ANALISA KONSENTRASI POLIFENOL DALAM TEH HITAM KEMUNING MENGGUNAKAN METODE ANALISIS SPEKTOFOTOMETRI VISIBEL (The Analysis of Polifenol Concentration in Black Tea Kemuning Using Visible Spectrofotometri Analysis Method)

Abstract

Black tea is obtained through the fermentation process, in this case not using microbial fermentation as a source of the enzyme, but the enzyme is done by fenolase contained in the tea leaves. In this process, most of catechins oxidized to teaflavin and tearubigin, an antioxidant compound that is not as strong as catechins. Tea polyphenols called catechins are different substances with catechins contained in other plants. Catechins in tea do not adversely affect the digestion of food. Tea catechins to be antimicrobial (bacteria and viruses), antioxidants, antiradiasi, strengthens blood vessels, launched secretion and inhibit the growth of cancer cells. In this lab to analyze the concentration of polyphenols using spectrophotometry tool Visibel produce beams of a specific wavelength spectrum and the photometer is gauge the intensity of light transmitted or absorbed, visible light rays with λ 380-750 nm with black tea kemuning samples at a wavelength of 725 nm as wavelength for menganilisis levels of polyphenols in solution because at this wavelength absorbance of light having the maximum value. The experimental results black tea kemuning polyphenols samples obtained under the laws of Lambert beer concentration that is 16.421, 27.675, 38.376, 41.144, 48.339, 52.399 dan 68.450 (ppm). Keywords: Black tea, Polyphenols, Visible Spectrophotometry