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All Journal International Journal of Food Sciences and Nutrition Innovations
Mohammad Prasanto Bimantio
Institut Pertanian STIPER
Biochemistry, Genetics & Molecular Biology Immunology & microbiology

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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. 
Production of Moringa based Food Flavouring with the Addition of Dried Shrimp Sebastianus Charmie Wadjong; Mohammad Prasanto Bimantio; Maria Ulfah
International Journal of Food Sciences and Nutrition Innovations Vol. 2 No. 1 (2026): International Journal of Food Sciences and Nutrition Innovations (June)
Publisher : CV. Media Inti Teknologi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58723/ijfsni.v2i1.186

Abstract

Background: Moringa leaves, rich in essential nutrients like calcium, protein, and antioxidants, are widely valued for their health benefits. However, due to their natural bitterness and strong aroma, they are commonly consumed as capsules or teas rather than incorporated into everyday meals, limiting their market reach.Aim: To increase consumer acceptance, especially among children and adults seeking nutritious foods, "Bon Kelor" was developed as a moringa-based food flavouring with added dried shrimp to enhance both flavour and nutritional value. This study aimed to evaluate the effects of blanching time and dried shrimp addition on the nutritional and sensory qualities of "Bon Kelor" and to determine the most favourable formulation.Methods: The research used a Complete Block Design with two factors: blanching time (1, 3, and 5 minutes) and dried shrimp concentration (5%, 10%, and 15%). The products were assessed for yield, moisture, ash, fibre, protein, calcium, and organoleptic characteristics such as aroma, colour, and taste.Result:  Blanching time significantly affected water, ash, and fibre content, as well as taste, while dried shrimp addition notably increased ash, fibre, protein, and calcium levels. The optimal formulation, based on overall liking among panellists, featured a blanching time of 5 minutes and a dried shrimp concentration of 15%, yielding a balanced nutritional profile and improved taste.Conclusion: This formulation had a moisture 5.85%, ash 16.64%, fibre 14.04%, protein 21.89%, and calcium 74.41 ppm.
Co-Authors Dika Aristian Hilman Maulana Maria Ulfah Sebastianus Charmie Wadjong