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Fani Fauziah
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Pusat Penelitian Teh dan Kina, Gambung, Desa Mekarsari, Kecamatan Pasirjambu, Kabupaten Bandung, Jawa Barat 40972
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Jurnal Sains Teh dan Kina
Published by Pusat Penelitian Teh dan Kina
ISSN : -     EISSN : 29622034     DOI : -
Core Subject : Science, Agriculture, Social, Engineering,
Agriculture, Biological Sciences & Forestry Computer Science & IT Environmental Science Industrial & Manufacturing Engineering Mechanical Engineering
Jurnal Penelitian Teh dan Kina is a national journal providing rapid publication of peer-reviewed articles concerned with tea and cinchona commodities based on the aspects, agronomy, plant breeding, soil science, crop protection, postharvest technology and social economy. Papers dealing with result of original research on the above aspects are welcomed with no page charge.
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Pertanian dan Biologi (Lain-Lain)
Articles 226 Documents
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Karakteristik pelet kayu dari limbah pangkasan teh berdasarkan besaran partikel Sugeng Harianto; Muhammad Iqbal Prawira-Atmaja; Shabri Shabri; Hilman Maulana; Dr. Dadan Rohdiana; Achmad Imron Rosyadi
Jurnal Penelitian Teh dan Kina Vol 21 No 1 (2018): Jurnal Penelitian Teh dan Kina
Publisher : Research Institute for Tea and Cinchona

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/pptk.jur.jptk.v21i1.143

Abstract

Biomass waste potential from tea pruning was high, however the utilization of the waste still low. Forming pellet from the waste was one of means for utilizing it to have value-added. Pelletization is a process of compressing the material to increase density value, calorific value, and to uniform the particle size. The method in tea pruning waste pelletization used because the waste is consists of dry twigs and leaves so it was easier in reducing the particle size as pellet raw material. This research purpose was to identify the wood pellet characteristics of various particle size from tea pruning waste, consisted of water content, ash content, and wood pellet density against calorific value produce. The material used in this research was tea pruning waste available all years in the experimental plantation of Reserach Institute for Tea and Cinchona Gambung that has been dried for three days. Pelletization process starts with reducing the tea pruning waste particle using Chopper machine to acquire dust particles. Afterward, those dust was separated into three treatments, which are, passed sieve number 7 mesh, 14 mesh, and 18 mesh. Calorific value produced from the wood pellet was the main factor from all pelletization process, the result show that the dust passed sieve number 18, which is the smallest particle size, has the highest calorific y value produced in the amount of 4.431 cal/g
Degradasi bahan organik di beberapa perkebunan teh di Jawa Barat Restu Wulansari; Eko Pranoto
Jurnal Penelitian Teh dan Kina Vol 21 No 2 (2018): Jurnal Penelitian Teh dan Kina
Publisher : Research Institute for Tea and Cinchona

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/pptk.jur.jptk.v21i2.144

Abstract

The tea production and the quality were over the years, especially in West Java, Indonesia. This had been affected by several factors including the aged of tea plantations, declining soil fertility, and soil degradation among other factors. Andisol is the most suitable soil and dominant in Indonesia for tea plantation. The objectives of this study were to evaluate the impact of long-term tea cultivation on soil organic matter degradation in 6 years (2011 and 2017) in tea plantations in Bandung, Bogor, Cianjur and Garut, West Java. Data analysis used the independent sample t-test with SPSS 16.0 at a significant level of 95%. This study used a quantitative descriptive method by comparing the levels of organic matter and macronutrients from 89 samples taken in 2011 and 2017. Soil samples were taken at a depth of 35-40 cm with a distance of 25cm of the tea plant. Conclusion of the study, that the levels of organic matter in the regions of Bandung, Cianjur, and Garut are not significantly different between 2011 and 2017; while in the Bogor area the level of organic matter in 2011 was 5.41% and decreased in 2017 was 4.40% (a decrease of 18.72%). However, based on C-organic data in 2011 and 2017 nutrient degradation has occurred in all locations. Decreasing organic matter can cause a low decrease in soil fertility and productivity of tea crops. Provision of organic matter and proper fertilization must be done to maintain soil fertility and productivity of tea plants.
Karakteristik nanopartikel ekstrak teh hijau dengan metode nano milling dan nano spray Shabri Shabri; Dr. Dadan Rohdiana; Hilman Maulana; Sugeng Haryanto; Muhammad Iqbal Prawira-Atmaja; Rachmat Mauludin; Muhammad Insanu; Asep W. Perdana
Jurnal Penelitian Teh dan Kina Vol 21 No 2 (2018): Jurnal Penelitian Teh dan Kina
Publisher : Research Institute for Tea and Cinchona

