ANALISA KANDUNGAN POLIFENOL PADA PUCUK DAUN TEH HASIL PERKEBUNAN KEMUNING MENGGUNAKAN METODE ANALISIS SPEKTOFOTOMETRI VISIBEL (Analyze The Content of Polyphenols Tea Leaves of Plantation of Kemuning Using Visible Spectrofotometri Analysis Method)

Abstract

Polyphenols in tea or often referred to as catechins are different substances with catechins contained in other plants. Catechins in tea do not adversely affect the digestion of food. Tea catechins are antimicrobial (bacteria and viruses), antioxidants, antiradiate, strengthen blood vessels, launch secretions and inhibit cancer cell growth. Catechins are a major group of green tea substances and most influential on all components of tea. In this experiment aims to determine the levels of polyphenols contained in the tea top shoots gambyong tea brand by spektofotometric method using Visible Spectrophotometric tool. The wavelength used is 725 nm as the wavelength to analyze the polyphenol content in the solution because at this wavelength the absorbance of the rays has the maximum value. The result of polyphenol sampling of shoot yellow tea is obtained concentration of 6,642; 11,255; ; 24,908; 27,122; 39,668; 42.435 and 50.923 (ppm). Precision obtained from the results of the lab is 56.5%. Uncertainty of the experimental curve is 27.56% so the certainty is 72.44%. While the value of accuracy on the lab is 80.67%. Validation coefficient value is 9,59%. Keywords :Pholiphenol, SpectrophotometryVisible