STUDI AWAL REKAYASA PROSES PRODUKSI TEH HIJAU BERKATEKIN TINGGI MELALUI TEKNOLOGI STEAMING

Mohammad Endy Yulianto; Senen Senen; Didik Ariwibowo

doi:10.14710/metana.v4i1.1719

DOI: https://doi.org/10.14710/metana.v4i1.1719

STUDI AWAL REKAYASA PROSES PRODUKSI TEH HIJAU BERKATEKIN TINGGI MELALUI TEKNOLOGI STEAMING

Mohammad Endy Yulianto¹ , Senen Senen^{2, 3}, Didik Ariwibowo^{2, 3}

¹Jurusan Teknik Kimia PSD III Teknik, UNDIP Semarang Jl. Prof Sudarto SH, Pedalangan Tembalang, Semarang 50239, Indonesia

²Jurusan Teknik Mesin PSD III Teknik, UNDIP Semarang, Indonesia

³Jl. Prof Sudarto SH, Pedalangan Tembalang, Semarang 50239, Indonesia

How to cite (IEEE): M. E. Yulianto, S. Senen, and D. Ariwibowo, "STUDI AWAL REKAYASA PROSES PRODUKSI TEH HIJAU BERKATEKIN TINGGI MELALUI TEKNOLOGI STEAMING," METANA, vol. 4, no. 1, Feb. 2012. https://doi.org/10.14710/metana.v4i1.1719

How to cite (APA): Yulianto, M. E., Senen, S., & Ariwibowo, D. (2012). STUDI AWAL REKAYASA PROSES PRODUKSI TEH HIJAU BERKATEKIN TINGGI MELALUI TEKNOLOGI STEAMING. METANA, 4(1). https://doi.org/10.14710/metana.v4i1.1719

How to cite (BCREC): Yulianto, M. E., Senen, S., Ariwibowo, D. (2012). STUDI AWAL REKAYASA PROSES PRODUKSI TEH HIJAU BERKATEKIN TINGGI MELALUI TEKNOLOGI STEAMING. METANA, 4 (1) (doi:10.14710/metana.v4i1.1719)

How to cite (Chicago): Yulianto, Mohammad E., Senen Senen, and Didik Ariwibowo. "STUDI AWAL REKAYASA PROSES PRODUKSI TEH HIJAU BERKATEKIN TINGGI MELALUI TEKNOLOGI STEAMING." METANA 4, no. 1 (2007): n. pag. Accessed April 5, 2025. https://doi.org/10.14710/metana.v4i1.1719

How to cite (Vancouver): Yulianto ME, Senen S, Ariwibowo D. STUDI AWAL REKAYASA PROSES PRODUKSI TEH HIJAU BERKATEKIN TINGGI MELALUI TEKNOLOGI STEAMING. METANA [Online]. 2012 Feb;4(1). https://doi.org/10.14710/metana.v4i1.1719.

How to cite (Harvard): Yulianto, M. E., Senen, S., and Ariwibowo, D., 2012. STUDI AWAL REKAYASA PROSES PRODUKSI TEH HIJAU BERKATEKIN TINGGI MELALUI TEKNOLOGI STEAMING. METANA, [Online] Volume 4(1). https://doi.org/10.14710/metana.v4i1.1719 [Accessed 5 Apr. 2025].

How to cite (MLA8): Yulianto, Mohammad, Senen Senen, and Didik Ariwibowo. "STUDI AWAL REKAYASA PROSES PRODUKSI TEH HIJAU BERKATEKIN TINGGI MELALUI TEKNOLOGI STEAMING." METANA, vol. 4, no. 1, 06 Feb. 2012, n. pag. , https://doi.org/10.14710/metana.v4i1.1719. Accessed 5 Apr. 2025.

BibTex Citation Data :

@article{METANA1719,
    author = {Mohammad Yulianto and Senen Senen and Didik Ariwibowo},
    title = {STUDI AWAL REKAYASA PROSES PRODUKSI TEH HIJAU BERKATEKIN TINGGI MELALUI TEKNOLOGI STEAMING},
    journal = {METANA},
  volume = {4},
    number = {1},
    year = {2012},
    keywords = {},
    abstract = {  Abstract     Tea is a nalural healty, beverage because of catechin content which is a bioactive matter that can retard cancel growth, heart desease, blood and nerves, making healthy for mouth, teeth and some other infection. Therefore, high catechin in tea would be needed. To Obtain high catechin contend it must eliminate enzymatically oxidation process of polyphenol during tea manufacturing. Thus, it was created a process and processing system which sustain the process. The basic design was inactivation of polyphenol oxidase enzyme by steaming. It wishes a high catechin green tea product that can either be directly as a beverage or as a catechin powder for dietary food and functional food or medicine. The variables of this study, were percentage of steam, tea leaves feeding and humidity. The investigated parameters were temperature, catechin content, moisture content, and humidity as time function. The result was that at 90 0 C yielded high catechin. The study shows that at 70%  humidity  yielded higher catechin and lower moisture content.           Keywords : Green tea; Steaming  },
   issn = {2549-9130},  doi = {10.14710/metana.v4i1.1719},
    url = {https://ejournal.undip.ac.id/index.php/metana/article/view/1719}
}

Refworks Citation Data :

@article{{METANA}{1719}, author = {Yulianto, M., Senen, S., Ariwibowo, D.}, title = {STUDI AWAL REKAYASA PROSES PRODUKSI TEH HIJAU BERKATEKIN TINGGI MELALUI TEKNOLOGI STEAMING}, journal = {METANA}, volume = {4}, number = {1}, year = {2012}, doi = {10.14710/metana.v4i1.1719}, url = {https://ejournal.undip.ac.id/index.php/metana/article/view/1719} }

Citation Format:

Abstract

Tea is a nalural healty, beverage because of catechin content which is a bioactive matter that can retard cancel growth, heart desease, blood and nerves, making healthy for mouth, teeth and some other infection. Therefore, high catechin in tea would be needed. To Obtain high catechin contend it must eliminate enzymatically oxidation process of polyphenol during tea manufacturing. Thus, it was created a process and processing system which sustain the process. The basic design was inactivation of polyphenol oxidase enzyme by steaming. It wishes a high catechin green tea product that can either be directly as a beverage or as a catechin powder for dietary food and functional food or medicine. The variables of this study, were percentage of steam, tea leaves feeding and humidity. The investigated parameters were temperature, catechin content, moisture content, and humidity as time function. The result was that at 90⁰C yielded high catechin. The study shows that at 70% humidity yielded higher catechin and lower moisture content.

Keywords : Green tea; Steaming

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Language : EN

In Vol 4, No 1 (2007): Juni 2007