Model matematika kinetika perubahan kandungan theaflavin dan thearubigin dalam teh hitam selama penyimpanan =(kinetics of theaflavin and thearubigin changes of black tea during storage)
| Main Author: | Perpustakaan UGM, i-lib |
|---|---|
| Format: | Article NonPeerReviewed |
| Terbitan: |
[Yogyakarta] : Universitas Gadjah Mada
, 2000
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| Subjects: | |
| Online Access: |
https://repository.ugm.ac.id/20991/ http://i-lib.ugm.ac.id/jurnal/download.php?dataId=3849 |
Daftar Isi:
- The change of theaflavin and thearubigin content will affect to the black tea quality. Prediction of the changing phenomena plays an important role in the packaging and storage strategies of black tea. This experiment was conducted in order to determine the changing rate constant and to make mathematical models for the theaflavin and � thearubigin content in black tea during storage. Broken Orange Pekoe (BOP) and Dust black tea factory produced by the of the Research Institute for Tea and Chincona, Gambung, Bandung were chosen as sample. Tea stored at the a� of 0,85 with temperature varied from 10°C, 22°C, 30°C, and 40°C. Eight times determinations of theaflavin and thearubigin were done with 8 days interval of 10°C storage, 6 days interval of 22°C storage and 4 days interval of 30°C-40°C storages. The result showed that grade, temperature, and water content significantly contribute to the changing rate ' of theaflavin and thearubigin during storage. The mathematical model for theaflavin changing rate of BOP and Dust content were Kp(c) = 1,587.°5exp(-Kp.t) and Kpo, = 2,09045 exp(-Kp.t) respectively. Mathematical model for the arubigin changing rate of BOP and Dust were Kp(8,272-04 exp(-Kp.t) and Kp(1) 9,514.°4exp(-Kp.t) respectively. These models can be used to predict the theaflavin and thearubigin content in black tea during storage. Key words : changing rate, mathematical model, black tea, storage