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All Journal International Journal of Food Sciences and Nutrition Innovations Tech : Journal of Engineering Science
Mohammad Prasanto Bimantio
Institut Pertanian STIPER
Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Electrical & Electronics Engineering Engineering Immunology & microbiology

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Effect of Tea Variety and Oxidation Duration on Oolong Tea Processed at PPTK Gambung Research Center Dika Aristian; Mohammad Prasanto Bimantio; Hilman Maulana
International Journal of Food Sciences and Nutrition Innovations Vol. 1 No. 2 (2025): International Journal of Food Sciences and Nutrition Innovations (December)
Publisher : CV. Media Inti Teknologi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58723/ijfsni.v1i2.127

Abstract

Background of study: Oolong tea is commonly produced from Camellia sinensis leaves, while the use of assamica variety has been rarely investigated. Differences in varietal composition and oxidation duration may influence chemical and sensory characteristics of oolong tea, particularly antioxidant performance and polyphenol content.Aims and scope of paper: This study examined how tea variety and oxidation time affect moisture content, polyphenols, antioxidant activity, and sensory properties of oolong tea. The scope included physicochemical and organoleptic evaluation to determine processing conditions that optimize functional quality.Methods: A randomized block design with two factors was applied, namely variety (sinensis and assamica) and oxidation duration (15, 25, and 60 minutes), each with four replications. Measurements included moisture, polyphenols, antioxidant activity using DPPH, and sensory evaluation of color, aroma, and taste.Result: Variety significantly affected moisture, polyphenols, and antioxidant activity, while sensory differences were observed only in color. Oxidation time significantly influenced antioxidant activity but not moisture or polyphenols. The highest antioxidant activity occurred in assamica at 15 minutes, whereas longer oxidation reduced antioxidant levels.Conclusion: The assamica variety produced higher polyphenol and antioxidant values than sinensis. Shorter oxidation preserved antioxidant activity, indicating that combining appropriate variety selection with controlled oxidation may enhance the functional attributes of oolong tea. 
Pengaruh Metode Pengeringan dan Penambahan Ekstrak Daun Binahong Terhadap Karakteristik Biskuit Muhamad Pahmi Pradana; Mohammad Prasanto Bimantio; Reni Astuti Widyowanti
Tech : Journal of Engineering Science Vol 1 No 2 (2025): Inovasi dan Aplikasi Terbaru dalam Teknik dan Sains Terapan untuk Mendukung Produ
Publisher : Yayasan Penelitian dan Pengabdian Masyarakat Sisi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69836/tech.v1i2.491

Abstract

Binahong leaves are still widely used only as medicine, not yet able to reach a wider user profile. Research was conducted on the effect of drying methods and the addition of binahong leaf extract on the characteristics of biscuits. The purpose of this study was to determine the effect of three drying method variations and the addition of binahong leaf extract on biscuit characteristics, as well as to identify the drying method and concentration of binahong leaf extract that provide the highest antioxidant activity. The research design used was a Randomized Block Design (RBD) with two factors, namely drying method variations with three levels: direct sunlight, oven drying at 60°C, and indirect sunlight; and the addition of binahong leaf extract with three levels: 1%, 5%, and 10% of flour weight. The analyses carried out included physical properties (total color difference) and chemical properties (moisture content, ash content, fat content, protein content, carbohydrate by difference, and antioxidant activity). The results showed that both drying method and binahong leaf extract addition significantly affected the characteristics of biscuits. The best treatment was obtained in A2B3 (oven drying method with 10% binahong leaf extract addition), which produced the highest antioxidant activity of 60.33%. Further research is recommended on thickening or powdering the extract to reduce moisture content as low as possible so that the biscuits can meet the SNI biscuit standard 2973:2022, with a maximum moisture content of 5%.
Co-Authors Dika Aristian Hilman Maulana Muhamad Pahmi Pradana Reni Astuti Widyowanti