Instant Black Tea Extract
By
Anthony Fernando
A thesis submitted to the Faculty of LIFE SCIENCES
In Partial Fulfillment of the Requirements For
BACHELOR’S OF SCIENCES
WITH A MAJOR IN FOOD TECHNOLOGY
SWISS GERMAN UNIVERSITY EduTown BSDCity
Tangerang – 15339 Island of Java, Indonesia
www.sgu.ac.id
2010
Revision after the Thesis Defense on 12.08.2010
STATEMENT BY THE AUTHOR
I state hereby that this submission is my own work and to the best of my knowledge, it contains no material previously published or written by another person, nor material which to a substantial extent has been accepted for the award of any other degree or diploma at any educational institution, except where due acknowledgement is made in the thesis.
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Anthony Fernando Date
Approved by:
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Ir. Tutun Nugraha, PhD (Advisor) Date
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vIr. Pudjo Rahardjo M.Agr (co-Advisor) Date
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Yonathan Asikin Msc (co-Advisor) Date
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ABSTRACT OF THE THESIS
Preservation of Fish using Instant Green Tea Extract and Instant Black Tea Extract
By
Anthony Fernando
SWISS GERMAN UNIVERSITY Bumi Serpong Damai
Tutun Nugraha, PhD, Major Lecturer Ir. Pudjo Rahardjo M.Agr, Co-Advisor Yonathan Asikin, STP., M.Si, Co-Advisor
Recently, problems with the use of illegal and dangerous preservative agent such as formalin by traditional fishermen had been identified. In this research, instant green tea and black tea extract powder originating from Cammelia sinensis var. Assamica were used as natural preservatives. Both substances are known for their anti-bacterial and anti-oxidative activities due to the presence of various types of polyphenols. The tea extracts were produced using spray dry technique. The two different tea extract powders were tested separately, and in combination, by dipping pieces of fresh Indian mackerel fish (Rastrelliger kanagurta) in the solution containing the extract. The microbial tests were done using the total plate count (TPC) method. Polyphenol cancentration of 6000 ppm that was tested in this research yielded substantial reduction of bacterial colonies of the sample. When the two substances were mixed together, the preservation activities were found to be stronger than if they were used separately. In addition, histamine and total volatile base nitrogen (TVB – N) tests which are regularly used to test freshness of fish also showed substantial improvement in the quality of the fish sample when combination of green tea and black tea were used. The sensory test also showed that the extract was capable of improving the freshness of the fish sample.
© Copyright 2010
by Anthony Fernando
All rights reserved
DEDICATION
This thesis is dedicated to
Jesus Christ
My family for the support
To everybody for the assistance
ACKNOWLEDGMENTS
I would like to thank all Life Sciences stuffs for their help and support: Mr. Tutun Nugraha for his ideas and technical advice, Mr. Pudjo Rahardjo for his helpful suggestions, Mr. Tabligh Permana for the technical laboratory advisor, Swiss German University for facilitating me to do this thesis in Chemistry, Microbiology, Environmental and Biology Laboratory and last but not least, Dr.rer.nat Maruli Pandjaitan as the dean of Life Sciences faculty for his supports to the students during this thesis writing.
I would like also to thank my parents, sister, my girlfriend and all my friends. Without them, this thesis “Preservation of fish using instant green tea extract and instant black tea extract” would not be possible.
