Effect of Tea Variety and Oxidation Duration on Oolong Tea Processed at PPTK Gambung Research Center
Article Sidebar
Camellia sinensis varieties,
Oolong tea oxidation,
Polyphenol content analysis,
Sensory quality evaluation
Main Article Content
Mohammad Prasanto Bimantio
Abstract
Background of study: Oolong tea is commonly produced from Camellia sinensis leaves, while the use of assamica variety has been rarely investigated. Differences in varietal composition and oxidation duration may influence chemical and sensory characteristics of oolong tea, particularly antioxidant performance and polyphenol content.
Aims and scope of paper: This study examined how tea variety and oxidation time affect moisture content, polyphenols, antioxidant activity, and sensory properties of oolong tea. The scope included physicochemical and organoleptic evaluation to determine processing conditions that optimize functional quality.
Methods: A randomized block design with two factors was applied, namely variety (sinensis and assamica) and oxidation duration (15, 25, and 60 minutes), each with four replications. Measurements included moisture, polyphenols, antioxidant activity using DPPH, and sensory evaluation of color, aroma, and taste.
Result: Variety significantly affected moisture, polyphenols, and antioxidant activity, while sensory differences were observed only in color. Oxidation time significantly influenced antioxidant activity but not moisture or polyphenols. The highest antioxidant activity occurred in assamica at 15 minutes, whereas longer oxidation reduced antioxidant levels.
Conclusion: The assamica variety produced higher polyphenol and antioxidant values than sinensis. Shorter oxidation preserved antioxidant activity, indicating that combining appropriate variety selection with controlled oxidation may enhance the functional attributes of oolong tea.
Downloads
Article Details
Copyright (c) 2025 Mohammad Prasanto Bimantio, Hilman Maulana, Dika Aristian
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
References
Anggraini, L. D., Rohadi, R., & Putri, A. S. (2018). Komparasi sifat antioksidatif seduhan teh hijau, teh hitam, teh oolong dan teh putih produksi pt perkebunan nusantara ix. Jurnal Teknologi Pangan Dan Hasil Pertanian, 13(2), 10–21. https://doi.org/10.26623/jtphp.v13i2.2379
Anjarsari, I. R. D. (2016). Katekin teh Indonesia: Prospek dan manfaatnya. Kultivasi, 15(2), 99–106. https://doi.org/10.24198/kultivasi.v15i2.11871
Bayani, F., & Mujaddid, J. (2015). Analisis Fenol Total Teh Hijau Komersial (Camellia sinensis L). Hydrogen: Jurnal Kependidikan Kimia, 3(2), 318–323. https://doi.org/10.33394/hjkk.v3i2.691
Dewi, K. A. S., Yusasrini, N. L. A., & Hatiningsih, S. (2023). Karakteristik Teh Oolong Organik Celup (Camellia sinensis) dengan Perbedaan Waktu Oksidasi Enzimatis. Itepa: Jurnal Ilmu dan Teknologi Pangan, 12(2), 263–277. https://doi.org/10.24843/itepa.2023.v12.i02.p04
Dominguez-López, I., Pérez, M., & Lamuela-Raventós, R. M. (2024). Total (poly)phenol analysis by the Folin-Ciocalteu assay as an anti-inflammatory biomarker in biological samples. Critical Reviews in Food Science and Nutrition, 64(27), 10048–10054. https://doi.org/10.1080/10408398.2023.2220031
Donlao, N., & Ogawa, Y. (2019). The influence of processing conditions on catechin, caffeine and chlorophyll contents of green tea (Camelia sinensis) leaves and infusions. LWT, 116, 108567. https://doi.org/10.1016/j.lwt.2019.108567
Granato, D., Shahidi, F., Wrolstad, R., Kilmartin, P., Melton, L. D., Hidalgo, F. J., Miyashita, K., Camp, J. van, Alasalvar, C., Ismail, A. B., Elmore, S., Birch, G. G., Charalampopoulos, D., Astley, S. B., Pegg, R., Zhou, P., & Finglas, P. (2018). Antioxidant activity, total phenolics and flavonoids contents: Should we ban in vitro screening methods? Food Chemistry, 264, 471–475. https://doi.org/10.1016/j.foodchem.2018.04.012
Haslam, E. (2003). Thoughts on thearubigins. Phytochemistry, 64(1), 61–73. https://doi.org/10.1016/s0031-9422(03)00355-8
