Optimasi Ekstraksi Teh Hijau Berdasarkan Kandungan Polifenol, Aktivitas Antioksidan dan Profil Sensori

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dc.contributor id-ID
dc.contributor en-US
dc.creator Palupi, Nurheni Sri; IPB University
dc.creator Hunaefi, Dase; Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian. IPB University
dc.creator Susanto, Nugraha; Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian. IPB University
dc.date 2021-07-31
dc.date.accessioned 2021-09-07T03:02:56Z
dc.date.available 2021-09-07T03:02:56Z
dc.identifier http://ejurnal.litbang.pertanian.go.id/index.php/bultri/article/view/13095
dc.identifier 10.21082/jtidp.v8n2.2021.p87-98
dc.identifier.uri http://repository.pertanian.go.id/handle/123456789/13663
dc.description Teh hijau mengandung polifenol yang dikenal sebagai sumber antioksidan dan berperan terhadap sensasi rasa pahit dan sepet. Optimasi ekstraksi teh hijau untuk mendapatkan profil sensori yang dapat diterima oleh konsumen penting untuk dilakukan. Tujuan penelitian menghasilkan proses ekstraksi teh hijau yang optimal berdasarkan kandungan polifenol dan aktivitas antioksidan, mendapatkan profil sensori larutan dasar teh hijau berdasarkan harapan dan kesukaan konsumen serta mendapatkan profil ideal teh hijau. Penelitian ini dilakukan laboratorium PT. XYZ – Jakarta dan Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian IPB University – Bogor, Jawa Barat dari bulan Oktober 2020 hingga April 2021. Penelitian menggunakan eksperimen data Response Surface Methodology (RSM) metode Central Composite Design (CCD) dan pengujian persepsi konsumen dengan menggunakan metode Check-All-That-Apply (CATA). Kondisi optimum ekstraksi teh hijau berdasarkan metode RSM adalah suhu 78,43 OC dan waktu 21 menit. Nilai total polifenol ekstraksi, aktivitas antioksidan berdasar IC50, dan rentang kesukaan ekstraksi teh hijau secara berurutan adalah 588,58 mg/kg – 750 mg/kg; 14,48 µL - 27,03 µL; dan 4,0 – 5,2. Hasil profil teh hijau menunjukkan konsumen menyukai produk hasil ekstraksi teh hijau dengan profil sensori: burned aroma, floral aroma, tobacco aroma, animalic aroma, umami test, green flavor, astringent aftertaste, straw-like aftertaste; profil emosi: peaceful, adventurous, calm dan satisfied; sedangkan profil atribut desain kemasan: cold color, illustrations image, images of people, combination, high quality dan warm color. id-ID
dc.description Green tea contains polyphenols which are known as sources of antioxidants and contribute to a bitter and astringent taste. Optimization of green tea extraction to obtain sensory profiles that are acceptable for consumers is important. The study aimed to produce an optimal green tea extraction process based on polyphenols content and antioxidant activity, a sensory profile of the basic solution of green tea based on consumer expectations and preferences, and the ideal profile of green tea. This research was conducted by PT. XYZ – Jakarta and Department of Food Science and Technology, Faculty of Agricultural Technology IPB University – Bogor, West Java from October 2020 to April 2021. This study used data experiments on RSM by CCD method and consumer perception testing using Check-All-That-Apply (CATA) method. The selection of consumer panelists and FGD participants was conducted in conjunction with the consumer survey.  Optimum condition of methode extraction of green tea based on RSM methode was temperature at 78,43 OC for 21 minutes. Total of polyphenols, antioxidant activity based on IC50, and preference score was 588,58 mg/kg – 750 mg/kg; 14,48μL – 27,03μL; and 4,0 – 5,2, respectively. Green tea extract profile based on consumers preferences had the following profile sensory: burned aroma, floral aroma, tobacco aroma, animalic aroma, umami test, green flavor, astringent aftertaste, straw-like aftertaste; emotional profile: peaceful, adventurous, calm and satisfied; and attribute profile: packaging design: cold color, illustrations image, images of people, combination, high quality and warm color. en-US
dc.format application/pdf
dc.language ind
dc.publisher Pusat Penelitian dan Pengembangan Perkebunan en-US
dc.relation http://ejurnal.litbang.pertanian.go.id/index.php/bultri/article/view/13095/9848
dc.rights Copyright (c) 2021 Jurnal Tanaman Industri dan Penyegar en-US
dc.rights http://creativecommons.org/licenses/by-nc-sa/4.0 en-US
dc.source Jurnal Tanaman Industri dan Penyegar; Vol 8, No 2 (2021): Jurnal Tanaman Industri dan Penyegar; 87-98 en-US
dc.source Jurnal Tanaman Industri dan Penyegar; Vol 8, No 2 (2021): Jurnal Tanaman Industri dan Penyegar; 87-98 id-ID
dc.source 2528-7222
dc.source 2356-1297
dc.subject Antioksidan; desain kemasan; panelis konsumen; profil emosi id-ID
dc.subject S539.5-542.3 id-ID
dc.subject Antioxidant; consumer panelists; emotional profiling; packaging design en-US
dc.subject en-US
dc.title Optimasi Ekstraksi Teh Hijau Berdasarkan Kandungan Polifenol, Aktivitas Antioksidan dan Profil Sensori id-ID
dc.title Optimization of Green Tea Extraction Based on Polyphenol Content, Antioxidant Activity and Sensory Profile en-US
dc.type info:eu-repo/semantics/article
dc.type info:eu-repo/semantics/publishedVersion
dc.type en-US


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