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Jurnal Penelitian Teh dan Kina
Jurnal Penelitian Teh dan Kina is an national journal providing rapid publication of peer-reviewed articles concerned with tea and cinchona commodities based on the aspects, agronomy, plant breeding, soil science, crop protection, postharvest technology and social economy. Papers dealing with result of original research on the above aspects are welcomed with no page charge.
Articles by issue : Vol 20, No 1 (2017)
5
Articles
Synthesis and isolation of theaflavin from fresh tea leaves as bioactive ingredient of antioxidant supplements

Shabri, Shabri, Maulana, Hilman

Jurnal Penelitian Teh dan Kina Vol 20, No 1 (2017)
Publisher : Research Institute for Tea and Cinchona

Show Abstract | Original Source | Check in Google Scholar | Full PDF (330.483 KB)

Abstract

Theaflavin (TF) is a product of catechin oxidation that give contribution to golden yellow color, brightness, briskness of black tea and has a potential as natural antioxidant activity. TF has a higher superoxide radical capture rate than EGCG (Epigallocatechin gallate). The study was to synthesize TF components in the form of extracts that have high antioxidants. Materials used in this research is bud+3 leaves from RITC clone (GMB 7). The research were caried out used 15 liters of tea leaves pulp per treatment, fermentation using fermentor with 15 L/min, 20 L/min and 25 L/min airflow treatment, separation of TF from thearubigin (TR) used 2.5% NaHCO3, and isolation of TF from impurity compounds used silica gel column with ethyl acetate/hexane as eluent, and DPPH (1,1-diphenyl-2-picryl hydrazyl) for antioxidant activity. The result showed that TF synthesis of fresh tea leaf catechin at water-air rate of 25 liters/minute could produced TF extract and yield TF purity extract with 1.01% and 39.15% in dry weight respectively after isolation by silica gel column. Antioxidant activity by DPPH from TF extract showed the smallest value of EC50 is 12.16 mg/L at 150 mg dose and its activity increased with the addition of concentration of TF extract.

Study of development of agro-tourism potential on tea small-holder

Trimo, Lucyana, Nurafifah, Iis

Jurnal Penelitian Teh dan Kina Vol 20, No 1 (2017)
Publisher : Research Institute for Tea and Cinchona

Show Abstract | Original Source | Check in Google Scholar | Full PDF (309.207 KB)

Abstract

Tea Small-Holder can be managed as an agro-tourism destination which becomes a very popular tourist destination in the present and future, domestically and also for foreigners; that can support Government in providing jobs in the rural area; develop the countries itself; increase regional income and rural communities, and also support the environment conservation. The objective of this research is to describe agro-tourism potential of Tea Small-Holder at Desa Pulosari, Kecamatan Pangalengan Kabupaten Bandung, and search the potential products to be developed as a main tourism object. Case study method was used in this research, whereas the informants were appointed purposely and data were analyzed by triangulating method. Several potentials of tea plantation which can be used as an agro-tourism of Kelompok Tani Neglasari and people surrounding Desa Pulosari, Kecamatan Pangalengan are as follows: a) the main facilities are already available and adequate enough and objects of tourism such as tea plantation and tourist attractions such as art and culture e.g. Singa Depok, Pencak Silat and harvest ritual; b) supplementary facilities such as culinary and lodging facilities which provided by local villagers. Tourism products which can be offered by the locals to the tourists are: Package I: lodging facility and tour of nature, culinary, knowledge (e.g. tea commodities), and culture (harvest ritual);  Package II: lodging facility and tour of nature, culinary, knowledge about tea, and in addition there are other supporting activities, e.g. tour of knowledge related to coffee and horticulture; culture, e.g. as Singa Depok performance; Package III : Package II equipped with knowledge of farm animals e.g. livestock dairy cattle, and tour of culture, e.g. harvest ritual, Singa Depok and Pencak Silat.

