scholarly journals PENGARUH EKSTRAK DAUN THE HIJAU (CAMELLIA SINENSIS) PADA PEMBUATAN NAGET DAGING SAPI TERHADAP DAYA AWET

2020 ◽  
Vol 6 (2) ◽  
pp. 75
Author(s):  
Areza Febriyanti Faiqoh
Keyword(s):  
Shelf Life ◽  
Green Tea ◽  
Camellia Sinensis ◽  
Leaf Extract ◽  
Animal Husbandry ◽  
Measured Variable ◽  
Animal Product ◽  
Natural Preservatives ◽  
Tea Leaf ◽  
Number Of Bacteria

Green tea (Camellia sinensis) contains active compounds in the form of polyphenols which can function as natural preservatives for food products as nuggets. This study was conducted to study the effect of using green tea leaf extract on the process of making beef nuggets for shelf life (total number of bacteria, rancidity and early spoilage), and determine the best concentration of green tea leaf extract which can produce the best preservation of beef nuggets. This research was conducted at the Animal Product Processing Technology Laboratory (TPPP), Faculty of Animal Husbandry and Test Service Laboratory, Faculty of Agricultural Industrial Technology, Padjadjaran University on March 2019. This research was conducted experimentally using a Randomized Complete Design with the utilization of green tea leaf extract in 0, 0.5, 1, and 1.5%, the measured variable is the total number of bacteria, rancidity and early spoilage. The results showed that the addition of green tea leaf extract 0,5% (P2), 1% (P3), and 1,5% (P4) had a significant effect (P<0,05) on the total number of bacteria, value of rancidity and time of early spoilage compared to 0% (P1). Addition of green tea leaf extract in 1.5% to beef nuggets gave the best results for the shelf life of beef nuggets with the total number of bacteria 99.71 × 105 CFU/g, the value of rancidity 0.53 mg malonaldehyde/kg, and the time of early spoilage was 1061.20 minutes.Keywords :  green tea, Nuggets, total number of bacteria, rancidity, early spoilage

scholarly journals Efficacy of green tea leaf extract (Camellia sinensis) with NaOCl 2.5% againts Enterococcus faecalis as an alternative solution for root canal irrigation

2016 ◽  
Vol 1 (1) ◽  
pp. 61
Author(s):  
Aries Chandra Trilaksana ◽  
Adeliana Saraswati
Keyword(s):  
Enterococcus Faecalis ◽  
Green Tea ◽  
Camellia Sinensis ◽  
Root Canal ◽  
Leaf Extract ◽  
Alternative Solution ◽  
Canal Irrigation ◽  
Root Canal Irrigation ◽  
Tea Leaf ◽  
Bacterial Effect

<p><em>Enterococcus faecalis</em> is a coccal Gram-positive bacteria with facultative anaerob feature. NaOCl have been proven effective againts<em> Enterococcus faecalis</em> for root canal irrigation process. Green tea leaf extract (<em>Camellia sinensis</em>) can be chosen as an alternative solution for root canal irrigation. The purpose of this study is to determine the difference of green tea leaf extract (<em>Camellia sinensis</em>) and NaOCl 2.5% efficacy againts the growth of <em>Enterococcus faecalis</em> bacteria. This is a laboratory experimental study with “post test only group” design. The first step of the trial was done by making green tea leaf extract and then determine the lowest concentration on which the first solution become clear. The concentration that were tested are 1.5%, 2.5%, 3.5%, 4.5% and 5.5%. Based on the trial, it was found that the minimal inhibiton concentration of the green tea leaf extract was 1.5%. The anti-bacterial effect testing method was using diffusion method to differenciate inhibition zone of the green tea leaf extract solution on various concentrations that were being tested and compare it with NaOCl 2.5%. Each group was replicated three times. The obtained data was analyzed with One Way Anova test and the continued with LSD test. The result of the study is that NaOCl 2.5% have superior anti-bacterial effect againts <em>Enterococcus faecalis</em> compared to green tea leaf extract.</p>

scholarly journals Efficacy of green tea leaf extract (camellia sinensis) with NaOCl 2.5% againts enterococcus faecalis as an alternative solution for root canal irrigation

