Effect of Aspergillus niger tannase addition to antioxidant activity of green tea and black tea = Pengaruh penambahan enzim tannase Aspegillus niger terhadap aktivitas antioksidan teh hijau dan teh hitam

Suryawirawan, Eric (2012) Effect of Aspergillus niger tannase addition to antioxidant activity of green tea and black tea = Pengaruh penambahan enzim tannase Aspegillus niger terhadap aktivitas antioksidan teh hijau dan teh hitam. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Tannin acyl hydrolase (EC 3.1.1.20) or tannase is an enzyme which hydrolases the ester and depside bonds of hydrolysable tannin and gallic acid esters. Tannase had been studied in increasing antioxidant activity of several beverages. This research designed to study the effect of tannase addition to green tea and black tea in several pH conditions.Tannase was extracted from solid state culture of Aspergillus niger with three different fermentation time (24, 48,72 hours). Tannase was extracted by stirring and the protein was precipitatedwith solid ammonium sulphate. The precipitate is suspended in distilled water and used as crude tannase. Tannase produced by 72 hours fermentation showed highest activity (422.3196 Unit/mg enzyme.minute). Tannase with highest activity was used for biotransformation and antioxidant activities of both samples were increased by tannase treatment. The antioxidant activity of green tea increased 87.849 % by biotransformation at pH 4.5 and 5.0 and 87.108 % increasing in black tea biotrasnformed at pH 6.0. Tannin content and Liquid Chromatography-Mass Spectroscopy was used for confirmation of tannase activity in both samples.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Suryawirawan, EricNIM03420080030ERIC_SRYWRWN@YAHOO.COM
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorCahyana, A. HerryNIDN0005075908UNSPECIFIED
Thesis advisorHalim, Jeremia ManuelNIDN0312118501UNSPECIFIED
Uncontrolled Keywords: tannase; tannase activity; green tea; black tea; antioxidant activity
Subjects: T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions: University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Depositing User: Esterina M. Jonatan
Date Deposited: 05 Oct 2018 03:08
Last Modified: 22 Jul 2020 06:16
URI: http://repository.uph.edu/id/eprint/1396

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