| dc.contributor.advisor | Pasaribu, Albert | |
| dc.contributor.author | Naibaho, Nico Hot Asi | |
| dc.date.accessioned | 2022-12-15T04:37:57Z | |
| dc.date.available | 2022-12-15T04:37:57Z | |
| dc.date.issued | 2016 | |
| dc.identifier.uri | https://repositori.usu.ac.id/handle/123456789/73906 | |
| dc.description.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. | en_US |
| dc.language.iso | id | en_US |
| dc.publisher | Universitas Sumatera Utara | en_US |
| dc.subject | Green tea leaves (Camellia sinensis L) | en_US |
| dc.subject | tannins | en_US |
| dc.subject | UV-Visible Spectrophotometer La Motte | en_US |
| dc.subject | Water | en_US |
| dc.title | 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 | en_US |
| dc.type | Thesis | en_US |
| dc.identifier.nim | NIM132401080 | |
| dc.identifier.nidn | NIDN0010086402 | |
| dc.identifier.kodeprodi | KODEPRODI47401#Kimia | |
| dc.description.pages | 52 Halaman | en_US |
| dc.description.type | Kertas Karya Diploma | en_US |