2016 ◽  
Vol 1 (1) ◽  
pp. 58
Author(s):  
Aries C. Trilaksana ◽  
Adeliana Saraswati
Keyword(s):  
Enterococcus Faecalis ◽  
Green Tea ◽  
Camellia Sinensis ◽  
Root Canal ◽  
Leaf Extract ◽  
Alternative Solution ◽  
Canal Irrigation ◽  
Root Canal Irrigation ◽  
Tea Leaf ◽  
Bacterial Effect

Enterococcus faecalis is a coccal Gram-positive bacteria with facultative anaerob feature. NaOCl have been proven effective againts Enterococcus faecalis for root canal irrigation process. Green tea leaf extract (Camellia sinensis) can be chosen as an alternative solution for root canal irrigation. The purpose of this study is to determine the difference of green tea leaf extract (Camellia sinensis) and NaOCl 2.5% efficacy againts the growth of Enterococcus faecalis bacteria. This is a laboratory experimental study with “post test only group” design. The first step of the trial was done by making green tea leaf extract and then determine the lowest concentration on which the first solution become clear. The concentration that were tested are 1.5%, 2.5%, 3.5%, 4.5% and 5.5%. Based on the trial, it was found that the minimal inhibiton concentration of the green tea leaf extract was 1.5%. The anti-bacterial effect testing method was using diffusion method to differenciate inhibition zone of the green tea leaf extract solution on various concentrations that were being tested and compare it with NaOCl 2.5%. Each group was replicated three times. The obtained data was analyzed with One Way Anova test and the continued with LSD test. The result of the study is that NaOCl 2.5% have superior anti-bacterial effect againts Enterococcus faecalis compared to green tea leaf extract.

scholarly journals Pengaruh Variasi Waktu Perendaman dalam Ekstrak Daun Teh Hijau (Camellia sinensis) terhadap Stabilitas Dimensi Alginat

e-GIGI ◽  
2021 ◽  
Vol 9 (1) ◽  
Author(s):  
Yoghi B. Prabowo ◽  
Natalia P. Ibrahim ◽  
Indah Saraswati
Keyword(s):  
Green Tea ◽  
Camellia Sinensis ◽  
Dimensional Stability ◽  
Leaf Extract ◽  
American Dental Association ◽  
Post Test ◽  
The One ◽  
Post Hoc ◽  
Tea Leaf ◽  
One Way Anova

Abstract: Alginate has an imbibition property if it comes in contact with water that will affect the dimensional stability. Green tea (Camellia sinensis) contains phenolic compounds which can minimize the imbibition process while it is used in disinfection of alginate impression. This study was aimed to analyze the differences in the dimensional stability of alginate impressions after immersion in green tea leaf extract based on time variation. This was an experimental post-test laboratory study only. The one way Anova test on the anteroposterior and mediolateral dimensions showed that variation of immersion time in 50% green tea leaf extract could affect the dimensional stability. Moreover, the post hoc Games Howell test on the anteroposterior dimension and the post hoc LSD test on the mediolateral dimension resulted that there were significant differences between the control group and the groups of 5 minutes, 15 minutes, 30 minutes, and 50 minutes of immersion. Among all alginate impressions, the one immersed for 15 minutes was still in accordance with the standard of the American Dental Association. In conclusion, 15-minute immersion of alginate impression in 50% green tea leaf extract was the best time variation.Keywords: alginate, dimensional stability, green tea leaf extract 50% Abstrak: Alginat memiliki sifat imbibisi bila berkontak dengan air yang akan memengaruhi stabilitas dimensi alginat. Teh hijau (Camellia sinensis) mengandung senyawa fenol yang mampu meminimalkan terjadinya proses imbibisi. Penelitian ini bertujuan untuk menganalisis perbedaan stabilitas dimensi alginat setelah direndam berdasarkan variasi waktu dalam ekstrak daun teh hijau. Jenis penelitian ialah eksperimental laboratorik post-test only. Stabilitas dimensi diketahui melalui selisih jarak anteroposterior (A’-B’) dan mediolateral (B’-C’) master die dengan die stone. Hasil uji one way Anova terhadap dimensi anteroposterior dan mediolateral mendapatkan adanya pengaruh variasi waktu perendaman dalam ekstrak daun teh hijau 50% terhadap stabilitas dimensi. Selanjutnya hasil uji post hoc Games Howell terhadap dimensi anteroposterior dan uji post hoc LSD terhadap dimensi mediolateral mendapatkan perbedaan bermakna antara kelompok kontrol dengan kelompok perendaman 5 menit, 15 menit, 30 menit, dan 50 menit. Hasil perendaman cetakan alginat yang masih sesuai dengan standar American Dental Association ialah perendaman selama 15 menit. Simpulan penelitian ini ialah perendaman cetakan alginat dalam ekstrak daun teh hijau 50% yang terbaik ialah selama 15 menit.Kata kunci: alginat, stabilitas dimensi, ekstrak daun teh hijau 50%

scholarly journals Antioxidant Effects of Green Tea Leaf Extract on Chemical properties of Corn Refined Oil of Microwave Fried Potatoes

