Pemanfaatan daun jambu air merah (Syzygium racemosum [Blume] DC.) sebagai "teh hijau"

Tabitha, Elira (2017) Pemanfaatan daun jambu air merah (Syzygium racemosum [Blume] DC.) sebagai "teh hijau". Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Red water apple leaf (Syzygium racemosum [Blume] DC.) has been reported to contain antioxidant compounds such as phenolic compounds, flavonoid, and condensed tannin. This research was aimed to produce “green tea” drink made from water apple leaf. The tea drink was made by processing the water apple leaf with the same process as “green tea”. The water apple “green tea” was then brewed with different temperature of 70, 85 and 100 °C, and brewing time of 5, 15, 25 and 35 min. Physicochemical properties of the “green tea” drink includes antioxidant activity, total phenolic, total flavonoid, and total condensed tannin. This study showed that the brewing temperature of 100 °C and brewing time of 35 min was considered as the best with IC50 of 126,73±4,22 mg/L, total phenolic compound of 856,54±49,13 mg GAE/L, total flavonoid compound of 73,88±3,92 mg QE/L, and total condensed tannin of 117,80±2,93 mg CE/L. The best brewing treatment was also used to brew dried water apple leaf and fresh water apple leaf. Compared to dried and fresh leaf, water apple leaf “green tea” contains the highest antioxidant activity, total phenolic, total flavonoid, and total condensed tannin

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Tabitha, EliraNIM00000000737UNSPECIFIED
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorPokatong, Wilbur Donald RaymondNIDN0002106402UNSPECIFIED
Thesis advisorMastuti, Titri SiratantriNIDN0320117902UNSPECIFIED
Uncontrolled Keywords: red water apple leaf; green tea; Syzygium racemosum (Blume) DC.; brewing temperature; brewing time
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 07:59
Last Modified: 14 Oct 2020 08:40
URI: http://repository.uph.edu/id/eprint/1719

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