Study on Preparation of Pomegranate Jam Fortified with Extracts of Some Horticultural Plants

Pomegranate fruits are very beneficial to us and if some processed thing can be developed from it, further enhanced with extracts of important horticultural plants than it can be additionally more useful to us. Therefore, keeping this thing in mind, the work was undertaken. In the present experiment fortified pomegranate jam was prepared and analyzed. The preparation of jam, by adding extract of beneficial horticultural plants along with specified concentration of pectin and sodium benzoate was done with continuous stirring while heating. The extracts used for fortification of the jam were taken from mint, coriander, green tea, coffee and basil. Overall there were six treatments including the control. After preparation of the fortified pomegranate jam, they were stored in glass bottle in refrigerated condition. All the treatments were replicated three times and Completely Randomized Design was used for statistical analysis. Attributes were studied in the laboratory at different days of storage interval. From the total experiment it was obtained that the pomegranate jam fortified with coriander seed and basil extract were the best which was followed by green tea extract as fortifying agent, as they showed good results.

Download Full-text

Physicochemical, Microbiological and Sensory Properties of Fermented Whey using Kombucha Inoculum

Buletin Peternakan ◽

10.21059/buletinpeternak.v43i1.31496 ◽

2019 ◽

Vol 43 (1) ◽

Author(s):

Fitri Suciati ◽

Nurliyani Nurliyani ◽

Indratiningsih Indratiningsih

Keyword(s):

Green Tea ◽

Black Tea ◽

Acetic Acid Bacteria ◽

Solid Content ◽

Sensory Properties ◽

Whey Protein Concentrate ◽

Plate Count ◽

Randomized Design ◽

Completely Randomized Design ◽

Different Levels

This research aimed to determine physicochemical, microbiological and sensory properties of fermented whey using kombucha inoculum. The material used were kombucha, black tea, green tea, and whey protein concentrate. The research used factorial completely randomized design. The first factor was kombucha inoculum using different mediums (black and green tea) at different levels (5; 10; 15; dan 20%) as a second factor. The whey was fermented at 37oC for 39 hours. Research showed the use of kombucha inoculum using different medium (black and green tea) at different levels (5; 10; 15; dan 20%) did not affect (p>0.05) on microbiological properties (the number of Total Plate Count, total lactic acid bacteria, total acetic acid bacteria, and total yeast), dissolved protein content, lactose content, viscosity and acceptability. Black and green tea kombucha inoculum can be used in whey fermentation. Black tea kombucha fermented whey with 20% level addition has the best solid content. Relatively, kombucha fermented whey is quite acceptable.

Download Full-text

PENINGKATAN DAYA TERIMA DAN KADAR PROTEIN NUGGET SUBSTITUSI IKAN LELE (CLARIAS BATRACHUS) DAN KACANG MERAH (VIGNA ANGULARIS)

Media Gizi Indonesia ◽

10.20473/mgi.v11i1.106-112 ◽

2017 ◽

Vol 11 (1) ◽

pp. 106

Author(s):

S R Widya Areta Humaniora Justisia ◽

Annis Catur Adi

Keyword(s):

Statistical Analysis ◽

Amino Acid ◽

Protein Content ◽

Essential Amino Acid ◽

Clarias Batrachus ◽

Vigna Angularis ◽

Treatment Combination ◽

Randomized Design ◽

Composition Formula ◽

Completely Randomized Design

Catfi sh and red beans are high in protein and essential amino acid than can be processed into nuggets and used as high-protein snack alternative. This research aimed to determine the effect of catfi sh and red beans toward the acceptance and protein content, as well as determine the best composition to produce a good quality nuggets. Type of research in the development formula using true experimental with a completely randomized design. There were four (4) types of treatment (combination of catfi sh, catfi sh bones, and red beans) with three (3) times replication. Panelist used was 35 untrained panelists. Product acceptance was tested using statistical analysis Kruskal Wallis and Mann Whitney (ƒ¿ . 0.05). The result of organoleptic tests showed the most preferred nugget is F1 (combination of catfi sh and red beans). Highest increased protein per 100g nugget is F1 (combination of catfi sh and red beans) with 14.5 gcompare to F0 (catfi sh) with 11,5 g, there was signifi cant difference between F0 and F1, F2, F3, F4 to the characteristic of odour (p = 0.000), texture (p = 0.008), fl avor (p = 0.000), and form (p = 0.000). The best composition formula is F1 (combination of catfi sh and red beans).The best formula in terms of its composition, acceptability, and nutritionalvalue was F1 (combination of catfi sh and red beans).Keywords: acceptance, catfi sh, red beans, protein

