Pengaruh Waktu Infusi Pada Kadar Asam Klorogenat Dalam Sampel Teh Hitam dan Teh Hijau

Silvya Anggraini, Fredy Kurniawan
Submission Date: 2015-06-30 16:28:47
Accepted Date: 2016-01-21 11:51:14

Abstract


Pada penelitian ini pengaruh waktu infusi pada kadar asam klorogenat dalam sampel teh hijau dan teh hitam hasil pengolahan kebun teh Lawang telah berhasil dianalisis menggunakan spektrofometer UV VIS. Pengukuran asam klorogenat dilakukan berdasarkan waktu infusi yaitu dari menit ke 0 sampai dengan menit ke 30 dengan interval waktu 5 menit. Kadar asam klorogenat dalam sampel teh hitam pada tiap waktu  infusi adalah 117,4569 mg/g (0 menit), 157,1031 mg/g (5 menit), 165,6275 mg/g(10 menit), 170,1532 mg/g (15 menit), 1787,9327 mg/g (20 menit), 168,1327 mg/g (25 menit), 140.7965 mg/g (30 menit) dan pada sampel teh hijau terukur 130.3195 mg/g (0 menit), 144.065 mg/g (5 menit), 154.7676 mg/g (10 menit), 168.468 mg/g (15 menit), 162.5686 mg/g (20 menit), 165.0445 mg/g (25 menit), 157.8896 mg/g (30 menit). Untuk waktu yang lebih lama  maka  kadar asam klorogenat akan semakin menurun. Waktu infusi maksimum untuk teh hitam adalah 20 menit dan 15 menit untuk teh hijau.

 


Keywords


Asam klorogenat; spektrofotometer UV-VIS; waktu infusi; teh.

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