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All Journal Lantanida Journal JURNAL GALUNG TROPIKA Pendas : Jurnah Ilmiah Pendidikan Dasar Jurnal PTK dan Pendidikan Media Publikasi Promosi Kesehatan Indonesia (MPPKI) Journal of Information Systems for Public Health Kumpulan Artikel Pendidikan Anak Bangsa : Journal Pendidikan, Sosial dan Humaniora International Journal of Health, Engineering and Technology Jurnal Pengabdian Masyarakat dan Riset Pendidikan JURNAL MULTIDISIPLIN ILMU AKADEMIK Prosiding Seminar Nasional Fakultas Tarbiyah dan Ilmu Keguruan UIAD PESHUM Journal of Studies in Academic, Humanities, Research, and Innovation Jurnal Pengabdian Masyarakat Gerakan Aksi Sehat (GESIT)
Nurul Mutmainnah
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Journal : lantanida journal

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PENENTUAN SUHU DAN WAKTU OPTIMUM PENYEDUHAN BATANG TEH HIJAU (Camelia Sinensis L.) TERHADAP KANDUNGAN ANTIOKSIDAN KAFEIN, TANIN DAN KATEKIN Nurul Mutmainnah; Sitti Chadijah; Muhammad Qaddafi
Lantanida Journal Vol 6, No 1 (2018)
Publisher : UIN AR-RANIRY

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (488.76 KB) | DOI: 10.22373/lj.v6i1.1984

Abstract

Tea is one of kind drink that most be preferred and consumed the tea community around the world, even most common of the community utilized tea as a healthy drink because it contains antioxidants. Antioxidants can protect cells from damage that caused by the unstable molecules. The determination of tea temperature and optimum time were aimed to know how the influence of the caffeine content of antioxidants, tannin and chatecine. In a flood expected to contain low caffeine levels with high polyphenols.The method in this research was an extraction method that analyzed by using UV-Vis a spectrophotometer. The results showed that the lowest caffeine level was at a temperature 70°C for 15 minutes of 0.51 %, the highest levels of tannin was at the brewing temperature 70°C for 5 minutes of 4.783 %, the highest cetacean levels were at the brewing temperature 85°C for 5 minutes of 1.14 %. So that, the optimum condition was obtained at the brewing temperature70°C for 5 minutes, which have antioxidant activity about 56.75%.
Co-Authors Abdulah, Abdulah Adrias Adrias Agung Pratama Afandi Agus Ismail Aissy Putri Zulkarnaini Andre Rachmansyah Putra Tira Ayumar, Andi Bahri Bahri Bariyyah, Sitti Khairul Citra Dewi Deliaty Bagenda Ali Eka Tristiawati Fachry Abda El Rahman Faidar Fakhirah Husain Fauzia Nur Fauziah Fera Anastasya Fitri Indah Yani Fransiskus Faldi Nura Gerardus Gun Bora Lamunde Halmina Ilyas HARMILAWATI Hutamy, Ericha Tiara Iismayanti Iismayanti Iskandar Zulkarnaen Junet Johana Tary Lestari, Tri Kurniah Muh. Yusri Karim Muhammad Janwar Muhammad Qaddafi Muhammad Rasyid Ridha Muhammad Rifki Septian Hamba Muhammad Taufiqqurahman Nurhayati Nurlinda Putri Nur Ramadhani Rezky Awalia Amanda Rifqatussa Diyah Sahabuddin Sari, Rasidah Wahyuni Sarifa Ulang Sari Siti Humairah Sitti Chadijah Sri Syatriani Ummu Kaltsum SC Yosina Naomi Leterulu Yusdalifa Ekayanti Yunus