Studi Ekstraksi Teh Hitam terhadap Kandungan Tanin untuk Pembuatan Minuman Teh

Hernowo Widodo (Universitas Bhayangkara Jakarta Raya)
Bungaran Saing (Universitas Bhayangkara Jakarta Raya)
Eka Fhauziah (Universitas Bhayangkara Jakarta Raya)

Jurnal Jaring SainTek
Vol. 3 No. 1 (2021): April 2021

In this research, the effect of temperature, time, and stirring speed on the black tea extraction process was conducted. he temperature used in this study is 60°C – 700 C. While the time span used is around 10-30 minutes with a time difference of 30 seconds. And with a stirring speed of 100 rpm, the extraction results obtained 9 levels of tannins. The highest tannin content was obtained from extraction with a temperature of 75° C, 7 minutes of time, and stirring speed of 430 rpm. From the best tannin content, re-tested using a uv-visspectrophotometer. And the largest absorbance value was 0.381 with a tannin content of 582.4%.