Green tea from the leaves of ashitaba 2018 abstrak

GREEN TEA F'ROMTHE LEAVES OF ASHITABA:
Activity Antioxidantand Quality Sensory
EndangSrihari t)', Farid Sri Lingganingrum,
Spt.,M.Si,
JurusanTeknikKimia, FakultasTehtik, UniversitasSurabaya
Jl. RayaKalirungkutSwabaya
60292,Te1p.
031-2981158,
Fax.031-2981l?8
Email; esriharimochni@vahoo.com

ABSTRACT
Ashitabaplanl (Angelicakeiskei)1sa plant originatedfrom HachijoIsland,Japan
that growsin
rocky,
barren,
andsandyareas.Ashitabahasa high antioxidantcontent,especiallyon the leaves.
Leavesashitabafreshcan not be kept in a long time so betterprocessed
to be a powderso that
the benefitsof of leavescan be felt in a long time . For that , we maderesearchcoveredthe
manufacture

of greentea ashitabawith treat the witheringearly stageuse 36oCtemperature.
After a processof withering, leavesashitabadriedwith a variablethe temperature
ofthe drying
up of 60oC,70oCand 80"C.The main researchresultsobtainedtemperature60'C is the best
basedon dryingcurveand organolepticanalysis.Basedon organolepticanalysis,ashitabagreen
teaproductsafterbrewingdisplaycolordarkgreenslightlyyellow,emit an aromaandgivesence
like typicalof freshashitabaleavesand hasa fine textureand powdershaped.While basedon
antioxidantanalysis,obtainedECsoextractfreshashitabaleavesis 12.750ppm and greentea
powderis 23.528ppm,wherethe antioxidantpower is very strongbecausevalueof ECsoless
than50ppm.
: Angelicakeisfrei,antioxidants,
Ke)ryvords
EC50