UJI AKTIVITAS ANTIOKSIDAN DAN PENETAPAN KADAR KAFEIN PADA SEDUHAN TEH HIJAU DENGAN VARIASI WAKTU SEDUH: UJI AKTIVITAS ANTIOKSIDAN DAN PENETAPAN KADAR KAFEIN PADA SEDUHAN TEH HIJAU DENGAN VARIASI WAKTU SEDUH

Aptika Oktaviana Trisna Dewi

doi:10.29313/jiff.v8i1.3962

Authors

Aptika Oktaviana Trisna Dewi Politeknik Indonusa Surakarta

DOI:

https://doi.org/10.29313/jiff.v8i1.3962

Keywords:

Antioxidant, Caffeine, Green Tea, Brewing Time

Abstract

Green tea is a type of non-fermented tea. The chemical compounds contained in tea have a good effect on health, including caffeine which is believed to reduce uric acid levels in the blood, and catechins as an antioxidant agent. People often consume green tea by brewing it without paying attention to the brewing time. The aim of this research was to determine caffeine levels and antioxidant activity in green tea brewing with varying brewing times. The brewing times used are 5, 10, 15, 20, 25 and 30 minutes. Determination of caffeine levels using the UV-Vis spectrophotometric method was measured at a wavelength of 275 nm. Determination of antioxidant activity using the DPPH (2,2-diphenyl-1-picrylhydrazyl) method with a UV-Vis spectrophotometer measured at a wavelength of 515.4 nm. Caffeine levels at brewing times of 5, 10, 15, 20, 20 and 30 minutes respectively were 64.20 ± 8.66 mg/g; 69.02±4.31 mg/g; 93.97±0.20 mg/g; 98.97±7.33 mg/g, 90.02±0.34 mg/g and 52.73±3.84 mg/g. The antioxidant test results are expressed in IC50 values respectively according to the length of brewing time, namely 91.32 ± 5.43 mg/L; 42.22±6.24 mg/L; 52.18±3.63 mg/L; 55.97±3.67 mg/L; 80.84±4.22 mg/L; 81.29±7.88 mg/L.

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