Download Full-text

Efficiency of the gravity table in the processing of coriander seeds

Horticultura Brasileira ◽

10.1590/s0102-053620200214 ◽

2020 ◽

Vol 38 (2) ◽

pp. 211-216

Author(s):

Gizele Ingrid Gadotti ◽

Nander F Hornke ◽

Jerffeson A Cavalcante ◽

Joseano G da Silva ◽

Vanessa P Gonçalves ◽

...

Keyword(s):

Lower Portion ◽

Physiological Performance ◽

Randomized Design ◽

Completely Randomized Design ◽

Air Speed ◽

Coriander Seed

ABSTRACT This study aimed at assessing the quality of the physiology and health of the coriander seeds processed in a gravity table. This was investigated at two settings namely, I with angle X 3.5° and angle Y 3.1° and II with 3.9° and 2.7° angles, with five gravity table discharges (high, high intermediate, intermediate, low intermediate and low) besides feeding. The experiment adopted the 2x6 factorial scheme, in a completely randomized design, with four replications. Two coriander seed batches of cultivar Verdão were used. The gravity table was adjusted to have 2.9 m s-1 air speed on the platform. The seed fractions discharged in the lower portion of the gravity table revealed poorer physiological performance than that of the others. Regulation I (angle X 3.5° and Y 3.1°) was sufficient for the coriander seeds to be processed in batch 1 and regulation II (angle X 3.9° Y and 2.7°), was adequate for batch 2. The processing of batch 1 in regulation II was effective in separating seeds of higher sanitary quality by rejecting the contaminated ones.

Download Full-text

Total Jamur dan Identifikasi Yeast pada Limbah Kubis Fermentasi dengan Penambahan Vitamin dan Mineral

Jurnal Ilmu dan Teknologi Peternakan Tropis ◽

10.33772/jitro.v7i3.12194 ◽

2020 ◽

Vol 7 (3) ◽

pp. 196

Author(s):

Cahya Setya Utama ◽

Bambang Sulistiyanto ◽

Kezia Naomi Christy Ginting

Keyword(s):

Saccharomyces Cerevisiae ◽

Quality Improvement ◽

Statistical Analysis ◽

Data Type ◽

Gram Positive ◽

Randomized Design ◽

Completely Randomized Design

ABSTRAKPenelitian bertujuan mengkaji peningkatan kualitas limbah kubis fermentasi dengan penambahan vitamin dan mineral dilihat dari kandungan total jamur dan identifikasi yeast. Metode penelitian menggunakan rancangan acak lengkap (RAL) pola searah dengan 5 perlakuan dan 3 ulangan. Pengolahan data pada parameter total jamur diolah menggunakan anova, jika ada pengaruh yang nyata dilanjutkan uji duncan, sedangkan pada parameter identifikasi yeast menggunakan metode deskriptif. Penelitian menunjukkan bahwa penambahan vitamin dan mineral berpengaruh nyata (P<0,05) terhadap total jamur yang dihasilkan. Total jamur terbanyak pada perlakuan penambahan vitamin dan mineral 10% dengan rata-rata total jamur 71,33 x 104 CFU/g. Pengecatan gram pada identifikasi jenis yeast didapatkan bentuk oval, soliter dan gram positif (yeast) menunjukkan identifikasi jenis yeast yang tumbuh yaitu Saccharomyces cerevisiae. Simpulan penelitian adalah penambahan vitamin dan mineral sebanyak 10% mampu meningkatkan kualitas limbah kubis fermentasi dilihat dari kandungan total jamur dan jenis yeast.Kata kunci: fermentasi, jamur, limbah kubis, pengecatan gram, yeastABSTRACTThe study aimed to evaluate the quality improvement of fermented cabbage waste which was added by vitamins and minerals by observing the total fungus and type of yeast. The method used was a completely randomized design (CRD) unidirectional pattern, with 5 treatments and 3 replications. Statistical analysis of total fungus was processed by ANOVA and continued by the Duncan Multiple Renge test, and the data type of yeast was discussed descriptively. The result showed, the addition of vitamin and mineral treatment significantly influenced the number of fungi (P<0,05). The highest number of fungus was shown beside 10% supplementation of vitamins and minerals (7.33 x 104 CFU/g). Gram coloring on the identification of yeast types obtained oval, solitary, and gram-positive (yeast) it shows that the identification of the growing yeast type, Saccharomyces cerevisiae. The conclusion of the addition of 10% vitamins and minerals can improve the quality of 2 days cabbage waste fermentation seen from the total fungus and the type of yeast that grows.Key Words: cabbage waste, fermentation, gram paintings, yeast

