Efektifitas Penurunan Kadar Kafein pada Teh Hitam dengan Metode Ekstraksi

Andi Muhamad Iqbal Akbar Asfar

Abstract


Black tea is a tea that is currently the most widely consumed by the people of Indonesia. Consumption of black tea more than two cups per day can affect in human healthy because tea contains 20-90 mg of caffeine per cup, while the maximum consumption of caffeine is 150 mg per day and the maximum limit of caffeine is 0.02% in food and beverages. The method used in this study is the method of soxhlet extraction by varying the ethyl alcohol as solvent are 10%, 20%, 30%, 40%, and 50% with 2.5 hours extraction time. The initial caffeine content in black tea samples was 3.97%, after extraction decreased significantly levels of caffeine on 50% ethyl alcohol concentration is 0,0199%. The extraction method using Soxhlet technique is very effective to reduce caffeine in black tea.


Keywords


Keywords—black tea; soxhlet extraction; caffeine

References


Carloni, P., Tiano, L., Padella, L., Bachetti, T., Customu, C.,

Kay, A., Damiani, E. 2013. Antioxidant Activity of White,

Green, and Black Tea Obrained From the Same Tea Cultivar.

Food Research International, 53, pp. 900-908.

Rahim. A.A., Nofrizal. S., Saad. Bahruddin. Rapid Tea

Catechins And Caffeine Determination by HPLC Using

Microwave-Assisted Extraction and Silica Monolithic Column.

Food Chemistry, 147, (2014), pp. 262–268.

www.fda.gov

Gardner, E.J., Ruxton, C.H.S., Leeds, A.R. 2007. Black Tea –

Helpful or Harmful? A Review of the Evidence. European

Journal of Clinical Nutrition, Vol. 31, pp. 3-18.

Arwangga, A.A., Asih, I.A.R.A., Sudiarta, I.W. 2016. Analisis

Kandungan Kafein pada Kopi di Desa Sesaot Narmada

Menggunakan Spketrofotometri UV-VIS. Jurnal Kimia, 10 (1),

pp. 110-114.

Komes. D., Horžić. D., Belščak. A., Ganič. Kovačević K.,

Baljak. A. Determination of Caffeine Content in Tea and Maté

Tea by using Different Methods. Czech J. Food Sci. Vol. 27,

, pp. 213-216

Vuong. Quan V., Golding. John B., Nguyen. Minh H, Roach.

Paul D. Preparation of Decaffeinated and High Caffeine

Powders From Green Tea. Powder Technology, 233, (2013),

pp.169–175.

El-Shahawi. M.S., Hamza. A., Bahaffi. S.O., Al-Sibaai. A.A.,

Abduljabbar. T.N. Analysis of Some Selected Catechins and

Caffeine In Green Tea by High Performance Liquid

Chromatography. Food Chemistry, 134, (2012), pp 2268–2275.

Rasyid, Roslinda., Sanjaya, Winaldi Fitra., Zulharmita. 2013.

Penetapan Kadar Kofein Daun Kopi Kawa (Coffea Robusta,

Lind). Jurnal Farmasi Higea, Vol. 5, No.2, pp.137-143.

SNI 01-7152-2006




DOI: http://dx.doi.org/10.31963/intek.v4i2.150

Refbacks

  • There are currently no refbacks.


Publisher by:

Politeknik Negeri Ujung Pandang
Kampus 1 Gedung Administrasi Lantai II
Jalan Perintis Kemerdekaan KM.10 Tamalanrea
Makassar 90245
E-mail: intek@poliupg.ac.id

INTEK Indexed by:

g61g61g61g61g61g61g61g61g61

 Member of :

Creative Commons License

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

 View My Stats