Analysis of antioxidant activity of black tea extract (Camellia sinensis L.) and the effect on organoleptic properties of cassava getuk

Zjahra V. Nugraheni*, Wahyu D. Gunawan, Hidayah N. Laili, Herdayanto S. Putro, Agus Wahyudi

*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceedingConference contributionpeer-review

1 Citation (Scopus)

Abstract

The research of antioxidant activity of black tea extract and the effect of its addition on organoleptic properties of cassava getuk has been successfully carried out. Black tea was extracted using the maceration method with water as a solvent. Extraction was carried out with variations in the immersion temperature, namely 50, 60, 70, 80, and 90°C. Testing of phenolic content, flavonoids, and antioxidant activity was carried out on each black tea extract. The optimum result of phenolic and flavonoid content were 1,003.346 ± 5.445 μg GAE/g of black tea and 320.065 ± 1.246 μg QE/g of black tea at 80°C, respectively. The optimum antioxidant activity (% decolorization) was 46.798 % at 60°C. Organoleptic test results showed that panelists preferred cassava getuk without the addition of black tea extract.

Original languageEnglish
Title of host publication4th International Seminar on Chemistry
EditorsYuly Kusumawati, Adi Setyo Purnomo
PublisherAmerican Institute of Physics Inc.
ISBN (Electronic)9780735441002
DOIs
Publication statusPublished - 24 Jun 2021
Event4th International Seminar on Chemistry, ISoC 2021 - Surabaya, Indonesia
Duration: 7 Oct 20208 Oct 2020

Publication series

NameAIP Conference Proceedings
Volume2349
ISSN (Print)0094-243X
ISSN (Electronic)1551-7616

Conference

Conference4th International Seminar on Chemistry, ISoC 2021
Country/TerritoryIndonesia
CitySurabaya
Period7/10/208/10/20

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