experiment, while the tea extract was produced using maceration techniques. Maltodextrin was added to the tea extract based on the concentration filler variable. The instant tea powder was produced by the spray drying method, which variable includes the concentration of maltodextrin (filler), the pump flow rate (feed pump), the outlet temperature (Tout), the fan speed, and the atomization air pressure (nozzle). The tapped density of the instant tea powder was analysed and the yield was calculated for each condition. Based on the Pareto graph, it was found that the atomization air pressure (nozzle) is the most significant variable in the spray dry process of instant tea powder.
Co-Authors Achmad Imron Rosyadi Agustian Alfissyahriyah Nur Rohmah ANNY SULASWATTY Arina Novilla Dadan Rohdiana Dwi Davidson Rihibiha Gina Khairinisa Heri Syahrian Hilman Maulana Muhammad Arifuddin Fitriady Muhammad Iqbal Prawira-Atmaja Mukhammad Iqbal Prawira-Atmaja NINO RINALDI SUGENG HARIANTO Sugeng Haryanto SUHARYANTO SUHARYANTO Tri Panji Yusianto Yusianto