sudjatini, Sudjatini
AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN

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OPTIMASI EKSTRAKSI DAN PENENTUAN KANDUNGAN KATEKIN DALAM TEH HIJAU (Camellia sinensis) MENGGUNAKAN METODA HPLC sudjatini, Sudjatini
AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN Vol 2, No 1 (2017): Agrotech
Publisher : AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN

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Abstract

 This research was designed to determine the optimum period extraction time for catechin green tea using boiling water and ethyl acetate as a solubilizing agent, whereas the composition and the content of catechin green tea were measured using High Performance Liquid Chromatography (HPLC). A single factor experiment design was used. The period extraction time of green tea using boiling water and ethyl acetate were 5, 20, 35 and 60 minutes. The proportion of green tea at the extraction process was 1:15 (weight/volume). The extraction process using boiling water was done twice to get the maximum extracted catechin yield. The extracted catechin of green tea were, therefore, compared with epi-catechin as standard solution. The research’s results show that the optimum period for extraction time of green tea using boiling water and ethyl acetate were 35 and 20 minutes, respectively. The extracted green tea using boiling water was 41.39 % of its dry weight, and those extracted green tea contained catechin as high as 60.62-61.78 %. Catechin compound in green tea residues extracted using ethyl acetate was 5.31 % from 58.35 % the total green tea residues. The composition of catechin in the first boiling water extraction, the second boiling water extraction and pressure extraction consisted of epigallocatechin (EGC), epigallocatechin-gallat (EGCG), epicatechin (EC) and epicatechin-gallat (ECG). ECG was only found in green tea residue extracted using ethyl acetate. The total catechin compound in green tea extracted using boiling water and ethyl acetate was 27.73 % of dry weight, consisted of EGC, EGCG, EC and ECG were 14.74, 1.73, 8,35 and 2.91 % of green tea dry weight, respectively
SIFAT PRO-OKSIDAN SARI JERUK NIPIS (Citrus aurentifolia) TERHADAP AKTIFITAS ANTIOKSIDAN TEH HIJAU (Camellia sinensis) sudjatini, Sudjatini
AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN Vol 1, No 1 (2016): Agrotech
Publisher : AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN

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Abstract

The research was designed to understand the effect of addition of extract citrus on the antioxidative activity of green tea and to determine the optimum temperature  at the process of green tea extraction to get the best antioxidative activity.Two treatment factors were arranged in completely randomized design with three replications. First treatment factor was the temperature extraction of green tea consisted of 30, 60 and 100 oC, whereas the second treatment factor was concentration of extract citrus consisted of 0.0, 0.2, 0.4, 0.6, 0.8 and 1 %. The contents of polyphenol, tannin, total  acids were chemically determined, whereas antioxidative activity was determined by radical scavenging affect (RSA). Data were analyzed using analysis of variance (ANOVA) and Duncan’s Multiple Range Test (DMRT) if there was a significant difference in treatment effects.The research’s results show that there was insignificant interaction between temperature extraction of green tea and concentration of added extract citrus. Eventhough concentration of extract citrus did not significantly affect the contents of polyphenol and tannin but it affected significantly the contents of total acids and antioxidative activity of extract tea. The antioxidative activity at the concentration of extract citrus of 0.2 % was significantly greater than without extract citrus (as check treatment). The following increase in concentration of extract citrus until 1 % did not significantly increase in antioxidative activity. The temperature of tea extraction affected significantly on the contents of  polyphenol, tannin, total acids, and antioxidative activity of extract green tea. The highest values were obtained  at 100 oC and the the lowest at 30 oC. Temperature extraction of green tea of 100 oC and the addition of 0.2 % extract citrus was the optimum condition. At this condition,  the extract green tea contained polyphenol, tannin, total acids, and antioxidative activity as high as  13.77, 12.77, 0.69 and 93.37 %, respectively.