Jiang, H., Zhang, M., Wang, D., Yu, F., Zhang, N., Song, C., & Granato, D. (2020). Analytical strategy coupled to chemometrics to differentiate Camellia sinensis tea types based on phenolic composition, alkaloids, and amino acids. Journal of Food Science, 85(10), 3253–3263. https://doi.org/10.1111/1750-3841.15390
Lelita, D. I., Rohadi, R., & Putri, A. S. (2018). SIFAT ANTIOKSIDATIF EKSTRAK TEH (Camellia sinensis Linn.) JENIS TEH HIJAU, TEH HITAM, TEH OOLONG DAN TEH PUTIH DENGAN PENGERINGAN BEKU (Freeze Drying). Jurnal Teknologi Pangan Dan Hasil Pertanian, 13(1), 15–30. https://doi.org/10.26623/jtphp.v13i1.2372
Leslie, P. J., & Gunawan, S. (2019). Uji fitokimia dan perbandingan efek antioksidan pada daun teh hijau, teh hitam, dan teh putih (Camellia sinensis) dengan metode DPPH (2,2-difenil-1- pikrilhidrazil). Tarumanagara Medical Journal, 1(2), 383–388. https://doi.org/10.24912/tmj.v1i2.3841
Ng, K.-W., Cao, Z.-J., Chen, H.-B., Zhao, Z.-Z., Zhu, L., & Yi, T. (2018). Oolong tea: A critical review of processing methods, chemical composition, health effects, and risk. Critical Reviews in Food Science and Nutrition, 58(17), 2957–2980. https://doi.org/10.1080/10408398.2017.1347556
Nugraheni, Z. V., Rachman, T. M., & Fadlan, A. (2022). Ekstraksi Senyawa Fenolat dalam Daun Teh Hijau (Camellia Sinensis). Akta Kimia Indonesia, 7(1), 69–76. https://doi.org/10.12962/j25493736.v7i1.12557
Obanda, M., Okinda Owuor, P., & Mang’oka, R. (2001). Changes in the chemical and sensory quality parameters of black tea due to variations of fermentation time and temperature. Food Chemistry, 75(4), 395–404. https://doi.org/10.1016/S0308-8146(01)00223-0
Parveen, A., Qin, C.-Y., Zhou, F., Lai, G., Long, P., Zhu, M., Ke, J., & Zhang, L. (2023). The Chemistry, Sensory Properties and Health Benefits of Aroma Compounds of Black Tea Produced by Camellia sinensis and Camellia assamica. Horticulturae, 9(12), 1253. https://doi.org/10.3390/horticulturae9121253
Rohdiana, D., & Shabri, S. (2012). Analysis of individual cathecin from green tea extracted and fractionated by column chromatography. Jurnal Sains Teh Dan Kina, 15(2). https://doi.org/10.22302/pptk.jur.jptk.v15i2.24
Rustamsyah, A., Perdana, F., Zakiah, A., & Khairunnisa, A. (2024). ANALISIS KADAR TOTAL FENOL DAN FLAVONOID PADA PRODUK TEH OOLONG YANG BEREDAR DI PASARAN: Analysis Total Phenol And Total Flavonoid Contents In Some Oolong Tea Products On The Market. Jurnal teknologi pangan dan ilmu pertanian (JIPANG), 6(1), 1–6. https://doi.org/10.36526/jipang.v6i1
Salman, S., Öz, G., Felek, R., Haznedar, A., Turna, T., & Özdemir, F. (2022). Effects of fermentation time on phenolic composition, antioxidant and antimicrobial activities of green, oolong, and black teas. Food Bioscience, 49, 101884. https://doi.org/10.1016/j.fbio.2022.101884
Su, X., Duan, J., Jiang, Y., Duan, X., & Chen, F. (2007). Polyphenolic Profile and Antioxidant Activities of Oolong Tea Infusion under Various Steeping Conditions. International Journal of Molecular Sciences, 8(12), 1196–1205. https://doi.org/10.3390/i8121196
Sun, H., Wang, H., Zhang, P., Ajlouni, S., & Fang, Z. (2020). Changes in phenolic content, antioxidant activity, and volatile compounds during processing of fermented sorghum grain tea. Cereal Chemistry, 97(3), 612–625. https://doi.org/10.1002/cche.10277
Theppakorn, T. (2016). Stability and chemical changes of phenolic compounds during Oolong tea processing. International Food Research Journal, 23, 564–574.
Yang, C. S., Wang, H., Li, G. X., Yang, Z., Guan, F., & Jin, H. (2011). Cancer prevention by tea: Evidence from laboratory studies. Pharmacological Research, 64(2), 113–122. https://doi.org/10.1016/j.phrs.2011.03.001
Zeng, J. (2024). Research Progress on the Antioxidant Activity of Oolong Tea. BIO Web of Conferences, 124, 01012. https://doi.org/10.1051/bioconf/202412401012
Zhao, C.-N., Tang, G.-Y., Cao, S.-Y., Xu, X.-Y., Gan, R.-Y., Liu, Q., Mao, Q.-Q., Shang, A., & Li, H.-B. (2019). Phenolic Profiles and Antioxidant Activities of 30 Tea Infusions from Green, Black, Oolong, White, Yellow and Dark Teas. Antioxidants, 8(7), 215. https://doi.org/10.3390/antiox8070215
Zhao, Z., Chen, R., & Ng, K. (2024). Effects of Differently Processed Tea on the Gut Microbiota. Molecules, 29(17), 4020. https://doi.org/10.3390/molecules29174020