Download Full-text

Does the resistance to glyphosate herbicide affect the competitive ability of ryegrass with soybean?

Planta Daninha ◽

10.1590/s0100-83582014000100021 ◽

2014 ◽

Vol 32 (1) ◽

pp. 189-196 ◽

Cited By ~ 2

Author(s):

C. Oliveira ◽

D. Agostinetto ◽

L. Vargas ◽

L.A. Ávila ◽

C.P. Tarouco

Keyword(s):

Statistical Analysis ◽

Leaf Area ◽

Intraspecific Competition ◽

Competitive Ability ◽

Dry Mass ◽

Replacement Series ◽

Soybean Crop ◽

Randomized Design ◽

Glyphosate Herbicide ◽

Completely Randomized Design

The objective this work was to investigate the competitive ability between resistant and susceptible ryegrass biotypes and of these with soybean crop. Four experiments were carried under greenhouse, in a completely randomized design with four replications, in 2011 and 2012. Treatments were arranged in additive series and replacement series assay. In each series, the proportions among ryegrass resistant and susceptible plants related to soybean were: 100:0, 75:25, 50:50, 25:75 e 0:100. Leaf area and shoot dry mass were evaluated. Competitiveness statistical analysis consisted in applying diagrams to the replacement series and alternative interpretations of the competitiveness indexes. The soybean crop had equivalent competitiveness to the susceptible ryegrass biotype and inferior to the resistant biotype, while the biotypes, both susceptible and resistant to glyphosate, present equivalent competitive ability. In general, the intraspecific competition is more harmful to ryegrass when in competition with soybean, while interspecific competition is predominant for culture.

Download Full-text

Pengaruh Penambahan Natrium Benzoat dan Suhu Penyimpan Terhadap Mutu Minuman Herbal Cabe Jamu Cair

Rekayasa ◽

10.21107/rekayasa.v13i1.5385 ◽

2020 ◽

Vol 13 (1) ◽

pp. 77-81

Author(s):

Millatul Ulya ◽

Nadiyah Ferah Aronika ◽

Khoirul Hidayat

Keyword(s):

Analysis Of Variance ◽

Sodium Benzoate ◽

Storage Temperature ◽

Total Dissolved Solids ◽

Dissolved Solids ◽

Randomized Design ◽

Completely Randomized Design ◽

Piper Retrofractum ◽

And Storage

Minuman herbal cabe jamu cair merupakan inovasi produk baru yang masih perlu dikaji tentang metode pengawetannya. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan konsentrasi natrium benzoat dan suhu penyimpanan terhadap mutu minuman herbal cabe jamu cair. Rancangan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) dengan 2 faktor yaitu pengaruh konsentrasi natrium benzoat (0 ppm, 200 ppm, 300 ppm) dan suhu penyimpanan (35 dan 45 °C). Hasil analysis of variance menunjukkan konsentrasi natrium benzoat berpengaruh nyata (P kurang dari 0,05) terhadap total padatan terlarut (TPT), warna dan total mikroba. Suhu penyimpanan berpengaruh nyata (Pkurang dari 0,05) terhadap total padatan terlarut (TPT), warna, dan total mikroba. Interaksi antara konsentrasi natrium benzoat dan suhu penyimpanan berpengaruh nyata (P kurang dari 0,05) terhadap total padatan terlarut (TPT).Kata Kunci: Cabe jamu, natrium benzoat, suhu penyimpanan, mutuEffect of Sodium Benzonate Addition and Storage Temperature on Quality of Piper Retrofractum Vahl Liquid Herbal DrinkABSTRACTPiper retrofractum vahl liquid herbal drink is an innovation of new products need to research about the method. This research aims to determine the effect of sodium benzoate addition and storage temperature on quality of piper retrofractum vahl liquid herbal drink. The design used in this study was a completely randomized design (CRD) with 2 factors, namely the effect of sodium benzoate concentration (0 ppm, 200 ppm, 300 ppm) and storage temperature (35°C and 45°C). The results analysis of variance shows that the concentration of sodium benzoate has a significant effect (P less than 0.05) on total dissolved solids (TDS), color and total microbes. Storage temperature has a significant effect (P less than 0.05) on total dissolved solids (TDS), color and total microbes. The interaction between sodium benzoate concentration and storage temperature was a significant effect (P less than 0.05) to total dissolved solids (TDS).Keywords: piper retrofractum vahl, sodium benzoate, storage temperature, quality .