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/pptk.jur.jptk.v21i2.146

Abstract

Nanoparticles for raw materials of phytopharmaca is a technology used to be able to increase the effectiveness and efficiency of phytopharmaca in its absorption as a therapeutic agent. This study useds steamed green tea polyphenol extract as raw material with two nanoparticle methods, first nano milling by Planetary Ball Milling (PBM) and the second using encapsulation method with Nano Spray Dryer (NSD). The characteristics of nanoparticles were then analyzed using Particle Size Analyzer (PSA) and X-Ray Difraction (XRD) to determine the size, size distribution, and type of crystals formed by the two methods. The results of PBM had not been able to meet the criteria for nanoparticles because they had a particle size that is >1 µm, whereas the NSD method produced 554.7 nm nanoparticles with an intensity of 86.9%. And the results of the XRD analysis showed that the two methods of making nanoparticles resulted in amorphous particles >50%.
Karakteritik sifat alir bubuk teh hijau yang diproses dengan metode penepung berbeda Mukhammad Iqbal Prawira-Atmaja; Sugeng Haryanto; Hilman Maulana; Shabri Shabri; Dr. Dadan Rohdiana
Jurnal Penelitian Teh dan Kina Vol 21 No 2 (2018): Jurnal Penelitian Teh dan Kina
Publisher : Research Institute for Tea and Cinchona

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/pptk.jur.jptk.v21i2.147

Abstract

Recently, the public interest in green tea powder is increasing. Green tea powder is produced through the process stage: withering in hot steam, drying, and reducing size. The size reduction process on green tea powder is an important step because it will affect the characteristics of the powder flow properties. This study aims to determine the flow properties of green tea powder processed by different milling method. The milling method used are disc milling (DM) and stone milling (SM). Green tea powder was analyzed including moisture content, particle size distribution using dynamic laser scattering method, determined of bulk density (ρb), and tapped density (ρtap) to find out the Carr Index (CI) and Hausner Ratio (Hr). In addition, the lightness of color and shape and morphology of green tea powder were observed with SEM. The results showed that green tea powder produced from different milling methods have a Carr Index of 15 with “Good” flow properties. DM method produced darker green tea powder with L value (lightness) 49.91 and larger particle size (D50: 38.6 µm) compared with green tea powder produced by the SM method. Determination of flow properties of green tea powder can be applied for the utilization and development of food products and pharmaceutical products based on green tea powder.
Kajian Monokultur dan Tumpangsari Tanaman Teh dengan Cabai di Beberapa Kemiringan Lereng terhadap Perubahan pH Tanah dan Ca-dd Restu Wulansari; Eko Pranoto
Jurnal Penelitian Teh dan Kina Vol 21 No 2 (2018): Jurnal Penelitian Teh dan Kina
Publisher : Research Institute for Tea and Cinchona

