Kinetika penurunan mutu dan pendugaan umur simpan ekstrak teh hijau dengan model persamaan arrhenius:

Abstract

The main objective of this research is to determine the decreasing kinetics of green tea extract quality and predicting its shelf life using Arrhenus model. The quality of green tea extract was characterized by the total polyphenol, EGCG compound, and sensory test on taste and colour. Critical limit used for quality parameters were 35% for total polyphenol, 5% EGCG, and 5 for sensory taste and color score. Determination of decreasing kinetics of green tea quality was conducted by storing green tea extract at extreme temperature conditions (35, 45, and 55 ºC), packed in LDPE plastic and cardboard. The humidity during the experiment was kept fixed at 70%. In days of 0, 7, 14, 28, and 35 the sample was carried out and examined for microbiological, chemical and sensory evaluation.