Studi Ekstraksi Teh Hitam terhadap Kandungan Tanin untuk Pembuatan Minuman Teh

Widodo, Hernowo (2021) Studi Ekstraksi Teh Hitam terhadap Kandungan Tanin untuk Pembuatan Minuman Teh. Jaring Saintek, 3 (1).

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Abstract

In this research, the effect of temperature, time, and stirring speed on the black tea extraction process was conducted. he temperature used in this study is 60°C - 70°C. While the time span used is around 10-30 minutes with a time difference of 30 seconds. And with a stirring speed of 100 rpm, the extraction results obtained 9 levels of tannins. The highest tannin content was obtained from extraction with a temperature of 75°C, 7 minutes of time, and stirring speed of 430 rpm. From the best tannin content, re-tested using a uv-vis spectrophotometer. And the largest absorbance value was 0.381 with a tannin content of 582.4%.

Item Type: Article
Subjects: Teknologi dan Ilmu Terapan > Rekayasa Teknologi
Teknologi dan Ilmu Terapan > Teknik Kimia
Divisions: Fakultas Teknik > Teknik Kimia
KODE PRODI: Teknik Kimia
Creators:
CreatorsNIM/NIDN
Widodo, Hernowo0309026705
Depositing User: Hernowo Widodo
Date Deposited: 20 Aug 2021 03:05
Last Modified: 20 Aug 2021 03:05
URI: http://repository.ubharajaya.ac.id/id/eprint/10074

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