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/pptk.jur.jptk.v21i2.148

Abstract

The utilization of tea area especially on young tea period to intercropping was one of the efforts to keep the income stability, especially on tea smallholder plantation scale. Chilli was one of the plants planted on the tea area by the intercropping system. But, chili has different habitat and characteristics than tea, especially on soil pH characteristics. The optimum pH to the growth of Chili on 6–7, otherwise tea on 4,5–5,6. Generally, chili needs dolomite around 3,66–6,83 tones per hectare if the difference of pH around 1,0–2,0. The research aimed to evaluate the soil pH and exchangeable-Ca (Ca-dd) on Monoculture and Intercropping tea with chili on the selected slope of the area. The experiment was conducted at the Experimental Garden of Research Institute for Tea and Cinchona, West Java, on the young tea area age two years. The Split Split Plot experimental design was used with three repetitions. As Main Plot was Planting System (Intercropping and Monoculture System); while the sample position (between plant and row of the plant) was as Sub Plot and Sub Sub Plot was Land Slope (8-15%, 16-25%, dan >25%). The result shows that the intercropping system tea with chili caused the Ca-dd and soil pH higher compared to that monoculture system. But, the land slope was not significantly influencing the Ca-dd and soil pH. The highest Ca-dd was on the row of the plant with Intercropping system on slope 16-25% treatment amount 8,82 m.e/100 g soil and it had a correlation also to the highest pH i.e 5,43. If the intercropping system still used chicken manure as a fertilizer, it will be caused by the tea plant was calcium poisoning.
Kepuasan kualitas produk dan pelayanan pemasaran produk teh “Gamboeng” Muhamad Nuriman; Kralawi Sita
Jurnal Penelitian Teh dan Kina Vol 21 No 2 (2018): Jurnal Penelitian Teh dan Kina
Publisher : Research Institute for Tea and Cinchona

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The competition of tea business in domestic market is increasingly fierce, inevitably demanding Research Institute for Tea and Cinchona (PPTK) as a research and profit center that produces a variety of tea products (black tea, green tea, and white tea) with the "Gamboeng" brand to maintain and increase the competitiveness and excellence of its tea products for sustainability of its tea business in the future. So, knowing about customer satisfaction on product quality and marketing services for PPTK tea products is an important aspect of the tea business strategy. This study aims to determine the level of product satisfaction and marketing services of “Gamboeng” tea. This study uses a survey method with a quantitative descriptive approach. Data collection using interview techniques with a questionnaire in score Likert scale design. Sampling was done by simple random sampling with the Slovin formula, so the total respondents are 40 with sample units are internal public or employees of PPTK. Primary data analyzed descriptively with SPSS ver.21. The results showed that the level of satisfaction with Gamboeng tea products and marketing services was high. The highest level of product satisfaction is the product attribute component, namely the taste quality, while the lowest is the place attribute, namely the availability of product sales in various places. The highest average level of satisfaction of tea marketing services is in the assurance component, namely trust, while the lowest is the reliability and responsiveness component, namely professionalism and responsiveness to complaints, requests, and consumer claims.
Analisis Tata Letak Fasilitas Produksi dan Luas Lantai pada Pengolahan Teh Hijau (Studi Kasus di Pabrik Teh Hijau PPTK Gambung) Ananda Lalitya Hadiputri
Jurnal Penelitian Teh dan Kina Vol 1 No 1 (2022): Jurnal Sains Teh dan Kina
Publisher : Research Institute for Tea and Cinchona

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/pptk.jur.jstk.v1i1.153

Abstract

Tata letak merupakan tahapan penting dari perancangan pabrik. Peta proses operasi merupakan salah satu aspek dari tata letak. Peta proses operasi mencakup informasi-informasi seputar proses pembuatan produk, seperti waktu, nama mesin, dan berapa persen sisa bahan baku yang terbuang (scrap) dari setiap prosesnya. Luas lantai merupakan salah satu aspek lain dari tata letak. Dalam penelitian ini, proses pembuatan teh di Pabrik Teh Hijau PPTK Gambung menghasilkan scrap sebesar ±1% dari keseluruhan proses. Selain itu, proses pengolahan teh menggunakan sebesar 14,91% untuk mesin, conveyer belt, dan tempat penyimpanan bahan baku. Pergerakan pekerja dan barang jadi di Pabrik Teh ini sebesar 13,21% dari keseluruhan luas pabrik.
Analisis Energi pada Proses Pengolahan Teh Hijau (Studi Kasus di Pusat Penelitian Teh dan Kina) Shida Habsari
Jurnal Penelitian Teh dan Kina Vol 1 No 1 (2022): Jurnal Sains Teh dan Kina
Publisher : Research Institute for Tea and Cinchona

