GREEN TEA FROM THE LEAVES OF ASHITABA: Activity Antioxidant and Quality Sensory

Srihari, Endang and Lingganingrum, Farid Sri (2018) GREEN TEA FROM THE LEAVES OF ASHITABA: Activity Antioxidant and Quality Sensory. In: Seminar Nasional Teknik Kimia Kejuangan 2018, 12 April 2018, UPN "Veteran" Yogyakarta.

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Ashitaba plant (Angelica keiskei) is a plant originated from Hachijo Island,Japan that grows in barren, rocky, and sandy areas. Ashitaba has a high antioxidant content, especially on the leaves. Leaves ashitaba fresh can not be kept in a long time so better processed to be a powder so that the benefits of of leaves can be felt in a long time . For that , we made research covered the manufacture of green tea ashitaba with treat the withering early stage use 36°C temperature. After a process of withering , leaves ashitaba dried with a variable the temperature of the drying up of 60°C, 70°C and 80°C. The main research results obtained temperature 60°C is the best based on drying curve and organoleptic analysis. Based on organoleptic analysis, ash1taba green tea products after brewing display color dark green slightly yellow, emit an aroma and give sence like typical of fresh ashitaba leaves and has a fine texture and powder shaped. While based on antioxidant analysis, obtained ECso extract fresh ashitaba leaves is 12.750 ppm and green tea powder is 23.528 ppm, where the antioxidant power is very strong because value of ECso less than 50 ppm.

Item Type: Conference or Workshop Item (Paper)
Uncontrolled Keywords: Angelica keiskei, antioxidants, EC50
Subjects: Q Science > QD Chemistry
Divisions: Faculty of Engineering > Department of Chemical Engineering
Depositing User: Ester Sri W. 196039
Date Deposited: 26 Mar 2018 04:59
Last Modified: 03 Apr 2018 08:11

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