2019 ◽  
Vol 4 (3) ◽  
pp. 96-101
Author(s):  
Masomeh Hoseini ◽  
Maryam Fahim Danesh
Keyword(s):  
Green Tea ◽  
Leaf Extract ◽  
Polar Compounds ◽  
Butylated Hydroxytoluene ◽  
Heating Process ◽  
Ionic Bond ◽  
Refined Oil ◽  
Peroxide Content ◽  
Tea Leaf ◽  
Fried Potatoes

Introduction: Oxygen, light, heat, metal ions, and enzymes are among the agents that oxidize oils, fats, and high-fat food products which result in oxidative spoilage. Due to the toxicity and cancer risk of oxidative agents, the use of synthetic antioxidants is important for delaying the oxidation processes. The purpose of this study was to evaluate the protective effect of natural antioxidants including green tea leaf extract and butylated hydroxytoluene (BHT) on the oxidation of the corn refined oil of microwave-heated fried potatoes. Methods: To this end, corn refined oil and corn oil were treated with green tea leaf extracts (i.e., 200, 400, 600, and 800 ppm), followed by treating the oils with a combination of green tea leaf extract (600 ppm) and BHT (200 ppm). The samples with no anti-oxidant treatments were used as the controls. Eventually, several parameters related to the corn oils were determined, including peroxide content, acidity, polar compounds, and ionic bond conjugates. Results: Based on the results, significant increases were observed in peroxide, acidity, polar compounds, and ionic bond conjugates in the corn refined oil of microwave fried potatoes (P<0.05). On the other hand, the results showed that the heating process reduced peroxide content (P<0.05). However, acidity increased significantly during the heating process (P>0.05) and the lowest acid value was observed in the mixture of 600 ppm of the green tea leaf with 200 ppm of the BHT. There was no significant difference between the control group and the samples treated with 200 ppm of the green leaf extract (P<0.05) in terms of polar components. In addition, a significant decrease was found in the conjugated dienes by increasing the green tea leaf extract concentration (P<0.05). Finally, the highest protection was achieved in the oils that were treated with a combination of green tea leaf extract and BHT. Conclusion: In general, the green tea leaf extract and BHT have antioxidant activities that make them suitable agents for use in food protection industries.

Effect of the Aqueous Green Leaf Extract of Green Tea (Camellia sinensis) on Glucose Level of Rat

2006 ◽  
Vol 9 (14) ◽  
pp. 2708-2711 ◽  
Author(s):  
M. Shokrzadeh ◽  
A.G. Ebadi . ◽  
S.S. Mirshafiee . ◽  
M.I. Choudhary .
Keyword(s):  
Green Tea ◽  
Glucose Level ◽  
Camellia Sinensis ◽  
Leaf Extract ◽  
Green Leaf

scholarly journals FORMULATION AND DISSOLUTION PROFILE STUDY OF TRANSFERSOME-LOADED MICROSPHERES FROM GREEN TEA LEAF EXTRACT

2018 ◽  
Vol 10 (1) ◽  
pp. 211 ◽  
Author(s):  
Effionora Anwar ◽  
Putri Amalia Handayani
Keyword(s):  
Green Tea ◽  
Leaf Extract ◽  
Spherical Shape ◽  
Entrapment Efficiency ◽  
Polydispersity Index ◽  
Dissolution Profile ◽  
Physicochemical Stability ◽  
Span 80 ◽  
Tea Leaf ◽  
Profile Study

