Pengaruh Jenis Kemasan dan Suhu Penyimpanan Pada Umur Simpan Teh Hijau.
Panggalih, Adi Irfan
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Green tea is the young shoots and leaves of the tea plant (Camellia sinesis) that have been processed without fermentation process. Processing of green tea is a series of physical and mechanical processes without enzymatic oxidation process (fermentation) to the bud using the panning system. The fermentation process is not needed because to maintain content in fresh tea leaves are picked. This makes green tea products have more nutritional and health value compared with black tea. The aim of shelf life prediction is to know the shelf life of green tea on certain conditions. Determination of product shelf life using the ASS method (Accelerated Storage Studies) and the parameters are environmental conditions that can accelerate the deterioration of food products. The proper packaging and storage can reduce the rate of damage and prolong the shelf life of green tea. The purpose of this study was to determine the change of quality, determining shelf life, and get a better packaging to maintain the quality of green tea. In this study, aluminum foil and plastic PP are used as packaging. The storage’s temperature are 25, 35 and 45°C. Time of storage in this study is three months. Analysis performed includes the analysis of water content, pH, levels of tannin, and organoleptic. Based on initial survey results revealed the characteristics of green tea used are: water content 5,61%, ash content 5,64%, fat 4.05%, protein 21.96%, fiber 6.08%, tannin 8,32% and pH 5,14. During the storage period there was an increase of water content on storage temperature 25 and 35C, this is because the storage space RH is greater than the equilibrium moisture content of materials so that the material absorbs water vapor in the environment to reach an equilibrium with the RH of the environment. At a temperature of 45C, green tea water content decreased in both the packaging, this is because the RH of storage space is smaller than the equilibrium moisture content of material that evaporates moisture on the material to reach equilibrium with the RH of the environment. Value of pH during storage period have increased at each temperature of storage and packaging. The increase in pH can be caused by chemical changes in the acid component of tannin to acid tearubigin and teaflavin. In the higher storage temperature, the rate of increase in pH, which showed smaller. The value of tannin content decreased at each storage temperature and type of packaging. In the higher storage temperature, the rate of decline was found that the greater the tannin content. This is because, the higher storage temperature will support the occurrence of tannin oxidation processes that produce tearubigin and teaflavin. Organoleptic test based on color of steeping, the aroma of steeping, and a sense of steeping green tea. During the storage period the level of preference for three attributes was decreased. The decline occurred due to decreased levels favorite green tea tannin content of the oxidized to teaflavin and tearubigin.