Download Full-text

Produksi Hijauan Segar dan Kadar Bahan Kering Rumput Setaria (Setaria sphacelata) dengan Aplikasi Mikoriza Arbuskula pada Level Berbeda

Jurnal Ilmiah Mahasiswa Pertanian ◽

10.17969/jimfp.v2i4.5259 ◽

2017 ◽

Vol 2 (4) ◽

Author(s):

Ulfa Purwati ◽

Asril Asril ◽

Mira Delima

Keyword(s):

Statistical Analysis ◽

Dry Matter ◽

Animal Husbandry ◽

Arbuscular Mycorrhizal ◽

Matter Content ◽

Dry Matter Content ◽

Randomized Design ◽

Nutritional Science ◽

Setaria Sphacelata ◽

Completely Randomized Design

Suatu penelitian tentang produksi hijauan segar dan kadar bahan kering rumput setaria (Setaria sphacelata) telah dilakukan di Laboratorium Lapangan Peternakan (LLP) yang terletak di Jalan Utama Gampong Rukoh dan Laboratorium Ilmu Nutrisi dan Teknologi Pakan Prodi Peternakan, Fakultas Pertanian, Universitas Syiah Kuala mulai dari bulan Februari 2017 hingga April 2017. Penelitian bertujuan untuk mengetahui pengaruh pemberian mikoriza arbuskula terhadap produksi hijauan segar dan kadar bahan kering rumput setaria (Setaria sphacelata). Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri atas 4 perlakuan dengan 5 ulangan. Perlakuan L0 adalah perlakuan kontrol/tanpa pemberian mikoriza arbuskula, perlakuan L1 adalah perlakuan dengan pemberian 5 gr mikoriza arbuskula per rumpun, perlakuan L2 adalah perlakuan dengan pemberian 10 gr mikoriza arbuskula per rumpun, sedangkan perlakuan L3 adalah perlakuan dengan pemberian 15 gr mikoriza arbuskula per rumpun. Parameter yang diukur adalah produksi hijauan segar dan kadar bahan kering. Hasil penelitian menunjukkan bahwa pemberian mikoriza arbuskula tidak berpengaruh (P0,05) terhadap produksi hijauan segar dan kadar bahan kering.Fresh Forages Production and Dry Matter Content of Setaria (Setaria sphacelata) with Different Level of Arbuscular Mycorrizal ApplicationA research concerning fresh forages production and dry matter content of setaria (Setaria sphacelata) grass with different level of arbuscular mycorrizal application was conducted at Field Laboratory Peternakan (LLP) located on Jalan Utama Gampong Rukoh and at Nutritional Science and Feed Technology Laboratory, Department of Animal Husbandry Faculty of Agriculture, Syiah Kuala University. The research had been conducted from February until April 2017. The objective of the research was to find the effect of arbuscular mycorrhizal application toward fresh forages production and dry matter content of setaria grass. Completely Randomized Design was used in this research consists of four treatments (L0 = 0 gr arbuscular mycorrhizal applied per clumps (control), L1 = 5 gr arbuscular mycorrhizal applied per clumps, L2 = 10 gr arbuscular mycorrhizal applied per clumps, and L3 = 15 gr arbuscular mycorrhizal applied per clumps), and five replications. Fresh forages production and dry matter content were the parameter determined. Statistical analysis result indicated that there was no significant effect (P0.05) caused by the treatments on fresh forages production and dry matter content. Therefore, the conclusion of this research was that all level of arbuscular mycorrhizal applied had no effect on setaria grass fresh production and dry matter content. A research concerning fresh forages production and dry matter content of setaria (Setaria sphacelata) grass with different level of arbuscular mycorrizal application was conducted at Field Laboratory Peternakan (LLP) located on Jalan Utama Gampong Rukoh and at Nutritional Science and Feed Technology Laboratory, Department of Animal Husbandry Faculty of Agriculture, Syiah Kuala University. The research had been conducted from February until April 2017. The objective of the research was to find the effect of arbuscular mycorrhizal application toward fresh forages production and dry matter content of setaria grass. Completely Randomized Design was used in this research consists of four treatments (L0 = 0 gr arbuscular mycorrhizal applied per clumps (control), L1 = 5 gr arbuscular mycorrhizal applied per clumps, L2 = 10 gr arbuscular mycorrhizal applied per clumps, and L3 = 15 gr arbuscular mycorrhizal applied per clumps), and five replications. Fresh forages production and dry matter content were the parameter determined. Statistical analysis result indicated that there was no significant effect (P0.05) caused by the treatments on fresh forages production and dry matter content. Therefore, the conclusion of this research was that all level of arbuscular mycorrhizal applied had no effect on setaria grass fresh production and dry matter content.

