Pengaruh Suhu Dan Waktu Ekstraksi Terhadap Kadar Kafein Dalam Teh Hitam

Putri, Dianita Devi (2015) Pengaruh Suhu Dan Waktu Ekstraksi Terhadap Kadar Kafein Dalam Teh Hitam. Undergraduate thesis, Institut Teknologi Sepuluh Nopember.

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Abstract

Pada penelitian ini telah dibuktikan bahwa kadar kafein di dalam teh hitam dipengaruhi oleh kondisi ekstraksi diantaranya yaitu suhu dan waktu ekstraksi. Suhu yang digunakan pada penelitian ini yaitu suhu dengan pemanasan 70°C dan 100°C serta suhu tanpa pemanasan yaitu 27°C. Sedangkan rentang waktu yang digunakan pada suhu 70°C dan 100°C adalah 0,5 menit – 4,0 menit dengan interval waktu 30 detik. Pada suhu 27°C diberikan variasi waktu 0,5 jam, 1 jam, 1,5 jam, 2 jam, 4 jam, 8 jam dan 16 jam. Kadar kafein tertinggi ditemukan pada suhu ekstraksi tertinggi yaitu 100°C. Semakin panjang waktu ekstraksi dapat membuat kadar kafein di dalam teh semakin tinggi yaitu 19,305 mg/g saat waktu ekstraksi 4 jam di suhu 27°C; 29,403 mg/g saat waktu ekstraksi 3,5 menit di suhu 70°C dan 31,280 mg/g saat waktu ekstraksi 4 menit di suhu 100°C. ================================================================================================== In this study has been demonstrated that the levels of caffeine in black tea is affected by the extraction conditions such as temperature and time. The temperature used in this research that the heating temperature of 70°C and 100°C and temperature without heating at 27°C. While the time frame used at a temperature of 70°C and 100°C was 0.5 minutes-4.0 minutes at intervals of 30 seconds. At a temperature of 27°C is given variation 0.5 hours, 1 hour, 1.5 hours, 2 hours, 4 hours, 8 hours and 16 hours. The highest caffeine content is found at the highest extraction temperature of 100°C. The longest extraction time also can make highest of caffeine content in black tea that is 19.305 mg/g at the time of extraction 4 hours at a temperature of 27 ° C; 29.403 mg/g at the time of extraction 3.5 minutes at a temperature of 70°C and 31.280 mg/g while the extraction time 4 minutes at a temperature of 100°C.

Item Type: Thesis (Undergraduate)
Additional Information: RSKi 660.284 2 Put p
Uncontrolled Keywords: kafein, teh, suhu, waktu, ekstraksi
Subjects: Q Science > QD Chemistry > QD63 Extraction
Divisions: Faculty of Mathematics and Science > Chemistry > 47201-(S1) Undergraduate Thesis
Depositing User: Yeni Anita Gonti
Date Deposited: 24 Feb 2020 04:22
Last Modified: 24 Feb 2020 04:22
URI: https://repository.its.ac.id/id/eprint/75134

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