Analysis of company performance measurement using Green Supply Chain Management Method on bussiness unit of black tea

Mukharromah, Ikhda Nikmatul, Deoranto, Panji, Mustamiroh, Siti Asmaul, Sita, Kralawi

Jurnal Penelitian Teh dan Kina Vol 20, No 1 (2017)
Publisher : Research Institute for Tea and Cinchona

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Abstract

Competition black tea bussiness currently is no longer competition between companies but competition in supply chain network. PPTK Gambung as company and research institution that manage business unit of black tea so far nor been the identification of performance indicators Green Supply Chain Management (GSCM), to understand the condition of black tea business unit performance integrated overall both the process and operation. The aim of this study which provides recommendations for improvement to the company in improving the performance of the bussiness unit of black tea which has not reached the expected target. Performance measurement in this study using GSCM involving Analytical Hierarchy Process (AHP) for weighting KPI, Scoring System method Objectives Matrix (OMAX), and Traffic Light System (TLS) to analyze the scores of environmental performance assessment are classified by color. The aim of this study which provides recommendations for improvement to the company in improving the performance of which has not reached the expected target. From the result, it can be seen that Index Performance Indicator is 5,35 company which means the PPTK Gambung performance has yet to be reached despite the are approaching the target,. Based on the results obtained 31 KPI valid OMAX which consists of 18 KPI that have reached the target; 1 KPI has yet to be reached despite the are approaching the target and 11 KPI that have a performance targetless. Based on these results can be made efforts to improve the performance of the company by making an integrated measurement that includes all existing processes (upstream - downstream) and periodically for maximum performance can be achieved, so it can be a consideration and evaluation for the company to overcome the performance problems companies either preventive action or corrective action.

The making of transparent soap based on olive oil with the addition of white tea extract

Widyasanti, Asri, Rohani, Jayanti Mega

Jurnal Penelitian Teh dan Kina Vol 20, No 1 (2017)
Publisher : Research Institute for Tea and Cinchona

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Abstract

Tea is a popular drink in the world. Types of tea which is rarely used is white tea. Besides consumed as a beverage, white tea can also be used in extracted form. White tea extract contains polyphenols compound, particularly catechins that can be used as an antibacterial. One of white tea extract uses that can be added to production of olive oil transparent soap based. This study aimed to determine the process of transparent soap production, looking for the best concentration of white tea extract, determine the characteristic and quality of transparent soap, and look for the extend of inhibition zone of Staphylococcus aureus in transparent soap. The treatments given in this research were the concentration of white tea extract 1% (w / v) with the addition of A (control soap) = 0% (w / w), B = 0,5% (w / w), C = 1,0% (w / w), and D = 1,5% (w / w) of 300 grams of soap bases. Transparent soap characteristics observed were physical-chemical properties, antibacterial and organoleptic test. The analysis showed that all transparent soap baths complied the SNI 06-3532-1994 requirements of solid soap, except the water content and evaporated substance and the amount of fatty acids. The best result of this research was soap with treatment B (with 0,5% (w/w) extract addition), which was chosen based on organoleptic test (such as aroma, hardness and foam quantity) and Indonesian National Standard (SNI) qualities of solid soap with best result in unsaponified fraction test, hardness, and foam stability.

Swimming endurance of mice administered black tea extract and chicken egg powder

Deswati, Dyta Andri, Maryati, Maryati

Jurnal Penelitian Teh dan Kina Vol 20, No 1 (2017)
Publisher : Research Institute for Tea and Cinchona

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Abstract

Research of swimming endurance on mice administered black tea extract and chicken egg powder was carried out. The aim of this research was to evalute natatory exhaustion mice administered black tea extract, chicken egg powder and its combinated. The result of this research shown that mice administered of black tea extract and chicken egg powder have a swimming endurance 3.25 minutes and 3.01 minutes. Mice which administered combination of black tea extract and chicken egg powder have a swimming endurance 4.80 minutes. Generally, mice which administered combination of black tea extract and chicken egg powder have a swimming endurance more better than mice which administered of black tea extract and chicken egg powder individually.