Download Full-text

Growth of Favia and Favites Coral Transplants Based on Polyps Number (Pertumbuhan Karang Transplan Genus Favia dan Favites Berdasarkan Jumlah Polip)

ILMU KELAUTAN Indonesian Journal of Marine Sciences ◽

10.14710/ik.ijms.20.1.23-32 ◽

2015 ◽

Vol 20 (1) ◽

pp. 23

Author(s):

Diah Permata Wijayanti ◽

Elis Indrayanti ◽

Wandi Febrian Asri ◽

Ambariyanto Ambariyanto

Keyword(s):

Growth Rate ◽

Statistical Analysis ◽

Coral Reefs ◽

Experimental Method ◽

Coral Species ◽

Repeated Measurement ◽

Coral Growth ◽

Large Size ◽

Randomized Design ◽

Completely Randomized Design

Budidaya karang melalui teknik transplantasi merupakan salah satu cara untuk menyelamatkan keberadaan karang terumbu di alam. Selain untuk diperdagangkan, karang hasil transplantasi juga dapat ditanam untuk memperbaiki terumbu karang yang rusak. Penelitian ini menggunakan ukuran dan bentuk polip Favia dan Favites sebagai dasar penentuan ukuran benih untuk mengurangi kerusakan koloni donor. Penelitian bertujuan untuk mengetahui pertumbuhan transplan Favia dan Favites. Penelitian dilakukan secara eksperimental dengan rancangan acak lengkap. Dua ukuran polip dipilih mewakili ukuran benih kecil dan besar, yaitu 2 cm dan 4 cm. Penanaman karang transplan dilakukan di Teluk Awur selama bulan April hingga November. Pengamatan dilakukan tiap 2 minggu sekali. Analisa data menggunakan ANCOVA. Analisa statistik menunjukkan pertumbuhan kedua ukuran transplan tidak berbeda nyata (P>0,05). Pertumbuhan transplan Favia dan Favites ditandai dengan munculnya tunas intratentakular. Pertumbuhan transplan tertinggi dicapai transplan Favites ukuran 4 cm dengan kecepatan tumbuh 0.596 cm2.bulan-1, sedangkan pertumbuhan terendah ditunjukkan oleh transplan Favites ukuran 2 cm dengan pertumbuhan 0.463 cm2.bulan-1. Kata kunci: pertumbuhan karang, transplantasi, Favia, Favites, jumlah polip Cultivation coral by using transplantation method is one attempt to alleviatecorals collection in nature. In addition to be traded, the corals can be transplanted to repair damaged coral reefs. This study utilized size and polyps form of coral Favia and Favites to be transplanted to minimize damage of coral donors. The purpose of this study was to investigate the growth of Favia and Favites transplants. The research was carried out by experimental method using a completely randomized design. Two different size of polyps i.e 2 polypsrepresented small size and 4 polyps represented large size were applied for each coral species. Research was conducted from April–November at Teluk Awur Bay, Jepara. The samples were observed every two weeks. Collected data wereanalyzed by repeated measurement ANCOVA. Statistical analysis showed that the growth of transplants did not show significant differences (P>0.05) between each genus and between 2 and 4 polyps. The growth of transplants have shown by extratentacular budding on Favia and intratentacular budding on Favites. The highest growth rate of transplants was shown by 4 polyps of Favites at 0.596 cm2.mo-1 and the lowest by 2 polyps of Favites at 0.463 cm2.mo-1,respectively. Keywords: Coral Growth, Transplantation, Favia, Favites, Number of Polyps

