Judul: Pengaruh Jenis Kemasan dan Suhu Penyimpanan Pada Umur Simpan Teh Hijau.
Abstrak: 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 35C, 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 45C, 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.
Keyword: 

Judul: Pembuatan Minuman Teh Hijau dalam Botol dengan Penambahan Ekstrak Klorofil Daun Suji (Pleomele angustifolia N. E. Brown) dan Evaluasi Mutunya selama Penyimpanan
Abstrak: Green tea is the most famous health drink in the world. Polyphenolic compounds contained in green tea have many usages, so that also with suji leaf (Pleomele angustifolia). Production of green tea drink with the addition of chlorophyll extract of suji leaf was increased its antioxidant content. The objective of this research was established the formulation of green tea drink product which combined with chlorophyll extracts from suji leaf, the long time of heating process, and the shelf life of drink product. The storage evaluate had been performed by ASLT (Accelerated Shelf Life Testing) method or acceleration method which was applied Arrhenius model with zero reaction orde and one reaction orde. This research had been done by two steps including preliminary research and main research. The experiment reported the best resulted of chlorophyll content analyze and antioxidant activity on chlorophyll extracts was performed at Cu2+ with 0 ppm concentration, therefore no addition Cu2+ on the chlorophyll extract drink. The best combination of tea amount and boil water at 85˚C to phenol total analyze and antioxidant activity was identified on 1.25: 100 (w/v). The formulation of ingredient consist of refined sugar 12 % (w/v), sitric acid 0,018 % (w/v), CMC 0,05 % (w/v), green tea 1,25 g/100 ml water, and chloropyll extract (10; 20; 30) ml/100 ml for each product. The first, second, and third sample were indicated 2.9; 2.9; and 2.9 for flavor score, 3.6; 3.5; and 3.4 for taste score, 3.5; 3.2; and 3.1 for color score; 3.6; 3.3; and 3.2 for overall score of organoleptic test. Organoleptic test had shown no significant effect. The experiment reported the best resulted of antioxidant activity was performed at third sample. The total bacterial analysis indicated that both of them period was described the value of Standard Plate Count < 2.5 x 102 colony/ml. The variable of ASLT (Accelerated Shelf Life Testing) was used including antioxidant activity value for sample which was sterilized until 10 min have shelf life 223 days at 25 oC respectively and in 15 min have shelf life 235 days at 25 oC respectively. Therefore the sterilization time was using sterilization 15 min than 10 min caused the shelf life was a long time. Based on the experiment indicated the optimal combination value of green tea to boil water was 1.25: 100 (w/v) at 85 oC. It also known the best ingredient formulation were refined sugar 12 % (w/v), sitric acid 0,018 % (w/v), CMC 0,05 % (w/v), green tea 1,25 g/100 ml water, and chloropyll extract 30 ml/100 ml to product based on organoleptic test and antioxidant activity. The sterilization processed of product for 15 min with 121 oC was better than product which was sterilized for 10 min with 121 oC.
Keyword: 

Judul: Rancang Bangun Mekanisme Penggetar Untuk Bajak Subsoil Getar Dengan Dua Bilah Bajak
Abstrak: Bajak subsoil merupakan alat pengolahan tanah pertama yang sering digunakan sebelum pembajakan dengan bajak singkal atau bajak piring untuk memecah lapisan keras di lapisan bawah. Alat ini biasanya digunakan pada tanah yang telah mengalamli pemadatan akibat lalu lintas traktor. Alat ini memiliki tahanan tarik yang tinggi dan biasa ditarik traktor empat roda
Keyword: