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Prosiding Seminar Nasional



Optimization phenol contents and antioxidant activity in the stevia-green tea mixing process was
investigated in this study. The experimental design for optimization phenol contents and antioxidant activity
in the itevia- green tea mixing process was carried out using the central composite of Response Surface
Methode (RSM). The mixed stevla-green tea product were steeped with the boiled water (93 + 2oC, 3 + 0.5
minutes. The steeped water were analyzed for total phenol contents and antioxidant activity. The results
showes that the optimum conditions of the product containing the highest scavenging free radical DPPII were
stevia 3'/o (wlv) and green tealo/o (wlv).



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Ketersediaan

EPROS0072Perpustakaan Unja PusatTersedia

Informasi Detil

Judul Seri
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No. Panggil
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Penerbit Fakultas Teknolo gi Pertanian Universitas Jambi : Jambi.,
Deskripsi Fisik
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Bahasa
Indonesia
ISBN/ISSN
97 86027 467 002
Klasifikasi
NONE
Tipe Isi
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Tipe Media
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Tipe Pembawa
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Edisi
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Subyek
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Info Detil Spesifik
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