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/pptk.jur.jstk.v1i1.154

Abstract

Analisis energi merupakan suatu usaha untuk mendapatkan gambaran menyeluruh mengenai pemakaian energi pada suatu sistem. Analisis energi pada proses pengolahan teh hijau di pabrik teh hijau Pusat Penelitian Teh dan Kina (PPTK) Gambung bertujuan untuk memberikan informasi penggunaan energi dan mengidentifikasi penggunaan energi. Analisis energi dihitung berdasarkan penggunaan energi biologis, energi langsung, dan energi tak langsung pada setiap tahapan proses pengolahan teh hijau. Proses pengolahan teh hijau yang dianalisis penggunaan energinya dimulai dari proses pelayuan hingga pengepakan. Hasil penelitian menunjukkan bahwa masukan energi total pada proses pengolahan teh hijau di pabrik teh hijau PPTK Gambung adalah sebesar 51,141 MJ/kg. Energi tak langsung menjadi penyumbang penggunaan energi terbesar pada penggunaan energi total dengan nilai energi yaitu mencapai 46,764 MJ/kg, lalu penggunaan total energi langsung sebesar 4,366 MJ/kg, dan penggunaan total energi biologis sebesar 0,01 MJ/kg.
Analisis Mutu dan Ekonomi Biobriket Limbah Teh Sebagai Energi Alternatif pada Industri Wibawa Pradana
Jurnal Penelitian Teh dan Kina Vol 1 No 1 (2022): Jurnal Sains Teh dan Kina
Publisher : Research Institute for Tea and Cinchona

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/pptk.jur.jstk.v1i1.155

Abstract

Teh merupakan bahan perkebunan yang banyak diproduksi di Indonesia. Tingginya angka produksi teh, akan menyebabkan potensi limbah teh yang juga tinggi. Limbah teh dapat dimanfaatkan sebagai bahan bakar alternatif dengan mengubahnya menjadi biobriket. Pembuatan biobriket dari limbah teh ini diharapkan dapat mengurangi jumlah limbah yang tak termanfaatkan. Biobriket dari limbah teh ini dilakukan dengan tiga jenis perlakuan berbeda, yakni dengan penambahan perekat tapioka 3%, 5%, dan 7%. Hasil yang didapatkan adalah sampel biobriket dengan campuran perekat 3% merupakan yang terbaik dari segi ekonomi dengan biaya produksi Rp655/kg dan menghasilkan nilai kalor 5575 kal/kg, kerapatan 0,62 g/cm3, kadar air 4,40%, dan kadar abu 14,40%.
Otomatisasi Ruang Pelayuan Teh Hijau Metode Steaming dengan Kendali Mikrokontroler di PPTK Gambung Vitaloka Feriansari
Jurnal Penelitian Teh dan Kina Vol 1 No 1 (2022): Jurnal Sains Teh dan Kina
Publisher : Research Institute for Tea and Cinchona

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/pptk.jur.jstk.v1i1.157

Abstract

Pusat Penelitian Teh dan Kina Gambung memproduksi teh hijau dengan dua metode pelayuan, yaitu metode panning dan metode steaming. Produksi teh hijau yang saat ini perlu dikembangkan adalah teh hijau metode steaming karena produk yang dihasilkan dianggap lebih berkualitas dibandingkan dengan teh metode panning. Saat ini, mesin yang digunakan untuk produksi teh hijau steaming yaitu steamer hanya mampu memproduksi 7-8 kg pucuk daun segar dalam satu batch dan masih dilakukan secara manual. Penelitian ini bertujuan untuk meningkatkan kapasitas ruang pelayuan itu menjadi 25 kg/batch sekaligus mengendalikan prosesnya secara otomatis dengan menggunakan mikrokontroler Arduino MEGA. Penelitian dilaksanakan dengan metode rekayasa (engineering design). Ruang pelayuan didesain dengan dimensi panjang 2400 mm, lebar 800 mm dan tinggi 1200 mm. Dengan dimensi ini, ruang pelayuan dapat memproses pucuk daun teh sebanyak 25 kg/batch. Hasil pengujian menunjukkan bahwa tingkat akurasi pelayuan dengan proses otomatis mencapai 98-100%. Hasil uji organoleptik juga menunjukan bahwa kualitas teh hijau dengan menggunakan ruang pelayuan tersebut sudah sesuai dengan standar.

Page 19 of 23 | Total Record : 226

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