Pengaruh Lamanya Perendaman Daun Teh terhadap Kadar Tannin Beverage di PT. Coca–Cola Botling Indonesia Medan

Abstract

Duration of soaking tea in water and duration of storage extract tea effect to tannin concentration was carried out in PT. Coca – Cola Bottling Indonesia Medan . The tannins were analyzed by the spectrophotometer ultra violet ( UV ) visible La Motte at length wave 540 nm. The soaking time was started from 8 minutes and variated 10 minutes until 25 minutes with interval minutes . The tannin concentration increased with increasing of soaking time till 25 minutes constan at 391,08