Evaluation of chemical composition and fermentation quality of Green Tea, Black Tea, Oolong Tea, and White Tea
This study evaluated the chemical composition of nutrients and fermentation quality of green tea, black tea, oolong tea, and white tea. The observed variables were physical quality, pH, chemical composition, and fleigh score. Pearson Correlation determined the relationship between nutrient chemical...
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| Language: | English |
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EDP Sciences
2024-01-01
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| Series: | BIO Web of Conferences |
| Online Access: | https://www.bio-conferences.org/articles/bioconf/pdf/2024/62/bioconf_iconbeat2024_03002.pdf |
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| author | Wahyuni Sri Putriliana Risa Sudarman Asep Sofyan Ahmad Jayanegara Anuraga |
| author_facet | Wahyuni Sri Putriliana Risa Sudarman Asep Sofyan Ahmad Jayanegara Anuraga |
| author_sort | Wahyuni Sri |
| collection | DOAJ |
| description | This study evaluated the chemical composition of nutrients and fermentation quality of green tea, black tea, oolong tea, and white tea. The observed variables were physical quality, pH, chemical composition, and fleigh score. Pearson Correlation determined the relationship between nutrient chemical composition and fermentation quality pH. The fermented tea was of excellent quality, with a brownish-green color, sour aroma, crumbly texture, and no fungi. The pH value of all types of tea after fermentation was in the range of 4.68–5.24. Dry matter, ash, and organic matter showed a significant positive correlation with pH, with a correlation coefficient (r) of 0.783, 0.692, and 0.776, respectively (p < 0.01). Ash has a positive correlation with dry matter (r = 0.620, p > 0.05), organic matter (r= 1.00, p < 0.01), and crude fiber (r = 0.527, p < 0.01). Organic matter positively correlates with ash (r = 0.601, p > 0.05). Crude fiber positively correlates with organic matter (r = 0.529, p > 0.05). In conclusion, after 31 days of incubation, the processed tea types (green, black, oolong, and white tea) had excellent physical characteristics, pH within the normal range, and excellent chemical composition content. |
| format | Article |
| id | doaj-art-c3c1a60ee2b1430298c71f0b6d2bd5fb |
| institution | Kabale University |
| issn | 2117-4458 |
| language | English |
| publishDate | 2024-01-01 |
| publisher | EDP Sciences |
| record_format | Article |
| series | BIO Web of Conferences |
| spelling | doaj-art-c3c1a60ee2b1430298c71f0b6d2bd5fb2024-12-06T09:32:29ZengEDP SciencesBIO Web of Conferences2117-44582024-01-011430300210.1051/bioconf/202414303002bioconf_iconbeat2024_03002Evaluation of chemical composition and fermentation quality of Green Tea, Black Tea, Oolong Tea, and White TeaWahyuni Sri0Putriliana Risa1Sudarman Asep2Sofyan Ahmad3Jayanegara Anuraga4Graduate School of Nutrition and Feed Science, Faculty of Animal Science, IPB University, DramagaDepartment of Nutrition and Feed Technology, Faculty of Animal Science, IPB University, DramagaDepartment of Nutrition and Feed Technology, Faculty of Animal Science, IPB University, DramagaResearch Center for Animal Husbandry, National Research and Innovation AgencyDepartment of Nutrition and Feed Technology, Faculty of Animal Science, IPB University, DramagaThis study evaluated the chemical composition of nutrients and fermentation quality of green tea, black tea, oolong tea, and white tea. The observed variables were physical quality, pH, chemical composition, and fleigh score. Pearson Correlation determined the relationship between nutrient chemical composition and fermentation quality pH. The fermented tea was of excellent quality, with a brownish-green color, sour aroma, crumbly texture, and no fungi. The pH value of all types of tea after fermentation was in the range of 4.68–5.24. Dry matter, ash, and organic matter showed a significant positive correlation with pH, with a correlation coefficient (r) of 0.783, 0.692, and 0.776, respectively (p < 0.01). Ash has a positive correlation with dry matter (r = 0.620, p > 0.05), organic matter (r= 1.00, p < 0.01), and crude fiber (r = 0.527, p < 0.01). Organic matter positively correlates with ash (r = 0.601, p > 0.05). Crude fiber positively correlates with organic matter (r = 0.529, p > 0.05). In conclusion, after 31 days of incubation, the processed tea types (green, black, oolong, and white tea) had excellent physical characteristics, pH within the normal range, and excellent chemical composition content.https://www.bio-conferences.org/articles/bioconf/pdf/2024/62/bioconf_iconbeat2024_03002.pdf |
| spellingShingle | Wahyuni Sri Putriliana Risa Sudarman Asep Sofyan Ahmad Jayanegara Anuraga Evaluation of chemical composition and fermentation quality of Green Tea, Black Tea, Oolong Tea, and White Tea BIO Web of Conferences |
| title | Evaluation of chemical composition and fermentation quality of Green Tea, Black Tea, Oolong Tea, and White Tea |
| title_full | Evaluation of chemical composition and fermentation quality of Green Tea, Black Tea, Oolong Tea, and White Tea |
| title_fullStr | Evaluation of chemical composition and fermentation quality of Green Tea, Black Tea, Oolong Tea, and White Tea |
| title_full_unstemmed | Evaluation of chemical composition and fermentation quality of Green Tea, Black Tea, Oolong Tea, and White Tea |
| title_short | Evaluation of chemical composition and fermentation quality of Green Tea, Black Tea, Oolong Tea, and White Tea |
| title_sort | evaluation of chemical composition and fermentation quality of green tea black tea oolong tea and white tea |
| url | https://www.bio-conferences.org/articles/bioconf/pdf/2024/62/bioconf_iconbeat2024_03002.pdf |
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