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

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.

Synthesis and isolation of theaflavin from fresh tea leaves as bioactive ingredient of antioxidant supplements Shabri, Shabri; Maulana, Hilman
Jurnal Penelitian Teh dan Kina Vol 20, No 1 (2017)
Publisher : Research Institute for Tea and Cinchona

Theaflavin (TF) is a product of catechin oxidation that give contribution to golden yellow color, brightness, briskness of black tea and has a potential as natural antioxidant activity. TF has a higher superoxide radical capture rate than EGCG (Epigallocatechin gallate). The study was to synthesize TF components in the form of extracts that have high antioxidants. Materials used in this research is bud+3 leaves from RITC clone (GMB 7). The research were caried out used 15 liters of tea leaves pulp per treatment, fermentation using fermentor with 15 L/min, 20 L/min and 25 L/min airflow treatment, separation of TF from thearubigin (TR) used 2.5% NaHCO3, and isolation of TF from impurity compounds used silica gel column with ethyl acetate/hexane as eluent, and DPPH (1,1-diphenyl-2-picryl hydrazyl) for antioxidant activity. The result showed that TF synthesis of fresh tea leaf catechin at water-air rate of 25 liters/minute could produced TF extract and yield TF purity extract with 1.01% and 39.15% in dry weight respectively after isolation by silica gel column. Antioxidant activity by DPPH from TF extract showed the smallest value of EC50 is 12.16 mg/L at 150 mg dose and its activity increased with the addition of concentration of TF extract.

Optimization and characterization of green tea polyphenol extract from various solvents Shabri, Shabri; Rohdiana, Dadan
Jurnal Penelitian Teh dan Kina Vol 19, No 1 (2016)
Publisher : Research Institute for Tea and Cinchona

Tea has a high content of polyphenols with potent antioxidant activity and beneficial for health. Availability of polyphenols extract is still very limited. The aim of this study to optimation and characterization of green tea polyphenol extract base on some solvents. Parameters analyzed were polyphenol content and yield of some extraction process conditions. This result showed that extraction by the ratio of tea and solvent was 1 : 15 b/v, extracted by acetone 70% solution in temperature 600C for 15 minutes obtain polyphenol content of 53,30% b/b and total yield of 40,17% b/b.

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

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.

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

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.

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.

Stabilitas Parameter Kualitas 35 Klon Teh Sinensis (Camellia Sinensis var. Sinensis) Yang Diolah Menjadi Teh Hijau Dengan Metode Panning dan Steaming Prayoga, M. Khais; Syahrian, Heri; Rahadi, Vitria Puspitasari; Maulana, Hilman; Shabri, Shabri; Akhdya, Alina; Martono, Budi; Santoso, Tri Joko; Utami, Dwinita Wikan
AGROSAINSTEK: Jurnal Ilmu dan Teknologi Pertanian Vol 7 No 2 (2023): AGROSAINSTEK: Jurnal Ilmu dan Teknologi Pertanian
Publisher : Universitas Bangka Belitung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33019/agrosainstek.v7i2.505

The Research Institute for Tea and Cinchona (RITC) has a collection of 35 tea clones of the Sinensis type whose performance parameters for green tea are unknown, so it is necessary to screen these clones as an effort to characterize the performance parameters for green tea quality. The purpose of this study was to determine the clones with stable quality parameter performance in two processing methods namely panning and steaming as well as the suitability of each clone with the processing method. The diversity of green tea quality parameter performance was analyzed using principal component analysis (PCA). The stability of the green tea quality parameters was tested using the Finaly-Wilkinson method, while the differences in the performance of the green tea quality parameters in the panning and steaming methods were analyzed using combined variance followed by an additional Honest Significant Difference (BNJ) test at the 5% level. The results of this study were clones I.1.101, I.2.34, I.2.85, II.1.3, II.1.60, R1, S2, GMBS 3, and GMBS 4 which had stable green tea quality in two processing methods, namely panning and steaming. . Meanwhile clones I.2.34, I.4.113, II.2.146, II.3.16, R3, S1, S3, and GMBS 3 will show good quality green tea when processed using the panning method, while clones I.1.93, II.2.108 , II.4.32, II.4.178, SGMBA, and Yabukita will show good quality green tea when processed using the steaming method.

The Significant Process Variable of Tea Powder Production Based On Spray Dry Method Fitriady, Muhammad Arifuddin; Rohmah, Alfissyahriyah Nur; RINALDI, NINO; Agustian; SULASWATTY, ANNY; 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

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.

Stabilitas Parameter Kualitas 35 Klon Teh Sinensis (Camellia Sinensis var. Sinensis) Yang Diolah Menjadi Teh Hijau Dengan Metode Panning dan Steaming Prayoga, M. Khais; Syahrian, Heri; Rahadi, Vitria Puspitasari; Maulana, Hilman; Shabri, Shabri; Akhdya, Alina; Martono, Budi; Santoso, Tri Joko; Utami, Dwinita Wikan
AGROSAINSTEK: Jurnal Ilmu dan Teknologi Pertanian Vol 7 No 2 (2023): AGROSAINSTEK: Jurnal Ilmu dan Teknologi Pertanian
Publisher : Universitas Bangka Belitung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33019/agrosainstek.v7i2.505

The Research Institute for Tea and Cinchona (RITC) has a collection of 35 tea clones of the Sinensis type whose performance parameters for green tea are unknown, so it is necessary to screen these clones as an effort to characterize the performance parameters for green tea quality. The purpose of this study was to determine the clones with stable quality parameter performance in two processing methods namely panning and steaming as well as the suitability of each clone with the processing method. The diversity of green tea quality parameter performance was analyzed using principal component analysis (PCA). The stability of the green tea quality parameters was tested using the Finaly-Wilkinson method, while the differences in the performance of the green tea quality parameters in the panning and steaming methods were analyzed using combined variance followed by an additional Honest Significant Difference (BNJ) test at the 5% level. The results of this study were clones I.1.101, I.2.34, I.2.85, II.1.3, II.1.60, R1, S2, GMBS 3, and GMBS 4 which had stable green tea quality in two processing methods, namely panning and steaming. . Meanwhile clones I.2.34, I.4.113, II.2.146, II.3.16, R3, S1, S3, and GMBS 3 will show good quality green tea when processed using the panning method, while clones I.1.93, II.2.108 , II.4.32, II.4.178, SGMBA, and Yabukita will show good quality green tea when processed using the steaming method.

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