Analysis of Reject for Black Tea Products Extract on Production Process
Main Article Content
Abstract
Downloads
Article Details
COPYRIGHT POLICY
The author(s) of an article published in the Journal of Applied Sciences and Advanced Technology (JASAT) retains ownership of the intellectual property rights in work (s).
PUBLISHING RIGHTS
The author(s) of an article published in the Journal of Applied Sciences and Advanced Technology (JASAT) have unrestricted publication rights. The authors give the Journal of Applied Sciences and Advanced Technology (JASAT) the right to publish the article and designate the Faculty of Engineering Universitas Muhammadiyah Jakarta Publishing as the original publisher of the article.
LICENSING POLICY
JASAT is an open-access journal that follows the Creative Commons Non-Commercial 4.0 International License (CC BY-NC 4.0), which states that:
Under this license, the reusers must give appropriate credit, provide a link to the license, and indicate if changes were made. Users may do so in any reasonable manner, but not in any way that suggests the licensor endorses users or their use.
Please take the time to read the whole license agreement (https://creativecommons.org/licenses/by-nc/4.0/). As long as reusers follow the license conditions, the owner cannot withdraw these freedoms. The following components are included under this license:
Attribution: Users must provide appropriate attribution, including a link to the license, and indicate whether or not they made any modifications. Users are free to do so reasonably, but not in a manner that indicates the licensee approves of their usage.
NonCommercial: Users may not use the material for commercial purposes.
References
Chandini, S. K., Rao, L. J., Subramanian, R., 2013, Membrane Clarification of Black Tea Extracts, Food Bioprocess Technol 6:1926–1943
Djarwadi, Gunawan, Y., 2011, Analisis Kinerja Pabrik Teh Hitam “Pahit Madu”, Jurnal Sains dan Teknologi Indonesia Vol. 13, No. 3, pp.159-164 (in Indonesian)
Khannan, M. S. A., Haryono, 2015, Analisis Penerapan Lean Manufacturing untuk Menghilangkan Pemborosan di Lini Produksi PT Adi Satria Abadi, Jurnal Rekayasa Sistem Industri Vol. 4 No. 1 (in Indonesian)
Mukharromah, I. N., Deoranto, P., Mustaniroh, S. A., Sita, K., 2017, Analysis of company performance measurement using Green Supply Chain Management Method on business unit of black tea, Jurnal Penelitian Teh dan Kina 20(1), pp. 48 – 58 (in Indonesian)
Dermawan, E., Syawaluddin, S., Abrori, M. R., Nelfiyanti, N., & Ramadhan, A. I. (2017). Analisa Perhitungan Beban Kalor Dan Pemilihan Kompresor Dalam Perancangan Air Blast Freezer Untuk Membekukan Adonan Roti. Teknika: Engineering and Sains Journal, 1(2), 141-144.
Oktaviyanti, D., Masyhuri, Mulyo, J. H., 2015, Analysis of Marketing Mix and Sales Performance of “Industri Hilir Teh Walini” Product, Agro Ekonomi Vol. 26 No. 2 (in Indonesian)
Nelfiyanti, N., & Ramadhan, A. I. (2018). Analisa Permasalahan Kualitas Produk Black Tea Ekstrak Terhadap Proses Produksi. Semhavok, 1(1), 158-163.
Sun, et al, 2006, Green tea, black tea and breast cancer risk: a meta-analysis of epidemiological studies, Carcinogenesis vol.27 no.7 pp.1310–1315, Doi:10.1093/carcin/bgi276
Supono, B., 2010, Analisis Keterkaitan Karakteristik Dengan Pendapatan Penjual Wedang Jahe (HIK) di Surakarta, Jurnal Ekonomi dan Kewirausahaan Vol. 10, No. 2. (in Indonesian)
Chandini, S. K., Rao, L. J., & Subramanian, R. (2013). Membrane clarification of black tea extracts. Food and bioprocess technology, 6(8), 1926-1943.
Todisco, S., Tallarico, P., & Gupta, B. B. (2002). Mass transfer and polyphenols retention in the clarification of black tea with ceramic membranes. Innovative Food Science & Emerging Technologies, 3(3), 255-262.
Perera, G. A. A. R., Amarakoon, A. M. T., Illeperuma, D. C. K., & Muthukumarana, P. K. P. (2015). Effects of raw material on the chemical composition, organoleptic properties, antioxidant activity, physical properties and the yield of instant black tea. LWT-Food Science and Technology, 63(1), 745-750.
Sava, V. M., Galkin, B. N., Hong, M. Y., Yang, P. C., & Huang, G. S. (2001). A novel melanin-like pigment derived from black tea leaves with immuno-stimulating activity. Food Research International, 34(4), 337-343.
Chandini, S. K., Rao, L. J., Gowthaman, M. K., Haware, D. J., & Subramanian, R. (2011). Enzymatic treatment to improve the quality of black tea extracts. Food chemistry, 127(3), 1039-1045.
Nelfiyanti, N., Rani, A. M., & Fauzi, A. (2018). Implementasi Six Sigma untuk Perbaikan Kualitas Produk Kiwi Paste Berdasarkan Keluhan Pelanggan. Jurnal Sistem Dan Manajemen Industri, 2(1), 41-50.