Konsentrasi Polyfenol pada Teh Hitam Celup Komersial Produksi Perkebunan Teh di Jawa Tengah - Supriyo, Edy; Pudjihastuti, Isti (METANA, 2021)
Teh merupakan minuman yang dihasilkan dari pucuk daun tanaman Camellia sinensis  yang tumbuh di pegunungan pada ketinggian 600–2500 m dpl. Teh hitam merupakan jenis teh yang banyak dikonsumsi masyarakat Indonesia. Teh ini diproduksi dengan cara fermentasi melalui proses oksidasi enzimatis katekin oleh polifenol oksidase. Teh hitam yang dikemas dalam bentuk the celup banyak digemari konsumen.  Tujuan dari penelitian ini mengetahui konsentrasi polyfenol dalam teh hitam celup komersial. Sampel teh hitam celup komersial dengan merk dagang TP, TDT, TB, TL,  TD, dan TM diproduksi oleh enam perkebunan teh di Jawa Tengah yang diperoleh secara acak dari swalayan di Kota Semarang.   Kandungan polyfenol pada sampel teh hitam celup dianalisa dengan menggunakan spetrofotometer UV-Vis pada panjang gelombang 725nm. Hasil penelitian menunjukkan bahwa teh hitam celup komersial yang beredar di Kota Semarang telah memenuhi  standard SNI 3753–2014, dengan rata-rata konsentrasi polyfenol 8,83-43,63 %b/b. Analisa Zscore  menunjukkan tidak ada perbedaan yang sangat nyata antar konsentrasi polyfenol di enam sampel teh hitam celup komersial, hal ini dimungkinkan dengan adanya standarisasi proses produksi teh hitam di berbagai industri teh di Indonesia. Dan teh hitam celup komersial TDT mempunyai konsentrasi polyfenol diatas rata-rata yaitu 43,63 % b/b.    Tea is a drink produced from the leaves of the Camellia sinensis plant that thrives in the mountains at an altitude of 600–2500 m above sea level. Black tea is a type of tea that is widely consumed by Indonesian people. Black tea is produced by fermentation, namely the process of enzymatic oxidation of catechins by polyphenol oxidase. Black tea is produced in several packages, including as black tea bags. The purpose of this study was to determine the concentration of polyphenols in commercial black tea bags. Samples of commercial black tea bags with the trademarks TP, TDT, TB, TL, TD, and TM were produced by six tea plantations in Central Java which were obtained randomly from supermarkets/stores in Semarang City. The polyphenol content in black teabag samples was analyzed using a UV-Vis spectrophotometer at a wavelength of 725nm. The results showed that the commercial black tea bags marketed in the Semarang City had met the standards of SNI 3753–2014, with an average polyphenol concentration of 8.83-43.63% w/w. The Zscore analysis showed that there was no significant difference between the concentrations of polyphenols in the six samples of commercial black tea bags, this may cause by the standardization of black tea production processes in various tea industries in Indonesia, but commercial black tea bags with the trademark TDT had polyphenol concentrations above the average is 43.63% w/w.