Objective: The aim of this study was to prepare transfersome-loaded microspheres which had good characteristics and physicochemical stability toincrease bioavailability of the polyphenol component of green tea leaf extract in the body.Methods: Transfersomes were prepared using a thin-layer hydration method. Green tea leaf extract transfersomes were formulated in the ratio of95:5, 90:10, and 85:15 based on their phospholipid and Span 80 content.Results: The most successful formula produced transfersomes of a spherical shape, 78.75 nm in size with a polydispersity index of 0.187, zetapotential of −37.5 mV, and entrapment efficiency of 47.96±5.81%. Subsequently, the transfersome was loaded into a microsphere using the spray-drymethod. The microspheres had a non-spherical, wrinkled shape, their size was 2058.44 nm, their polydispersity index was 0.545, their entrapmentefficiency was 59.27±0.59%, their moisture content was 5.21%, and their swelling index was 289.36% after 4 h. The total cumulative amount ofEpigallocatechin-3-gallate after a dissolution test was 69.15±7.66%.Conclusion: The physicochemical stability of transfersome-loaded microspheres was not significantly different from that of transfersome powder.

scholarly journals DEVELOPMENT OF SUNSCREEN PRODUCTS CONTAINING GREEN TEA LEAF EXTRACT

2021 ◽  
pp. 30-33
Author(s):  
SETYO NURWAINI ◽  
LITA ALIANTI ◽  
DHIAH AYU PERMATA SARI ◽  
WAHYU UTAMI
Keyword(s):  
Antioxidant Activity ◽  
Physical Properties ◽  
Green Tea ◽  
Leaf Extract ◽  
Protection Factor ◽  
Green Tea Leaves ◽  
High Antioxidant Activity ◽  
Tea Leaf ◽  
Sunscreen Products

Objective: The purpose of this research was to determine antioxidant activity of green tea leaf extract, the value of sun protection factor (SPF),physical properties, and stability of green tea cream.Methods: Green tea leaf extract was obtained by maceration using 96% ethanol. Cream was prepared in three formulas with various concentrationof the green tea leaves extract. The physical evaluations included organoleptic, pH, viscosity, adhesion, spreadability, and stability tests weredone. The determination of the SPF value is calculated using the Mansur equation. Extract of green tea leaf has strong antioxidant activity(IC50 2.19 μg/ml).Results: The green tea leaf extract showed high antioxidant activity (2.19 μg/m). All formulas are organoleptically creamy brownish-green to brown,with a distinctive green tea odor and homogeneous. All formulas met the requirements of physical properties of cream. The creams showed significantchange while they were stored at 4°C and at 40±2°C, but showed no difference when they were stored ad 26°C. SPF values of cream are 0.54; 2.03,and 2.41, respectively.Conclusions: It is clearly indicated that the sunscreen cream of green tea leaf extract is potential to be further developed as cosmetic preparations.

scholarly journals Sintesis Nanopartikel Perak Menggunakan Bioreduktor Ekstrak Daun Teh Hijau (Camellia Sinensis) dengan Iradiasi Microwave

2020 ◽  
Vol 21 (1) ◽  
pp. 30
Author(s):  
Dewi Mustika Rahim ◽  
Netti Herawati ◽  
Hasri Hasri
Keyword(s):  
Electron Microscopy ◽  
Scanning Electron Microscopy ◽  
Silver Nanoparticles ◽  
Green Tea ◽  
Leaf Extract ◽  
Synthesis Time ◽  
Particle Size Analyzer ◽  
Average Size ◽  
Tea Leaf ◽  
Scanning Electron

