Pemanfaatan daun ubi jalar ungu (Ipomoea batatas L.) sebagai "teh hitam"

Pahlevi, Johanes Reza (2017) Pemanfaatan daun ubi jalar ungu (Ipomoea batatas L.) sebagai "teh hitam". Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Sweet potato is a tropical plant that spreaded all over Indonesia. Traditionally, sweet potato leaves is known as treatment for dengue fever or diabetes. Utilize sweet potato leaves as a “black tea” could be one of the way for product diversification and to give added value of it. The aim of this research are to find the effect of leaves processing and to determine the optimal drying temperature, steeping temperature and steeping time based on total phenolic content, total flavonoids, total condensed tanin, total antioxidant activity, hue color and sensory evaluation. Nine formulations of drying temperature (70oC, 85oC, 100oC) with steeping temperature (70oC, 85oC, 100oC) were analyzed. Drying temperature at 70oC and steeping temperature at 100oC is the best formulation that has 835.23 ± 30.43 mg/L for total antioxidant activity, 424.097 ± 7.91 mg GAE/L for total phenolic content, 76.9 ± 1.34 mg QE/L for total flavonoids, and 121.46 ± 3.07 mg CE/L for total condensed tannin. Twenty minutes was found to be the best steeping time and black tea was chosen to be the best way of leaves processing. Both of them show the highest total antioxidant activity (778.17 ± 22.74 mg/L), total phenolic content (485.41 ± 11.26 mg GAE/L), total flavonoid (122.1 ± 0.22 mg QE/L), total condensed tanin (173.54 ± 3.9 mg CE/L), and highest overall acceptability

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Pahlevi, Johanes RezaUNSPECIFIEDUNSPECIFIED
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorHandayani, RatnaUNSPECIFIEDUNSPECIFIED
Thesis advisorSiratantri, TitriUNSPECIFIEDUNSPECIFIED
Uncontrolled Keywords: antioxidant activity; black tea; sweet potato leaves; polyphenols
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: Users 15 not found.
Date Deposited: 16 Oct 2018 07:58
Last Modified: 07 Dec 2019 02:48
URI: http://repository.uph.edu/id/eprint/1712

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