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All Journal Argipa (Arsip gizi dan Pangan) Arsip Keilmuan Gizi (AKG)
Budi Setiawan
Departement of Community Nutrition, Faculty of Human Ecology, IPB University, Bogor, Indonesia
Health Professions Medicine & Pharmacology Public Health

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PERBANDINGAN KANDUNGAN FITOKIMIA PADA TEH PUTIH DAN TEH HIJAU DENGAN METODE HPLC Rasyid Avicena; Sri Anna Marliyati; Budi Setiawan
ARGIPA (Arsip Gizi dan Pangan) Vol 8 No 1 (2023)
Publisher : UHAMKA PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22236/argipa.v8i1.11113

Abstract

Tea or Camellia sinensis is reported to contain as many as 4000 bioactive components, one of third are polyphenols. Polyphenols found in tea or Camellia sinensis are catechins, which consist of several types, one of which is Epigallocathecin-3-gallate (EGCG). Assessment of catechin and EGCG levels using HPLC due to considerations of efficiency, speed, and reduction of analysis costs which are also characteristic of HPLC. The aim of this study was to determine and compare the phytochemical content of catechin and EGCG compounds in white and green tea using the HPLC method. The research design used was a comparative analytical design. The main materials used were white tea and green tea from the Tea and Kina Research Center (PPTK), Gambung. The test conducted was a phytochemical examination of catechins and EGCG of white and green tea using the HPLC method in two replication. The results showed that the average catechin content in white tea was greater than that in green tea, which is 2.057±0,12% (w/b) in white tea, and 1.328±0,03% (w/b) in green tea. EGCG content in white tea has an average of 9.349±0,09% (w/b) and is greater than the average EGCG content in green tea which is only 8.037±0,05% (w/b).  This is also reinforced by the statistical analysis results using an independent sample t-test of catechin and EGCG content in white and green tea which showed a significant difference. The conclusion is white tea has a greater catechin and EGCG content compared to green tea.
Analysis of differences in viscosity of coconut milk and milk Nur Setiawati Rahayu; Ahmad Sulaeman; Budi Setiawan; Mukhlidah Hanun Siregar
Arsip Keilmuan Gizi (AKG) Vol. 2 No. 1 (2025): Volume 2 Nomor 1 Maret 2025
Publisher : Sarana Ilmu Indonesia (salnesia)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36590/akg.v2i1.1225

Abstract

A viscosity or viscosity test is a measurement method to see a liquid product's viscosity level. In the process of making food products, liquids are used as additional ingredients to bind other ingredients or as a way to cook food. The viscosity level of the liquid used during the cooking process or when making the product affects the quality of the product. Recently, there have been many modification processes in food and cooking techniques, starting from modifying the use of liquids such as replacing coconut milk with milk, or vice versa. Therefore, researchers are interested in studying whether these two materials can replace each other in terms of their viscosity. This research was carried out in the IPB University food experiment laboratory using laboratory experimental methods, and viscosity testing using a Brookfield brand viscometer with spindle no. 1 and a speed of 100 rpm. The test results will be analyzed using a paired t-test to see whether there are differences between each sample. Based on the analysis, it was found that skim milk (F2) was not significantly different from coconut milk F7 (400g grated coconut: 800ml water). So it can be concluded that coconut milk F7 can be replaced by milk F2 in terms of viscosity.
Co-Authors Ahmad Sulaeman Nur Setiawati Rahayu Rasyid Avicena Sri Anna Marliyati