Download Full-text

SIFAT PRO-OKSIDAN SARI JERUK NIPIS (Citrus aurentifolia) TERHADAP AKTIFITAS ANTIOKSIDAN TEH HIJAU (Camellia sinensis)

AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN ◽

10.37631/agrotech.v1i1.4 ◽

2019 ◽

Vol 1 (1) ◽

pp. 19-26

Author(s):

Sudjatini Sudjatini

Keyword(s):

Optimum Condition ◽

Green Tea ◽

Antioxidative Activity ◽

Radical Scavenging ◽

Optimum Temperature ◽

Randomized Design ◽

Significant Difference ◽

Treatment Factor ◽

Completely Randomized Design ◽

Range Test

The research was designed to understand the effect of addition of extract citrus on the antioxidative activity of green tea and to determine the optimum temperature at the process of green tea extraction to get the best antioxidative activity.Two treatment factors were arranged in completely randomized design with three replications. First treatment factor was the temperature extraction of green tea consisted of 30, 60 and 100 oC, whereas the second treatment factor was concentration of extract citrus consisted of 0.0, 0.2, 0.4, 0.6, 0.8 and 1 %. The contents of polyphenol, tannin, total acids were chemically determined, whereas antioxidative activity was determined by radical scavenging affect (RSA). Data were analyzed using analysis of variance (ANOVA) and Duncan’s Multiple Range Test (DMRT) if there was a significant difference in treatment effects.The research’s results show that there was insignificant interaction between temperature extraction of green tea and concentration of added extract citrus. Eventhough concentration of extract citrus did not significantly affect the contents of polyphenol and tannin but it affected significantly the contents of total acids and antioxidative activity of extract tea. The antioxidative activity at the concentration of extract citrus of 0.2 % was significantly greater than without extract citrus (as check treatment). The following increase in concentration of extract citrus until 1 % did not significantly increase in antioxidative activity. The temperature of tea extraction affected significantly on the contents of polyphenol, tannin, total acids, and antioxidative activity of extract green tea. The highest values were obtained at 100 oC and the the lowest at 30 oC. Temperature extraction of green tea of 100 oC and the addition of 0.2 % extract citrus was the optimum condition. At this condition, the extract green tea contained polyphenol, tannin, total acids, and antioxidative activity as high as 13.77, 12.77, 0.69 and 93.37 %, respectively.

Download Full-text

PENGARUH PENGGUNAAN EKSTRAK DAUN TEH HIJAU (Camellia sinensis) PADA PROSES PEMBUATAN NAGET DAGING SAPI TERHADAP SIFAT KIMIA

Jurnal Teknologi Hasil Peternakan ◽

10.24198/jthp.v1i1.24133 ◽

2020 ◽

Vol 1 (1) ◽

pp. 34

Author(s):

Muhammad Fakhri Maulana ◽

Lilis Suryaningsih ◽

Andry Pratama

Keyword(s):

Moisture Content ◽

Green Tea ◽

Camellia Sinensis ◽

Design Method ◽

Chemical Properties ◽

Fat Content ◽

Green Tea Extract ◽

Polyphenol Content ◽

Randomized Design ◽

Tea Extract

Green tea is known as a plant who has many purpose as well as an antioxidant sources. The purpose of this research is to find out the effect of adding green tea (Camellia sinensis) extract in beef nuggets on chemical properties (moisture content, fat content, and polyphenol content). This research is an experimental research using completely randomized design method with 4 treatments and 5 repetition. The treatment that given was P1= beef nugget with no added green tea extract, P2= beef nugget + 0,5% green tea extract, P3= beef nugget + 1% green tea extract, and P4= beef nugget + 1,5% green tea extract with 5 repetition. Chemical analysis that used in this research is moisture content analysis, fat content, and polyphenols content. The obtained results then tested with anova, duncan, and polynomial test. The results showed that the treatment had a significantly real effect on polyphenols content but not on the moisture content and fat content. The addition of 1,5% green tea (Camellia sinensis) extract increase the polyphenol content of 305,96 mg/kg and influence 80,79% of the polyphenol content.

Download Full-text