AMINO ACID PROFILE ANALYSIS OF RED AND GREEN MELINJO PEELS TEA

ABSTRACT The study aims to analyze the profile of non-essential and essential amino acids in the peels and herbal tea products made from red and green melinjo peels. The processing of melinjo seeds into chips in Pandeglang Regency in Banten Provence, produces large amounts of melinjo peels waste....

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Autores principales:	Raskita Saragih, Ermiziar Tamizi, Shinta Leonita
Formato:	article
Lenguaje:	ID
Publicado:	Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian 2021
Materias:	amino acids melinjo peel tea uplc Agriculture S Biotechnology TP248.13-248.65
Acceso en línea:	https://doaj.org/article/4c2201faa79c4d1d956d0665ffb5d63e
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spelling	oai:doaj.org-article:4c2201faa79c4d1d956d0665ffb5d63e2021-11-16T02:05:07ZAMINO ACID PROFILE ANALYSIS OF RED AND GREEN MELINJO PEELS TEA10.21776/ub.jpa.2021.009.04.22685-2861https://doaj.org/article/4c2201faa79c4d1d956d0665ffb5d63e2021-10-01T00:00:00Zhttps://jpa.ub.ac.id/index.php/jpa/article/view/766https://doaj.org/toc/2685-2861ABSTRACT The study aims to analyze the profile of non-essential and essential amino acids in the peels and herbal tea products made from red and green melinjo peels. The processing of melinjo seeds into chips in Pandeglang Regency in Banten Provence, produces large amounts of melinjo peels waste. The processed tea from red and green melinjo peels contains polyphenol compounds, antioxidants, protein and amino acids that are good for health. The processing stages of the melinjo peel tea by sorting the peels for red and green melinjo peels, then washed, made them into thin slices, and dried using an oven blower at 65oC of temperature for 4 hours. Both green and red melinjo peels tea were analyzed for the amino acid profile using the UPLC method. Based on the results of the analysis, it was found that the amino acid content of melinjo peels and melinjo peels tea, both green and red, consisted of 7 non-essential amino acids and 8 essential amino acids. L-glutamic acid and L-aspartic acid are the highest amino acid components which can give melinjo peels tea a characteristic aroma and taste. Keywords: Amino acids, Melinjo peel, Tea, UPLCRaskita SaragihErmiziar TamiziShinta LeonitaTeknologi Hasil Pertanian, Fakultas Teknologi Pertanianarticleamino acidsmelinjo peelteauplcAgricultureSBiotechnologyTP248.13-248.65IDJurnal Pangan dan Agroindustri, Vol 9, Iss 4, Pp 208-215 (2021)
institution	DOAJ
collection	DOAJ
language	ID
topic	amino acids melinjo peel tea uplc Agriculture S Biotechnology TP248.13-248.65
spellingShingle	amino acids melinjo peel tea uplc Agriculture S Biotechnology TP248.13-248.65 Raskita Saragih Ermiziar Tamizi Shinta Leonita AMINO ACID PROFILE ANALYSIS OF RED AND GREEN MELINJO PEELS TEA
description	ABSTRACT The study aims to analyze the profile of non-essential and essential amino acids in the peels and herbal tea products made from red and green melinjo peels. The processing of melinjo seeds into chips in Pandeglang Regency in Banten Provence, produces large amounts of melinjo peels waste. The processed tea from red and green melinjo peels contains polyphenol compounds, antioxidants, protein and amino acids that are good for health. The processing stages of the melinjo peel tea by sorting the peels for red and green melinjo peels, then washed, made them into thin slices, and dried using an oven blower at 65oC of temperature for 4 hours. Both green and red melinjo peels tea were analyzed for the amino acid profile using the UPLC method. Based on the results of the analysis, it was found that the amino acid content of melinjo peels and melinjo peels tea, both green and red, consisted of 7 non-essential amino acids and 8 essential amino acids. L-glutamic acid and L-aspartic acid are the highest amino acid components which can give melinjo peels tea a characteristic aroma and taste. Keywords: Amino acids, Melinjo peel, Tea, UPLC
format	article
author	Raskita Saragih Ermiziar Tamizi Shinta Leonita
author_facet	Raskita Saragih Ermiziar Tamizi Shinta Leonita
author_sort	Raskita Saragih
title	AMINO ACID PROFILE ANALYSIS OF RED AND GREEN MELINJO PEELS TEA
title_short	AMINO ACID PROFILE ANALYSIS OF RED AND GREEN MELINJO PEELS TEA
title_full	AMINO ACID PROFILE ANALYSIS OF RED AND GREEN MELINJO PEELS TEA
title_fullStr	AMINO ACID PROFILE ANALYSIS OF RED AND GREEN MELINJO PEELS TEA
title_full_unstemmed	AMINO ACID PROFILE ANALYSIS OF RED AND GREEN MELINJO PEELS TEA
title_sort	amino acid profile analysis of red and green melinjo peels tea
publisher	Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian
publishDate	2021
url	https://doaj.org/article/4c2201faa79c4d1d956d0665ffb5d63e
work_keys_str_mv	AT raskitasaragih aminoacidprofileanalysisofredandgreenmelinjopeelstea AT ermiziartamizi aminoacidprofileanalysisofredandgreenmelinjopeelstea AT shintaleonita aminoacidprofileanalysisofredandgreenmelinjopeelstea
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AMINO ACID PROFILE ANALYSIS OF RED AND GREEN MELINJO PEELS TEA

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