PENGARUH SUHU DAN WAKTU PERENDAMAN TERHADAP RESIDU KAFEIN DALAM TEH HIJAU
| Main Author: | BIBI WAHYU CITRA MAYASARI, 051411131109 |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | ind |
| Terbitan: |
, 2018
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| Subjects: | |
| Online Access: |
http://repository.unair.ac.id/76737/1/FF.KF.%2039-%2018%20May%20p%20Abstrak.pdf http://repository.unair.ac.id/76737/2/FF.KF.%2039-%2018%20May%20p.pdf http://repository.unair.ac.id/76737/ http://lib.unair.ac.id |
Daftar Isi:
- This study aims to determine the temperature and time of extraction that produce the lowest caffeine concentration in green tea residue. In this study, green tea sample was extracted with constant stirring at 500C, 750C and 900C, respectively. Extraction time procedure at temperature of 900C were execute in 3, 6, and 9 minutes, respectively. Determination of caffeine content in sample using High Perfomance Liquid Chromatography with c-18 μbondapak 10 μm, 3.9x300 mm as a column, methanol : water : acetic acid 2% (45 : 50 : 5) as mobile phase, 0.5 mL/minutes as a flowrate. Caffeine content was measured at wavelength of 273 nm. The result of method validation was obtained. Selectivity of caffeine with the nearest peak was Rs of 1.327 and similarity index of 0.9981. Linearity was 0.9998 and Vxo 1.64 %. Accuracy as a percent of recovery was 98.05%, precision with value RSD of 2.24%, limit of detection and limit of quantitation 0.33 ppm and 1.01 ppm, respectively. Green tea sample has 5.22% of water content. The results of this study, the temperature and time of extraction statistically affect the caffeine residues sample. The lowest caffeine residue obtained after extraction at 900C for 9 minutes. Caffeine residue after extraction at 900C for 9 minute was 0.048% wet weight.