TABLE OF CONTENTS
Page
STATEMENT BY THE AUTHOR……… 2
ABSTRACT OF THE THESIS……….. 3
DEDICATION………... 5
ACKNOWLEDGMENTS………. 6
CHAPTER 1- INTRODUCTION……….. 17
1.1. General Statement of Problem Area……… 17
1.2. Research Purpose……… 18
1.3. Research Problem………... 18
1.4. Significance of Study………. 18
1.5. Theoretical Perspective………. 19
1.6. Research Questions and Hypothesis……….. 21
1.6.1 Questions……….. 21
1.6.2 Hypothesis……… 21
1.7. Methodology………. 22
1.7.1 Microbial method………. 22
1.7.2 Chemical method………. 22
1.7.3 Sensory method……… 22
CHAPTER 2 - LITERATURE REVIEW………. 23
2.1 Tea……… 23
2.1.1 Tea Introduction……….. 23
2.1.2 Scientific classification of green tea………. 24
2.1.3 Type of tea beverages……….. 24
2.1.4 Composition of green tea leaves……… 27
2.1.5 Phytochemistry……….. 28
2.1.6 Flavonoid compound in green tea and black tea……….. 30
2.2 Membrane Filtration………. 36
2.2.1 Principle of membrane filtration……… 36
2.2.2 Type of membrane filtration……….. 37
2.3 Spray Dry Machine……… 39
2.3.1 Principle of spray dryer……….. 39
2.3.2 Atomization and airflow………. 40
2.3.3 Inlet and outlet temperature of air………. 42
2.4 Indian mackerel……… 43
2.4.1 Morphology……… 43
2.4.2 Scientific classification……….. 44
2.4.3 Nutritional Composition in Rastrellinger kanagurta……….. 44
2.5 Fish Spoilage………. 45
2.6 Freshness of fish evaluation……….. 46
2.6.1 Microbial evaluation……….. 46
2.6.2 Chemical analysis……….. 47
2.6.2.1 Histamine test………. 47
2.6.2.2 Total Volatile Basic Nitrogen (TVB-N) test……….. 49
2.7 Sensory analysis……… 50
CHAPTER 3 - METHODOLOGY……….. 51
3.1 Date and Venue……….... 51
3.2 Materials and chemical Substances……….. 51
3.3 Tools and Equipments………. 52
3.4 Methods……… 52
3.4.1 Green Tea Extraction………. 52
3.4.2 Black Tea Extraction………. 53
3.4.3 Spray dry process………... 53
3.4.4 Total Polyphenol Analysis………. 53
3.4.4.1 Preparation of Polyphenol Standard……….. 53
3.4.4.2 Determination of Total Polyphenol Content in Green Tea and Black Tea instant extract………. 54
3.4.5 Preparation of Instant Green Tea Extract for Fish Sample Soaking.. 54
3.4.6 Preparation of Instant Black Tea Extract for Fish Sample Soaking.. 55
3.4.7 Fish Sample Preparation ……….... 55
3.4.8 Preparation of Standard Method Agar (SMA)……… 55
3.4.9 Preparation of Buffered Peptone Water for Total Plate Count…… 56
3.4.10 Total Plate Count (TPC)……….. 56
3.4.11 Analysis of Total Volatile Base Nitrogen (TVB-N)……… 56
3.4.12 Analysis of Histamine……….. 57
3.4.13 Analysis of Protein content………. 58
3.4.15 Analysis of Total Ash ……… 59
3.4.16 Analysis of water content fish sample……… 60
3.4.17 Organoleptic test of fish (Descriptive test)………. 61
CHAPTER 4 RESULTS AND DISCUSSION………. 62
4.1 Protein Content analysis……… 62
4.2 Fat Content Analysis………. 62
4.3 Total Ash Analysis……… 62
4.4 Water Content Analysis……… 63
4.5 Microbial analysis………. 63
4.5.1 Antibacterial Effect of Instant Green Tea Extract………. 63
4.5.2 Antibacterial Effect of Instant Black Tea Extract………. 66
4.5.3 Antibacterial Effect from Combination of Instant Green tea and Black tea Extract……… 68
4.6 TVB-N results analysis………. 70
4.7 Histamine results analysis………. 73
4.8 Sensory Analysis………... 75
4.8.1 Fish soaked in green tea solution……… 76
4.8.2 Fish soaked in black tea solution……… 78
4.8.3 Fish soaked in combination of green tea and black tea solution…… 79
CHAPTER 5 - CONCLUSION AND RECOMMENDATION….……….. 81
5.1 Conclusion……… 81
5.2 Recommendation……….. 82
GLOSSARY……….. 84
REFERENCES………. 86
APPENDICES……….. 92
CURRICULUM VITAE……… 143
