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Oxidative stress is a condition where there is an imbalance between oxidants and antioxidants in the body which can trigger psychological stress. Oxidative stress can be reduced by consuming exogenous antioxidants (antioxidants from outside), where green tea is thought to be able to reduce oxidative stress. The aim of this study was to examine the effect of steeping green tea on blood glucose and Malondialdehyde (MDA) levels in male Wistar Strain white rats exposed to psychological stress. The design used in this research was Randomized Post Test Only Group Design. There were 5 groups of mice; 2 are a normal control group and a stress control group, and 3 treatment groups. Previously, the mice were given psychological stress 1 x 24 hours in the form of disturbed sleep patterns, so that the experimental animals experienced oxidative stress, then green tea was given to the treatment group with a single dose of 3.6 ml/head in the 1st hour in the group. treatment 1, 6th hour in treatment group 2, and 24th hour in treatment group 3. Statistical analysis used the Manova test.  Based on statistical analysis, it shows that there was a decrease in blood glucose and Malondialdehyde (MDA) levels in all treatment groups given exposure to psychological stress and steeping green tea.  A single dose of green tea brewing in experimental animals experiencing oxidative stress was proven to be able to neutralize oxidative stress in the 1st hour after administration of green tea brewing and the antioxidant activity still lasted up to 24 hours.

Penelitian ini bertujuan untuk mengkaji karakteristik keju dengan penambahan teh hitam orthodox (Camellia sinensis var. assamica). Karakteristik yang diamati meliputi warna (hue, chroma, whiteness index), rendemen, dan persentase whey. Materi penelitian meliputi susu sapi segar, teh hitam orthodox, bakteri mesofilik, renet dan CaCl2. Data penelitian dianalisis menggunakan analisis variansi dan post-hoc Beda Nyata Jujur (BNJ). Perlakuan terdiri atas kontrol (P0), penambahan ekstrak teh hitam orthodox pada susu masing-masing 0,5% (P1), 1% (P2), 1,5% (P3), dan 2% (P4). Hasil penelitian menunjukkan bahwa penambahan teh hitam orthodox secara signifikan menyebabkan peningkatan karakteristik warna hue, dan menurunkan whiteness index keju, namun tidak menyebabkan perbedaan yang signifikan pada karakteristik warna chroma, rendemen, dan persentase whey keju. Karakteristik warna hue meningkat dari 3,90 pada keju kontrol menjadi 32,84 pada keju yang ditambah teh hitam orthodox hingga 2%. Berdasarkan hasil penelitian dapat disimpulkan bahwa penambahan teh hitam orthodox hingga 2% dapat meningkatkan karakteristik warna keju, namun tidak menyebabkan perubahan yang nyata pada rendemen dan persentase whey. Manfaat penelitian ini adalah memberikan informasi ilmiah bahwa penggunaan teh hitam orthodox hingga 2% ternyata dapat menjadi pewarna alami pada keju. Kata kunci: Keju, teh hitam orthodox, warna, rendemen, persentase whey

Abstract: Foreign Direct Investment (FDI) plays a pivotal role in the economic development of many countries, especially in emerging markets. This paper explores the relationship between FDI and sustainable development goals (SDGs), with a focus on sectors like renewable energy, infrastructure, and education. By analyzing case studies from Latin America and Asia, the study highlights the contributions of FDI to sustainable development, such as job creation, technology transfer, and economic growth. Additionally, it examines the limitations, including dependency risks and environmental challenges. Findings suggest that targeted FDI policies are essential for maximizing FDI's positive impacts on sustainable growth.