Pengaruh Lamanya Perendaman Daun Teh Hijau (Camellia sinensis L) terhadap Kadar Tanin Beverage pada Frestea Jasmine Secara Spektrofotometri UV-Visible di PT. Coca-Cola Bottling Indonesia Medan Plant

Abstract

Has conducted research on the effect of the duration of soaking tea leaves (Camellia sinensis L) on levels of tannins. This research was conducted by PT. Coca-Cola Bottling Indonesia Medan Plant, where the determination of the concentration of tannin done ferro tartrate spectrophotometric method, using ultra violet spectrophotometer UV-Visible La Motte with a wavelength of 540 nm. Where immersion menggumanakan dilakukakn with hot water at a temperature of 80 ° C with a soaking time that is done, that is, from 8 minutes, 10 minutes, to 25 minutes with an interval of immersion for 5 minutes. Tannin concentration will be greater with increasing immersion time to 25 minutes, where the maximum tannin concentration obtained was 390.09 ppm.