TY - GEN
T1 - Effect of black tea extract (Camellia sinensis) on antioxidant activity of pukis
AU - Nugraheni, Zjahra V.
AU - Laili, Hidayah N.
AU - Gunawan, Wahyu D.
AU - Putro, Herdayanto S.
AU - Wahyudi, Agus
AU - Zetra, Yulfi
AU - Burhan, Rafwan Y.Perry
N1 - Publisher Copyright:
© 2021 Author(s).
PY - 2021/6/24
Y1 - 2021/6/24
N2 - Black tea contains various of active compounds that are proven to have antioxidant property. Therefore, black tea can be used as food additive. In this research, extraction of black tea using maceration method with water as solvent. Extraction was carried out with temperature variations of 50, 60, 70, 80, and 90 °C. Each extract obtained was analyzed to determine the total phenolics, total flavonoids, and antioxidant activity. The optimum result of total phenolic and total flavonoids were obtained at 80 °C with the value of 1003, 346 ± 5,445 μg AGE/g of black tea and 320,065 ± 1,246 μg KE/g of black tea, respectively. Moreover, the optimum result of the antioxidant activity of black tea extracts was obtained at 60 °C with 46.798% of decolorization. Addition of black tea extract into pukis can increase total flavonoid, antioxidant activity, and affect color and texture in organoleptic tests.
AB - Black tea contains various of active compounds that are proven to have antioxidant property. Therefore, black tea can be used as food additive. In this research, extraction of black tea using maceration method with water as solvent. Extraction was carried out with temperature variations of 50, 60, 70, 80, and 90 °C. Each extract obtained was analyzed to determine the total phenolics, total flavonoids, and antioxidant activity. The optimum result of total phenolic and total flavonoids were obtained at 80 °C with the value of 1003, 346 ± 5,445 μg AGE/g of black tea and 320,065 ± 1,246 μg KE/g of black tea, respectively. Moreover, the optimum result of the antioxidant activity of black tea extracts was obtained at 60 °C with 46.798% of decolorization. Addition of black tea extract into pukis can increase total flavonoid, antioxidant activity, and affect color and texture in organoleptic tests.
UR - http://www.scopus.com/inward/record.url?scp=85125153347&partnerID=8YFLogxK
U2 - 10.1063/5.0051536
DO - 10.1063/5.0051536
M3 - Conference contribution
AN - SCOPUS:85125153347
T3 - AIP Conference Proceedings
BT - 4th International Seminar on Chemistry
A2 - Kusumawati, Yuly
A2 - Purnomo, Adi Setyo
PB - American Institute of Physics Inc.
T2 - 4th International Seminar on Chemistry, ISoC 2021
Y2 - 7 October 2020 through 8 October 2020
ER -