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Heni Kusumayanti
Jurusan Teknik Kimia PSD III Teknik, UNDIP Semarang Jl. Prof Sudarto SH, Pedalangan Tembalang, Semarang 50239

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MODEL PERPINDAHAN MASSA PROSES STEAMING INAKTIVASI ENZIM POLIFENOL OKSIDASE DALAM PENGOLAHAN TEH HIJAU Endy Yulianto, Mohamad; Ariwibowo, Didik; Arifan, Fahmi; Kusumayanti, Heni; Nugraheni, F.S.; Senin, Senin
GEMA TEKNOLOGI Vol 15, No 1 (2006): Periode April - Oktober 2006

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Mohamad EndyYulianto, Didik Ariwibowo, Fahmi Arifan, Heni Kusumayanti, F.S. Nugraheni, Senin, in paper mass transfer model in inactivation steaming process of ocsidase polifenol enzim at green tea processing explain that tea is natural herbs for freshner and maintain body’s heart drinking because it contains catechin the bioactives agent that can prevent cancer, heart failure, myocardial infarction, eases the bowel movement, prevent infection of mouth, gum and so on. Because of it’s the high catechin is needed. The get high catechin the enzymatic oxidation of polifenol must be undergone. For the reason its needed to study an inactivated process of polifenol oxsidase enzyme by steaming. However, this process will depend on mass transfer behavior and pattern of steam penetration into tea leaves. It is effident because of its properties will influence catechin contain in fresh tea leaves. Mass transfer model of inactivation for polifenol oxsidase enzyme in high catechin green tea processing by steamingKey word : mass transfer, steaming, green tea