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All Journal International Journal of Food Sciences and Nutrition Innovations Journal of Innovation in Applied Natural Science
Mohammad Prasanto Bimantio
Institut Pertanian STIPER
Aerospace Engineering Agriculture, Biological Sciences & Forestry Astronomy Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Energy Environmental Science Immunology & microbiology Materials Science & Nanotechnology Mathematics Physics

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Effect of Tea Variety and Oxidation Duration on Oolong Tea Processed at PPTK Gambung Research Center Mohammad Prasanto Bimantio; Hilman Maulana; Dika Aristian
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. 
Application of the Semi-Batch Method in Biodiesel Processing Using Refined Bleached Deodorized Palm Oil (RBDPO) with Variations in Feed Addition and Temperature Indra Muhammad Faizin; Mohammad Prasanto Bimantio; Reni Astuti Widyowanti
Journal of Innovation in Applied Natural Science Vol. 2 No. 1 (2026): Journal of Innovation in Applied Natural Science
Publisher : CV Media Inti Teknologi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58723/jinas.v2i1.154

Abstract

Background: Biodiesel production efficiency is strongly influenced by reaction method, temperature, and reactant feeding strategy. Semi-batch transesterification offers better molar ratio control and reduced methanol waste compared to conventional batch systems. Aims: This study analyzes the effect of feed addition frequency and reaction temperature on biodiesel efficiency and characteristics using Refined Bleached Deodorized Palm Oil (RBDPO) as raw material. Methods: A Complete Block Design with two factors was applied: feed addition frequency (4×, 5×, 6× per period) and reaction temperature (40°C, 50°C, 60°C) with two replications. Biodiesel was produced using semi-batch transesterification with sodium methylate catalyst. Parameters measured included yield, density, pH, water content, glyceride profile, and methyl ester content. Data were analyzed using Duncan’s Multiple Range Test (5%). Result: The best treatment was 5× feed addition, 50°C, producing the highest methyl ester content (67.18%), yield (92.98%), density (877 kg/m³), pH 6.78, and low water content (1,401 ppm). Most quality parameters approached SNI 7182:2015 biodiesel standards. Conclusion: Semi-batch operation improves conversion control but is not yet fully optimal due to reverse reactions. Further optimization of methanol ratio and reaction time is required to suppress monoglyceride and diglyceride reformation.
Co-Authors Dika Aristian Hilman Maulana Indra Muhammad Faizin Reni Astuti Widyowanti