ABSTRAK Telah dilakukan penelitian tentang sintesis nanopartikel perak menggunakan bioreduktor ekstrak daun teh hijau (Camellia Sinensis) dengan iradiasi microwave. yang untuk mengetahui pengaruh waktu sintesis dan pengaruh pH stabilizer terhadap sintesis nanopartikel perak ekstrak daun teh hijau dengan iradiasi microwave serta karakterisasinya. Larutan AgNO3 3 mM direduksi menggunakan ekstrak daun teh hijau dan di iradiasi microwave pada variasi waktu sintesis 1-5 menit. Penentuan waktu sintesis optimal menggunakan spektrofotometer UV-Vis diukur setiap 1 menit. Nanopartikel dengan waktu sistesis 4 menit, pH stabilizer menggunakan asam sitrat dan NaOH dengan pH 6-9. Karakterisasi nanopartikel menggunakan instrumen SEM-EDS (Scanning Electron Microscopy-Energy Dispersive X-Ray Spectroscopy) dan PSA (Particle Size Analyzer). Hasil penelitian menunjukkan bahwa waktu sintesis optimal adalah 4 menit. Morfologi nanopatikel perak yang dikarakterisasi menggunakan SEM (Scanning Electron Microscopy) yang dihasilkan cenderung beragregasi. Adanya kecenderungan nanopartikel untuk beragregasi menyebabkan ukuran atau diameter nanopartikel tidak seragam. Ukuran dan distribusi ukuran nanopartikel perak dikarakterisasi menggunakan PSA(Particle Size Analyzer) dihasilkan pada pH 6 antara 31,01 – 402,44 nm dengan rata-rata ukuran sebesar 91 nm, pH 7 antara 35,03 – 740,899 nm dengan rata-rata ukuran sebesar 106,3 nm, pH 8 antara 39,58 – 193,48 nm dengan rata-rata ukuran 71,7, dan pH 9 antara 35,03 – 171,25 nm dengan rata-rata ukuran sebesar 64,4 nm. Disimpulkan bahwa hasil sintesis nanopartikel perak terkecil diperoleh pada pH 9 dan waktu sintesis 4 menit. Kata kunci: Ekstrak Daun Teh Hijau, Nanopartikel Perak, Iradiasi Microwave ABSTRACT Research has been carried out on the synthesis of silver nanoparticles using a bioreductor of green tea leaf extract (Camellia Sinensis) by irradiation microwave.This research aimed to determine the effect of synthesis time and pH stabilizer on the synthesis of silver nanoparticles of green tea leaf extract by microwave irradiation and it’s characterization. The 3 mM AgNO3 solution was reduced using green tea leaf extract and microwave irradiated in a variation of the synthesis time 1-5 minutes. The determining optimum of sythesis time was done by analysis of UV-Vis spectrum for every minutes. Nanoparticles with a synthesis time of 4 minutes, the stabilizer of silver nanoparticles used citric acid and NaOH with a pH of 6-9. Characterization of nanoparticles using SEM-EDS instrument (Scanning Electron Microscopy-Energy Dispersive X-Ray Spectroscopy) and PSA (Particle Size Analyzer). The results showed that the optimal synthesis time was 4 minutes. The morphology of silver nanopaticles characterized using SEM produced tends to aggregate. The tendency of nanoparticles to aggregate causes size or diameter of nanoparticles was random. The size and distribution of size silver nanoparticles characterized using PSA were produced at pH 6 between 31.01 - 402.44 nm with an average size of 91 nm, pH 7 between 35.03 - 740,899 nm with an average size amounting to 106.3 nm, pH 8 between 39.58 - 193.48 nm with an average size of 71.7, and pH 9 between 35.03 - 171.25 nm with an average size of 64.4 nm. It was concluded that the synthesis of the smallest silver nanoparticles was obtained at pH 9 and synthesis time of 4 minutes. Keywords: Green Tea Leaf Extract, Silver Nanoparticles, Microwave Irradiation

scholarly journals The Effect of Concentrations of Basil Leaves Extract as Natural Preservatives in Mullet Fillet on Bacterial Growth in Low-Temperature Storage

2020 ◽  
pp. 30-41
Author(s):  
Shafa Shofiani ◽  
Junianto . ◽  
Iis Rostini ◽  
Eddy Afrianto
Keyword(s):  
Low Temperature ◽  
Shelf Life ◽  
Bacterial Growth ◽  
Leaf Extract ◽  
Storage Period ◽  
Grey Mullet ◽  
Central Laboratory ◽  
Low Temperature Storage ◽  
Natural Preservatives ◽  
Temperature Storage

This research aimed to know the shelf life of mullet fillet with basil leaves extract treatment in different concentration based on the amount of bacteria contained on mullet fillet during low temperature storage. The research was conducted at The Central Laboratory and The Laboratory of Fishery Product Processing, Padjadjaran University, Jatinangor. The method used in this research was experimental with four treatments by duplo. Basil leaves extract treatment concentrations were given in 0%, 1.5%, 3% and 4.5% concentrations, soaked for 30 minutes and stored at low temperature (5-10℃). The observations for grey mullet fillet with 0% concentration (without soaking on basil leaf extract treatment) were made on the 1st, 3td, 5th, 6th, 7th, 8th and 9th day of research. The observations for 1.5%, 3% and 4.5 concentrations were made on the 1st, 3rd, 5th, 6th, 7th, 8th, 9th, 10th, 11th and 12th day of storage period. The parameters observed in this research was the amount of bacteria. The result of research showed that the use of basil leaf extract in concentration of 3% on mullet fillet during low temperature storage has the longest shelf life, that was until 11 days with total amount of bacteria about 4.55 x  cfu/g.

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