Optical Properties and Relative Determination of Caffeine in Black Tea Liquor

Monika Rahardjo; Ferry Fredy Karwur; Ferdy Semuel Rondonuwu

doi:10.21831/jsd.v8i2.20781

Optical Properties and Relative Determination of Caffeine in Black Tea Liquor

Monika Rahardjo, Program Studi Teknologi Pangan, Fakultas Kedokteran dan Ilmu Kesehatan, Universitas Kristen Satya Wacana, Indonesia
Ferry Fredy Karwur, Program Studi Gizi, Fakultas Kedokteran dan Ilmu Kesehatan, Universitas Kristen Satya Wacana, Indonesia
Ferdy Semuel Rondonuwu, Program Studi Fisika, Fakultas Sains dan Matematika, Universitas Kristen Satya Wacana, Indonesia

10.21831/jsd.v8i2.20781

Abstract

Caffeine is one of main quality parameter for teas, known for its ability to increase alertness, and has a slightly bitter flavor. As quality parameter, caffeine content will later determine flavor and aroma profile for teas that affect the price in global market. There were many factors that affected chemical compounds in tea, one of it was growth altitude. This research aimed to characterize caffeine spectra from tea liquor using UV-Vis visible which later can be used to relate caffeine content with the altitude of tea sample plantation. The optical transition of caffeine from brewed tea leaves liquor was measured from a variety of black tea products produced according to quality standards for global market. A total of 63 tea samples from four different grades (FANN, PekoFANN, FANN2, and Dust) and from 12 different tea estates in Indonesia have been replicated in their optical transitions and classified on the basis of caffeine content. It was found that caffeine content in tea products may vary depending on the grade and origin of the tea plantation. FANN grade has higher caffeine content that other grades while products from highland tea plantation generally have more caffeine content for all tea grades.

Keywords

altitude, black tea, caffeine, spectrophotometer UV-Vis

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DOI: https://doi.org/10.21831/jsd.v8i2.20781