Penggunaan response surface methode untuk optimasi kandungan fenol dan aktivitas antioksidan pada proses pencampuran Stevia-teh hijau [Phenol contents and antioxidant activity optimization using response surface methode In the Stevia-Green Tea mixing process]

Budianta, Tarsisius Dwi Wibawa and Utomo, Adrianus Rulianto (2016) Penggunaan response surface methode untuk optimasi kandungan fenol dan aktivitas antioksidan pada proses pencampuran Stevia-teh hijau [Phenol contents and antioxidant activity optimization using response surface methode In the Stevia-Green Tea mixing process]. In: Peranan Teknologi Pertanian dalam menciptakan inovasi teknologi untuk meningkatkan daya saing produk pertanian pada era masyarakat ekonomi Asean. Universitas Jambi, pp. 329-333. ISBN 978-602-7467-002

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Abstract

Optimization phenol contents and antioxidant activity in the stevia-green tea mixing process was investigated in this study. The experimental design for optimization phenol contents and antioxidant activity in the stevia- green tea mixing process was carried out using the central composite of Response Surface Methode (RSM). The mixed stevia-green tea product were steeped with the boiled water (93 ± 2°C, 3 ± 0.5 minutes. The steeped water were analyzed for total phenol contents and antioxidant activity. The results showes that the optimum conditions of the product containing the highest scavenging free radical DPPH were stevia 3% (w/v) and green tea 1% (w/v).

Item Type:	Book Section
Uncontrolled Keywords:	Optimization, stevia, green tea, RSM, phenol
Subjects:	Agriculture and Food Technology
Divisions:	Proceeding > Faculty of Agricultural Technology
Depositing User:	Tarsisius Dwi Wibawa Budianta
Date Deposited:	07 Nov 2018 07:25
Last Modified:	05 Oct 2022 06:53
URI:	http://repository.ukwms.ac.id/id/eprint/16322

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