Determination of Tannin Levels Using the Boiling and Brewing Method in Green Tea (Camellia sinensis L.) From Households Produced in Batang District
Keywords:
Content Level, UV-Vis Spectrophotometry, Tannin, TeaAbstract
Tea contains tannins, which help protect body cells from free radical damage. The purpose of this study was to determine whether there were tannin levels in tea produced by households in Batang Regency, and to ensure that all samples met the tannin consumption limit, if consuming too much tannin can cause anemia. The method used in the study was the extraction method by boiling and steeping with distilled water. Identification of tannins using color reactions and TLC using ethyl acetate, distilled water, formic acid (18:1:1) as the mobile phase. The tannin determination test used the UV-Vis spectrophotometer method. The results showed that green tea samples contained tannins. The maximum wavelength obtained was 279 nm. The highest tannin content was obtained in S6 as much as 205.24 mg/g tannin content. Samples in S2, S3, S4, and S5 produced tannin levels of 200.76; 167.73; 166.78; 186.78; and 186.71 mg/g. While the lowest tannin content was found in S1, which was 145.29 mg/g. It is concluded that the circulating tea produced by households in Batang Regency meets the requirements for tea consumption limits of less than 1 g so that it does not exceed the dose of 2–4 grams of tannin consumption per day.
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